Butterscotch Pots de Creme with Salted Caramel
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[email protected] December 13, 2022
I’ve made this multiple times and it is wonderful. The recipe may not be separated to show that the last bit of heavy cream is for the caramel. But if you have any knowledge of baking you can see where everything goes. I have not had any issues.
Raas J. November 30, 2019
It is very notable that the only positive reviews for this recipe are from people who admit they have not even tried cooking it yet. The ingredients list is disordered and does not have clear separation for the caramel sauce. The use of volume-based measuring is problematic with these ingredients - It should at least have weight-based measurements in addition. Everybody knows that you should cook sugar to a specific temperature, not a specific color, especially one as vague as “amber”. So go ahead and use this recipe if you want a burnt sugar flavor in which you probably added too much salt because you were following the ingredients list. Luckily Pots de Creme are quick and easy so I only lost 10 minutes and nine eggs. I seriously hope you don’t actually follow this recipe at your fancy restaurant. Rant over.
Jenn December 7, 2017
I had your pot de deliciousness years ago while traveling and visiting family in the area. The entire meal was hands down one of the best that I still remember. I came across this recipe while searching for a special dessert to make for Christmas dinner. I cannot wait to make it!! Thanks for sharing.
beejay45 November 3, 2015
Both my parents cooked, but my dad stuck to certain specialties. I don't know when, where or from whom he learned to make his famous (among extended family and friends) Butterscotch Pudding, but he was the master. I've never made it and haven't eaten it since the last time I had his. Thanks for the upscale recipe. I'll give it try and see if it matches up to his. ;)
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