Butterscotch Pot de Crème

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• 6 Tb butter unsalted 

• 1 cup dark brown sugar

• 1/ 2tsp sea salt

• 1 1/2 cup  light cream ( cereal cream)

• 1 cup heavy cream

• 6 extra large  free range egg yolks

• 1/2 cup heavy cream for garnishing

• garnish

Preheat oven to 275 F.

In a saucepan melt the butter stir in sugar and salt cook over medium low heat until the sugar has dissolved add the light cream and the 1cp of heavy cream  bring to a boil stirring occasional remove from the heat Whisk the egg yolks in a bowl gradually pour in the hot cream mixture whisking continuously.

Return to the heat and on medium stir with a wooden spoon to thicken cook the custard until it coats the spoon.

Remove from the heat strain and pour into 6 ramekins.

Place in a roasting pan pour in boiling water 1/2way up the sides of the ramekins cover completely with foil and bake for 35 -40 mins until the custard is just set. Remove from the oven let cool 10mins in the water bath remove to a cooling rack for 1/2hour then chill complately in the fridge (4hrs)

To serve: whip the remaining cream to soft peaks spoon a dollop on each ramekin and top with a shard of caramel or caramelized nuts.