Butterscotch Creams
"There is no reason that any of us should be afraid to make custard. We don’t need to know how to temper eggs or what bain marie means. We really only need to be able to identify a jiggle. Adapted from The Making of a Cook (Atheneum, 1971). To read the full story, head here...."
INGREDIENTS
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1/2 cup (100g) dark brown sugar
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2 tablespoons unsalted butter
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2 cups (475ml) light or heavy cream (heavy cream recommended if not using a water bath)
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Pinch of salt
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8 large egg yolks
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2 teaspoons vanilla extract
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Roughly chopped toasted almonds, for sprinkling
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