Crunchy Delight in Every Bite
Butterscotch Pots de Crème with Bourbon Whipped Cream & Toffee Bits
There are some holidays when it is easier to stay at home and cook. In my opinion, Valentine’s Day is one of those holidays.
I made this recipe from Betty Rosbottom’s Soup Nights (my favorite soup chef!) for Christmas Eve. It is make-ahead (which I love) and it was fabulous. So much so, I decided to make this for Valentine’s Day. The recipe serves six which ensures there will be leftovers.
Rich, creamy butterscotch deliciousness topped with a dollop of Bourbon Whipped Cream and a pinch of crumbled toffee bits. Yum…. Skor candy bars make an excellent toffee topping although Almond Roca or a Heath Bar would work too, depends on if you want nuts or not.
If you have not scalded cream before, the secret is continuously stirring over medium heat until small bubbles form around the edge. This will keep a skin from forming on the surface. Just remember, low heat and slow. If you try to rush it along the cream may boil, and you will have to start again.
Tom is making his signature Cheese Fondue for our Valentine’s dinner (and promises to clean the pot afterward – how romantic!). Now, all we need is some more rain and a good movie for a perfect evening.
Happy Valentine’s Day!
3 c. heavy whipping cream
4 T. unsalted butter
3/4 c. dark brown sugar, packed
6 large egg yokes at room temperature
1 T. Bourbon
1 t. vanilla
1/4 t. fleur de sel
2 Skor candy bars, crumbled
Ingredients for Bourbon Whipped Cream:
1/2 c. whipping cream, well chilled
1/2 T. sugar
1/2 t. vanilla
1/2 – 1 t. Bourbon (optional)
Preheat oven to 325°F with the rack at center position. Arrange six 4-6 oz. ramekins (I used jelly jars) in a large, shallow baking pan deep enough so that you can add water to come halfway up the sides of the ramekins.
In a medium saucepan with lid, scald the cream over medium heat, constantly stirring with a wooden or silicone spoon until small bubbles form around the edge of the pan. The milk should be between 185-195°F (85-90°C) about 5-6 minutes. Remove and cover.
In a heavy 4-quart saucepan over medium heat, melt the butter and then stir in the brown sugar. Stir constantly with a wooden spoon to prevent the sugar from burning. Continue to stir until it is smooth and glossy, 3-4 minutes.
To the same pan gradually add the scalded cream, 1 cup at a time. If the sugar seizes, continue stirring until the sugar is dissolved and the mixture is warm – about 2-3 minutes. Remove from heat and set aside.
Whisk egg yolks in a large mixing bowl. Slowly whisk in three tablespoons (one at a time) of the warm cream mixture to temper the eggs. Whisk in the remaining cream very gradually. Whisk in the bourbon, vanilla, and salt. Pour the mixture through a fine-meshed sieve into an 8-cup measuring cup or large bowl (I skipped this step), then pour or ladle into the six ramekins.
Pour HOT water into your baking pan to come halfway up the sides of the ramekins. Tent the pan loosely with foil. Bake until just set and centers are still a bit quivery when you shake the pan. The recipe says this should take about 30 to 40 minutes, but it was a good 75 minutes in my oven. (Check periodically starting at the 25-minute mark to be sure they are not done early.)
Carefully remove the ramekins to a rack and cool to room temperature. Cover with plastic wrap and refrigerate until well chilled. This can be made ahead one to two days. Bring to room temperature before serving.
Bourbon Whipped Cream:
This only takes a few minutes to make, and it can also be made a few hours before serving, just cover and refrigerate.
Pour whipping cream, sugar and vanilla into a well-chilled deep bowl (I freeze the bowl for 15 minutes before using) and whisk until soft peaks form. Carefully fold in the bourbon until combined. To serve, garnish with a dollop of whipped cream, a big pinch of the toffee bits and a tiny pinch of fleur de sel.