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Butterscotch Pots de Crème

Makes 6 (4-ounce) cups

• 1 1/4 cups plus 2 tablespoons heavy cream
• 1/2 cup plus 3 tablespoons milk
• 3 tablespoons brown sugar
• 1/2 cup granulated sugar
• 3 tablespoons water
• 5 egg yolks
• 1/8 teaspoon kosher salt
• 3/4 teaspoon vanilla

Whisk cream, milk and brown sugar together in a saucepan. Cook over medium heat until brown sugar is melted and mixture is hot. In another saucepan, dissolve the granulated sugar in the water. Cook over medium heat until mixture is at a boil. Continue to boil until sugar starts to caramelize and turns a medium amber color. Turn off the heat and slowly whisk in the hot cream mixture in four portions.

Preheat oven to 300 degrees. In a bowl, whisk together the egg yolks and slowly add the cream mixture, stirring constantly. Strain through a fine mesh. Pour mixture into ramekins and place in a pan with sides at least 1 1/2 inches tall. Pour enough hot water into the pan so it comes halfway up the sides of the ramekins. Cover tightly with foil and bake for 35 to 40 minutes, or until custards are set and slightly jiggle when moved. Remove from water after 5 minutes and cool to room temperature. Refrigerate for at least 4 hours before serving.

(From James Foran, Market Restaurant.)

Puddings and custards, silky goodness with every bite

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