Butterscotch Pot de Crème

A LUXURIOUS DESSERT FROM The Hollows Restaurant.

Egg Yolks 6

Milk

1 cup

Cream 2 cups

Sugar 3/4 cup

Warm Water

¼ cup

Vanilla Extract 1 tsp

Salt ¼ tsp

1 PREHEAT oven to 300°F.

2 COMBINE the milk and cream in a saucepan. Heat over low to medium heat, but do not boil.

3 IN another small saucepan, simmer the sugar and water until the sugar caramelizes and becomes quite dark. Remove from the heat and whisk in ¼ cup of the warm cream mixture.

4 ADD the rest of the cream mixture and whisk to combine.

5 IN a small bowl, whisk the egg yolks. Add ¼ cup of the cream mixture and whisk in.

6 ADD the egg mixture to the remaining cream mixture and whisk in.

7 STRAIN the mixture into a clean bowl and stir in the vanilla and salt.

8 POUR into ramekins and bake in a water bath covered with foil. Check that the custards are set after 1 hour.