No-Bake Butterscotch Custards

Name: No-Bake Butterscotch Custards
Total time: 35 min
Yield: 4 to 6 servings
Cuisine: british
Ingredients: 1 cup/240 milliliters heavy cream; 1 cup/240 milliliters crème fraîche; 1/2 cup/110 grams dark brown sugar; 1/8 teaspoon kosher salt; 1 tablespoon light, unsulphured molasses (optional); 2 teaspoons vanilla extract; Whipped cream and fresh berries, for serving (optional)

By Melissa Clark

Published July 1, 2020

No-Bake Butterscotch Custards — Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

Total Time: 35 minutes, plus chilling
Rating: 4(1,286)
Comments: Read comments

Based on a traditional British pudding called posset, these ultrasilky custards set without the need for cornstarch, eggs or gelatin. (The acidity in the crème fraîche and brown sugar helps do that instead.) A dash of molasses is stirred in for complexity and to accentuate the bitterness of the brown sugar. But for a sweeter and more traditionally butterscotch flavor, you can leave it out.

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Ingredients

Yield:4 to 6 servings

1cup/240 milliliters heavy cream
1cup/240 milliliters crème fraîche
½cup/110 grams dark brown sugar
⅛teaspoon kosher salt
1tablespoon light, unsulphured molasses (optional)
2teaspoons vanilla extract
Whipped cream and fresh berries, for serving (optional)

Ingredient Substitution Guide

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Preparation

Step 1
In a medium saucepan, combine cream, crème fraîche, brown sugar and salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar.
Step 2
Cook at a vigorous simmer until mixture thickens slightly, 5 to 7 minutes.
Step 3
Remove from heat and stir in molasses and vanilla. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
Step 4
Stir mixture, then strain through a fine-mesh strainer into a measuring cup with a spout. Pour mixture into ramekins or individual serving bowls.
Step 5
Refrigerate, uncovered, until set, at least 3 hours and up to 3 days. Serve with whipped cream and berries, if you like.

Ratings

4 out of 5

1,286 user ratings

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Comments

Chicago baker4 years ago

Any good subs for creme fraiche?

m-fran4 years ago

Please be kind and understanding. Asking about substitutes is a reasonable thing as the pandemic is still disrupting supply chains. Further, many people are avoiding going to the grocery for one or two items to keep their virus exposure as low as practicable. I don’t want to miss out on the pleasure of a new recipe because I lack a single ingredient. Cooking is chemistry, and it’s reasonable to ask what else gives the same or similar result.

Darling Sweet4 years ago

I see in "substitutions" : "Creamy Dairy Products - Tangy, textural ingredients like crema, crème fraîche, mascarpone, Neufchâtel, Quark, queso fresco, sour cream or yogurt of any variety can be used interchangeably."

Andy in Dallas1 year ago

Outstanding. Set beautifully. Used dark molasses. Served with berries and whipped cream.

Beth2 years ago

Like many here, I found this cloyingly sweet. 12 minutes of cooking and it set perfectly, though.

Lady Maine2 years ago

Based on previous comments, I did more like a gentle boil for close to 10 minutes. During that time it got noticeably thicker and darker (definitely darker than the pic). Substituted a 1 tsp dark rum for 1 tsp of vanilla and definitely used the molasses. During the 20 minute cool down I occasionally whisked it. Not sure if a skin would have developed but I was not taking my chances on having to strain something (!). The end product was nuanced, delicious, silky, and did set up.

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