BUTTERSCOTCH POTS DE CRèME

Butterscotch Pots de Crème image

Provided by M. J. Adams

Yield Makes 6 servings

Number Of Ingredients 10

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1 1/2 cups heavy cream
6 tablespoons dark muscovado sugar *
1/4 teaspoon salt
6 tablespoons water
2 tablespoons Demerara sugar*
4 large egg yolks
1/2 teaspoon vanilla
Accompaniments: whipped cream; chocolate shavings or fresh berries
Special Equipment
6 (4-ounce) ramekins

Steps:

Put oven rack in middle position and preheat oven to 300°F.
Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes. Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking. Pour custard through a fine-mesh sieve into a 1-quart glass measure. Skim off any foam with a spoon.
Divide custard among ramekins. Arrange ramekins in a small roasting pan and bake in a hot water bath , uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes. Transfer ramekins to a rack with tongs and cool to warm or room temperature. Pots de crème will continue to set as they cool.
*Available at specialty foods shops and Dean & DeLuca (800-999-0306).