Our china cabinet rattles when you walk through the dining room. With each step the lids to my collection of little pot de crème pots remind me that it has been a while since they were used.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Heat the oven to 300°F.
Step 2
In a large heatproof bowl, lightly whisk the egg yolks until smooth. Set aside.
Step 3
In a medium saucepan over medium-high heat, combine the cream, milk, and brown sugar and cook, stirring constantly, until the sugar dissolves and the mixture begins to simmer. Remove the pan from the heat, cover, and keep warm.
Step 4
In a medium saucepan, combine the granulated sugar with 1/4 cup water and bring to a boil over high heat. Cook without stirring until the mixture becomes dark amber, swirling the pan if hot spots develop. Remove the pan from the heat and carefully add the Scotch whisky and 1/4 cup of the warm cream mixture, whisking until combined. Whisk in the remaining cream mixture.
Step 5
Whisk the caramel mixture into the egg yolks in a slow, steady stream. Stir in the vanilla, salt, and mace. Strain the custard through a fine strainer.
Step 6
Ladle the custard into 6 pot de crème pots or 4-ounce custard cups. Place the cups in a roasting pan and carefully fill the pan with enough hot water to reach halfway up their sides. Cover the pan with foil. Bake for 45 to 50 minutes, until the custards barely jiggle when shaken. Remove the roasting pan from the oven and remove the foil. Allow the custards to cool in the water to room temperature. Transfer the custards to the refrigerator and chill for at least 1 hour.
