Butterscotch Crème Brulee
This Butterscotch Crème Brulee is a fun new twist on the traditional. Rich, smooth butterscotch custard topped with a caramelized sugar shell is the perfect dessert for a dinner party or a date night in!
Prep Time15 minutes mins
Cook Time35 minutes mins
Chill Time2 hours hrs
Total Time2 hours hrs 50 minutes mins
Course: Dessert
Cuisine: French
Keyword: butterscotch, custard, dessert
Servings: 4 people
Butterscotch Sauce
- 4 tbsp. butter salted
- ¾ cup light brown sugar
- 1 cup heavy cream
- pinch of salt
- 1 tsp. vanilla extract
Custard
- 6 egg yolks
- 1 cup heavy cream
Topping
- 4 tsp. white sugar
- 4 tsp. light brown sugar
Butterscotch Sauce
In small saucepan, melt butter over medium-high heat. Add brown sugar, salt and cream. Bring to boil and cook 4-5 minutes.
Remove from heat and stir in vanilla. Set aside to cool.
Custard
Preheat oven to 350 degrees.
In medium bowl, beat egg yolks until pale yellow. Add the heavy cream.
Temper the egg yolks by adding ⅓ cup of egg custard to the butterscotch sauce and whisk. Then add the rest of the butterscotch sauce. Mix well and pour into 4 ramekins, about ⅔ full.
Place ramekins in large baking dish with sides. Pour hot water around ramekins about ⅔ up the sides.
Bake 35-40 minutes. Remove from heat and allow to cool. Refrigerate until ready to use.
Serving the Creme Brulee
Mix topping ingredients together. Sprinkle 2 teaspoons over each ramekin.
Using a kitchen torch over the sugar topping, caramelize until golden brown.
Broiling in oven could also be done instead of a kitchen torch. Set oven to broil and place ramekins on empty baking dish on middle oven rack. Broil 4-5 minutes until golden brown. Watch closely!