Butterscotch Creme Brulee Recipe
[V] CINNAMON SHORTBREAD CRUMBLE
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Ingredients
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Butterscotch Creme Brulee
Method
Preparation of Butterscotch Creme Brulee
Preheat the Oven
Preheat your oven to 325°F (163°C).
Prepare the Cream Mixture
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in the butterscotch sauce and vanilla extract until well combined.
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
Combine Mixtures
Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Add a pinch of sea salt.
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits.
Bake in Water Bath
Carefully fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the edges are set but the centers are still slightly jiggly.
Cool and Refrigerate
Remove ramekins from the water bath and let them cool at room temperature for 30 minutes. Then refrigerate for at least 2 hours or overnight.
Caramelize the Sugar
Before serving, sprinkle a thin layer of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until golden brown. Alternatively, broil in the oven for 1-2 minutes, watching closely to prevent burning.
Serve
Allow the caramelized sugar to harden for a minute before serving. Enjoy your Butterscotch Creme Brulee!