Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup brown sugar
- 6 egg yolks
- 1 tsp vanilla extract
- 1/4 tsp salt
- Whipped cream and butterscotch chips for garnish
Special equipment needed:
- 6 ramekins
- Baking dish
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a saucepan, heat heavy cream, whole milk, and brown sugar over medium heat until the sugar dissolves.
3. In a separate bowl, whisk together egg yolks, vanilla extract, and salt.
4. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly.
5. Pour the mixture into a blender or food processor and blend until smooth.
6. Pour the mixture into 6 ramekins and place them in a baking dish.
7. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
8. Bake for 35-40 minutes or until the edges are set but the center is still jiggly.
9. Remove from the oven and let cool to room temperature.
10. Chill in the refrigerator for at least 2 hours.
11. Serve with whipped cream and butterscotch chips for garnish.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
325°F
Serving size:
6 servings
Nutritional information:
Calories: 356
Fat: 24g
Carbohydrates: 32g
Protein: 4g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Brown sugar can be substituted with white sugar or coconut sugar.
Variations:
- Add a pinch of cinnamon or nutmeg for extra flavor.
- Use dark chocolate chips instead of butterscotch chips for a chocolate twist.
Tips and tricks:
- Make sure to blend the mixture until smooth to ensure a silky texture.
- Use a kitchen torch to caramelize the top for added crunch.
Storage instructions:
Store in the refrigerator for up to 3 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Serve in clear glass ramekins to show off the layers.
Garnishes:
Whipped cream and butterscotch chips.
Pairings:
Pair with a strong cup of coffee or a glass of red wine.
Suggested side dishes:
Serve with fresh berries or a fruit salad.
Troubleshooting advice:
If the mixture is lumpy, strain it through a fine-mesh sieve before pouring it into the ramekins.
Food safety advice:
Make sure to cook the pot de crème until the edges are set but the center is still jiggly to ensure that it is fully cooked.
Food history:
Pot de crème is a French dessert that dates back to the 17th century.
Flavor profiles:
Creamy, rich, and sweet with a hint of butterscotch.
Serving suggestions:
Serve chilled as a dessert after dinner.
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Region: French