Butterscotch Pôt de Creme with Buttermilk Caramel
INGREDIENTS
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6 large egg yolks
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4 tablespoons (2 ounces/57grams) unsalted butter
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1/2 cup (4 ounces/113 grams) firmly packed light or dark muscovado sugar
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1/2 teaspoon fine sea salt
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2 1/4 cups (19 1/2 ounces/540 grams) half and half*
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3/4 teaspoon vanilla bean paste or pure vanilla extract
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Whipped Cream, for serving
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Flaky sea salt, for serving
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1 cup (7 ounces/200 grams) turbinado sugar or grated piloncillo
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2 tablespoons (1 ounces/28 grams) water
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1 tablespoon honey, brown rice syrup or agave nectar
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1/4 teaspoons fine sea salt
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4 tablespoons (2 ounces/57 grams) unsalted butter, cut into cubes
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1/2 (4 1/2 ounces/120 grams) well-shaken buttermilk
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1/2 cup (4 1/2 ounces/120 grams) heavy cream
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1/4 teaspoon pure vanilla extract
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