Butterscotch Custard

Photo by Scott Phillips
Ingredients
- 1 cup whole milk
- 8 sprigs fresh mint (or another delicate herb, such as basil, tarragon, or lemon verbena)
- ½ tsp. granulated sugar
- 1-½ cups packed dark brown sugar
- ¼ cup Scotch whisky
- 1 dozen egg yolks
- 4 oz. (½ cup) unsalted butter
- + 2 more ingredients
-
- 1-½ cups heavy cream
- ¾ cup heavy cream
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 ...
Variations on Butterscotch Custard
-
Butterscotch Custard
- 1 3/4 cups milk
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 3/4 cup firmly packed brown sugar
- 1/4 cup butter or margarine, softened
- +8 other ingredients
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