Butterscotch Custard With Clove and Black Pepper

By MarielC

Ingredients

• 4 tablespoons unsalted butter
• 175 grams dark brown sugar (about 1 cup)
• 2 cups heavy cream
• 2 cups whole milk
• 2 tablespoons Scotch
• 1 tablespoon vanilla extract
• 3 grams fine sea salt (about 1/2 teaspoon)
• 6 large egg yolks
• 3/8 teaspoon ground clove
• 1/4 teaspoon black pepper
• Crème fraîche, for serving.

Details

Servings 8
Adapted from nytimes.com

Preparation

Step 1

In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until melted and smooth. Whisk in cream, milk, Scotch, vanilla and salt. Bring mixture to a simmer, stirring often.

In a large bowl, whisk the yolks. Whisking constantly, pour in the hot cream mixture in a steady stream until incorporated. Whisk in the clove and pepper; let steep 20 minutes, until cool. Strain the mixture through a fine-mesh sieve.

Heat the oven to 325 degrees. Divide the custard among eight 6-ounce ramekins. Transfer ramekins to a baking dish that fits them fairly snugly. Fill the dish with hot water halfway up the sides of the ramekins. Cover with foil and prick foil with a fork. Bake until the custards are set but jiggle slightly when nudged, 35 to 50 minutes.

Cool to room temperature, then wrap with plastic and chill until firm. Serve with a dollop of crème fraîche.