I had lunch recently at Gjelina ( http://www.gjelina.com ) on Abbot Kinney in Venice, CA. I suppose it falls under the category of “trendy”, but I love the combination of good food and great people-watching, so I always look forward to having a bite there.…
What you'll need
Ingredients
Butterscotch Pots de Crème
1 ½ cups heavy cream
½ vanilla bean, split and scraped
¼ teaspoon fleur de sel or favorite sea salt
6 tablespoons water
4 large egg yolks
½ teaspoon vanilla
Special equipment
6 (4-ounce) ramekins
The method
Directions
01
Accompaniments: whipped cream; chocolate shavings or fresh berries
02
Put oven rack in middle position and preheat oven to 300°F. Place eggs yolks and vanilla in a large bowl and set aside.
03
Bring cream, muscovado sugar, vanilla pod with seeds, and salt just to a simmer over medium low heat in a small heavy saucepan, stirring until sugar is dissolved. Keep warm over low heat, being careful not to scorch cream.
04
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 5-7 minutes. Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
05
Whisk together yolks and vanilla in the large bowl, then add hot cream mixture in a stream, whisking steadily. Pour custard through a fine-mesh sieve into a 1-quart glass measure. Skim off any foam with a spoon.
06
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. Serve with a dollop of whipped cream and a sprinkle of dark muscavado sugar or grated chocolate.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Butterscotch Pots de Creme
Prep
Cook
Yield
I had lunch recently at Gjelina ( http://www.gjelina.com ) on Abbot Kinney in Venice, CA. I suppose it falls under the category of “trendy”, but I love the combination of good food and great people-watching, so I always look forward to having a bite there.…
Ingredients
Butterscotch Pots de Crème
1 ½ cups heavy cream
½ vanilla bean, split and scraped
¼ teaspoon fleur de sel or favorite sea salt
6 tablespoons water
4 large egg yolks
½ teaspoon vanilla
Special equipment
6 (4-ounce) ramekins
Cook Like James · The method
Directions
1
Accompaniments: whipped cream; chocolate shavings or fresh berries
2
Put oven rack in middle position and preheat oven to 300°F. Place eggs yolks and vanilla in a large bowl and set aside.
3
Bring cream, muscovado sugar, vanilla pod with seeds, and salt just to a simmer over medium low heat in a small heavy saucepan, stirring until sugar is dissolved. Keep warm over low heat, being careful not to scorch cream.
4
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 5-7 minutes. Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
5
Whisk together yolks and vanilla in the large bowl, then add hot cream mixture in a stream, whisking steadily. Pour custard through a fine-mesh sieve into a 1-quart glass measure. Skim off any foam with a spoon.
6
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. Serve with a dollop of whipped cream and a sprinkle of dark muscavado sugar or grated chocolate.
Cook Like James
Butterscotch Pots de Creme
Prep
Cook
Yield
I had lunch recently at Gjelina ( http://www.gjelina.com ) on Abbot Kinney in Venice, CA. I suppose it falls under the category of “trendy”, but I love the combination of good food and great people-watching, so I always look forward to having a bite there.…
Ingredients
Butterscotch Pots de Crème
1 ½ cups heavy cream
½ vanilla bean, split and scraped
¼ teaspoon fleur de sel or favorite sea salt
6 tablespoons water
4 large egg yolks
½ teaspoon vanilla
Special equipment
6 (4-ounce) ramekins
Directions
1
Accompaniments: whipped cream; chocolate shavings or fresh berries
2
Put oven rack in middle position and preheat oven to 300°F. Place eggs yolks and vanilla in a large bowl and set aside.
3
Bring cream, muscovado sugar, vanilla pod with seeds, and salt just to a simmer over medium low heat in a small heavy saucepan, stirring until sugar is dissolved. Keep warm over low heat, being careful not to scorch cream.
4
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 5-7 minutes. Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
5
Whisk together yolks and vanilla in the large bowl, then add hot cream mixture in a stream, whisking steadily. Pour custard through a fine-mesh sieve into a 1-quart glass measure. Skim off any foam with a spoon.
6
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. Serve with a dollop of whipped cream and a sprinkle of dark muscavado sugar or grated chocolate.
