These pots de crème won raves from our food editors for their wonderful butterscotch flavor and creamy texture. The combination of muscovado and Demerara sugars gives the custard its deep flavor.
Custard can be made, but not baked, 1 day ahead and chilled, covered, in glass measure.
Recipe information
Yield
Makes 6 servings
Ingredients
Special Equipment
Preparation
Step 1
Put oven rack in middle position and preheat oven to 300°F.
Step 2
Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
*Available at specialty foods shops and Dean & DeLuca (800-999-0306).
