a happy ending.

i am crazy for anything butterscotch & i have been known to enjoy some bourbon here & there.  and here.  and there.  these little pots de creme are so good – luscious, thick & creamy & not too sweet.  a dollop of crème fraîche adds a tangy contrast.

butterscotch-bourbon pots de crème (makes 12 individual servings)
adapted from bon appétit magazine
¾ stick unsalted butter
1 ½ tsp. pure vanilla
1 ¼ C (packed) light brown sugar
3 ¾ C heavy cream
1 ½ C whole milk
2 T bourbon
¾ tsp. kosher salt
9 egg yolks
½ C cornstarch
4 ½ T sugar

crème fraîche

12 6-ounce ramekins

melt butter in a medium saucepan over medium heat.  cook, swirling pan occasionally, until butter begins to brown & smell nutty, about 3 minutes.  add brown sugar & cook, stirring occasionally, until sugar starts to dissolve, about 2 minutes.  add vanilla, cream, milk, bourbon & salt.  bring to a simmer. remove from heat.

whisk egg yolks, cornstarch & sugar in a large bowl until smooth.  slowly add cream mixture, whisking constantly until smooth.  cook over medium heat, stirring often, until custard bubbles occasionally & starts to thicken, 5-6 minutes.

remove saucepan from heat, transfer mixture to a blender & blend briefly on low until smooth.  place ramekins or bowls on a rimmed baking sheet.  divide custard evenly among ramekins & chill until set, at least 3 hours.

top each pot de crème with a spoon of crème fraîche.