No-Bake Butterscotch Custards
Ingredients
- 1 cup heavy cream
- 1 cup crème fraîche
- ½ cup dark brown sugar
- ⅛ tsp. kosher salt
- 1 tbsp. light molasses, optional
- 2 tsp. vanilla extract
- Whipped cream and fresh berries, for serving, optional
Instructions
- In a medium saucepan, using medium-high heat, combine cream, crème fraîche, brown sugar and salt.
- Bring to a simmer, stirring frequently to dissolve sugar.
- Cook at a vigorous simmer until mixture thickens slightly, 5 to 7 minutes.
- 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.
- Stir mixture, then strain through a fine-mesh strainer into a measuring cup with a spout.
- Pour mixture into 4 – 6 ramekins or individual serving bowls.
- Refrigerate, uncovered, until set, at least 3 hours and up to 3 days.
- Serve with whipped cream and berries, if you like.
Notes
Plain sour cream is a great substitute for crème fraîche, and the result will just be slightly more sour than if crème fraîche is used.