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Oct 5, 2022

Butterscotch Pot de Crème

This butterscotch pot de crème is a French-style make-ahead dessert that is elegant and totally delicious.

Butterscotch Pots de Crème on a red striped cloth.

This butterscotch pot de crème dessert is very special. It's custardy, but much creamier and silkier... plus, it's richer and much more decadent. Other custards do not even come close.  

This is one of those desserts to save for the next time you want to impress your guests. You will love the sound of the clink of the spoons against the dish as everyone makes sure to get every last spoonful. 

Two Butterscotch Pots de Crème with whipped cream

Ingredient Notes:

Unsalted butter - it would not be butterscotch flavored without butter. The butter is one of the ingredients that differentiates butterscotch from caramel. 

Dark brown sugar - this is the other ingredient that differentiates butterscotch. In the "olden days," butterscotch was made with white or demerara sugar and molasses, but now you can use brown sugar, which is a combination of both. 

Salt - essential for flavor. 

Whole milk and heavy cream 

Egg yolks - you can save the whites to make macarons or meringues, or you can freeze them for up to a year. 

Butterscotch Pot de Crème Ingredients.

Tips for Making These Butterscotch Pots de Crème: 

First, gather your ingredients together. You don't really have to worry about having room temperature ingredients because you will be cooking the butter and sugar together and you will be tempering the eggs with the hot cream, butter, and sugar mixture before combining everything. 

Once you start cooking everything, stay at the stove to monitor and stir as you cook the cream and then the custard. I also like to use a kitchen timer as a reminder to myself! 

Melt the butter and then add the brown sugar and the salt and cook until the sugar has completely dissolved. At that point, add the cream and the milk and bring the entire mixture to a boil and then remove it from the heat. 

In another bowl, whisk together the egg yolks and add just a few tablespoons of the hot cream mixture to temper the yolks while whisking contantly. Continue to slowly whisk in the cream mixture. Once it's incorporated, return everything to the pot and cook over medium until it thickens. Strain the mixture back into the bowl and then divide it among six ramekins, oven-safe glass jars, or small, oven-safe coffee cups. 

Place the containers in a water bath and bake in the oven until the custard has just set. 

Butterscotch Pot de Crème on a quarter sheet pan.

Once the pots de crème are done baking, you will need to chill them for at least 4 hours. I top them with a layer of paper towels and then plastic wrap to capture any condensation that might be generated by the still warm desserts. 

Butterscotch Pot de Crème covered with a paper towel and plastic.

Helpful Tools:

I baked and served these in 8-ounce ramekins. These are also great for making creme brulee and souffles. 

You will also need a medium saucepan (3 to 4 quarts) to cook the custard and a medium bowl for tempering the eggs. 

I also used a 1/4 cup measuring cup for drizzling the heated cream into the egg mixture to temper them. 

You will also need a good wire whisk and a rubber spatula. 

For the water bath, I used a 9-inch by 13-inch cake pan

You'll also need a fine mesh strainer to remove any egg bits just before baking. 

Butterscotch Pot de Crème with sea salt.

How to Store and Serve:

This is a great make-ahead dessert. You can keep these individually covered in the refrigerator for up to three days. To serve them remove them from the refrigerator about an hour before serving. 

Serve the pots de crème with a rosette of lightly sweetened whipped cream and a sprinkling of fleur de sel or flaky sea salt. 

Butterscotch Pot de Crème on a spoon.

You May Also Like: 

Mini espresso chocolate pot de crème

Chocolate pot de crème

Creme brulee with vanilla and Grand Marnier

Butterscotch Pecan Cake

Pecan Butterscotch Shortbread

Foodie Extravaganza logo.

Our Foodie Extravaganza theme this month is Simply Desserts! 

Food Lust People Love: Clementine Pistachio Upside Down Cake 

Karen’s Kitchen Stories : Butterscotch Pots de Creme 

Sneha’s Recipe: Rose Cham Cham 

Magical Ingredients: Dried Fruits and Nuts Roll 

A Day in the Life on the Farm: Pumpkin Parfaits

Butterscotch Pot de Crème with whipped cream and a box of sea salt.

Butterscotch Pot de Crème

Butterscotch Pot de Crème
Yield: 6 servings
Author: Karen's Kitchen Stories
Prep time: 10 MinCook time: 50 MinInactive time: 4 HourTotal time: 5 Hour
This butterscotch pot de crème is a French-style make-ahead dessert that is elegant and totally delicious.


  • 6 tablespoons unsalted butter
  • 1 cup packed dark brown sugar
  • 1/2 teaspoon kosher salt
  • 1 cup whole milk
  • 1 1/2 cups heavy cream
  • 6 extra large egg yolks
  • Fleur de sel and sweetened whipped cream for serving


  1. Heat your oven to 325 degrees F.
  2. In a medium sauce pan, melt the butter over medium heat. Add the brown sugar and salt and stir. Cook until the sugar has dissolved and then add the milk and the cream. Bring the mixture to a boil and then remove it from the heat.
  3. Whisk the egg yolks in a medium bowl. While whisking constantly, slowly add about 3 tablespoons of the hot cream mixture to the eggs.
  4. Continue to add small amounts of the hot cream mixture while whisking. Once you've added about a half cup, you can add the rest of the cream mixture in a slow stream while whisking.
  5. Return the entire mixture to the saucepan and cook over medium heat, stirring with a rubber spatula, until slightly thickened and the mixture coats the spatula, about 6 to 8 minutes. Be sure to scrape the bottom and sides of the pan.
  6. Strain the mixture through a fine mesh strainer back into the bowl and divide among 6 8-ounce ramekins.
  7. Place the ramekins into a 9 inch by 13 inch cake pan and fill the pan halfway up with hot water. Cover the pan with foil.
  8. Bake for 30 to 40 minutes, until just set.
  9. Remove the pan from the oven, remove the foil, and let it cool in the water bath for 15 minutes. Remove the ramekins to a tray or half sheet pan, cover with paper towels and then plastic wrap, and refrigerate at least 4 hours.
  10. Serve sprinkled with sea salt and a spoonful of lightly sweetened whipped cream on top.

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pot de crème, butterscotch
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Adapted from The A.O.C. Cookbook by Suzanne Goin (2013)

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