Butterscotch Pots de Creme

• 3/4 cup whole milk
• 3/4 cup 2% reduced-fat milk 
• 7 tablespoons brown sugar 
• 2 tablespoons water
• 1 tablespoon dark molasses 
• 1/2 teaspoon salt 
• 2 large eggs 
• 2 large egg yolks 
• 1 1/2 teaspoons butter 
• 1/2 teaspoon vanilla extract 
• 1/4 cup heavy whipping cream
• 1 tablespoon powdered sugar

Preparation

1. 1. Preheat oven to 325°.
2. 2. Heat milks over medium-high heat in a heavy saucepan to 180° (do not boil). Combine brown sugar and next 5 ingredients (through egg yolks) in a medium bowl; stir well with a whisk. Gradually pour 1/2 cup hot milk mixture into egg mixture, whisking constantly. Return egg mixture to pan, stirring constantly. Strain mixture through a fine sieve into a bowl. Stir in butter and vanilla. Cover and chill 1 hour.
3. 3. Divide mixture evenly among 6 (8-ounce) custard cups. Place cups in a 13 x 9-inch metal baking pan; add enough hot water to come halfway up sides of cups. Bake at 325° for 24 minutes or until center barely moves when cup is touched. Remove cups from pan; cool on a rack 20 minutes. Cover and chill at least 1 hour.
4. 4. Place cream and powdered sugar in a bowl; beat with a mixer at high speed until stiff peaks form. Top custards with cream.