Butterscotch Pots de Crème
"Heating a creamy custard over an intense flame can scramble the eggs, and light custards made with milk are even more fragile because milk is less stable than cream. If you add sugar or any acidic ingredients to milk as it heats, it's almost sure to curdle. To keep things smooth and silky, combine sugar, egg yolks, and any flavorings separately, and gradually add hot milk to the mixture so eggs can slowly come up to the proper temperature (also called tempering), stirring the mixture constantly with a whisk...."
INGREDIENTS
•
3/4 whole milk
•
3/4 2% reduced-fat milk
•
7 brown sugar
•
2 water
•
1 dark molasses
•
1/2 salt
•
2 eggs
•
2 egg yolks
•
1.5 butter
•
1/2 vanilla extract
•
1/4 heavy whipping cream
•
1 powdered sugar
ADVERTISEMENT