When we lived in Kirkwood, our favorite neighborhood treat was the butterscotch pot de crème at Wahoo Grill. Now that we’ve moved, I’d love to make it at home. Will they share the recipe? — Amy Robinson, Sandy Springs Pam Ledbetter, owner of Wahoo Grill, Wahoo Events and Wahoo […]
Click here to view original web page at www.ajc.com
When we lived in Kirkwood, our favorite neighborhood treat was the butterscotch pot de crème at Wahoo Grill. Now that we’ve moved, I’d love to make it at home. Will they share the recipe? — Amy Robinson, Sandy Springs
Pam Ledbetter, owner of Wahoo Grill, Wahoo Events and Wahoo Wine & Provisions was happy to share the recipe for their take on a classic. Making this dessert will help you brush up on techniques like making caramel, tempering eggs to make a smooth custard and cooking in a water bath to ensure a perfect texture.
You can bake the custards in any heatproof container. We like using canning jars because you can make the custards ahead of time and use the lids to cover them while they wait in the refrigerator for their turn at the dinner table.
At Wahoo, they serve these topped with whipped cream, caramel sauce and a sprinkle of Maldon sea salt. “The sea salt elevates it from delicious to other worldly,” Ledbetter said.
Per serving: 584 calories (percent of calories from fat, 81), 6 grams protein, 22 grams carbohydrates, no fiber, 53 grams total fat (33 grams saturated), 334 milligrams cholesterol, 166 milligrams sodium.
- 1 cup lightly packed light brown sugar
- 4 tablespoons unsalted butter
- 4 cups heavy cream
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 8 egg yolks
- Heat oven to 325 degrees. Arrange eight 8-ounce ramekins or canning jars in a roasting pan.
- In a medium saucepan over medium heat, combine brown sugar and butter. Stir gently as the butter melts. The mixture will separate and then combine to form a mass. Continue cooking until the mixture begins to caramelize, about 15 to 20 minutes. Slowly add a small portion of the cream. Be careful as the mixture may splatter and the cream will cause the sugar and butter mixture to seize. Continue stirring until the mixture loosens again and slowly add the remainder of the cream, stirring constantly. When all the sugar is dissolved, add the vanilla and salt. Bring the mixture to a simmer.
- In a medium heat-safe bowl, whisk egg yolks. Slowly add 1/2 cup hot cream mixture to egg yolks, whisking constantly. When mixture is smooth, whisk the egg yolk mixture into the saucepan with the remainder of the cream mixture and continue whisking until smooth. Remove from heat and strain mixture back into heat-safe bowl.
- Divide butterscotch mixture between ramekins or jars in roasting pan. Put pan in oven and carefully add hot water to the roasting pan, adding just enough water to come halfway up the sides of the ramekins or jars. Bake 25 minutes and remove one ramekin or jar. Shake gently to see if the mixture is set like gelatin. If not, return to the oven and test every 5 minutes. It may take up to 40 minutes, but be sure not to overbake as that will give the custard a grainy texture. When custards are ready, remove the roasting pan from the oven and let everything cool in the water bath. Once the ramekins or jars have reached room temperature, remove from the water bath, dry off and refrigerate, covered, at least one hour before serving. Serves 8.
Per serving: Per serving: 584 calories (percent of calories from fat, 81), 6 grams protein, 22 grams carbohydrates, no fiber, 53 grams total fat (33 grams saturated), 334 milligrams cholesterol, 166 milligrams sodium.
From the menu of ... Wahoo Grill, 1042 W. College Ave., Decatur; 404-373-3331, wahoogrilldecatur.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
