Cooking Lessons: Platine Butterscotch Pots de Creme


Hey There, Puddin'

My Grandma Neeley always made her pudding from scratch. Standing over the old freestanding stove she’d whisk and boil with total precision until she produced pudding so good J-E-L-L-O dare not even speak it’s name.

Sadly though, making pudding wasn’t one of the recipes Grandma ever taught me. So a few weeks ago, when I had the opportunity to learn from the best, aka – Jamie Cantor of Platine Cookies, I was totally stoked. Grandma would have been proud! In case you haven’t been formerly introduced to Platine’s famous Pots de Creme (little jars of butterscotch pudding so rich and delightful you’ll want to eat a dozen by yourself) allow me to introduce you to this fabulous bakery and one of their signature recipes that uses real Scotch… me likey! Now, their recipe is sort of top secret, so while they’ll show us how, we don’t have exact measurements. The recipe below will be delicious, but you may have to play with it a bit to try and match Jamie’s exactly.

Chatting It Up

Here’s What You’ll Need

2 1/4 cups Whole Milk

1 Cup Heavy Cream

6 Tbl Unsalted Butter

1 1/4 cups Light Brown Sugar

3 Egg Yolks

1/4 cup Cornstarch

1/4 Tsp Salt

1 Tbl of Sugar

1 1/2 Tsp vanilla paste – a great new ingredient I found out about from Jamie!

Whisking Brown Sugar

First we added the butter to a sauce pan and allowed it to melt. Next we included the brown sugar and a a few tablespoons of water and cooked it over medium high heat, whisking until it was well dissolved.

Add Your Milk

Now, lower heat slightly and add your milk. Whisk until well mixed.

"Handy" Mixer

In a separate bowl add your cornstarch to your heavy cream. Jamie’s tip (from culinary school) was to use your fingertips to combine the two. That way you can make sure all the little granules of cornstarch have been dissolved. Add your cornstarch mixture to your milk mixture and whisk over medium high heat. It will take a bit, but you’ll notice the mixture become frothy and start to thicken. Do NOT allow it to get too hot and burn… whisk away!!

Separating Your Yolks

Remove milk mixture from heat and in a separate bowl add your egg yolks and sugar. As SOON as you add the yolks you need to whisk these up, otherwise your sugar will start to cook your yolks.

Stirring My Brew

Ready to Combine

Now we added in our vanilla PASTE. It’s the same ratio as using vanilla extract but the flavor is stronger and you can actually see the vanilla beans in your finished product which is nice.

Massey's Vanilla PASTE

Whisk it into your milk mixture. Now, we need to add our eggs mixture to our milk mixture BUT if you add it all right away you’re going to scramble your eggs with the heat of the milk. So you need to do it slowly. We did this by pouring 1/4 of the milk mixture slowly into the egg mixture and then whisking it feverishly like our arms were on fire!

Adding a Bit of Milk

Once that was whisked well, we added another 1/4 and repeated until the whole thing had been combined. Then we added it all back into the sauce pan on low heat. And now for the Scotch!!

I love Scotch, Scotchy Scotch Scotch

Add the scotch to your pudding mixture and cook over medium high heat (this will allow the alcohol flavor to burn off)

Boozin' It Up

Taste test it and see how it is? Too sweet? Add a bit of the salt, not sweet enough? A touch more sugar. Mix well and remove from heat.

Fill 'er Up

Once it tastes perfect, fill up individual servings (she uses cute little pots but any small vessel will do). Place in fridge and allow to cool for two hours. Then, enjoy!

Pot of Gold

Ready to Indulge?

Special thanks to Jamie and Platine Cookies for showing us how to make this decadent dessert!! Please visit their website if you’d like to try the real thing at their adorable bakery in Culver City.

Bakery Buddies