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Black-Bottomed Butterscotch Pots de Creme

Black-Bottomed Butterscotch Pots de Creme

Are you ready to indulge in a luxurious dessert that will make your taste buds dance with delight? Look no further than these divine Black-Bottomed Butterscotch Pots de Creme. This delectable treat combines the velvety smoothness of butterscotch with a rich chocolatey surprise at the bottom. It’s like a decadent love affair between two irresistible flavors.

The Magic of Butterscotch

Imagine a spoonful of creamy butterscotch melting on your tongue, releasing its buttery sweetness that perfectly balances the slight hint of salt. The deep amber color is reminiscent of golden sunsets, and the aroma alone is enough to transport you to a place of pure bliss. Butterscotch is a classic flavor that has stood the test of time, and for good reason – it’s simply divine.

The Chocolate Surprise

Just when you think butterscotch couldn’t get any better, we introduce the chocolatey twist. At the bottom of each pot de creme lies a hidden layer of rich, velvety chocolate. As you dig your spoon into the luscious dessert, you’ll discover this delightful surprise, creating a harmonious blend of flavors that will leave you craving more.

The Perfect Texture

One of the secrets to a heavenly pots de creme lies in its texture. It should be smooth, silky, and luxuriously creamy. Achieving this perfection requires a delicate balance of ingredients and precise cooking technique. The result is a dessert that melts in your mouth, leaving a lingering sensation of pure indulgence.

Creating Your Masterpiece

Now that you’re ready to embark on your culinary adventure, let’s talk about the process of creating these Black-Bottomed Butterscotch Pots de Creme. From selecting the finest ingredients to mastering the cooking technique, every step is crucial in ensuring a flawless dessert.

Ingredient Selection

When it comes to creating a dessert that truly stands out, quality ingredients are key. Opt for the finest butterscotch chips, ensuring they are made with real butter for that authentic flavor. The chocolate should be rich and high-quality, adding depth to the overall taste experience.

The Cooking Technique

Creating the perfect pots de creme requires a gentle touch. Slowly heat the butterscotch mixture, stirring constantly until it thickens and coats the back of a spoon. This ensures a smooth consistency without any lumps or graininess. Then, carefully pour the mixture into individual ramekins, adding a layer of melted chocolate at the bottom. The pots de creme should be baked in a water bath, creating an even and gentle heat that results in a flawless texture.

Frequently Asked Questions

1. Can I use milk chocolate instead of dark chocolate for the bottom layer?

Yes, you can definitely use milk chocolate if you prefer a sweeter flavor. The choice of chocolate is entirely up to your personal taste.

2. Can I make these pots de creme in advance?

Absolutely! These desserts can be prepared a day in advance and stored in the refrigerator. Just make sure to cover them with plastic wrap to prevent any condensation.

3. Can I substitute butterscotch chips with homemade butterscotch sauce?

Yes, you can use homemade butterscotch sauce instead of butterscotch chips. Just make sure the sauce has a similar consistency to the chips to achieve the desired texture.

4. Can I add a dollop of whipped cream on top?

Of course! A dollop of whipped cream adds an extra layer of decadence to these pots de creme. It’s a delightful addition that enhances the overall experience.

5. Can I use a different type of ramekin?

Yes, you can use any heatproof individual serving dish if you don’t have ramekins. Just make sure they are oven-safe and can withstand the baking temperature.

6. Can I freeze these pots de creme?

While it’s not recommended to freeze them, you can store any leftovers in the refrigerator for up to 3 days. Just make sure to cover them properly to maintain their freshness.

7. Can I add a sprinkle of sea salt for a salty-sweet contrast?

Absolutely! A touch of sea salt can elevate the flavor profile and create a delightful salty-sweet contrast. Sprinkle a pinch over the top just before serving.

8. Can I use a different type of chocolate for the bottom layer?

Yes, you can experiment with different types of chocolate, such as white chocolate or even flavored chocolate. This allows you to customize the flavor profile according to your preferences.

In conclusion, Black-Bottomed Butterscotch Pots de Creme are a dessert lover’s dream come true. The combination of velvety butterscotch and rich chocolate creates a symphony of flavors that will tantalize your taste buds. With the right ingredients and cooking technique, you can easily create this decadent masterpiece in your own kitchen. So go ahead, indulge in the magic of butterscotch and treat yourself to a dessert experience like no other.

Black Bottomed Butterscotch Pots de Creme compressed image1

Black-Bottomed Butterscotch Pots de Creme

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Prep Time 8 hours 10 minutes
Cook Time 1 hour 5 minutes
Total Time 8 hours 10 minutes
Course Desserts
Cuisine American
Servings 6


  • 2/3 cup heavy cream
  • 3 tablespoons whole milk
  • 3 large egg yolks
  • 3 ounces finely chopped bittersweet chocolate (about 70% cacao)
  • 11/2 ounces finely chopped milk chocolate (about 40% cacao)
  • 3 cups heavy cream , heated until steaming
  • 1/2 vanilla bean , split lengthwise
  • 2/3 cup packed dark brown sugar
  • 1/4 cup water
  • 9 large egg yolks
  • 2 tablespoons granulated sugar
  • 1/16 teaspoon fine sea salt
  • 1/4 cup plus 3 tablespoons sweetened coconut flakes
  • 2/3 cup heavy cream
  • 2 teaspoons confectioners sugar
  • 1/2 teaspoon vanilla extract


  • To prepare the chocolate base, heat the cream and milk in a small saucepan over medium heat until steaming. In a separate bowl, whisk the egg yolks. Gradually whisk in the hot cream mixture. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard reaches 185 degrees F and thickens enough to coat the spoon (about 3 minutes).
  • In a heatproof bowl, combine the bittersweet and milk chocolates. Place a wire sieve over the bowl and strain the custard directly into the chocolates to remove any cooked egg bits. Let the mixture stand for 1 minute, then whisk until the chocolate is smooth and melted. Divide the chocolate base equally among six 1-cup glasses or jars. Cover and refrigerate for at least 1 hour until chilled and set.
  • To make the butterscotch layer, simmer the cream and vanilla bean in a saucepan over medium heat. Remove from heat and let it stand for 15 minutes. Scrape the seeds from the vanilla bean into the cream and discard the bean.
  • In another saucepan, bring the brown sugar and water to a boil over high heat, stirring constantly until the sugar is dissolved and the syrup is boiling. Cook without stirring until the syrup thickens and reaches 270 degrees F on a candy thermometer (about 5 minutes). Reduce the heat to low. Carefully pour the hot cream mixture into the brown
Keyword Chocolate, dessert, gluten free
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Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!


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