No-Bake Butterscotch Custards
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.