Oh hi there! I feel like I have been away for a while. Things have been busy and so I haven’t been cooking at home much. I’m scared to look in my vegetable drawer, I think things may be dying in there.
My Aunt and Uncle from the East Coast have been visiting this week and they brought us a whole load of lobster from Nova Scotia! I’m talking a lot of lobster. Like 12 whole lobsters…when there were 6 people eating. There also may have been a pound of butter melted into garlic butter. Oh boy, I am still full from that dinner. We have a lot of leftover lobster. No leftover garlic butter though. Hm, I don’t think I want to do the math on how much garlic butter I ingested last night, we won’t go there. Tonight we’re using the leftover lobster to use in place of shrimp in these Veggie Salad Rolls.
Anyways, the point of this story was that I made one of my most requested dessert dishes of all time. I have a few people in my life that never get tired of this recipe and force me into making it constantly. Mostly Mr. Delish; he would eat these for breakfast, lunch and dinner if I had enough ramekins.
Woah. You’re gonna love this one. Just be careful because you might be roped into making this recipe for all eternity once you serve this.
I guess being stuck with chocolate and butterscotch and crunchy skor pieces for all eternity isn’t so bad.
Chocolate Butterscotch Pot de Creme:
2 cups Heavy Cream, Divided Use
8 tbsp Demerera Sugar, Divided Use (you can also use dark brown sugar or even just regular old light brown sugar but the butterscotch flavor will be less strong with the lighter sugars)
1/4 tsp Salt
6 tbsp Water
4 whole Egg Yolks
1/2 tsp Vanilla
8 ounces, weight Milk Chocolate
2 bars Skor Candy Bars, Chopped
Preheat oven to 300 Degrees F.
In a small saucepan, combine 1 1/2 cups of the heavy cream, 6 tablespoons of the demerera sugar and the salt to a simmer over medium heat, stirring until sugar is dissolved. Then turn to low to keep warm.
In another saucepan, combine water and the remaining 2 tablespoons of demerera sugar. Cook on medium heat, stirring until sugar is dissolved and then continue to cook, stirring occasionally, until browned and bubbling (approximately 5 minutes.) Remove from heat and pour in cream mixture, whisking until combined.
In a large bowl, whisk together egg yolks and vanilla and continue whisking as you add the hot cream mixture in a stream.
Pour an equal amount of custard into each of six ramekins. Place the ramekins in a roasting pan filled with water (enough to go about half way up the sides of the ramekins) and bake in a hot water bath, uncovered until the custards are set around the edges but still jiggly in the center, about 40 minutes. Remove from pan with tongs and allow to cool until room temperature. They will continue to set as they cool.
While they are cooling, add the chopped milk chocolate (I usually use one of the large lindt “creamy” chocolate bars which works out to about a cup and a half of chopped chocolate) and remaining 1/2 cup of heavy cream in a double boiler over medium low heat. Stir until chocolate is melted and then pour over the cooled custards, lifting up each custard and turning them to make sure the chocolate coats the entire top of the custard. Allow to cool at room temperature. The chocolate will never fully set, it is meant to be gooey!
If you are not serving them right away cover and refrigerate. When ready to serve, top with the chopped Skor bar. I prefer them when they are ice cold right out of the fridge, but they are just as good at room temp.