Skip to main content

salted butterscotch pots de creme

My favorite restaurant that we ate at in San Francisco was Claudine. It is tucked away in the French Quarter, right behind the famous Cafe Claude. It's a tiny restaurant with a charming, green, outdoor seating area-- an alluring oasis away from the busy streets of San Francisco. The cuisine is a fusino between Californian (think avocados and citrus) and traditoinal French cuisine. Claudine refers to it as "an intersection where slow food concepts meet global inspiration."

The best part of our meal was dessert (of course!). My dad ordered the salted butterscotch pot de creme. A light sprinkling of sea salt really adds a whole new dimension to the familiar flavor of caramel. It turns this from a butterscotch pudding into an elegant pot de creme au caramel -- oozing with extraordinary butterscotch flavor.

This no-bake recipe is the easiest one out there, no egg yolks, no heavy cream -- just really good caramel and milk whisked together to pudding-perfection! The hardest part is waiting for it to set in the fridge. 

These desserts can be kept chilled in the fridge for a few days -- making them perfect for a simple yet sophisticated make-ahead dessert. I made mine in my new mini Weck jars that I couldn't wait to use.  If you don’t have clear small pots, you can always use ramekins.

With love,

Butterscotch Pudding

Adapted from Ripe For Dessert

  • 4 tablespoons (60g) butter, salted or unsalted
  • 1 cup (180g) packed dark brown sugar
  • 1 1/2 teaspoon coarse sea salt
  • 3 tablespoons cornstarch
  • 2½ (625ml) cups whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • sea salt and whipped cream for garnish
Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.
In a small bowl, whisk together the cornstarch with about 1/4 cup (60ml) of the milk until smooth (there should be no visible pills of cornstarch), then whisk in the eggs.
Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.
Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.
Remove from heat and stir in the vanilla.
Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving. Garnish with whipped cream and fresh sea salt before serving.


  1. Your pictures are gorgeous! What camera do you use? I am thinking of getting a DSLR now :L

    1. I use a Canon Rebel and I love it (although it is covered in frosting and fondant)

    2. Thank you! I guess that's what I need to get too!

  2. girl, you amaze me every time! these are pots de heaven!

    1. Thank you so much! My mom and dad loved them! Plus they are so easy to make!

  3. Wow, how decadent! Your images are stunning, thank you! I would love to make these when the weekend comes!

    1. Thank you so much! They are super easy to make -- and you have to make them at least 4 hours ahead of when you plan to eat them. If you have time later in the week, I would make them then, then they will be ready to eat by the weekend, and you can relax during the weekend :)

  4. These look terrific! But is there something I could use instead of the Corn Starch?

    1. Hmmm, I don't know of a substitute off hand, the corn starch is important to solidify and set the creme.

  5. I'm excited to try this as my next dessert! A place here in town used to have something similar on the dessert menu, but last time we were there (before the baby) it was no longer served & I was sad! I'm excited to give this a shot!

    1. Thanks! This is a (deceptively) easy recipe! I would love to hear what you think!


Post a Comment

Popular posts from this blog

julia's banana bread

I just woke up from one of the best dreams I've ever had.  At the moment, I am sitting on Amtrak -- rolling through miles of factory towns and burnt out buildings on my way to New York City.  As much as I love the city that never sleeps, I seriously needed some sleep. Thank the Lord it's spring break and I can finally log out of my school e-mail account, hang up my backpack, and get some serious shut eye.  About an hour ago, the bumpiness of the train lulled me to sleep, and I was transported far, far away from the hustle and bustle of the city...

It's a bit of a pet peeve of mine when people tell me about their dreams.  Not their dreams as in aspirations, but their nonsensical, rambling, nighttime dreams about purple cows and police chases.  Please forgive me, but I need to share this awesome dream with you guys.  It's nothing crazy or complicated  -- just a small tree house, a winding road, and some really good banana bread.

I had my noise cancelling headphones on, …

recipe showdown: belgian waffles

It's humiliating.  It's tragic.  It's the decay of Western civilization.
... and I can't stop watching it.

Ever since I heard that little, blond, 4-foot-tall toddler's famous catchphrase"a dollar makes me holler honey boo boo," I've been in love.
She's hyperactive, uninhibited, and foul-mouthed... and I'm kind of obsessed.

But since this is technically a food blog, I should be talking about food, not the "Here Comes Honey Boo Boo."  I did a little research and the Honey Boo Boo clan has some *pretty* interesting dishes.
Have you ever heard of "Sketti"?
Spaghetti, doused with a sauce that is one part margarine, one part ketchup.
However, the most infamous Honey Boo Boo specialty is her "go go juice" -- a secret mix of Mountain Dew and Red Bull that gets her "go go"-ing for her pageants.  If you aren't familiar with "go go juice," click here.  Thank me later.

Anyways, I have my own version…

sex in a pan

Did I catch your attention? Good.
This is a sinfully decadent, sinfully easy dessert with a sinfully rewarding response.

It's not the daintiest, nor the prettiest. As a matter of fact, it's basically a hot mess in a pan.
But you know what? Despite it's frightening appearance, people just can't keep their hands off of it.
I made this for the first time for my school's Winter Sports Banquet.  In the morning, I put it in the fridge, all wrapped up in foil with a big sign saying DO NOT EAT...

When I came back to get it for the banquet, some sneaky little devil had eaten half the pan.  I wonder who it was...
Was it the P.E. teacher, trying to get his chocolate fix before he had to teach another period of freshman Health?
Was it the librarian, trying to drown her sorrows due to the fact that no one checks out anything but textbooks anymore?
Was it that "innocent" little freshman boy from Baking club?
I'll never know...

However, what I do know is that som…