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"FacebookPinterest\n\nThis probably isn't what my mom or Bill Cosby wants to hear, but I never liked chocolate pudding growing up. Thought it tasted fake. Way too gloppy. And that skin that formed on top was just nasty.\n\nThe first time I tried pot de cr\u00E8me, on the other hand, well, that was a revelation. It was like spending a lifetime eating sliced white bread and then being handed a warm, crackling-crisp baguette.\n\nTechnique-wise, pudding (bod or from scratch) is made on the stovetop with cornstarch acting as a thickening agent. Pot de cr\u00E8me (pronounced poh duh krehm; French for \"pot of cream\") is baked. Glassy, creamy, rich (add any other luscious-sounding adjectives you can think of), it's essentially a custard. (Chocolate mousse, in case you're wondering, isn't cooked at all, but is whipped egg whites blended with melted chocolate.)\n\nI got this recipe from Melissa Murphy, who runs Sweet Melissa P\u00E2tisserie in Brooklyn. Other than separating the egg yolks, it's pretty easy stuff. The key ingredient is salt, which is what makes butterscotch taste like butterscotch. And besides being addictive, what's great about this recipe is that you can make it a day ahead, meaning when it's time for dessert at your dinner party, you just open the fridge. The only downside is that you'll never settle for pudding again.\n\nButterscotch Pot de Cr\u00E8me\n\n Makes six\n\n6 egg yolks\n\n1/4 cup packed dark brown sugar\n\n1 cup milk\n\n2 cups heavy cream\n\n3/4 cup granulated sugar\n\n1 teaspoon pure vanilla extract\n\n1 teaspoon salt\n\nDirections\n\nPreheat the oven to 300 degrees.\n\n Directions:\n\n 1. Place the egg yolks in a large bowl and lightly whisk till smooth. Set aside.\n\n 2. Over a medium-high flame, heat the brown sugar, milk, and cream in a heavy saucepan and stir until the brown sugar starts to dissolve. Then heat until the milk is steaming and tiny bubbles have formed along the edges, but do not boil. Remove from heat. Cover to keep warm.\n\n 3. In a medium saucepan, combine the granulated sugar with 1/4 cup of water and bring to a boil over high heat. As soon as the sugar turns amber (ideally the color of a new penny), remove from heat. Carefully add 1/4 cup of the hot cream mixture, whisking until combined. Whisk in 2 more cups of the cream mixture, then add the rest.\n\n 4. Pour the caramel cream into the yolk in a slow, steady stream (do it too fast and you risk scrambling the eggs), slowly and gently whisking the mixture continuously. Stir in the vanilla and salt. Strain the custard through a sieve into a pitcher. Skim off any foam or bubbles on top.\n\n 5. Pour the custard into six 5-ounce ramekins, leaving 1/2 inch at the top of each. Place the ramekins in a roasting pan and carefully fill the pan with hot water until it comes halfway up their sides. Carefully cover the pan with foil.\n\n 6. Bake in the oven for 45 to 47 minutes until set. (The temperature of the custard base and the water bath are factors that directly contribute to the time it takes for the cr\u00E8me to set. The hotter they are, the faster they'll set.) When the custard is gently shaken, the center may seem a bit loose. This is okay. Remove the pan from the oven and let the cr\u00E8me finish setting in the water bath at room temperature uncovered. When cool, refrigerate uncovered to preserve the burnished color."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.gq.com/story/best-pudding-butterscotch-pot-de-creme>