Decadent Butterscotch Custards
Indulge in the rich, velvety texture of these Decadent Butterscotch Custards. Made with dark muscovado sugar that imparts a deep, molasses-like flavor, these custards are a luxurious treat that can be elevated with a dollop of whipped cream, a sprinkle of dark chocolate shavings, or a handful of fresh berries. Perfect for special occasions or a cozy night in, these creamy desserts will impress anyone lucky enough to enjoy them.
N/A
Servings
300
Calories
7
Ingredients
Ingredients
Heavy Cream
1 1/2 cups (none)
Dark Muscovado Sugar
6 tablespoons (none)
Salt
1/4 teaspoon (none)
Water
6 tablespoons (none)
Demerara Sugar
2 tablespoons (none)
Large Egg Yolks
4 (none)
Vanilla Extract
1/2 teaspoon (none)
Instructions
1
Preheat your oven to 300°F (150°C) and position the oven rack in the middle.
2
In a small heavy saucepan, combine the heavy cream, dark muscovado sugar, and salt. Heat over moderate heat, stirring regularly until the sugar is fully dissolved and the mixture is just simmering.
3
In a separate 2-quart heavy saucepan, mix together the water and demerara sugar. Bring the mixture to a boil, stirring until the sugar completely dissolves.
4
Allow the mixture to continue boiling while stirring occasionally, until it turns a deep caramel color and becomes bubbly, about 5 minutes. Exercise caution as the mixture will be very hot.
5
Carefully remove the saucepan from heat and slowly whisk in the hot cream mixture. Expect bubbling and steam during this step.
6
In a large mixing bowl, whisk together the egg yolks and vanilla extract. Gradually stream in the hot butterscotch cream mixture while whisking continuously to temper the yolks.
7
Using a fine-mesh sieve, strain the custard mixture into a 1-quart glass measure to remove any cooked egg particles and ensure a smooth consistency.
8
Use a spoon to skim off any foam that forms on the surface of the custard.
9
Evenly divide the custard among six (4-ounce) ramekins.
10
Arrange the ramekins in a small roasting pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins, creating a water bath. Bake uncovered for about 40 minutes, or until the custards are just set around the edges but still slightly wobbly in the center.
11
Once baked, carefully transfer the ramekins to a cooling rack using tongs. Allow them to cool to warm or room temperature. Note that the custards will continue to set as they cool.
12
If desired, prepare the custard one day in advance, covering and refrigerating it in a glass measure or a non-reactive container before baking.
Nutrition Information
20g
Fat
24g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Butterscotch Custards?
Decadent Butterscotch Custards are rich, velvety desserts made with dark muscovado sugar, which provides a deep, molasses-like flavor.
What temperature should I set my oven to?
You should preheat your oven to 300°F (150°C).
How many egg yolks are required for this recipe?
The recipe requires 4 large egg yolks.
What type of sugar is used in the cream mixture?
Dark muscovado sugar is used in the cream mixture to give it a rich flavor.
How do I make the caramel base for the butterscotch?
Mix 6 tablespoons of water with 2 tablespoons of demerara sugar and boil until it turns a deep caramel color.
How long does it take for the sugar mixture to turn into caramel?
It typically takes about 5 minutes for the mixture to become bubbly and reach a deep caramel color.
How much heavy cream is needed?
The recipe calls for 1 1/2 cups of heavy cream.
What is the purpose of the water bath?
The water bath, or bain-marie, ensures that the custards bake evenly and maintain a smooth, creamy texture without curdling.
How long should the custards bake?
The custards should bake for approximately 40 minutes.
How can I tell when the custards are done?
They are ready when the edges are just set but the centers are still slightly wobbly.
Why should I strain the custard mixture?
Straining the mixture through a fine-mesh sieve removes any cooked egg particles, ensuring a perfectly smooth consistency.
Can I make this dessert ahead of time?
Yes, you can prepare the custard mixture one day in advance and keep it refrigerated before baking.
What are some suggested toppings?
Suggested toppings include whipped cream, dark chocolate shavings, or fresh berries.
How many calories are in a serving?
Each serving contains approximately 300 calories.
What is the fat content of this dessert?
There are 20g of fat per serving.
How many grams of carbohydrates are in the custards?
There are 24g of carbohydrates per serving.
What is the protein content?
Each serving contains 3g of protein.
Where should the oven rack be positioned?
The oven rack should be positioned in the middle of the oven.
How much vanilla extract is used?
The recipe requires 1/2 teaspoon of vanilla extract.
What size ramekins should I use?
You should use six 4-ounce ramekins.
How do I temper the egg yolks?
Gradually stream the hot butterscotch cream into the egg yolks while whisking continuously.
Why should I skim the foam off the custard?
Skimming the foam ensures the surface of the finished custard looks smooth and professional.
Is there any salt in this recipe?
Yes, the recipe uses 1/4 teaspoon of salt to balance the sweetness.
How high should the water be in the roasting pan?
The hot water should reach halfway up the sides of the ramekins.
Should the custards be covered while baking?
No, the custards should be baked uncovered.
What is the texture of these custards?
They have a decadent, rich, and velvety texture.
What is another name for this type of dessert mentioned in the tags?
It is also referred to as 'pots de creme'.
What type of saucepan should I use?
A heavy saucepan is recommended to ensure even heat distribution.
What should I do after the custards are baked?
Transfer them to a cooling rack to allow them to reach room temperature, as they will continue to set while cooling.
What warning is given when adding cream to the caramel?
Exercise caution as the mixture will bubble and release steam when the cream is added to the hot caramel sugar.