Cooking With Rena Lee

Preheat oven to 325 degrees
Heat milks over medium-high heat in a heavy saucepan to 180 degrees (do not boil, or milk may curdle). Combine brown sugar and next 5 ingredients (through egg yolks) in a medium bowl; stir well with a whisk. Gradually pour 1/2 cup hot milk mixture into
egg mixture, whisking constantly. Return egg mixture to pan, stirring constantly. Strain mixture through a fine sieve into a bowl. Stir in butter and vanilla. Cover and chill 1 hour.
Divide mixture evenly among 6 (8-ounce) custard cups. Place cups in a 13 by 9-inch metal baking pan; add enough hot water to come halfway up sides of cups. Bake at 325 degrees for 24 mins. or until center barely moves when cup is touched. Remove cups from
pan; cool on a rack 20 mins. Cover and chill at least 1 hour.
Place cream and powdered sugar in a bowl; beat with a mixer at high speed until stiff peaks form. Top custards with cream.

Butterscotch pots de creme