Happy New Year, Health, Love and Prosperity to the Whole World!
Well its been a few years since I have written anything here since my children have told me that my pictures are awful and I should not write any recipes without good pictures. Well that's not improved at all and I usually forget to take a pictures of my food anyway, like I did this past New Year's Eve celebration when I made these delicious Pots de Creme.
A few years back in the 'big city" while having dinner with a dear friend at one of my favorite restaurants, Gjelina in Venice, CA we had an awesome dessert which consist of pretty much everything I crave for in a dessert; butterscotch, caramel, sweet & salty and gooey yum consistency.
Anyhow, this is my version of it and since I had many request for the recipe, I believe it does Gjelina's delicious Pots de Creme justice.
Butterscotch Pots de Creme
Ingredients:- 1 1/2 sticks unsalted butter
- 1 cup dark brown sugar
- 5 cups heavy creme
- 2 t fine sea salt
- 1 vanilla bean, seeds scraped
- 6 lg egg yolk
- boiling water
In large saucepan melt butter, add brown sugar and cook over moderately high heat, whisking constantly until smooth and bubbling. Slowly whisk in the cream. Return the mixture to boil, whisking constantly. Add salt and vanilla seeds. Remove from heat.
In heatproof large bowl, whisk the egg yolks. Gradually whisk in the hot cream mixture. Strain the custard into eight 6 ounce ramekins dishes or something like it. Set the dishes in a large roasting pan or two and place in oven Fill the roasting pan with enough boiling water to cover halfway up the sides of ramekins. Cover with foil and bake for 1 hour, until custards are set but still wobbly in the center. Transfer ramekins to a baking sheet and refrigerate and chill at least 4 hours.
When ready to serve you'll need caramel sauce and sweetened whipped cream and a bit of Maldon sea salt. You can of course make your own or buy first 2 ingredients the key here is the Maldon salt.
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