Ultra-creamy butterscotch custards served topped with a slick of salted caramel and dollops of whipped cream.
Ingredients
12.5 OZ / 355 ML heavy cream
1 TBSP sugar
7 OZ / 200 G unsalted butter
8 OZ / 225 G light or dark brown sugar
2 PINCHES fine sea salt
4 TBSP cornstarch
19.5 OZ / 550 ML whole milk
5 EA egg yolks
1 TBSP dark rum
2.5 TSP vanilla extract
Directions
Add heavy cream and sugar to the mixing bowl. Insert butterfly whisk. Whip for 3 ½ minutes / speed 3.
Use spatula to scrape whipped cream into a medium bowl, cover with plastic wrap, and refrigerate until needed. Remove butterfly whisk. Wash and dry the mixing bowl.
Add half of the butter and half of brown sugar to the mixing bowl. Remove the measuring cup, cook for 8 minutes / 265°F|130°C / speed 2. Use the spatula to scrape down the sides of the mixing bowl.
Add 1/3 of heavy cream and 1 pinch of salt to the mixing bowl. Stir for 1minutes / speed 2.
Add the cornstarch to a medium bowl. Gradually whisk 2 cups of milk into the cornstarch until combined.
Whisk in the egg yolks. Pour the mixture into the mixing bowl. Remove the measuring cup and cook the custard for 20 minutes / 250°F|120°C / speed 2.
Add rum and 1 teaspoon vanilla to the mixing bowl. Stir for 20 seconds / speed 2. Pour the custard into 6 small custard cups, ramekins, or glasses.
Refrigerate for at least 3 hours or until completely cooled. Wash and dry the mixing bowl.
Add the remaining brown sugar, butter and milk to the mixing bowl. Remove the measuring cup and cook the caramel for 7 minutes / 265°F|130°C / speed 1.
Add the remaining vanilla and a pinch of salt. Stir for 20 seconds / speed 1. Scrape caramel sauce into a bowl and let cool for at least 15 minutes or until thickened.
Spoon some of the caramel sauce over each custard, and top with a dollop of whipped cream.
Enjoy your desserts.
Recipe Note
TIPS:
Store any extra caramel sauce in a covered container in the refrigerator.
