You maybe thinking to yourself...what is Pots de Creme. It is a wonderful creamy, custardy dessert! It is french for Pot of Cream and it also refers to the cute little pots! Here are some cute ones that I think I must have. Great! Something else for me to collect and become addicted to making!
Off to ebay to look off Pots de Creme....
Butterscotch Pots de Creme
adapted from Gourmet, October 2003
1 1/2 cups heavy cream
6 tablespoons dark muscovado sugar
1/4 teaspoon salt
6 tablespoons water
2 tablespoons Demerara sugar
4 large egg yolks
1/2 teaspoon vanilla
Put oven rack in middle position and preheat oven to 300°F.
In a heavy saucepan combine cream, muscovado sugar, and salt. Place over medium heat and bring to a simmer, stirring until sugar is dissolved. Remove from heat.
Bring water and Demerara sugar to a boil in a heavy saucepan over medium 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.
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.
Divide custard among four ramekins. Arrange ramekins in a 9x13 pan and pour hot water into the pan until it reaches half way up the ramekins, bake 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.
Serve plain, with whipped cream or with berries!
Consume within two days.....