Butterscotch Pot de Creme Recipe
Rich and creamy, this easy Butterscotch Pot de Creme recipe is a French style custard that’s simple to prepare with fresh local dairy products. A great holiday dessert for any sweet lover.
This post is sponsored by Lehigh Valley Dairy Farms® and Dairy Farmers of America. All statements and opinions are my own.
The holiday season is here and with it comes all the desserts. I go on a full sweet binge from Thanksgiving until the end of the year and I don’t stop at just the cookie tray. This is the time when I whip up things like Butterscotch Pot de Creme.
Sweet, creamy and so easy to make, this simple Pot de Creme recipe is made with my favorite dairy products like heavy cream and half and half. They’re staple ingredients in my kitchen for recipes both sweet and savory.
So when Lehigh Valley Dairy Farms approached me to partner on a holiday recipe, I jumped at the chance because I know milk for their products comes from family-owned farms right here in Pennsylvania. While Lehigh Valley Dairy has grown from its humble beginnings on a small family farm 70 years ago, like back then, it is owned by family farmers today. Knowing that the heavy cream and half and half used in this recipe came from cows on family-owned farms and that I am supporting farmers in our region makes it even more special!
This simple dessert is a reflection of the high-quality dairy produced by the family farms that provide their milk to Lehigh Valley Dairy. . The ultra-rich creaminess is made possible by the availability of the best dairy right in my own backyard.
BUTTERSCOTCH POT DE CREME
Pot de Creme is a French custard dessert that’s like a cross between a mousse and a pudding. The term means “Pot of Cream” or “Pot of Custard” which is in reference to the ceramic or glass dish in which it’s served.
The dessert is made in a variety of flavors, most commonly chocolate, but this Butterscotch Pot de Creme recipe is my absolute favorite.
Traditional Pot de Creme is fairly simple to make but I found a few shortcuts to make it even easier.
INGREDIENTS YOU WILL NEED
The ingredient list is short and “sweet.”
Here’s what you will need:
Butterscotch Chips – One 11 ounce bag will work perfectly. Adding chips makes it easier to whip this dessert up in no time.
Lehigh Valley Dairy Heavy Cream – The cream in this recipe is essential to create richness. Don’t substitute with a lower fat dairy because your dessert will not set up.
Lehigh Valley Dairy Half and Half – If you don’t have Half and Half, you can substitute with whole milk or make your own using this easy recipe. (It will take you 3.5 seconds to make.)
Granulated Sugar – Pretty self explanatory here. If you want to add a deeper flavor, you can substitute the regular white sugar with brown sugar.
Salt – Don’t skip the salt, it does balance out the flavor a bit because this is a super sweet dessert.
I topped my Butterscotch Pot de Creme with a bit of salted caramel sauce and then a dollop of whipped cream. Both are totally optional because the dessert is fabulous by itself, but I highly recommend it if you’re entertaining.
HOW TO MAKE IT
You will need a blender for this recipe. If you don’t have a blender, you can melt the butterscotch chips in the milk over medium heat but the texture will be less like a mousse and more like a pudding.
Add the butterscotch chips to a blender and set aside.
Over low heat, whisk the cream, half and half, egg yolks, sugar and salt until the mixture begins to simmer.
Continue cooking until the mixture is thick enough to coat the back of a spoon.
Pour the cream into the blender.
Place the lid on the blender and blend until smooth.
Divide the cream evenly among four 4 ounce ramekins and chill in the refrigerator for 2 hours.
Top with caramel sauce and whipped cream, if desired.
I love that this Pot de Creme recipe can be made in advance for an easy holiday dessert. It’s rich, creamy and the perfect ending to an elegant dinner. BUT it’s also simple enough for a Sunday sweet treat.
MORE EASY HOLIDAY RECIPES
If you like this easy Pot de Creme….you should, absolutely, try this CHOCOLATE Pot de Creme! It’s just as decadent with a little more richness from the chocolate. Soooooo good!
BUTTERSCOTCH POT DE CREME RECIPE
- 11 ounces Butterscotch Chips
- 1 1/2 cups Lehigh Valley Dair Half and Half
- 1 1/2 cups Lehigh Valley Dairy heavy cream
- 5 large egg yolks
- 5 tablespoons granulated sugar
- 1/4 teaspoon salt
- Whipped cream optional
- Place the butterscotch in the bottom of the blender pitcher.
- In a small saucepan, whisk together the whole milk, cream, egg yolks, sugar and salt. Bring the mixture to a simmer over low heat and continue whisking until the mixture is thick enough to coat the back of a spoon, approximately 5 minutes.
- Pour the cream over the butterscotch in the blender. Place the lid on the blender and blend until smooth.
- Divide the mixture evenly among four 4 ounce ramekins and transfer to the refrigerator
- Chill for 2 hours until set.
- Serve with whipped cream and chocolate shavings, if desired