The rich taste of butterscotch permeates these pots de creme. They’re delicious served with almond tuiles, a thin, curled cookie. Like pots de creme, tuiles are a classic French sweet.

SERVES 6

INGREDIENTS

• 4 tablespoons unsalted butter
• 1/2 cup firmly packed dark brown sugar
• 2 cups heavy cream
• 4 large egg yolks
• 2 tablespoons Scotch whisky
• 2 cups water

INSTRUCTIONS

1. In a small saucepan, melt the butter over medium-high heat. Add the sugar and stir until the sugar dissolves. Continue cooking, without stirring, for 3 to 4 minutes, until the mixture has thickened and turned dark golden brown.
2. Slowly add the cream to the saucepan and stir until the mixture is well blended. In a large mixing bowl, whisk together the egg yolks and Scotch until blended. Slowly add the cream mixture to the egg yolks, whisking until smooth.
3. Strain the mixture into a large measuring cup and pour into six 4-ounce ramekins. Cover the ramekins tightly with aluminum foil.
4. Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom. Stack the ramekins in the basket.
5. Lock the lid of the pressure cooker in place and cook at high pressure for 10 minutes.
6. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Carefully remove the ramekins from the pressure cooker. Remove the aluminum foil. Blot any accumulated moisture from the tops of the ramekins.
7. Cool the pots de creme completely. Cover with plastic wrap and refrigerate for at least 4 hours or up to 2 days before serving.