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!
Equipment
- Saucepan
- Kitchen Torch
- Ramekins
Ingredients
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
Instructions
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 1/3 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 2/3 full.
- Place ramekins in large baking dish with sides. Pour hot water around ramekins about 2/3 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!
