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Butterscotch Pot de Crème

Enjoy with your favorite Rodney Strong wine


6 oz unsalted butter
1 cup dark brown sugar
5 cups heavy cream
1 scant tablespoon fine sea salt
1 teaspoon of vanilla bean paste
6 large egg yolks


Preheat the oven to 325F.

In a large saucepan, melt the butter. Add the brown sugar and cook over moderately high heat, whisking constantly, until smooth and bubbling, about 5 minutes.

Gradually whisk in the cream. Return the mixture to a boil,
whisking constantly. Add the salt and vanilla.

Whisk the egg yolks.

Gradually whisk in the hot cream mixture.

Strain the custard into ramekins.

Set the ramekins in a 9x13 inch baking dish and place it in the
middle of the oven. Fill the roasting pan with enough boiling water to reach halfway up the sides of the ramekins. Cover with foil and bake for 1 hour, until the custards are set but still slightly wobbly in the center.

Transfer the ramekins to a baking sheet and refrigerate until chilled, 4 hours.