Indulge in the rich, velvety decadence of Salted Butterscotch Pot De Creme, a dessert that’s as luxurious as it is simple to make. With just 15 minutes of prep and 30 minutes of baking, you’ll create a silky-smooth custard infused with deep, caramelized butterscotch flavors. The delicate balance of sweet and salty will dance on your palate, leaving you craving just one more spoonful.
Each bite offers a luscious, creamy texture that melts effortlessly, while the subtle hint of sea salt elevates the butterscotch to perfection. This dessert is a showstopper for any occasion, yet it’s surprisingly effortless to prepare. Treat yourself to a dessert that feels gourmet but fits seamlessly into your busy schedule.
Ingredients for Salted Butterscotch Pot De Creme
- 1 tablespoon (1oz/28g) butter (unsalted preferred for better control of saltiness)
- ½ cup (3oz/85g) dark brown sugar (light brown sugar can be used for a milder flavor)
- 1 ½ cups (12floz/340ml) single cream (heavy cream can be substituted for a richer texture)
- ½ cup (4floz/115ml) full fat milk (whole milk recommended for creaminess)
- 1 teaspoon pure vanilla extract (use high-quality extract for best flavor)
- ½ teaspoon salt (adjust to taste, flaky sea salt works well for garnish)
- 3 large egg yolks (room temperature for easier mixing)
Step-by-Step Instructions
- Preheat the oven to 325°F (170°C). Prepare a large, deep baking dish and boil water for a Bain Marie.
- Make the caramel: In a medium saucepan, combine butter and brown sugar over medium heat. Melt and simmer for 8-10 minutes until deep brown. Watch carefully to avoid burning.
- Add cream and milk: Lower heat and slowly whisk in cream and milk. The sugar may seize—keep whisking until dissolved. Remove from heat, add vanilla and salt, and set aside to cool slightly.
- Temper the eggs: In a separate bowl, whisk egg yolks. Gradually add a small amount of warm butterscotch mixture to the yolks, whisking constantly. Once warmed, combine with the remaining butterscotch mixture.
- Strain and divide: Pass the mixture through a sieve to remove lumps. Divide evenly into 4 (6oz) ramekins or mini mason jars. Can be refrigerated for up to 48 hours before baking.
- Bake: Place ramekins in the baking dish. Pour boiling water into the dish until halfway up the ramekins. Bake for 30-35 minutes. Check at 30 minutes—the center should jiggle slightly.
- Cool and chill: Remove ramekins from the dish and let cool on a rack. Refrigerate for at least 4 hours before serving. Store in the fridge for up to 3 days.
- Serve: Top with whipped cream and crumbled honeycomb for a decadent finish.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Salted Butterscotch Pot De Creme with a drizzle of caramel sauce or a sprinkle of sea salt flakes for an extra touch of indulgence. For a crunchy contrast, try adding crumbled honeycomb or toasted chopped nuts like pecans or almonds. A dollop of whipped cream or a scoop of vanilla ice cream also makes for a delightful companion.
Make-Ahead Magic: Storage and Reheating Tips
These pots de crème can be prepared up to 48 hours in advance and stored in the fridge before baking. Once baked and chilled, they’ll keep well for up to 3 days in the refrigerator. Serve them straight from the fridge for the best texture—no reheating needed! If you’d like to enjoy them slightly warmer, let them sit at room temperature for about 10 minutes before serving.
Time-Saving Tricks for Busy Bakers
To streamline the process, prepare the butterscotch mixture a day ahead and store it in the fridge. When ready to bake, simply temper the eggs and proceed with the recipe. Using mini mason jars instead of ramekins can also save time, as they’re easy to serve directly from and require less cleanup.
Equipment Essentials for Success
A Bain Marie (water bath) is key to achieving the perfect creamy texture, so ensure you have a deep baking dish that fits your ramekins or jars. A fine-mesh sieve is also essential for removing lumps and ensuring a silky-smooth custard. If you don’t have one, strain the mixture through a cheesecloth for similar results.
Common Questions Answered
Wondering if you can use light brown sugar instead of dark? Yes, but the flavor will be slightly milder. Can you skip the water bath? It’s not recommended, as the gentle heat is crucial for the custard’s texture. Finally, if your pots de crème turn out grainy, it’s likely due to overbaking—keep a close eye on them and remove them while they still have a slight jiggle in the center.
Salted Butterscotch Pot De Creme
Ingredients
- 1 tablespoon butter 1oz/28g
- ½ cup dark brown sugar 3oz/85g
- 1 ½ cups single cream 12floz/340ml
- ½ cup full fat milk 4floz/115ml
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 3 large egg yolks
Instructions
- Preheat the oven to 325°F (170°C). Set a large deep baking dish aside and boil water to use for a Bain Marie.
- In a medium saucepan combine the butter and brown sugar over medium heat. Once the butter and sugar have melted let the mix simmer for roughly 8-10 minutes to develop a caramel. You want to get a deep brown color but take care not to let your caramel smoke or burn.
- Lower the heat and slowly whisk in the cream and milk. The sugar will splatter and seize up but keep on whisking and it will dissolve. Remove from the heat and add in the vanilla extract and salt. Set aside to cool.
- In a separate bowl whisk the egg yolks. Temper the eggs by adding a small amount of warm butterscotch mixture to the egg yolks while constantly whisking. Once the yolks have been warmed to the touch, pour the entire mixture into the pot of butterscotch and whisk to combine.
- Pass the mix through a sieve to remove any lumps then divide between 4 (6oz). ramekins or mini mason jars. You can make the custard up to 48 hours in advance and keep it in the fridge before baking off.
- Place the ramekins into the large, deep baking dish. Carefully pour in some boiling water so that it comes up halfway in each ramekin. Take care not to get any water into your pots.
- Bake for about 30-35 minutes. Check for doneness around 30 minutes by tapping the side of each ramekin. You want the mix to still have a jiggle in the middle. This means they are perfectly cooked. Be careful not to overbake or they will become grainy.
- Remove them from the baking dish, and place them on a cooling rack to cool down. Once the pots de creme have reach room temperature, chill in the refrigerator for a minimum of 4 hours before serving. If you don’t wish to enjoy them straight away keep them in the fridge for up to 3 days. Serve with a dollop of whipped cream on top and some crumbled honeycomb.
