No-Bake Butterscotch Custards

Indulge in these silky, no-bake butterscotch custards—a rich, make-ahead dessert with a velvety texture and subtle caramel-kissed sweetness. Perfect for gatherings or last-minute desserts, this recipe eliminates oven time while delivering restaurant-worthy results.

Ingredients

(For 4 servings)

• 1 cup (240 mL) heavy cream

• 1 cup (240 mL) crème fraîche

• ½ cup (110 g) dark brown sugar

• ⅛ teaspoon kosher salt

• 1 tablespoon light, unsulphured molasses (optional; dark molasses adds depth)

• 2 teaspoons vanilla extract

• Garnish: Whipped cream and fresh berries (optional)

Preparation Steps

Step 1: Heat & Dissolve Base Ingredients

In a medium saucepan, combine heavy cream, crème fraîche, dark brown sugar, and kosher salt. Heat over medium-high heat, stirring continuously with a heat-resistant spatula to ensure the sugar dissolves completely. Monitor closely to prevent scorching at the pan’s bottom.

Step 2: Simmer to Thickening

Bring the mixture to a gentle simmer (bubbles forming at the edges, not rapid boiling). Simmer vigorously for 5–7 minutes, stirring occasionally, until the mixture thickens slightly—a key indicator is its ability to coat the back of a spoon. Aim for a thick, syrupy consistency without boiling.

Step 3: Cool & Flavor

Remove the saucepan from heat. Stir in molasses (if using) and vanilla extract until fully incorporated. Let the mixture cool at room temperature for 20 minutes, or until a thin, stable skin forms on the surface (this minimizes air bubbles during chilling).

Step 4: Strain & Portion

Strain the cooled mixture through a fine-mesh strainer into a spouted measuring cup to remove any lumps. This ensures a silky texture. Pour the strained mixture evenly into 4 small (4–6 oz) oven-safe ramekins or individual serving bowls.

Step 5: Chill to Set

Critical: For perfect setting, pre-chill ramekins in the freezer for 1 hour (a home cook’s tip to resolve common “watery custard” issues). After freezing, transfer ramekins to the refrigerator and chill for an additional 1–2 hours until firm. Never skip the pre-freezing step for same-day servings; unfrozen ramekins may remain unset.

Chef’s Tips & Community Insights

Pro Substitutions

• Creme Fraîche Alternative: For texture and tang, use sour cream (slightly tangier), mascarpone (richer), Neufchâtel cheese, or Greek yogurt (add 1 tbsp sugar to balance tartness).

• Flavor Variations: Swap light molasses for dark molasses (intensifies caramel notes) or maple syrup (for a maple-butterscotch twist).

Troubleshooting & Success

• Watery Consistency: Pre-freezing ramekins (1 hour) followed by refrigeration (1–2 hours) ensures gelation. Ramekins skipped the freezer step remained unset even after 1 day.

• Make-Ahead: Prepare up to 3 days in advance; store refrigerated in airtight containers. Bring to room temperature 15 minutes before serving for optimal flavor.

User Success Stories

• “Used dark molasses, served with berries and whipped cream. Set beautifully—no oven required, perfect for family dinners!”

• “Pre-frozen ramekins + fridge = success! The custards were velvety, and the dark molasses added a deeper, richer flavor.”

This recipe balances chemistry and comfort, with adaptable ingredients to suit dietary needs and supply challenges. Enjoy the creamy, no-bake luxury of butterscotch custards—ideal for any occasion.