Categories
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Butterscotch pots de creme |
Prep Time: 1 1/2 hours
Cook Time: 1 1/2 hours
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Yield:6
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INGREDIENTS: |
| 3/4 cup |
whole milk |
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| 3/4 cup |
2% reduced-fat milk |
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| 7 tbsps |
brown sugar |
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| 2 tbsps |
water |
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| 1 tbsp |
dark molasses |
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| 1/2 tsp |
salt |
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| 2 |
large eggs |
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| 2 |
large egg yolks |
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DIRECTIONS:
- 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.
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