Recipe

Egg Custard With Cognac Butterscotch Topping Recipe


Egg Custard With Cognac Butterscotch Topping Recipe
Add Step-by-Step Photos 		Texaspapajohn / All my dishes
5 months ago
The smooth texture and mild taste of this custard is kicked up a notch with the addition of a Cognac butterscotch topping.
Prep:10m Cook:10m Servings:4

Texaspapajo

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Ingredients
  • 2 cups whole milk
  • 1/4 cup sugar
  • 2 large eggs
  • 1/2 tsp vanilla
  • pinch of salt

Directions
  1. Wisk all ingredients until blended smooth
  2. Pour into individual ramekins and cover tightly with foil and secure with rubber band
  3. Pour 1/2 cup water in the pressure cooker and place a steamer tray on bottom
  4. Arrange the filled ramekins on the tray, stacking a second layer as needed
  5. Secure the lid and bring to 15 psi over high heat
  6. Reduce the heat to lowest setting to maintain pressure
  7. Cook 4 minutes
  8. Remove from heat and use the natural release method before opening lid
  9. Chill custard to set
  10. To serve remove foil and spoon heated butterscotch sauce below over custard or transfer to small plate and spoon on sauce
  11. -
  12. Butterscorch sauce
  13. -
  14. Bring 4 Tbs and 1/2 cup light brown sugar to a boil
  15. Add 2 Tbs Courvoisier and remove from heat
  16. Add 1/4 cup heavy cream, return to heat stirring until it boils
  17. Remove from heat and spoon on to custard

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