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Ingredients
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Custard Base
Topping
Method
Custard Preparation
- 1
Prepare the Cream Mixture
In a medium saucepan, combine the heavy cream, whole milk, 3 tablespoons of granulated sugar, butterscotch sauce, and a pinch of salt. Heat over medium heat, stirring constantly until the mixture is hot but not boiling.
- 2
- 3
Combine Mixtures
Once the cream mixture is hot, gradually pour a small amount into the egg yolk mixture while whisking constantly. This will temper the yolks and prevent them from scrambling. Continue adding the cream mixture slowly until fully combined.
- 4
Strain the Custard
Strain the custard mixture through a fine-mesh sieve into a large bowl or measuring cup to remove any curdled bits and ensure a silky texture.
Baking
- 5
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 6
- 7
- 8
Bake
Bake in the preheated oven for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
- 9
Cool
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Caramelizing the Sugar
- 10
Prepare for Caramelizing
Once the custards are chilled, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard.
- 11
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy shell. If you don’t have a torch, you can place the ramekins under a broiler for about 1-2 minutes, watching closely to avoid burning.
- 12
Set the Sugar Shell
Allow the caramelized sugar to cool for a minute or two until it hardens into a crispy shell.