I developed this butterscotch pot de crème recipe for Tilia‘s dessert menu. Steven Brown, the chef/owner wanted a turbo charged version of the butterscotch pudding from his childhood. We went with a Pot de crème, which is essentially as decadent as creme brulee, without the crack of caramel resting on top. The texture is like silk and the taste is lightly sweet, with just a slight bitter edge from the burnt sugar in the butterscotch. Cooking the butter and brown sugar together until it is smokin’ hot (and I do mean smoking) is the key to the flavor. If you don’t bring them to the brink of burning the pudding will be way too sweet for my taste. The crème fraîche (young sour cream) is unsweetened and the perfect balance for the pudding. If you don’t happen to live near Linden Hills (a small village of a neighborhood in Minneapolis), where you can order this at Tilia, you can now make it at home.
Crème fraîche is the sophisticated French cousin of sour cream. Its texture is smoother and the flavor more subtle, not quite so sour, but still a bit sharp. It is simple to make and requires only two ingredients, so it is no wonder it is a staple in most French kitchens and a must have for pastry chefs. Fresh heavy cream is blended with just a splash of buttermilk and then left to sit, it does all the work on its own, and the result is luscious. I like to finish sweet desserts with the cultured cream; a thin layer on my butterscotch pot de crème, a dollop on top of a berry pie or stirred into chocolate ganache. It can be used in place of sour cream or most places you might use heavy cream. (more…)