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Ingredients
Makes 6 demitasse pots de crèmes
3⁄4 cup (about 4 ounces) butterscotch chips
2
tablespoons sweetened
condensed milk
1⁄4 teaspoon pure vanilla extract
2
teaspoons
dark rum (optional, but highly recommended)
3⁄4 cup heavy
cream
Bittersweet chocolate curls or shavings, to garnish (optional)
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![Dinner for your Valentine]()
Quick Butterscotch pots de cremes
A classic pots de crème is a very rich
egg-and-cream-based dessert that is baked, much like a baked custard. Unlike
custards, pots de crèmes are very intense, so a small serving is plenty. This
quick variation on the classic French dessert requires no baking, which is a
plus if you’re planning a romantic dinner and the oven is occupied with
something else. If you prefer, chocolate chips can be substituted for the
butterscotch chips.
1. Place the
butterscotch chips and sweetened condensed milk in the top part of a double
boiler over low heat and stir occasionally until chips melt. Add vanilla and rum
and stir until blended and very smooth. Remove from heat and cool to
lukewarm.
2. While butterscotch mixture
cools, whip the cream until soft peaks form. Stir about 1/3 of the whipped cream
into the cooled butterscotch mixture to lighten it. Then fold in the remaining
whipped cream and divide the mixture among 6 demitasse cups, pots de crème cups,
or small ramekins.
3. Place in the freezer for at
least 1 hour (or up to 2 days). To serve, sprinkle with crushed candies or
shaved bittersweet chocolate. Serve cold with strong, black
espresso.
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