CHOCOLATE AND BUTTERSCOTCH POTS DE CRÈME
Steps:
- FOR BUTTERSCOTCH PUDDING: Preheat oven to 325 F. Combine cream and salt in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium-high heat, stirring occasionally. Remove from heat. Add butterscotch chips and whisk until smooth. Whisk egg yolks in medium bowl to blend. Gradually whisk cream mixture into yolks. Return mixture to same saucepan. Discard vanilla bean. Stir brown sugar, 1 Tbsp. water, and Scotch in heavy small saucepan over medium-high heat until sugar dissolves. Bring to boil; whisk brown sugar syrup into butterscotch mixture. Divide pudding among twelve ¾-cup custard cups or ramekins. Place cups in large roasting pan. Add enough water to roasting pan to come halfway up sides of cups. Cover pan with foil and bake until puddings are set, about 1 hour. Remove cups from pan. Place on rimmed baking sheet and chill uncovered overnight. FOR CHOCOLATE PUDDING: Stir chocolate in top of double boiler over barely simmering water until melted and smooth. Cool to lukewarm. Sift sugar, cornstarch, cocoa powder, and salt into heavy medium saucepan. Slowly whisk in milk and cream. Scrape in seeds from vanilla bean; add bean. Whisk in egg yolks, then melted chocolate. Place saucepan over medium heat and whisk constantly until thick and edges are bubbling, about 10 minutes. Remove chocolate pudding from heat and strain into 4-cup measuring cup. Whisk in butter. Let pudding stand at room temperature 10 minutes. Pour warm chocolate pudding over chilled butterscotch puddings, dividing equally. Cover and chill overnight. Sprinkle top of each pot de crème with toffee and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
