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Gjelina Butterscotch Pot De Creme Recipe

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Salted Butterscotch Pot De Creme Gemma’s Bigger Bolder Baking
Salted Butterscotch Pot De Creme Gemma’s Bigger Bolder Baking from www.biggerbolderbaking.com

Description

This Gjelina Butterscotch Pot De Creme recipe is a decadent dessert that is sure to satisfy any sweet tooth. It is an easy and quick dessert to make, and it is sure to impress your guests. The creamy, rich butterscotch flavor will have them begging for more. This recipe is a great way to end a meal, or just to enjoy as a treat. Enjoy this delicious Gjelina Butterscotch Pot De Creme with your friends and family.

Prep Time

This Gjelina Butterscotch Pot De Creme recipe takes about 10 minutes of prep time. During this time, you will need to gather all of your ingredients and measure them out. You will also need to preheat your oven to 350°F.

Cook Time

Once the ingredients are all gathered and prepped, it will take about 25-30 minutes to cook the Gjelina Butterscotch Pot De Creme. During this time, the custard will be thickening and will have a nice golden brown color.

Ingredients

  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 cup butterscotch chips
  • Whipped cream and chopped butterscotch chips for garnish (optional)

Instructions

1. Preheat oven to 350°F. Grease four 6-ounce ramekins with butter and set aside.

2. In a medium saucepan, heat the cream, milk, and sugar over medium heat just until it begins to simmer.

3. In a medium bowl, whisk together the egg yolks and vanilla extract until the mixture is smooth.

4. Slowly pour the hot cream mixture into the egg mixture, whisking continuously to prevent the eggs from curdling.

5. Add the salt and butterscotch chips and stir until the chips are melted and the mixture is smooth.

6. Pour the custard into the prepared ramekins and place them in a baking dish. Fill the baking dish with hot water until it comes halfway up the sides of the ramekins.

7. Bake for 25-30 minutes, or until the custards are set.

8. Remove from the oven and let cool for 10 minutes. Serve warm or chilled, with a dollop of whipped cream and a sprinkle of chopped butterscotch chips, if desired. Enjoy!

Equipment

  • Medium Saucepan
  • Medium Bowl
  • Whisk
  • Four 6-ounce ramekins
  • Baking Dish

Notes

This Gjelina Butterscotch Pot De Creme can be made ahead of time and stored in the refrigerator for up to 4 days. If you’re making it ahead of time, make sure to cool it completely before storing.

Nutrition: Per Serving

  • Calories: 245
  • Fat: 11g
  • Carbohydrates: 32g
  • Protein: 4g
  • Sodium: 158mg
  • Sugar: 25g

Recipe Tips

To ensure the best results with this Gjelina Butterscotch Pot De Creme recipe, it is important to use high-quality ingredients. Be sure to use fresh, free-range eggs and good-quality butterscotch chips. It is also important to whisk the custard constantly while it is cooking to prevent it from curdling.

If you want to get creative with this recipe, you can experiment with different types of chips such as semisweet chocolate chips, white chocolate chips, or peanut butter chips. You can also add a teaspoon of your favorite liqueur, such as Grand Marnier or Amaretto, for a bit of extra flavor.


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