Originally posted March 07, 2014

butterscotch pots de creme

butterscotch pots de creme by Sarah Xiong

Underneath that top brown layer is the butterscotchy color you are familiar with. So smooth and creamy. A little bit boozy. If I were to do it again (to serve my toddler) I would add the liquor before the milk.


  • 2 1/2 tbsp butter
  • 5 oz coconut sugar or dark sugar
  • 1/4 tsp sea salt
  • 1 pint half and half
  • 4 egg yolks
  • 1 tbsp brandy, Scotch or rum
  • 1 tsp vanilla


Put 6 ramekins in a water bath. Set over 300 degrees.

Melt butter and sugar. Add salt. Add milk. Temper eggs. Stir in liquor and vanilla. Strain thru fine mesh sieve into ramekins and bake 45-55 min. Cool then refrigerate til cold.

5 hours



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