Butterscotch Pots de Crème

Ingredients

• 7 tablespoons brown sugar 
• 1.5 teaspoons butter 
• 1 tablespoon blackstrap molasses dark
• 2 large egg yolks 
• 2 large eggs 
• 0.3 cup heavy whipping cream 
• 0.8 cup milk 2% reduced-fat
• 1 tablespoon powdered sugar 
• 0.5 teaspoon salt 
• 0.5 teaspoon vanilla extract 
• 2 tablespoons water 
• 0.8 cup milk whole

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• sieve
• blender
• baking pan

Directions

1. Preheat oven to 32
2. Heat milks over medium-high heat in a heavy saucepan to 180 (do not boil).
3. Combine brown sugar and next 5 ingredients (through egg yolks) in a medium bowl; stir well with a whisk. Gradually pour 1/2 cup hot milk mixture into egg mixture, whisking constantly. Return egg mixture to pan, stirring constantly. Strain mixture through a fine sieve into a bowl. Stir in butter and vanilla. Cover and chill 1 hour.
4. Divide mixture evenly among 6 (8-ounce) custard cups.
5. Place cups in a 13 x 9-inch metal baking pan; add enough hot water to come halfway up sides of cups.
6. Bake at 325 for 24 minutes or until center barely moves when cup is touched.
7. Remove cups from pan; cool on a rack 20 minutes. Cover and chill at least 1 hour.
8. Place cream and powdered sugar in a bowl; beat with a mixer at high speed until stiff peaks form. Top custards with cream.