RECIPES

Butterscotch-Mascarpone Pots de Crème

Wisconsin Cheese Butterscotch-Mascarpone Pots de Crème Recipe
Active Time
40 Minutes
Servings
6

Ingredients

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Mascarpone can be used in this recipe.

Instructions

  1. Place a middle rack in oven. Heat oven to 300°F.
  2. Melt butter in a saucepan over medium heat. Add brown sugar; cook and stir for 4-6 minutes or until the butter mixture begins to bubble and is deep brown.
  3. Reduce heat to low. Gradually whisk in cream; cook and stir over medium heat for 3-5 minutes or until thickened. Remove from the heat. Whisk in vanilla and salt.
  4. Whisk mascarpone and egg yolks in a medium bowl. Whisking constantly, gradually pour in 1/2 cup cream mixture. Whisk in remaining cream mixture until smooth. Strain through a fine-mesh sieve into a large glass pitcher or measuring cup.
  5. Place four 6-ounce ramekins or small jars in a 13 x 9-inch baking dish. Pour custard equally into ramekins. Carefully pour hot water in baking dish halfway up sides of ramekins. Cover baking dish with aluminum foil; poke holes on top.
  6. Bake for 30-35 minutes or until custard is set around edges and jiggles slightly in the center. Immediately remove ramekins from water bath. Cool completely on a wire rack. Refrigerate for at least 3 hours or overnight.
  7. Garnish with whipped cream and chocolate.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

It's rich, creamy and slightly sweet; mascarpone cheese that's crafted in Wisconsin consistently wins top honors in national competitions.

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