Butterscotch Pots de Crme with Espresso Whipped Cream and Butterscotch Shards Recipe

Butterscotch Pots de Crme with Espresso Whipped Cream and Butterscotch Shards

• Level: Easy
• Yield: 4 servings
• Nutritional Information Per Serving: Serving Size 1 of 4, Calories 1713, Total Fat 149 g, Saturated Fat 93 g, Carbohydrates 86 g, Dietary Fiber 0 g, Sugar 84 g, Protein 16 g, Cholesterol 801 mg, Sodium 1141 mg
• Total Time: 1 hr 45 min
• Active Time: 1 hr

Indulge in the luxurious rise of butterscotch, the new star eclipsing salted caramel. These silky, effortless pots de crme capture its deep, caramelized richness, tempting you to savor every velvety spoonful and impress with crunchy shards and bold espresso cream.

Butterscotch Pots de Crme Ingredients:

• 1 cup firmly packed brown sugar
• 4 tablespoons unsalted butter
• 2 tablespoons light corn syrup
• 4 cups heavy cream
• 1/2 teaspoon kosher salt
• 1 vanilla bean, seeds scraped out
• 8 large egg yolks

Butterscotch Shards:

• 1/2 cup firmly packed brown sugar
• 2 tablespoons light corn syrup

Coffee Whipped Cream:

• 1 tablespoon instant espresso powder
• 2 cups heavy cream
• 2 tablespoons confectioners sugar
• Black sea salt, for garnish

Instructions:

1. Preheat your oven to 325F and arrange a rack in the middle position.
2. In a medium heavy-bottomed saucepan over medium heat, combine brown sugar, butter, and corn syrup. Heat until bubbling, then reduce heat. Stir frequently with a rubber spatula until the sugar dissolves and the mixture turns a light golden brown color, about 5 to 10 minutes. The mixture may begin to smoke slightly. Gradually whisk in the heavy cream, one cup at a time; anticipate sputtering and thickening as the cold cream is added. Stir in kosher salt and vanilla bean seeds. Continue cooking on low until the sugar dissolves again and the mixture is smooth and golden, about 2 to 3 minutes.
3. In a separate bowl, whisk the egg yolks. Gradually temper the yolks by slowly adding some of the hot butterscotch cream while whisking continuously. Once yolks are warmed, pour in the remaining butterscotch mixture and whisk gently. Strain this custard through a fine-mesh sieve into a large measuring cup to portion evenly.
4. Distribute the custard evenly into four oven-safe jars or teacups (10-ounce size recommended). Set these in a large roasting pan and place on the oven rack. Carefully pour boiling water into the pan until it reaches halfway up the sides of the cups. Cover with foil and pierce small holes for ventilation.
5. Bake for 30 to 50 minutes, until the custard has set but still slightly jiggles without running. Baking time will vary depending on the starting temperature of the mixture. Check at 25 minutes to monitor doneness. Remove from oven and cool completely. Chill in the refrigerator until ready to serve.
6. For the butterscotch shards: Line a sheet pan with a silicone baking mat. In a saucepan over medium heat, combine brown sugar and corn syrup. Bring to a boil, then lower heat, stirring often until sugar melts and turns golden, 5 to 10 minutes. Pour immediately onto the prepared sheet pan. Let cool briefly; while still warm and pliable, cut into pieces with scissors. If hardened, warm briefly in a low oven to soften.
7. Prepare the coffee whipped cream by dissolving the instant espresso powder in 1 tablespoon of water. Combine with heavy cream and confectioners sugar and whisk until soft peaks form.
8. Top each pot de crme with a generous dollop of the coffee whipped cream and sprinkle lightly with black sea salt. Garnish each serving with a butterscotch shard.