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No-Bake Butterscotch Custards

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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.