Butterscotch Custard With Clove and Black Pepper

Ingredients

• 4 tablespoons unsalted butter
• 175 grams dark brown sugar (about 1 cup)
• 2 cups heavy cream
• 2 cups whole milk
• 2 tablespoons Scotch
• 1 tablespoon vanilla extract
• 3 grams fine sea salt (about 1/2 teaspoon)
• 6 large egg yolks
• ⅜ teaspoon ground clove
• ¼ teaspoon black pepper
• Crème fraîche, for serving.

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    429 calories; 33 grams fat; 19 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 0 grams dietary fiber; 26 grams sugars; 5 grams protein; 241 milligrams cholesterol; 207 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings.

Preparation

1. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until melted and smooth. Whisk in cream, milk, Scotch, vanilla and salt. Bring mixture to a simmer, stirring often.
2. In a large bowl, whisk the yolks. Whisking constantly, pour in the hot cream mixture in a steady stream until incorporated. Whisk in the clove and pepper; let steep 20 minutes, until cool. Strain the mixture through a fine-mesh sieve.
3. Heat the oven to 325 degrees. Divide the custard among eight 6-ounce ramekins. Transfer ramekins to a baking dish that fits them fairly snugly. Fill the dish with hot water halfway up the sides of the ramekins. Cover with foil and prick foil with a fork. Bake until the custards are set but jiggle slightly when nudged, 35 to 50 minutes.
4. Cool to room temperature, then wrap with plastic and chill until firm. Serve with a dollop of crème fraîche.

1 hour, plus chilling time