Butterscotch Custard

Butterscotch Custard
Photo by Scott Phillips


  • 1-½ cups heavy cream
  • ¾ cup heavy cream
  • 1 cup whole milk
  • 1-½ cups packed dark brown sugar
  • ½ tsp. granulated sugar
  • 8 sprigs fresh mint (or another delicate herb, such as basil, tarragon, or lemon verbena)
  • 4 oz. (½ cup) unsalted butter
  • + 2 more ingredients
    • 1 dozen egg yolks
    • ¼ cup Scotch whisky

Heat the oven to 325°F. Set eight 8-oz. ramekins or custard cups in a large 2- to 3-inch-deep pan. (If you don’t have one large pan, use two smaller ones; you want to leave a little space between the ramekins for even cooking.) In a medium saucepan, melt the butter and brown sugar together over ...

View full recipe at Fine Cooking


Variations on Butterscotch Custard

  • Butterscotch Custard
    • 1/4 cup butter or margarine, softened
    • 3/4 cup firmly packed brown sugar
    • 3 tablespoons all-purpose flour
    • 3 tablespoons all-purpose flour
    • +9 other ingredients

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