BUTTERSCOTCH POT DE CREME RECIPE
Easy and quick Butterscotch Pot de Creme is the best make ahead dessert for the holidays. Fresh local dairy is made into a decadent French custard that's the ultimate sweet treat!
Servings: 6
Cost: $8
Equipment
- blender
Ingredients
- 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
Instructions
- 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