Butterscotch Pots de Créme


PREP TIME: 20 min
COOK TIME: 60 min


  1. Preheat oven to 300F.
  2. Place eight ramekins (3/4 cup capacity) in a baking pan with a high edge.
  3. Separate 9 egg yolks into a large bowl, set aside.
  4. 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.
  5. Slowly pour heavy cream into sugar mixture, constantly whisking. Once cream is whisked in, remove from heat.
  6. Add kosher salt, seeds scraped from vanilla bean. Stir until combined.
  7. Slowly pour the butterscotch mixture into the egg yolks, whisking constantly.
  8. Once combined, strain custard through a fine mesh strainer, into a large measuring cup or bowl with a pouring edge.
  9. 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.
  10. Cover with aluminum foil and bake for 45 minutes, rotate the pan and bake 15 minutes longer.
  11. 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.
  12. Once cooled, serve, or store in the fridge until ready to use (let custards come to room temperature before serving).
  13. Top with whipped cream, a drizzle of caramel sauce, and a sprinkle of flaky sea salt.
  14. 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