These pots de crème won raves from our food editors for their wonderful butterscotch flavor and creamy texture. The combination of muscovado and Demerara sugars gives the custard its deep flavor.

　　

Ingredients

Makes 6 servings

　　1 1/2 cups heavy cream

　　6 tablespoons dark muscovado sugar *

　　1/4 teaspoon salt

　　6 tablespoons water

　　2 tablespoons Demerara sugar*

　　4 large egg yolks

　　1/2 teaspoon vanilla

　　Accompaniments: whipped cream; chocolate shavings or fresh berries

　　

Special Equipment

6 (4-ounce) ramekins

　　

Step 1

Put oven rack in middle position and preheat oven to 300°F.

　　

Step 2

Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.

　　

Step 3

Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes. Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.

　　

Step 4

Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking. Pour custard through a fine-mesh sieve into a 1-quart glass measure. Skim off any foam with a spoon.

　　

Step 5

Divide custard among ramekins. Arrange ramekins in a small roasting pan and bake in a hot water bath , uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes. Transfer ramekins to a rack with tongs and cool to warm or room temperature. Pots de crème will continue to set as they cool.

　　

Step 6

*Available at specialty foods shops and Dean & DeLuca (800-999-0306).

　　Cooks' note:

　　Custard can be made, but not baked, 1 day ahead and chilled, covered, in glass measure.