Butterscotch Pot de Creme



  • 18 Egg Yolks
  • 2 1/2 C Brown Sugar
  • 8 Tbsp. Butter
  • 7 C Heavy Cream
  • 2 tsp. Salt
  • 2 tsp. Vanilla


  1. Oven to 300
  2. Put serving vessels into a baking pan or hotel pan. 
  3. Put brown sugar and butter into a large skillet and boil for 5-10 minutes or until dark amber color and smells nutty. Stir occasionally. Add cream into mix and whisk constantly until all sugar is dissolved and mixture is fluid again. Add salt and vanilla.
  4. Temper the egg yolks with the caramel and then mix all until well combined. Fill vessels with desired amount with mixture. Torch the tops to pop air bubbles. Add hot water half way up the baking pan, wrap with foil, and bake for 55 minutes. Center should still be a little jiggly when you pull out. Cool to room temp, then refrigerate. Hold for up to 7 days.