Butterscotch Pot de Crème.Friday, September 02, 2011
Over a medium high flame, heat the brown sugar, milk and heavy cream in a heavy saucepan and stir until brown sugar start to dissolve. Then heat until the milk is steaming and tiny bubbles have formed along the edges, but do not boil. Remove from heat. Cover and keep warm.
In a medium saucepan, combine the granulated sugar with ¼ cup of water and bring to a boil over high heat. As soon as the sugar turns amber (ideally the color of a new penny), remove from heat. Carefully add ¼ cup of the hot cream mixture, whisking until combined. Whisk in 2 more cups of the cream mixture, then add the rest.
Pour the caramel cream into the yolk in a slow, steady stream and gently whisking the mixture continuously. Stir in the vanilla and salt. Strain the custard through a fine strainer (or sieve) into a pitcher. Skim off any foam or bubbles on top.
Pout the custard into six 5-ounce ramekins, leaving ½ inch at the top of each. Place ramekins in a roasting pan and carefully fill the pan with hot water until it comes halfway up their sides. Carefully cover the pan with foil.
Bake in the oven for 45-50 minutes until set. When done, the center may still a bit loose when the custard is gently shaken.
Remove the pan from the oven and let the crème finish setting in the water bath at room temperature uncovered. When cool, refrigerate uncovered to preserve the burnished color.
Makes 6 5-ounce (or 10 3-ounce) desserts