Salted Butterscotch Soft Custards
- For Serving:
- 4 tablespoons butter
- 1 cup dark brown sugar
- 1 teaspoon salt
- 3 1/2 tablespoons cornstarch
- 2 cups 2% or whole milk, divided
- 2 egg yolks
- 1 can (12 ounces) evaporated milk
- 1 teaspoon vanilla extract
- Whipped cream
- Butterscotch ice cream topping
- Sea salt
Add butter, sugar and salt to pan and stir over medium heat until butter is melted and well incorporated. Remove from heat and set aside.
In a small bowl or cup, mix together cornstarch and 1/4 cup milk until there are no lumps then beat in yolks. While stirring, add remaining milk to brown sugar mixture in pan then stir in evaporated milk and cornstarch mixture and return to heat. Continue to stir regularly while bringing to a boil over medium heat. Reduce to simmer and cook, stirring constantly and scraping the sides and bottom of pan, for an additional 2 to 3 minutes, or until thickened and custard coats the back of a spoon. Remove from heat and stir in vanilla.
Pour into individual ramekins or custard cups and chill for 4 hours or overnight. Top with whipped cream, butterscotch topping and a sprinkling of sea salt for serving.
Recipe Note: This recipe was developed using 6-ounce ramekins.
Tip: Like other refrigerated desserts, this one benefits from setting up overnight.