Chocolate Butterscotch Pots de Crème
- prep time15 min
- total time 75 min
- serves 6
Jillianne Niver's Chocolate Butterscotch Pots de Crème are a decadent and smooth treat!
Recipe courtesy of Food Network Canada
2 cup (500 mL) 35% whipping cream
½ cup (125 mL) packed dark brown sugar
¼ tsp (1 mL) salt
4 egg yolks
½ tsp (2 mL) vanilla
1 cup (250 mL) chopped milk chocolate
¼ cup (50 mL) toffee bits
1. Preheat oven to 325°F (160°C). In a small saucepan, heat 1-1/2 cups (375 ml) of the cream, sugar and salt over medium heat for 5 minutes, stirring constantly, or until sugar dissolves. Remove from heat.
2. In a large bowl, whisk together egg yolks and vanilla; gradually whisk in cream mixture. Divide evenly among six ½-cup (125 ml) ramekins. Place in roasting pan. Add hot water to come half-way up sides of ramekins. Bake in centre of oven for 45 to 55 minutes or until custard is set around edges, but still jiggly at centre. Remove ramekins from roasting pan. Cool to room temperature.
3. Place chocolate in heatproof bowl. In small saucepan, bring remaining ½ cup (125 ml) cream to a boil over medium heat. Pour over chocolate. Let stand 3 minutes. Whisk until smooth. Pour evenly over custard in ramekins. Top with toffee bits. Chill for at least one hour before serving.
4. ***This original recipe was tested and modified to make it suitable for use in a home kitchen.