Preparation

After a cold day watching Quidditch or exploring Hogsmeade, nothing warms the soul quite like a mug of butterbeer. This sophisticated dessert version maintains that cozy, butterscotch magic while adding the silky elegance of a classic French custard.

Instructions

1. Preheat your oven to 325°F. Place six 4-ounce ramekins in a deep baking dish.
2. In a medium saucepan, heat the cream and milk over medium heat until it just begins to steam. Remove from heat and add the butterscotch chips, stirring until completely melted and smooth.
3. In a large bowl, whisk together the egg yolks, brown sugar, vanilla extract, cream soda extract, and salt until pale and slightly thickened.
4. Slowly pour the warm cream mixture into the egg mixture, whisking constantly to prevent curdling.
5. Strain the custard through a fine-mesh sieve into a large measuring cup for easy pouring.
6. Divide the custard evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
7. Bake for 35-40 minutes, until the edges are set but the centers still jiggle slightly when gently shaken.
8. Remove from the water bath and let cool to room temperature, then refrigerate for at least 4 hours or overnight.

Before serving, top each pot de crème with a generous dollop of whipped cream and a drizzle of warm butterscotch sauce. The result is pure magic in every spoonful.