Butterscotch Pots de Crème

  • CW1979 Posted: 01/01/11
    Worthy of a Special Occasion

    This recipe was pretty good, but I think the molasses flavoring overwhelms the dish, making it taste more like molasses than butterscotch. It took about 30 minutes before I felt comfortable to remove them from the oven. I used 6 dishes, but the servings are small.

  • Preston42 Posted: 12/19/10
    Worthy of a Special Occasion

    I found this surprising easy and it had a wonderful taste. Straining was important even though it looked smooth. I made five puddings instead of six and put extra in each cup. It needed to cook for 35 min. before it set.

  • JanePull94 Posted: 12/07/10
    Worthy of a Special Occasion

    I made this this weekend and it never firmed up. They were just watery bowls that smelled great. Anyone know why they wouldn't firm up?

advertisement

More From Cooking Light