Butterscotch Pots De Creme

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These custards can be accompanied by whipped cream; chocolate shavings or fresh berries. Muscavado sugar is a very dark brown sugar.

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Steps

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Use 6 ramekins put oven rack in middle position and preheat oven to 300f.

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Bring cream , muscovado sugar , and salt just to a simmer in a small heavy saucepan over moderate heat , stirring until sugar is dissolved.

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Bring water and demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat , stirring until sugar is dissolved.

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Continue to cook , stirring occasionally , until browned and bubbly , about 5 minutes.

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Remove from heat and carefully add cream mixture , whisking until combined.

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Whisk together yolks and vanilla in a large bowl , then add hot cream mixture in a stream , whisking.

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Pour custard through a fine-mesh sieve into a 1-quart glass measure.

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Skim off any foam with a spoon.

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Divide custard among ramekins.

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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.

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Transfer ramekins to a rack with tongs and cool to warm or room temperatur.

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Ingredients

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heavy cream, dark muscovado sugar, salt, water, demerara sugar, egg yolks, vanilla