PREP TIME: 20 min
COOK TIME: 60 min
- Preheat oven to 300F.
- Place eight ramekins (3/4 cup capacity) in a baking pan with a high edge.
- Separate 9 egg yolks into a large bowl, set aside.
- In a medium saucepan, cook brown sugar and butter on medium heat without stirring, until the brown sugar becomes a deep amber color, and develops a nutty smell, about 10-15 minutes.
- Slowly pour heavy cream into sugar mixture, constantly whisking. Once cream is whisked in, remove from heat.
- Add kosher salt, seeds scraped from vanilla bean. Stir until combined.
- Slowly pour the butterscotch mixture into the egg yolks, whisking constantly.
- Once combined, strain custard through a fine mesh strainer, into a large measuring cup or bowl with a pouring edge.
- Divide butterscotch evenly amongst the 8 ramekins, and pour hot water into the baking pan until it reaches half-way up the edge of the ramekins.
- Cover with aluminum foil and bake for 45 minutes, rotate the pan and bake 15 minutes longer.
- Once removed from the oven, place the ramekins on a cooling rack. The custards will be slightly jiggly, but will set more as they cool.
- Once cooled, serve, or store in the fridge until ready to use (let custards come to room temperature before serving).
- Top with whipped cream, a drizzle of caramel sauce, and a sprinkle of flaky sea salt.
- Pots de Creme will keep in the fridge for about 1 week.
Recipe adapted from the Gjelina Cookbook.
9 egg yolks, room temperature
1¼ cups packed brown sugar
4 tbsp unsalted butter
3½ cups heavy cream
1 tsp kosher salt
½ vanilla bean, split lengthwise
2¼ tsp water
¼ tsp kosher salt
⅓ cup heavy cream
¼ cup whipped cream (for topping)
Flaky Sea Salt
Caramel sauce for drizzling
RECIPE, IMAGE AND STYLING