Butterscotch Pots de Crème

3 cups heavy or whipping cream
4 tbsp unsalted butter
3/4 cup dark brown sugar, packed
6 large egg yolks
1 tbsp bourbon
1 tsp vanilla
1/4 tsp sea salt such as fleur de sel

Topping
1/2 cup heavy or whipping cream
2 tbsp toffee bits (See market note)
Powdered cinnamon

1. Arrange a rack at center position and preheat the oven to 325 degrees F. Put six 1/2-cup ramekins, soufflés or custard cups in a large, shallow baking pan.

2. In a medium saucepan (with a lid), heat the cream until scalded and small bubbles form around the edge of the pan. Remove and cover.

3. In a large, heavy 4-quart saucepan set over medium low heat, melt the butter and stir in the brown sugar. Stir constantly with a wooden spoon to prevent the sugar from burning. The mixture will look lumpy at first and the butter may appear to separate, but continue to stir until it is smoother and somewhat glossy, 4 to 5 minutes.

4. Gradually add the heated cream, 1 cup at a time. If the sugar seizes up into lumps when you add the cream, do not worry. Continue to stir being certain to get into the corners of the pan until the mixture is smooth and hot, 2 1/2 to 3 minutes. Remove and set aside.

5. Place the egg yolks in a large mixing bowl, and whisk well to combine. Slowly, whisk in 2 to 3 tablespoons of the warm cream mixture. (This will temper the eggs.) Then, whisk in the remaining warm cream very gradually until all of it has been incorporated. Whisk in the bourbon, vanilla, and salt. Pour the mixture through a fine-meshed sieve into a large 8-cup measuring cup or into a bowl. Then pour or ladle it into the six ramekins.

6. Carefully pour enough hot water into the baking pan to come half way up the sides of the ramekins. Tent them loosely with foil. Carefully transfer the pan to the oven. Bake until the custards are just set, 30 to 40 minutes. (Check at 25 minutes to make certain that they are not done.) The centers of the custards should still be a bit quivery. Remove the ramekins to a rack to cool to room temperature. Cover and refrigerate them until chilled. (The pots de crème can be prepared 1 day ahead.)

7. For the garnish, beat the remaining 1/2 cup cream with an electric mixer on high speed until soft peaks form. Garnish each pot de crème with a dollop of the cream and with a sprinkle of toffee bits. Sprinkle lightly with just a hint of cinnamon. Pass extra whipped cream in a bowl or save for another use. Serves 6.

Market note: Heath English Toffee Bits work beautifully as a garnish for this dessert. They are available in most supermarkets, often in the baking aisle.

Copyright Betty Rosbottom 2015