Butterscotch pot de creme
I started a new job and tried to practice one of the recipes at home.
Glad I did because I learned a lot through trial and error.
I had never heard of them before, so to save you from googling:
Pot de crème, plural pots de crème, is a loose French dessert custard dating to the 17th century. The name means “pot of custard” or “pot of cream”, which also refers to the porcelain cups in which the dessert is served.
This is a salted butterscotch pot de creme. Butter and brown sugar are cooked until a deep brown color is reached and then cream is slowly added so the sugar doesn’t seize up. When that is cooked you add salt and vanilla or whatever other flavors you’d like. Finally it’s time to temper the liquid into the egg yolks. I don’t have a fancy torch so I used a lighter to remove the bubbles after transferring them to their containers.
I don’t have a lot of containers so I had a big variety in sizes and cooks.
You bake them in a waterbath (Bain-marie)
One one batch I didn’t have my water level high enough so there was a top layer that cooked differently than the Bottom.
I used silicone cupcake molds for some and those I had the hardest time with cooking. I don’t think they work well for heat distribution. I also baked one batch in the air fryer just to see if I could, and it works!! Just make sure you wrap the foil all the way around the container because my first try the fan ate the foil.