Butterscotch Custard With Clove and Black Pepper
- Total Time
- 1 hour, plus chilling time
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter
- 175grams dark brown sugar (about 1 cup)
- 2cups heavy cream
- 2cups whole milk
- 2tablespoons Scotch
- 1tablespoon vanilla extract
- 3grams fine sea salt (about ½ teaspoon)
- 6large egg yolks
- ⅜teaspoon ground clove
- ¼teaspoon black pepper
- Crème fraîche, for serving.
Nutritional analysis per serving (8 servings)
421 calories; 33 grams fat; 20 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 0 grams dietary fiber; 23 grams sugars; 6 grams protein; 201 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until melted and smooth. Whisk in cream, milk, Scotch, vanilla and salt. Bring mixture to a simmer, stirring often.
- Step 2
In a large bowl, whisk the yolks. Whisking constantly, pour in the hot cream mixture in a steady stream until incorporated. Whisk in the clove and pepper; let steep 20 minutes, until cool. Strain the mixture through a fine-mesh sieve.
- Step 3
Heat the oven to 325 degrees. Divide the custard among eight 6-ounce ramekins. Transfer ramekins to a baking dish that fits them fairly snugly. Fill the dish with hot water halfway up the sides of the ramekins. Cover with foil and prick foil with a fork. Bake until the custards are set but jiggle slightly when nudged, 35 to 50 minutes.
- Step 4
Cool to room temperature, then wrap with plastic and chill until firm. Serve with a dollop of crème fraîche.
Private Notes
Comments
Excellent recipe. The custards were delicious. Note: instructions call for a “small” saucepan, but by the time I put a full quart of milk and cream plus other ingredients I needed to decant it into a medium saucepan. Next time I might dial back on the milk a little bit to make the custard a little thicker.
Fabulous flavor, but mine came out watery and with a curdled texture. We enjoyed it, but maybe another time I'll instead transplant the spice-infused milk/cream and the whiskey in a regular baked custard recipe -- or one for butterscotch pudding.
I found that I needed to cook it for much longer than the recipe called for. A "slight jiggle" took almost an hour. Taste is great.
Excellent recipe. The custards were delicious. Note: instructions call for a “small” saucepan, but by the time I put a full quart of milk and cream plus other ingredients I needed to decant it into a medium saucepan. Next time I might dial back on the milk a little bit to make the custard a little thicker.