Butterscotch Pot de Creme with Buttermilk Caramel


Butterscotch Pot de Creme

You want to know what a really bad idea sounds like? Of course you do! It sounds like this:

Be home all alone with your really friendly, non-protective corgi and then binge-watch The Jinx. You know, that documentary about the rich murderer who dismembered his neighbor, along with a few other people. I’m not sure you can exist in the world and NOT know about this series. The news of him being arrested is everywhere. But even with him in jail, watching that show all by yourself, in a creaky old apartment is a recipe for a very terrified Adrianna. NO BUENO.

Butterscotch Pot de Creme

You want to know what a really good idea sounds like? Yes you do! This pot de creme. Girl. It’s good.

It comes from one of my favorite funny ladies, recipe writers, authors and bloggers,Real Sweet: More Than 80 Crave-Worthy Treats Made with Natural Sugars is SO delicious and entertaining; I read through every single recipe headnote because I found them absurd and ridiculous, in a really good way. I smiled my way through the book.

Butterscotch Pot de Creme

Butterscotch Pot de Creme

Also, this book is incredibly rich in information; it’s full to the brim with recipes using alternative sugars. Think coconut sugar, honey, brown rice syrup, smoky turbinado, brown-buttery panela and more. It’s a book that after going through it, you feel smarter, empowered and inspired to bake in a way you probably haven’t before.

And Shauna’s recipes are vetted. I mean, I can honestly say that every single step was covered to an absolute T. Very well written recipes with really, really good food ideas, equals a total homerun in the cookbook department.

Things got even better when I made the buttermilk caramel.

It’s a pretty smart idea to make caramel using buttermilk; the idea hadn’t crossed my mind before but I love the tang that buttermilk adds to baked goods and I love cajeta (goat’s milk dulce de leche) so duh, of course this would be good!

This is the ideal thing to make when you have people coming over. You can make the entire thing the night before and the next day, BAM, dessert will already be ready. No work. No stress. Just be sure to save one so when you’re watching something scary all by yourself, you can have it to keep you company.

Butterscotch Pot de Creme

Butterscotch Pôt de Creme with Buttermilk Caramel

5 from 1 vote
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Serving Size: 4 to 8 ramekins of pot de creme; 1 1/2 cups caramel sauce


Butterscotch Pôts de Creme:

  • 6 large egg yolks
  • 4 tablespoons 2 ounces/57grams unsalted butter
  • 1/2 cup 4 ounces/113 grams firmly packed light or dark muscovado sugar
  • 1/2 teaspoon fine sea salt
  • 2 1/4 cups 19 1/2 ounces/540 grams half and half*
  • 3/4 teaspoon vanilla bean paste or pure vanilla extract
  • Whipped Cream, for serving
  • Flaky sea salt, for serving

Buttermilk Caramel Sauce:

  • 1 cup 7 ounces/200 grams turbinado sugar or grated piloncillo
  • 2 tablespoons 1 ounces/28 grams water
  • 1 tablespoon honey, brown rice syrup or agave nectar
  • 1/4 teaspoons fine sea salt
  • 4 tablespoons 2 ounces/57 grams unsalted butter, cut into cubes
  • 1/2 4 1/2 ounces/120 grams well-shaken buttermilk
  • 1/2 cup 4 1/2 ounces/120 grams heavy cream
  • 1/4 teaspoon pure vanilla extract


  • To make the Pot de Creme: Position a rack in the center of the oven and preheat the oven to 325 degrees F. Set 8 small (6 to 8-ounce) ramekins, cups, or coffee cups in a small roasting pan. (Just an FYI, I used these Staub Pots and they took a bit longer to cook.) Bring a kettle of water to a boil.
  • In a medium bowl, whisk the egg yolks until smooth.
  • In a medium saucepan over medium heat, melt together the butter, sugar, and salt. Whisking often, cooking until the sugar begins to caramelize, darkening in color and smelling nutty, 3 to 4 minutes. Carefully and slowly whisk the half-and-half. The caramel will seize at first, melting back into the mixture once all the liquid is added. Stirring often, bring the mixture to a simmer. Remove the pan from the heat. Stir in the vanilla bean paste or vanilla extract.
  • Whisk a small amount of the hot liquid into the yolks to warm them and then gradually whisk in the remainder. Set a fine mesh sieve over a large heatproof measuring cup. Pour the custard through the sieve. Divide the custard evenly among the ramekins.
  • Slice out the oven rack and place the roasting pan on the rack. Carefully fill the roasting pan with boiling water halfway up the ramekins, taking care not to splash any water into the custards. Slide the rack back into place. Bake until the custards are just set but still jiggle when tapped and a thin knife inserted into the center of one of the custards comes out clean, 30 to 45 minutes, depending on the size, depth, and thickness of the ramekins (use the "jiggle test" and knife tester as your clues for doneness). Let the custards cool out of the roasting pan for 5 minutes. Cover loosely with plastic wrap and chill for 3 to 4 hours.
  • To make the Buttermilk caramel: In a medium heavy-bottomed saucepan, gently stir together the sugar, water, honey, and salt. Set the pan over medium-high heat. Stirring gently, bring the mixture to a boil, and then stop stirring. Cook the sugar syrup until it caramelizes, about 5 to 7 minutes, swirling the pan occasionally. The color of the sugar will make it a bit tough to gauge by sight if the sugar is caramelizing, so watch for a thickening of the syrup and a few wisps of smoke coming from the pot, and keep your nose turned in for a slightly smoky smell; if you'd like to use a candy thermometer for extra insurance, caramelization will happen at about 300 degrees F.
  • Remove the caramel from the heat and whisk in the butter. Carefully whisk in the buttermilk and cream. Place the pan back on the heat and bring the caramel back up to a simmer, whisking all the while. Cook for 1 additional minute; if any lumps formed when you poured in the liquids, they should smooth out completely during this time. Remove the pan from the heat again and whisk in the vanilla extract. Chill in the refrigerator until you're ready to serve.
  • To serve, top each pot de creme with a dollop of whipped cream, a drizzle of caramel sauce and a sprinkling of sea salt.


*I made my half and half since I didn't have it in the fridge. I added one part heavy cream and one part whole milk.
Nutrition Facts
Butterscotch Pôt de Creme with Buttermilk Caramel
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply Medeja March 18, 2015 at 2:32 am

    Lovely dessert! I am sure I would love it.. Yummy!

  • Reply Ashley Nathalie March 18, 2015 at 5:54 am

    I’ve been meaning to watch The Jinx for a while; first b/c my dog’s name is Jinxy and I was secretly hoping someone (other than me) thought she was cute enough to document…second b/c I finally figured out what it’s really about and now I need to watch it TODAY. I love being scared/hate it and want to hide forever so this sounds like a good idea to do with a tasty treat! Thanks for sharing 🙂

    • Reply Adrianna Adarme March 18, 2015 at 11:56 am

      I love being scared too! What is that about?! Whyyyyy

  • Reply Mollie March 18, 2015 at 7:20 am

    Yum!! This looks so cozy & decadent.


  • Reply Shauna March 18, 2015 at 7:54 am

    I am sending you all the hugs. Thank you! These photos! GURL. xoxo

  • Reply truly, Addia March 18, 2015 at 8:59 am

    mmm yum! i love butterscotch, thanks for sharing! cant wait to try it

  • Reply Chrissy March 18, 2015 at 10:45 am

    Buttermilk caramel! Love it. Also, these pots are the cutest.

    • Reply Adrianna Adarme March 18, 2015 at 11:56 am

      They’re the cutest! They make the food look so good!

  • Reply todd wagner March 18, 2015 at 1:30 pm

    I am the KING of watching scary movies/shows alone by myself!! I’m glad I’m not the only one 😛 At least zee doggy was witcha! 😛

  • Reply Kari March 18, 2015 at 3:57 pm

    Butterscotch Pots de Creme are my favorite. I rarely make them due to how long it takes. This recipe seems a little simpler. Maybe this will work out more often!

  • Reply Denisse @ Le Petit Eats March 18, 2015 at 5:13 pm

    Girl, you’re creeping me out with that murderer talk, I totally get scared when I’m home alone at night!

    But I’m all over that butterscotch caramel, and those cute little staub mini crocks. I have the same ones, but I always make savory things in them…never thought to use them for something sweet. Thanks for the inspo!

  • Reply Angela March 19, 2015 at 7:48 am

    These look amazing, I’ve never made pots de creme, but they sound delicious. Beautiful pictures too.

    I’ve pinned them to my pinterest salted caramel group board. Let me know if you’d like to be a pinner on that board. https://www.pinterest.com/patisseriemp/salted-caramel/

  • Reply Tracy | PeanutButter and Onion March 19, 2015 at 8:07 am

    I love this idea of buttermilk caramel!!!

  • Reply Jen @ Fresh From The... March 19, 2015 at 10:24 am

    These look soooo yummy!

  • Reply Friday Faves March 20, 2015 at 9:07 am

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  • Reply Jennifer Stewart March 24, 2015 at 1:11 pm

    I can’t wait to try these! I love pot de creme! I have given up chocolate for Lent but I am definitely making these after Easter! Thanks for the great recipe!

  • Reply Eileen March 30, 2015 at 1:38 pm

    Will it work as well if I have to make my own “fake” buttermilk? I tend to shy away from recipes that I am unable to use authentic ingredients in.
    I lovvve butterscotch !

    • Reply Adrianna Adarme March 30, 2015 at 2:31 pm

      Umm…perhaps. I actually don’t love the “fake” buttermilk thing (milk and lemon juice or vinegar). I’ve tried it in a few pancake recipes and it’s not the same thing, though I understand that the buttermilk in stores isn’t real buttermilk either. The consistency is just way better. I say add sour cream instead. Should work great!

  • Reply Erin M April 2, 2015 at 2:12 pm

    Would it work to chill these in the freezer for like an hour?

    • Reply Adrianna Adarme April 2, 2015 at 5:07 pm

      Hmm…maybe? They might get a bit frozen on top. You can definitely try it. They’re also not the worst thing in the world to eat warm.

  • Reply Rita A, May 25, 2015 at 7:36 pm

    It looks so luscious and amazing! I love caramel 🙂 I’m definitely going to make these babies!

  • Reply Vijay April 30, 2019 at 4:19 pm

    5 stars
    this is looking so delicious and Tasty. it’s really nice pot