No-Bake But­ter­scotch Cus­tards

Merced Sun-Star - - Community -

Yield: 4 to 6 serv­ings

To­tal time: 35 min­utes, plus chill­ing

1 cup heavy cream

1 cup crème fraîche

1⁄2 cup dark brown su­gar

1⁄8 tea­spoon kosher salt

1 ta­ble­spoon light, un­sul­phured mo­lasses (op­tional)

2 tea­spoons vanilla ex­tract

Whipped cream and fresh berries, for serv­ing (op­tional)

In a medium saucepan, com­bine cream, crème fraîche, brown su­gar and salt over medium-high heat. Bring to a sim­mer, stir­ring fre­quently to dis­solve su­gar. Cook at a vig­or­ous sim­mer un­til mix­ture thick­ens slightly, 5 to 7 min­utes.

Re­move from heat and stir in mo­lasses and vanilla. Let sit un­til mix­ture has cooled slightly and a skin forms on top, about 20 min­utes.

Stir mix­ture, then strain through a fine-mesh strainer into a mea­sur­ing cup with a spout. Pour mix­ture into ramekins or in­di­vid­ual serv­ing bowls.

Re­frig­er­ate, un­cov­ered, un­til set, at least 3 hours and up to 3 days. Serve with whipped cream and berries, if you like.


Ramekins of no-bake but­ter­scotch cus­tards can be made a few days ahead.

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