No-Bake Butterscotch Custards
Based on a traditional British pudding called posset, these ultrasilky custards set without the need for cornstarch, eggs or gelatin. (The acidity in the crème fraîche and brown sugar helps do that instead.) A dash of molasses is stirred in for complexity and to accentuate the bitterness of the brown sugar. But for a sweeter and more traditionally butterscotch flavor, you can leave it out.
- Serves: 4 persons
- 1cup/240 milliliters heavy cream
- 1cup/240 milliliters crème fraîche
- ½cup/110 grams dark brown sugar
- ⅛teaspoon kosher salt
- 1tablespoon light, unsulphured molasses (optional)
- 2teaspoons vanilla extract
- Whipped cream and fresh berries, for serving (optional)
Step 1In a medium saucepan, combine cream, crème fraîche, brown sugar and salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar.
Step 2Cook at a vigorous simmer until mixture thickens slightly, 5 to 7 minutes.
Step 3Remove from heat and stir in molasses and vanilla. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
Step 4Stir mixture, then strain through a fine-mesh strainer into a measuring cup with a spout. Pour mixture into ramekins or individual serving bowls.
Step 5Refrigerate, uncovered, until set, at least 3 hours and up to 3 days. Serve with whipped cream and berries, if you like.