This butterscotch pots de crème recipe yields a silky, French-style custard that is rich, creamy, and perfect for serving at gatherings. It’s a make-ahead dessert with deep caramel notes and a smooth, velvety texture that’s more indulgent than typical pudding.
These butterscotch pots de crème offer a pronounced butterscotch flavor and a custard-like consistency. They feel luxurious on the palate and are elegant enough for company while remaining straightforward to prepare.
If you enjoy butterscotch desserts, consider trying other recipes that highlight the same caramelized flavor and creamy textures.
Why This Recipe Works
- Rich, creamy custard with a deep butterscotch caramel flavor.
- A dollop of whipped cream and a pinch of flaky sea salt cut through the sweetness and add balance.
- The French name sounds fancy, but the method is simple and approachable.
- It stores well in the refrigerator, making it an excellent make-ahead dessert for entertaining.
Ingredients
- Unsalted butter: used to create the butterscotch base.
- Brown sugar: dark brown sugar is preferred for deeper flavor, but light brown sugar will work.
- Heavy cream: the primary ingredient that gives the custard its richness.
- Vanilla extract: enhances and rounds the flavor.
- Salt: a small amount brightens the sweetness.
- Egg yolks: large yolks thicken the custard and contribute to a smooth, velvety texture.
See the recipe card below for exact ingredient amounts and measurements.
Substitutions & Variations
- Heavy cream: This is the foundation of the custard. Because it provides much of the texture and mouthfeel, I don’t recommend substituting it.
- Butter: You can use salted butter if unsalted is not available; reduce added salt slightly if you do.
Instructions
- Preheat and prepare a water bath. Preheat the oven to 325°F (163°C). Place four 6-ounce ramekins in a 9 x 16-inch baking dish. Bring about 4 cups of water to a simmer and set aside for the water bath later.
- Measure and arrange ingredients. Have the heavy cream, milk, vanilla, salt, and egg yolks ready. Whisk the yolks in a heatproof bowl near the stovetop and set a large sieve over another heatproof bowl.
- Cook butter and brown sugar. In a medium heavy-bottomed pot, combine butter and brown sugar. Cook over medium heat, stirring with a wooden spoon, for about 8 minutes. Stay attentive—this step moves quickly.
- Add the cream and milk. When the butter and sugar turn a deeper brown and take on a wet-sand texture (it may briefly smoke), slowly pour in 1 cup of the cream. The mixture may sputter and seize—continue stirring. Add the remaining cream and the milk, stirring until the seized sugar dissolves and the mixture smooths. If it boils, reduce heat. Stir in salt and vanilla, then remove from heat.
- Temper the yolks. Whisk a small amount of the hot butterscotch into the yolks to warm them gradually. Add enough to make the yolks warm to the touch, then pour the tempered yolks back into the pot with the butterscotch, whisking gently to combine.
- Strain and divide. Pour the mixture through the sieve to remove any solids, then divide evenly among the four ramekins.
- Bake in a water bath. Carefully pour the hot simmering water into the baking dish so it reaches about halfway up the ramekins, taking care not to get water into the custards. Tent the dish loosely with foil and bake for 30–40 minutes. To test doneness, gently tap a ramekin (use an oven mitt): the custard should jiggle like set gelatin. If it’s still too loose, bake in five-minute increments until set.
- Cool and chill. Allow the ramekins to cool in the pan (with the water) on the counter for one hour. Cover and refrigerate for at least 2 hours or up to 2–3 days. Serve topped with whipped cream and a sprinkle of brown sugar and flaky sea salt, if desired.
Recipe FAQs
No. Crème brûlée is “burnt cream” and is finished with a thin layer of sugar that is caramelized with a torch or under a broiler. Pots de crème is a baked custard served without that caramelized sugar crust.
Yes. These pots de crème can be made up to two days in advance and stored covered in the refrigerator.
Covered, they keep well for 2–3 days refrigerated.
Expert Tips
Read the full directions before you begin. The butterscotch stage requires attention and timing, so know what cues to watch for and the order of additions.
Measure and set out all ingredients and tools before you start. Having everything at hand makes the process smoother.
Brown sugar can clump and stick to a whisk during the initial melting; a wooden spoon is easier for breaking up and stirring the sugar as it melts.
How to store
Cover the pots de crème and refrigerate. They can be prepared up to two days ahead and kept covered in the refrigerator for 2–3 days.
If you love butterscotch, these pots de crème are a satisfyingly silky, flavorful custard that’s easy to prepare and perfect for serving ahead of time.
-
Peach Blueberry Cobbler
-
Moist Double Chocolate Chip Banana Bread
-
Carrot Cake Cheesecake
-
Matcha Roll Cake with Earl Grey Mascarpone Cream
Did you try this recipe or another from the site? Please leave a star rating and a comment below.
Tag the creator on social if you share your photos.
Butterscotch Pots de Creme
Natalie
Pin Recipe
Ingredients
Butterscotch Pots De Creme
- 2 tablespoons (28 g) unsalted butter
- 1/2 cup (110 g) dark brown sugar, packed
- 1 1/2 cups (355 ml) heavy cream
- 1/4 cup (59 ml) whole milk
- 3/4 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 4 large egg yolks
Whipped Cream
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- 1/4 teaspoon vanilla extract
Topping
- Brown sugar, for sprinkling
- Flaky sea salt, for finishing
Instructions
- Preheat oven to 325°F. Place four 6‑ounce ramekins in a 9 x 16‑inch baking dish. Bring about 4 cups of water to a simmer for the water bath.
- Whisk the egg yolks in a heatproof bowl beside the stove. Set a large sieve over another heatproof bowl.
- In a medium heavy-bottomed pot, cook butter and brown sugar over medium heat, stirring with a wooden spoon for about 8 minutes until the mixture darkens and resembles wet sand.
- When the mixture begins to smoke slightly, slowly add 1 cup of cream (it will sputter). Stir, then add the remaining cream and the milk. Cook, stirring, until any seized sugar dissolves. Remove from heat and stir in salt and vanilla.
- Temper the yolks by whisking in a small amount of the hot mixture until warm, then whisk the yolks back into the pot. Strain through a sieve and divide among the ramekins.
- Carefully pour hot water into the baking dish to reach halfway up the ramekins. Tent with foil and bake 30–40 minutes. The custards are done when they jiggle like set gelatin. Cool in the pan for 1 hour, then refrigerate covered for at least 2 hours.
- Top with whipped cream and a sprinkle of brown sugar and flaky sea salt before serving.
Whipped Cream
- Beat the heavy cream, powdered sugar, and vanilla on medium-high until medium peaks form, 2–3 minutes. Use immediately or chill up to 24 hours.
Notes
Brown sugar: Dark brown sugar gives a richer butterscotch flavor, but light brown sugar is an acceptable substitute.
Whipped cream: Best served freshly whipped but can be kept chilled up to 24 hours and added just before serving.
Nutrition
Nutritional values are estimates provided by an online calculator.
Leave a comment below & share your photos on social!