Butterscotch Pots De Crème Recipes

Steps:

• 1. To make the chocolate base: Heat the cream and milk together in a small heavy-bottomed saucepan over medium heat until steaming. Whisk the egg yolks well in a medium heatproof bowl. Gradually whisk in the hot cream mixture. Return this to the saucepan and reduce the heat to medium-low. Cook, stirring constantly with a wooden spoon, until the custard reaches 185 degrees F on an instant-read thermometer and is thick enough to coat the spoon (a finger swiped through the custard on the spoon will cut a swath), about 3 minutes.
• 2. Combine the bittersweet and milk chocolates in a medium heatproof bowl, and place a wire sieve over the bowl. Strain the custard (to remove any bits of cooked egg) directly into the chocolates. Let the mixture stand for 1 minute. Whisk until the chocolate is smooth and melted. Divide the chocolate base equally among six 1-cup glasses or jars. Cover and refrigerate until the base is chilled and set, at least 1 hour.
• 3. To make the butterscotch layer: Bring the cream and vanilla bean to a simmer in a medium saucepan over medium heat. Remove from the heat and let stand for 15 minutes. Using the tip of a small knife, scrape the seeds from the bean into the cream and discard the bean.
• 4. Bring the brown sugar and water to a boil in a medium heavy-bottomed saucepan over high heat, stirring constantly, until the sugar is dissolved and the syrup is boiling. Cook without stirring, occasionally swirling the saucepan by the handle, until the syrup is very thick with large bubbles and reaches 270 degrees F on a candy thermometer, about 5 minutes. Reduce the heat to low. Carefully ladle the hot cream mixture into the brown sugar syrup (it will splatter) and stir until well combined. Remove from the heat.
• 5. Whisk the egg yolks and granulated sugar together in a medium heatproof bowl. Choose a wide saucepan large enough to nestle the bowl. Bring about 1 inch of water to a simmer in the saucepan over high heat. Reduce the heat to keep the water at a steady simmer.
• 6. Whisk the hot cream mixture into the egg yolks. Place the bowl over the simmering water (the bowl bottom should not touch the water). Cook, stirring almost constantly with a rubber spatula and scraping down any splashes on the side of the bowl, until the custard reaches at least 190 degrees F on an instant-read thermometer and is thicker than the typical custard sauce, about 10 minutes. The idea is to cook the custard as much as possible without it coming to a simmer and curdling, which takes some time, so be patient.
• 7. Strain the custard through a wire sieve into another medium bowl to remove any bits of cooked egg. Add the salt. Using an immersion blender or hand mixer on low speed, beat the custard for 1 to 2 minutes to expel some of the steam and help cool it. Place the bowl in a larger bowl of ice water and let stand, stirring occasionally, until the custard is tepid, about 10 minutes. Divide the custard evenly over the chocolate bases in the glasses. Cover each glass with plastic wrap. Refrigerate until the pots de creme are chilled, at least 4 hours or up to 1 day.
• 8. To make the topping: Combine 1/4 cup of the coconut with the heavy cream in a small saucepan and bring to a simmer over low heat. Remove from the heat and let infuse for 30 minutes. Strain the mixture through a wire sieve into a medium bowl, pressing hard on the coconut. Place the bowl in a larger bowl of ice water and let stand until chilled, about 30 minutes. Add the confectioners' sugar and vanilla. Whip with an electric mixer until the topping forms soft peaks. Cover and refrigerate until ready to serve, up to 4 hours.
• 9. Meanwhile, position a rack in the center of the oven and preheat the oven to 350 degrees F. Spread the remaining 3 tablespoons coconut on a small baking sheet. Bake, stirring occasionally, until the coconut is lightly browned, 7 to 10 minutes. (This can also be done, very efficiently, in a toaster oven.) Let cool.
• 10. Top each pot de creme with a dollop of whipped topping and a sprinkling of the toasted coconut. Serve chilled.

Steps:

• For the pots de creme: Preheat the oven to 280 degrees F. In a medium pot set over high heat, scald the cream and milk; the mixture should be just about to boil, then remove from the heat. Whisk the sugar and yolks in a bowl until light and frothy, 1 minute. Temper the yolks by pouring some of the hot cream over the yolks slowly and whisking vigorously. Then pour the yolk mixture into the cream and do not return to the stovetop. Add the rum, vanilla and chocolate, and whisk slowly until the chocolate melts and is completely incorporated. Pour the mixture into six 6-ounce ramekins and bake in a water bath until the creme is set, about 1 hour.
• Cool in the refrigerator until cold, overnight.
• For the butterscotch: Melt the butter in a medium saucepan and set over medium-high heat. Add the brown sugar and stir to dissolve. Cook until the sugar thickens and reaches the soft-ball stage, a candy thermometer will read 235 degrees F, the sugar will just start to darken in color. Whisk the cream and salt in slowly, being careful as the cream will steam and the sugar mixture may clump. Keep whisking and cooking until smooth. Remove from the heat and add enough food coloring to make the sauce bloody!
• Serve the pots de creme drizzled with some of the bloody butterscotch.

Steps:

• Heat the oven to 300°F.
• In a large heatproof bowl, lightly whisk the egg yolks until smooth. Set aside.
• In a medium saucepan over medium-high heat, combine the cream, milk, and brown sugar and cook, stirring constantly, until the sugar dissolves and the mixture begins to simmer. Remove the pan from the heat, cover, and keep warm.
• In a medium saucepan, combine the granulated sugar with 1/4 cup water and bring to a boil over high heat. Cook without stirring until the mixture becomes dark amber, swirling the pan if hot spots develop. Remove the pan from the heat and carefully add the Scotch whisky and 1/4 cup of the warm cream mixture, whisking until combined. Whisk in the remaining cream mixture.
• Whisk the caramel mixture into the egg yolks in a slow, steady stream. Stir in the vanilla, salt, and mace. Strain the custard through a fine strainer.
• Ladle the custard into 6 pot de crème pots or 4-ounce custard cups. Place the cups in a roasting pan and carefully fill the pan with enough hot water to reach halfway up their sides. Cover the pan with foil. Bake for 45 to 50 minutes, until the custards barely jiggle when shaken. Remove the roasting pan from the oven and remove the foil. Allow the custards to cool in the water to room temperature. Transfer the custards to the refrigerator and chill for at least 1 hour.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
• In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
• Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
• In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
• Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.