Butterscotch Pots de Crème

Ingredients

• 0.3 teaspoon salt 
• 6 tablespoons t brown sugar dark
• 6 tablespoons water 
• 1.5 cups cup heavy whipping cream 
• 6 servings whipped cream fresh
• 0.5 teaspoon vanilla 
• 4 large egg yolk 
• 2 tablespoons little demerara sugar 
• 24 ounce frangelico 

Equipment

• bowl
• sauce pan
• oven
• whisk
• sieve
• ramekin
• roasting pan
• tongs

Directions

1. Put oven rack in middle position and preheat oven to 300°F.
2. Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
3. 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 minutes.
4. Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
5. Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking.
6. Pour custard through a fine-mesh sieve into a 1-quart glass measure. Skim off any foam with a spoon.
7. Divide custard among ramekins. Arrange ramekins in a small roasting pan and bake in a hot water bath
8. , uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes.
9. Transfer ramekins to a rack with tongs and cool to warm or room temperature. Pots de crème will continue to set as they cool.
10. *Available at specialty foods shops and Dean & DeLuca (800-999-0306).
11. Custard can be made, but not baked, 1 day ahead and chilled, covered, in glass measure.