Black-Bottomed Butterscotch Pots de Creme

Level: Advanced
Yield: 6 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 6 servings)
Calories: 1070 | Total Fat: 89 g | Saturated Fat: 54 g | Carbohydrates: 61 g | Dietary Fiber: 3 g | Sugar: 56 g | Protein: 12 g | Cholesterol: 611 mg | Sodium: 141 mg
Total Time: 8 hr 10 min (includes chilling and infusing times)
Active Time: 1 hr 5 min

Indulge in the magic of dining with delightful surprises! This exquisite layered butterscotch dessert conceals a rich chocolate base beneath, crowned with an irresistible coconut-infused whipped cream. Urge your guests to savor every layer by digging deep into their glassesthe symphony of flavors truly shines when combined. Crafted solely with egg yolks, the butterscotch custard demands patient, gentle cooking to achieve its silky perfection. Get ready to impress with this advanced showstopper that elevates any gathering!

Chocolate Base

2/3 cup heavy cream
3 tablespoons whole milk
3 large egg yolks
3 ounces bittersweet chocolate (about 70% cacao), finely chopped
1 ounce milk chocolate (around 40% cacao), finely chopped

Butterscotch Creme

3 cups heavy cream, heated until steaming
1/2 vanilla bean, split lengthwise
2/3 cup packed dark brown sugar
1/4 cup water
9 large egg yolks
2 tablespoons granulated sugar
1/16 teaspoon fine sea salt

Whipped Coconut Topping

1/4 cup plus 3 tablespoons sweetened coconut flakes
2/3 cup heavy cream
2 teaspoons powdered sugar
1/2 teaspoon vanilla extract

Special equipment:

6 (1-cup) glasses or jars

Prepare the chocolate base: In a small heavy saucepan, warm the cream and milk over medium heat until steaming. In a medium heatproof bowl, whisk the egg yolks thoroughly. Slowly add the hot cream mixture into the yolks while whisking continuously. Return this mix to the saucepan over medium-low heat. Stir constantly with a wooden spoon until the custard thickens and reaches 185F, about 3 minutes. It should coat the back of the spoon, and a finger swipe should cut through it cleanly.
Place the finely chopped bittersweet and milk chocolates in a medium heatproof bowl. Put a fine mesh sieve above this bowl. Strain the custard through the sieve into the chocolates to eliminate any cooked egg bits. Let it rest for 1 minute, then whisk until smooth and fully melted. Pour the chocolate base evenly into six 1-cup glasses or jars. Cover and chill until firm, at least 1 hour.
Make the butterscotch layer: Gently bring the cream and split vanilla bean to a simmer in a medium saucepan over medium heat. Remove from heat and allow to infuse for 15 minutes. Use the tip of a small knife to scrape seeds from the vanilla bean into the cream, discarding the bean itself.
In a separate medium heavy-bottomed saucepan, combine dark brown sugar and water. Bring to a boil over high heat, stirring until the sugar dissolves and the syrup bubbles vigorously. Continue cooking without stirring, occasionally swirling the pan, until the syrup thickens with large bubbles and hits 270F on a candy thermometer, around 5 minutes. Lower heat. Carefully stir the hot cream mixture into the syrupit will splatteruntil fully combined. Remove from heat instantly.
In a medium bowl, whisk together the egg yolks and granulated sugar. Choose a wide saucepan that fits this bowl to set up a double boiler. Bring about an inch of water to simmer in the saucepan and adjust heat to maintain steady simmer.
Gradually whisk the hot butterscotch cream into the egg yolks. Place the bowl over the simmering water, ensuring the bottom does not touch the water. Stir nearly continuously with a rubber spatula, scraping sides often, until the custard thickens (denser than typical custard sauce) to at least 190F, roughly 10 minutes. The goal is slow, careful cooking to avoid curdling.
Strain the butterscotch custard through a wire sieve into another bowl to remove any cooked egg bits. Stir in the salt. Use an immersion blender or hand mixer on low to beat the custard 1-2 minutes to release steam and accelerate cooling. Place the bowl in an ice water bath; stir occasionally until custard is lukewarm (about 10 minutes). Spoon the butterscotch evenly over the chilled chocolate bases. Cover glasses with plastic wrap and refrigerate for at least 4 hours or up to 1 day.
Create the whipped coconut topping: Combine 1/4 cup coconut flakes and heavy cream in a small saucepan; heat gently until simmering. Remove from heat and infuse for 30 minutes. Strain through a sieve into a bowl, pressing firmly on the coconut solids. Chill the bowl in an ice bath for about 30 minutes. Add powdered sugar and vanilla, then whip with an electric mixer until soft peaks form. Keep refrigerated, covered, up to 4 hours.
Preheat the oven to 350F and position a rack in the center. Spread the remaining 3 tablespoons coconut flakes on a small baking sheet. Bake for 7-10 minutes, stirring occasionally, until lightly toasted. (A toaster oven works well for this too.) Cool before use.
Serve each pot de creme topped with a generous spoonful of whipped coconut cream and a sprinkle of toasted coconut flakes. Enjoy chilled and let the layers transport you to dessert heaven!