IL DAVIDE’S BUT TERSCOTCH POTS DE CRÈME

Authorildavide

Savory sweet is what my customers love at Il Davide, This is another award winning dessert, enjoy!

Salted Caramel Sauce
 1 cup granulated sugar
 6 tablespoons unsalted butter, at room temperature, cut into piec- es ½ cup heavy cream, at room temperature
 1 tablespoon fleur de sel (or any other flaky sea salt)
Butterscotch Custard
 5 ½ cups heavy cream
 6 tablespoons dark Muscovado sugar ¼ teaspoon salt
 6 tablespoons water
 2 tablespoons Demerara sugar 4 large egg yolks
 ½ teaspoon vanilla

Salted Caramel Sauce
1

Add the sugar in an even layer over the bottom of a heavy sauce- pan. Heat the sugar over medium-high heat, whisking it as it begins to melt. You’ll see that the sugar will begin to form clumps, but that’s okay. Just keep whisking and as it continues to cook, they will melt back down.

2

Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of sec- onds, so keep a close eye. If you are using an instant-read ther- mometer, cook the sugar until it reaches 350°.

3

As soon as the caramel reaches 350°, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added.
Whisk the butter into the caramel until it is completely melted. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.
Makes 1 cup.

Butterscotch Custard
4

Put oven rack in middle position and preheat oven to 300°. Bring cream, Muscovado sugar, and salt just to a simmer in a small heavy saucepan over moder- ate heat, stirring until sugar is dissolved.

5

Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes. Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined. Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking. Pour custard through a fine-mesh sieve into a 1-quart glass measure. Skim off any foam with a spoon.

6

Divide custard among 6 ramekins. Arrange ramekins in a small roasting pan and bake in a hot water bath, uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes. Transfer ramekins to a rack with tongs and cool to warm or room temperature. Pots de crème will continue to set as they cool. Drizzle with salted caramel sauce, {see attached recipe} whipped cream, and Maldon see salt or any flake. Serve with butter waffers, or thin cookie.

Ingredients

Salted Caramel Sauce
 1 cup granulated sugar
 6 tablespoons unsalted butter, at room temperature, cut into piec- es ½ cup heavy cream, at room temperature
 1 tablespoon fleur de sel (or any other flaky sea salt)
Butterscotch Custard
 5 ½ cups heavy cream
 6 tablespoons dark Muscovado sugar ¼ teaspoon salt
 6 tablespoons water
 2 tablespoons Demerara sugar 4 large egg yolks
 ½ teaspoon vanilla

Directions

Salted Caramel Sauce
1

Add the sugar in an even layer over the bottom of a heavy sauce- pan. Heat the sugar over medium-high heat, whisking it as it begins to melt. You’ll see that the sugar will begin to form clumps, but that’s okay. Just keep whisking and as it continues to cook, they will melt back down.

2

Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of sec- onds, so keep a close eye. If you are using an instant-read ther- mometer, cook the sugar until it reaches 350°.

3

As soon as the caramel reaches 350°, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added.
Whisk the butter into the caramel until it is completely melted. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.
Makes 1 cup.

Butterscotch Custard
4

Put oven rack in middle position and preheat oven to 300°. Bring cream, Muscovado sugar, and salt just to a simmer in a small heavy saucepan over moder- ate heat, stirring until sugar is dissolved.

5

Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes. Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined. Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking. Pour custard through a fine-mesh sieve into a 1-quart glass measure. Skim off any foam with a spoon.

6

Divide custard among 6 ramekins. Arrange ramekins in a small roasting pan and bake in a hot water bath, uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes. Transfer ramekins to a rack with tongs and cool to warm or room temperature. Pots de crème will continue to set as they cool. Drizzle with salted caramel sauce, {see attached recipe} whipped cream, and Maldon see salt or any flake. Serve with butter waffers, or thin cookie.

IL DAVIDE’S BUT TERSCOTCH POTS DE CRÈME
2017-10-25T11:02:08+00:00October 25th, 2017|