It’s almost Valentine’s Day – a day like most holidays that somewhat resolves around food. This holiday in particular though resolves around sweets. Most people gravitate towards chocolate – which I can completely understand, but what about trying something new this year?
I saw this recipe in Cooking Light – and saw this as a challenge. Make a light Pots de Creme? How could you? There is no way this can taste good, just no way. But, I was determined to try – I love butterscotch, and love custard, so I figured I had nothing to lose. Amazingly, they came out wonderful. The first surprise was that all the ingredients below made this somehow taste like butterscotch with very little butter. The second surprise was how creamy the custard was! I couldn’t believe it – it was definitely rich, and with a touch of whipped cream on top, it was heavenly. Even my husband who doesn’t like butterscotch, thought it was delicious. For 200 calories a pot, you cannot go wrong here.
But, if you just can’t let go of the traditional Valentines fare, how about this…my absolute favorite – and also a light version. With the little hearts on top, it is definitely screaming out for Valentine’s Day…
Ingredients
- 3/4 cup whole milk
- 3/4 cup 2% reduced-fat milk
- 7 tablespoons brown sugar
- 2 tablespoons water
- 1 tablespoon dark molasses
- 1/2 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- 1 1/2 teaspoons butter
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy whipping cream
- 1 tablespoon powdered sugar
Preparation
Preheat oven to 325°.
Heat milks over medium-high heat in a heavy saucepan to 180° (do not boil). Combine brown sugar and next 5 ingredients (through egg yolks) in a medium bowl; stir well with a whisk. Gradually pour 1/2 cup hot milk mixture into egg mixture, whisking constantly. Return egg mixture to pan, stirring constantly. Strain mixture through a fine sieve into a bowl. Stir in butter and vanilla. Cover and chill 1 hour.
Divide mixture evenly among 6 (8-ounce) custard cups. Place cups in a 13 x 9-inch metal baking pan; add enough hot water to come halfway up sides of cups. Bake at 325° for 24 minutes or until center barely moves when cup is touched. Remove cups from pan; cool on a rack 20 minutes. Cover and chill at least 1 hour.
Place cream and powdered sugar in a bowl; beat with a mixer at high speed until stiff peaks form. Top custards with cream.
For a printer-friendly version of this recipe, please click here: Butterscotch Pots de Crème\
First Look, Then Cook 