Butterscotch-Mascarpone Pots de Crème

Instructions

1. Place a middle rack in oven. Heat oven to 300°F.
2. Melt butter in a saucepan over medium heat. Add brown sugar; cook and stir for 4-6 minutes or until butter mixture begins to bubble and is deep brown.
3. Reduce heat to low. Gradually whisk in cream. Cook and stir over medium heat for 3-5 minutes or until thickened. Remove from the heat. Whisk in vanilla and salt.
4. Whisk mascarpone and egg yolks in a large bowl. Gradually whisk in 1/2 cup cream mixture until blended. Whisk in remaining cream mixture until smooth. Pour mascarpone mixture through a fine mesh strainer into a large glass pitcher or measuring cup.
5. Place six 6-ounce ramekins or small jars into a 13 x 9-inch baking dish. Pour custard equally into ramekins. Carefully pour hot water into baking dish halfway up sides of ramekins. Cover baking dish with aluminum foil; poke holes on top.
6. Bake for 35-45 minutes or until custard is set around edges and jiggles slightly in the center. (Custard will look wet but firms as it cools.) Immediately remove ramekins from water bath. (Ramekins will be hot!) Cool completely on a wire rack. Refrigerate for at least 3 hours or overnight.
7. Garnish with whipped cream and chocolate.