Butterscotch Pots de Crème

Thursday as it may be, I still feel as if I only just arrived home from my roisterous weekend in New York. Most of my California dearest live in Brooklyn now, concentrated all easy-like within a few train stops of one another, so I try to visit as often as possible since it's a quick WiFi-powered bus ride away. This trip was especially fun because one of my closest friends from DC was in town visiting her (and our!) friends, so we friend-melded at a karaoke joint in the East Village on our last night there. En Vogue, Dolly Parton, Erasure, Patti Smith, and a few musicals later, and it was 5:00 a.m. and I had lost my voice, developed a crush on an Australian girl, and perfected a karaoke body roll. The night was preceded with a couple of gallery openings, interjected with besties and a lamb burger dinner (be it told: worst vegetarian ever, right here), and bookended by couch-cuddling sessions, so clearly it was a trip fueled by excellence.

With so much fun and distraction all around, I've been having a hard time focusing on baking and other pursuits, but Jason and I had words about creativity and temperament over the weekend, and I feel more energized to keep on keepin' on. So, continuing  the sequence on this blog of rich dairy desserts, I present thee with butterscotch pots de crème. The original called for some wacky sugars that I can never find, so I did my best to substitute and this turned out to be the most insanely rich dessert. It was like eating cold velvet. I might even say it's too rich for my taste, which is weird because I like to eat cheese melted in butter, but some house guests and my pal Bobbie said these pots de crème were spot-on and delicious. I can at least vouch for the flavor being unreal. Please let me know what you think!

Butterscotch Pots de Crème

Adapted from Gourmet via Orangette

1 1/2 cups heavy cream

6 tablespoons muscovado sugar (I used sucanat)

1/4 tablespoon sea salt

6 tablespoons water

2 tablespoons demerara (I used turbinado)

4 large egg yolks

1/2 teaspoon vanilla extract

1.  Set oven rack in direct center and preheat oven to 300 degrees F.  In a small heavy saucepan, combine the cream, muscovado sugar, and sea salt. Cook over medium-high until cream barely simmers and sugar is dissolved. Remove from heat.

2.  In a large, light-colored saucepan, cook the demerara and water over medium-low heat until it bubbles and turns dark golden brown, five to ten minutes (Molly's recipe called for five minutes. I did mine for seven and thought it could have stood to caramelize much more). Remove from heat, and slowly pour in the cream mixture, whisking all the while.

3.  Meanwhile, heat a bunch of tap water.  Then, in a large bowl, whisk the egg yolks and vanilla. Add hot cream mixture in a thin stream, whisking all the while. Set a fine mesh strainer over a clean glass measuring cup and pour the mixture through. Skim off any foam.

4.  Divide custard between four 4-ounce ramekins (I had enough to make five actually). Seal each with a piece of foil. Line a deep, large casserole dish with a dishtowel, and arrange the ramekins on top so that they are not touching. Put the dish into the center of the oven, and then fill the dish with the hot water until it comes halfway up the side. Bake for 40 minutes, or until the sides of the custard are set and the middle still jiggles when shaken.

5.  Remove ramekins to a cooling rack and allow them to come to room temperature. They'll set as they cool. Touch a piece of plastic wrap to the top of each and then refrigerate until cold, a few hours. These will keep covered for a day or two in the fridge, but are best eaten on the same day.