Mmm ... butterscotch. Be still, my caramel heart. This intense flavor comes not from your grocer’s shelf but from the intensity of Muscovado sugar. Molasses is extracted from sugar cane during
the sugar-making process, and when added back into table sugar, this thick
syrup produces brown sugar. Muscovado
sugar appears before the extraction of the molasses. You’ll also notice that this recipe calls for tempering the eggs, which means you’ll slowly be introducing the hot fats to the eggs so as not to curdle
tablespoons turbinado, unbleached or Demerara sugar
1. Test the water level of a roasting pan by placing your ramekins inside and
filling the pan with water until it reaches halfway up the sides of each
cup. Remove the ramekins and place the
roasting pan in the oven, turning it to 300.
2. Bring the cream, milk, vanilla, salt and Muscovado sugar to a simmer in a medium pot. Turn the heat off and cover to allow
3. Prepare a caramel by melting half of the Demerara sugar in a saucepot until
evenly melted. Add the remaining sugar
4. Pour the cream, slowly, into this melted sugar to create the caramel. Stir over medium heat until the caramel is
5. In a medium-size bowl, whisk the yolks for a minute, or until a bit lighter in
color. Temper the yolks with 1/4 of the
cream and whisk. Add the remaining cream
6. Pour into ramekins and place in the water bath.
7. Bake until set. Cool to room temperature and chill to set.