Butterscotch Pot de Crème
With a supremely rich taste for the most demanding sweet tooth, pot de crème is a dessert recipe that will leave you scraping your coffee mug. This version uses butterscotch for its base, as opposed to more traditional coffee or chocolate, so prepare for a decadent experience.
Makes 8 servings, but your mugs may accommodate 2 servings each like ours did
4 cups of Straus Family Creamery organic heavy whipping cream
2 Granny Smith apples,
1 1/2 cups of brown sugar
1/2 cup of butter
9 egg yolks (save the whites for meringue or an egg white omelet)
1 tbs. of local honey
1 vanilla bean, split and scraped
Preheat oven to 325 degrees F. In a medium saucepan, combine the brown sugar and butter. Heat to a notch above medium and cook for 8-10 minutes until the mixture reaches a smoother texture and appearance.
This is the butterscotch base.
Add the cream and vanilla bean with its scrapings. Reduce heat to low and continue cooking until the butterscotch has dissolved into the cream. Remove the vanilla bean, clean it, and dry it so you can make vanilla sugar; store the dried bean with your white sugar to infuse it with vanilla essence.
Strain the butterscotch cream mixture through a fine sieve. Slowly whisk 1/2 cup of the buttermilk cream mixture into the egg yolks to temper them – you don’t want to scramble the egg yolks, so continue slowly whisking and adding 1/2 cup of the mixture at a time.
When fully incorporated, skim off the foam from the top and discard.
Put the coffee mugs in a deep-sided roasting pan. Pour the mixture 3/4 or thereabouts high in each mug. Fill the roasting pan with boiling water, 1/2 to 2/3 up the sides of the mugs. With this bain marie, the pots de crème will cook fully but not too quickly.
Bake time depends on the size of the coffee mugs and how high you fill them, so guaranteed the pots de crème need at least 30 minutes in the oven. Check at 30 minutes, but it make take up to 55 minutes total to be done; check every 5 minutes after 30. If you shake one of the mugs and the center doesn’t jiggle, it’s done, but make sure to catch it before it gets anywhere near overdone.
Remove from the oven and cool slightly before transferring to the refrigerator. Let chill in the fridge for at least 1 hour.
Immediately before serving, peel and core the apples. Finely dice or cube, and toss in the honey. Spoon a small amount atop each pot de crème. Whipped cream is optional, so if you like, try this recipe.