In a saucepan heat cream over moderately low heat until warm. While cream is heating, in a 3-quart heavy saucepan melt butter over moderate heat and stir in brown sugar. Cook sugar mixture, stirring occasionally, until mixture is bubbling all over and appears smooth, about 5 minutes. Carefully add warm cream (mixture will bubble and steam) and cook over moderately low heat, stirring, until sugar mixture is dissolved, about 1 minute. Remove pan from heat.

In a medium bowl whisk together egg yolks and salt. Add warm butterscotch mixture in a slow stream, whisking constantly. Strain the mixture into a large 4-cup measuring cup.

Place 6 - 3/4 cup dishes (soufflé, or custard cups) (or pots de creme cups) in a large roasting pan Divide the mixture evenly into the cups. Pour enough hot water in the pan to come halfway up the sides of the dishes. Cover the pan with aluminum foil. Place in oven and bake until the custard is just set around the edges, approximately 20 minutes.

Remove the pan from the oven. Remove dishes from the pan and allow them to cool. Then, cover and chill in refrigerator at least 2 hours and as long as overnight.

To Serve
Beat the remaining whipping creme until soft peaks form. Spoon creme into a pastry bag with a star shaped tip. Pipe one star in the middle of each dish.