The Wizarding World of Harry Potter: Butterbeer Pot de Creme Recipe
It’s only June and I’m so excited we’re already getting news about holiday plans at The Wizarding World of of Harry Potter Hollywood. They have not released any specific details yet but come on, you know it’s going to be good! They’ve said that there will be Christmas themed food and decoration specific for each store front! Can it just be Christmas already?! Now what they really need is a trick or treat event! Make it happen, Universal!
The recipe for butterbeer pot de creme is inspired by the menu at The Three Broomsticks in Universal’s Wizarding World of Harry Potter. I actually have not had it before due to the poor reviews I’ve heard about it.. The biggest complaint was that it was unbearably sweet. What’s great is that I didn’t need to add any additional sugar to the butterscotch. If you’re concerned, make sure to taste the base before your pour it into the ramekins and bake it. If you feel like you want more sweetness, stir in some granulated sugar and stir until dissolved while the base is still hot. The whipped cream on top is optional.
Please enjoy!
Harry Potter: Butterbeer Pot de Creme
Ingredients
Butterscotch
- 1/4 cup unsalted butter (2oz / 56g)
- 1/2 cup brown sugar (3.5oz / 100g)
- 1/2 tsp salt
- 1/2 cup heavy cream (4oz / 113g)
- 1/2 tsp vanilla extract
Pot de Creme Base
- 2 cups heavy cream (16oz / 454g)
- 1/2 cup whole milk (4oz / 113g)
- 1/3 cup reduced cream soda *read notes for more information
- 3 tbsp butterscotch
- large pinch salt
- 6 egg yolks
- 1/2 tsp vanilla extract
- whipped cream optional
Instructions
Butterscotch
- Heat the butter in a small saucepan over medium heat just until melted. Add the brown sugar and salt and mix to combine. When the mixture starts to liquify and the mixture no longer resembles wet sand, add the cream. Mix to combine. Bring the mixture to a boil, stirring once in a while to prevent the bottom from burning. Let it boil for 10 minutes or until it thickens and coats a spoon. Let it cool and stir in the vanilla extract.
Pot de Creme
- Preheat the oven to 300F. Place 5-6 (depending on the size) pudding bowls or ramekins in a deep roasting pan and set aside.
- In a saucepan, combine the cream, milk, soda, and butterscotch over medium heat. Meanwhile, stir the yolks, salt, and vanilla extract together and set aside.
- Bring the cream mixture to a simmer and temper the yolks by slowing whisking the hot cream into the yolks. Strain the mixture through a fine-mesh sieve. Ladle the mixture into the ramekins.
- Transfer the pan to the oven and pour enough hot water to come up half way up the ramekins. Wrap the top of the pan with foil and bake for 45 minutes or until the center of each pot de creme gives a slight wiggle, not a wave. Once done, transfer the ramekins out of the water to cool completely. Refrigerate until cold. It's optional, but you can top each pot de creme with a dollop of lightly sweetened whipped cream.
Notes
- To reduce the cream soda, pour the 12oz can of soda into a saucepan and place it over medium heat. Bring it to a boil then down to a simmer. Let it simmer until it reduces to 1/3 cup.
