Butterscotch Pots de Crème
Author: adapted from: Ted Allen
Prep time: 25 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 40 mins
  • Butterscotch pots de crème:
  • 3 cups heavy cream
  • 3 – 2” strips lemon zest
  • 1 vanilla bean, split lengthwise and scraped
  • ¾ teaspoon salt
  • ½ teaspoon ground cardamom
  • 6 tablespoons (¾ stick) unsalted butter
  • 1 cup dark brown sugar
  • 3 tablespoons Scotch whiskey
  • 6 large egg yolks
  • Scotched pecans:
  • 1 cup pecans
  • 2 tablespoons Scotch whiskey
  • 1 tablespoon unsalted butter
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  1. For butterscotch pots de crème:
  2. Preheat the oven to 300°. Place 8 – 4 ounce ramekins into a large roasting pan and set aside.
  3. Bring cream, lemon zest, vanilla bean and seeds, salt and cardamom to a boil in a saucepan over medium heat. Remove from heat and set aside to steep.
  4. Place butter and brown sugar in a small saucepan. Once mixture bubbles, add whiskey and stir until whiskey evaporates, about 1 minute.
  5. Whisk egg yolks in a large mixing bowl. Gradually add butter/brown sugar mixture, whisking constantly to avoid curdling eggs. Strain cream mixture directly into egg bowl and whisk to combine.
  6. Transfer mixture to a liquid measuring cup that will pour easily. Evenly distribute cream mixture into 8 ramekins. Pour hot water into roasting pan so it goes halfway up ramekins.
  7. Cover with foil and bake 20 minutes at 300°. Carefully remove foil and bake an additional 35 minutes, until pots de crème are set.
  8. Carefully remove from oven and cool in pan of water. Once cool, cover with plastic wrap and refrigerate until cold.
  9. For scotched pecans:
  10. Place pecans, whiskey, butter, sugar and salt into an ovenproof skillet. Cook over medium high heat until whiskey evaporates.
  11. Transfer pan to 300° oven and roast until nuts are golden brown, about 15 minutes. Remove from oven and cool.
  12. Place a few nuts on each Butterscotch Pots de Crème and serve.
  13. Betsy's tidbits:
  14. Ted Allen serves his Butterscotch Pots de Crème with lightly sweetened whipped cream.
  15. Scotched Pecans are delicious to serve on their own.
Additional time is needed to refrigerate Butterscotch Pots de Crème.
Recipe by Desserts Required at https://www.dessertsrequired.com/butterscotch-pots-de-creme