This recipe required a few runs. The first run the flavor was too weak, so in the second run I extended the carmel cooking time and cooked it to a dark copper color – it worked. The flavor was nice and strong. With the flavor nailed down, the third run was to tweak the texture for a creamier finish, so I added in an extra egg yolk—it worked. Fourth run was necessary for the pictures and to proof the recipe one more time.
Butterscotch Pot de Creme Recipe
YIELD: 6 servings
Ingredients:
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup dark brown sugar
- 1/4 cup water
- 3/4 cup granulated sugar
- 5 egg yolks
- 1 teaspoon vanilla extract
See Full Recipe please visit : Butterscotch Pot de Creme
