Remember that uber-trendy and uber-delicious restaurant Gjelina that I ate at in LA? Well, after the delicious pizzas I indulged even futher and tried their “famous” butterscotch pot de crème.
I know I probably say this about a lot of things, but that dessert was incredible – out of this world good.
It was everything you want a dessert to be – small so you don’t completely stuff yourself, not too sweet but still does the job and most importantly oh so tasty ,velvety and buttery. I would have licked the bowl clean had I not been trying to fit in with all the hip and trendy people there.
I have been dreaming about that dessert since we got home so I decided to try and make it. This way I can jump face first into it whenever I want- with no judgement from the hipster set. I found an old Gourmet magazine recipe that was surprisingly easy to make – only a couple ingredients – and tasted just like Gjelina’s.
The trickiest part of this dessert is finding the different types of sugars – Muscovado and Demerara – which create the rich and butterscotchy flavor. They are both basically brown sugar but with slightly different characteristics. I found my sugars at Whole Foods and Sur la Table – if you can’t find the sugars (or don’t feel like spending the extra cash) -don’t worry at all just use brown sugar.
Another bonus of this dessert is that you can eat the whole thing pretty easily (some might think that is bad idea, but I disagree, strongly) Pot de crèmes (which is just a fancy way of saying pot of cream) are usually chocolate and really rich. These are the types of desserts that you are only supposed to eat one bite. Who can do this? I certainly can’t. If you are going to put dessert in front of me, I am going to eat the whole thing, so watch your fingers. Sadly when it came to the rich pot de crèmes of my past this always ended badly because I was then stuffed and uncomfortable.
Unlike chocolate pot de crèmes this dessert has just the right amount of richness that allows me to eat the whole thing without a tinge of “oh why did I eat that I am going to explode?” My version of heaven.
Also this dessert is great to serve when you are having people over for dinner because you can do most of it beforehand and it seems like you spent a lot of time on it. Simply make the custard the night before and then bake them about an hour before your guests arrive. Serve at room temperature with a dollop of whipped cream. Easy peasy.
Try this recipe – I promise it won’t disappoint. I put it right up there with the White Chocolate Bread Pudding - it is that good.
Butterscotch Pot de Crème
Adapted from Gourmet, 2003
- 1 1/2 cups heavy cream
- 6 tablespoons dark Muscovado sugar
- 1/4 teaspoon salt
- 6 tablespoons water
- 2 tablespoons Demerara sugar
- 4 large egg yolks
- 1/2 teaspoon vanilla
Put oven rack in middle position and preheat oven to 300°F.
Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
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.
Divide custard among 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.