Name: Butterscotch Pots de Crème
Yield: Makes 6 servings
Ingredients: 1 1/2 cups heavy cream; 6 tablespoons dark muscovado sugar *; 1/4 teaspoon salt; 6 tablespoons water; 2 tablespoons Demerara sugar*; 4 large egg yolks; 1/2 teaspoon vanilla; Accompaniments: whipped cream; chocolate shavings or fresh berries; 6 (4-ounce) ramekins

These pots de crème won raves from our food editors for their wonderful butterscotch flavor and creamy texture. The combination of muscovado and Demerara sugars gives the custard its deep flavor.

Cooks' note:

Custard can be made, but not baked, 1 day ahead and chilled, covered, in glass measure.

Recipe notes

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