Faster than you can say “instant pudding,” you can make butterscotch pots de creme from scratch, without a double boiler! It’s insanely easy to do and it only involves a blender and a microwave.
This is a variation of a recipe by the Pioneer Woman for chocolate pots de creme. Oddly enough, her recipe does not use any milk or cream, which I guess makes it “faux pots,” or something like that.
Anyway, I found her recipe when I was searching for a quick yet impressive dessert for a dinner party. It calls for chocolate chips, but I only had butterscotch chips so I used those with some half and half.
Check it out.
Ingredients to make butterscotch pots de creme
Quick butterscotch pots de creme recipe
- butterscotch chips, 12 oz
- 4 eggs at room temperature
- 2 tsp vanilla
- 1 cup of half and half, scalding hot
- whipped cream, lightly sweetened
- vanilla cookie (optional) for garnish
Put the butterscotch chips in a blender. Add the eggs, salt and vanilla. It’s very important that the eggs are room temperature. Mix the butterscotch chips and eggs together until they are well blended. Heat the half and half in a microwave until scalding hot (about two minutes). Remove the cap from the blender lid. With the blender running, pour the half and half slowly into the blender. Blend thoroughly, about two minutes. Pour immediately into demitasse cups or dessert dishes. Refrigerate for at least two hours. Serve with lightly sweetened whipped cream and vanilla cookie if desired.
Step 1: Put butterscotch chips in a blender
Step 2: Put eggs, vanilla and salt in with the butterscotch chips and blend
Make sure the eggs are room temperature
The eggs will cook with the addition of the hot half and half. You need to pour it in slowly so the eggs don’t scramble.
Step 2: Add the scalding hot half and half
Pour slowly through the lid while the blender is running
Step 3: Pour into dessert cups
Leave room for whipped cream!
Put in the refrigerator for a few hours.
Step 4: Garnish with whipped cream and a vanilla cookie
This is a very sweet dessert, so when I made the whipped cream for the topping, I only used a smidgen of sugar (1T per cup of cream) and added a pinch of salt.
When chilled, the pots de creme do not set up thick like pudding. The texture is thin, truly like a little pot of cream!