Warning: If you are looking for instant gratification this recipe is not for you. This recipe very nearly wasn’t for me because I have zero patience once I’ve decided on what I want to make. Don’t get me wrong, I could easily have waited the two days it takes to make these before devouring the puddings. What nearly did me in was my lack of ramekins.
But I’m getting ahead of myself.
When I went searching for my next recipe entry, I had absolutely zero ideas. My sister suggested it be something valentines themed since that was coming up, but that sent me down a red velvet rabbit hole on Pinterest I never thought I would get out of. Then I remembered I owned this:
After scouring this tome of tasty treats, I finally found my recipe! The skies cleared, the sun shone…no seriously. It stopped raining in California for all of five minutes. I timed it.
After purchasing my ingredients, I planned my week around making my pots de crème only to discover I didn’t have enough ramekins. That is when I begrudgingly decided to use the leftover jelly jars I had lying around. I know, I know. I am a millennial anomaly: I don’t like food in mason jars that aren’t meant to be in mason jars. I firmly believe that mason jars are for the making of pickles and the drinking of iced tea out of when eating BBQ. But I was going to have to make do.
Did you know that glass jelly jars aren’t oven safe? You can put hot food in them, but you can’t put them in the oven. *Cue me making strange dinosaur noises upon this discovery which occurred AFTER I WASHED THEM ALL BY HAND*
I ordered these on Amazon, waited for them to arrive, then finally got down to the business of making my pots de crème.
So all in all: If you tally up the time it takes to buy all the ingredients, wash all the mason jars, sulk that mason jars aren’t oven safe, order ramekins on Amazon, wait for them to arrive, wash them all, and actually make the puddings this recipe takes about a week. If you are making them without my additional drama: you’ll be enjoying this amazing dessert two days after you start.
Adapted from bon appètit Desserts by Barbara Fairchild
Because each pudding layer needs to set overnight on its own, make sure to begin preparing this dessert two days ahead. Use clear glass ramekins to display the colored layers. Makes 12
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Ingredients
3 ½ cups heavy whipping cream
¼ teaspoon salt
1 vanilla bean, split lengthwise
6 ounces butterscotch chips
6 large egg yolks
2 tablespoons (packed) dark brown sugar
1 tablespoon water
1 tablespoon Scotch (Or substitute for 1 tablespoon water)
Ingredients
6 ounces bittersweet or semisweet chocolate (I used 72%, I wouldn’t go darker), chopped
½ cup plus 3 tablespoons sugar
3 tablespoons cornstarch
2 tablespoons natural unsweetened cocoa powder
Pinch of salt
2 cups whole milk
1 cup heavy whipping cream
1 vanilla bean, split lengthwise
3 large egg yolks
1 tablespoon unsalted butter
Whipped cream to serve, out of a can is perfectly acceptable
Directions
- Preheat oven to 325°F. Combine cream and salt in a heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium-high heat, stirring occasionally. Remove from heat. Add butterscotch chips and whisk until smooth. Whisk egg yolks in medium bowl to blend. Gradually (this means slow AF to avoid making scrambled eggs) whisk cream mixture into yolks. Return mixture to same saucepan. Discard vanilla bean.
- Stir brown sugar, 1 tablespoon water, and Scotch in heavy small saucepan over medium-high heat until sugar dissolves. Bring to boil; whisk brown sugar syrup into butterscotch mixture.
- Divide pudding among twelve ¾-cup custard cups or ramekins. Place cups in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cups. Cover pan with foil and bake until puddings are set, about 1 hour. Remove cups from pans. Place on rimmed baking sheet and chill uncovered overnight.
Directions
- Stir chocolate on top of double boiler over barely simmering water until melted and smooth. Cool to lukewarm.
- Sift sugar, cornstarch, cocoa, and salt into heavy medium saucepan. Slowly whisk in milk and cream. Scrape in seeds from vanilla bean; add bean. Whisk in egg yolks, then melted chocolate. Place saucepan over medium heat and whisk constantly until thick and edges are bubbling, about 10 minutes. Remove chocolate pudding from heat and strain into 4-cup measuring cup. Whisk in butter. Let pudding stand at room temperature 10 minutes.
- Pour warm chocolate pudding over chilled butterscotch puddings, dividing equally. Cover and refrigerate overnight.
- Top with whipped cream to serve.
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