Butterscotch Pots de Crème

Preheat the oven to 325° F. Place six 6-ounce ramekins in baking dish. Place morsels in large heatproof bowl; set aside.

Combine heavy cream and salt in medium saucepan. Bring to a simmer over medium heat. Meanwhile in small bowl, whisk granulated sugar and egg yolks until combined. Gradually add 3/4 cup of the simmering cream mixture to the egg yolks, stirring constantly. Slowly pour the tempered egg yolks into the saucepan with the remaining cream mixture, whisking constantly, until combined. Bring mixture to a simmer, whisking constantly.

Pour cream mixture into the bowl of morsels; set aside 5 minutes. Whisk gently and slowly until the morsels are melted the mixture is smooth, trying not to create air bubbles. Pour mixture through fine mesh sieve into large liquid measuring cup or pitcher. Divide the mixture among the ramekins.

Carefully pour boiling water into the baking dish so it comes halfway up the sides of the ramekins. Lay a sheet of foil over the top (do not crimp the edges over the dish). Transfer the dish to the oven.

Bake for about 45 minutes or until the custards are set but still jiggle slightly in the center. Remove custards from the water bath to wire rack. Let cool to room temperature. Refrigerate for at least 3 hours or until cold. Dust with powdered sugar and top with whipped cream before serving, if desired.