Butterscotch Pots de Creme Serves 10

Preheat oven to 275. Combine sugar and water in medium pot. Heat over medium and carefully caramelize to a dark-amber color. In separate bowl, combine cream, brown sugar, salt liqueur and vanilla. Slowly whisk the cream mix into the caramel. Heat over high until the brown sugar completely dissolves. Remove from heat and let cool about 20 min. Whisk in yolks. Pass through a strainer into ten 4 oz ramekins. Cover with foil and set in roasting pan in center of oven. Pour boiling water into the pan about half-way up sides of ramekins. Bake 35-45 min.

Sugar 1c
Water 1/4c
Heavy cream 4 1/2c
Brown Sugar 1c
Salt 1/2 tsp
Butterscotch liqueur or Rum 2T
Vanilla 1/2T
Egg Yolks 12