Butterscotch Creme Brulee

We got a creme brulee torch set almost a year and a half ago and finally we used it! I don’t know why we didn’t do this sooner! Both the hubby and I are big creme brulee fans and have a hard time resisting it if it’s on a dessert menu. We’re still on a search to find the creme brulee to top the passionfruit one we had in Maui. So. Good. We figured our Valentine’s dinner was the perfect time to whip out the torch and get to cooking.

Stirring up the custard!

I turned to my new favorite dessert cookbook and found this yummy recipe for Butterscotch Creme Brulee. It turned out pretty darn good for our first time! I’m looking forward to trying out different recipes in the coming months. And my husband is looking forward to playing with fire.

The cookbook suggested pairing these lovelies with mini oatmeal cookies. Who am I to refuse a sweet challenge like that? Yep, I baked the cookies. Check out the recipe tomorrow!

Butterscotch Creme Brulee

Serves: 12
Recipe courtesy Bite-Size Desserts cookbook

1 1/2 cups heavy whipping cream
Pinch kosher salt or fine sea salt
3 tablespoons unsalted butter, cut into small pieces
1/2 cup firmly packed light brown sugar
3 egg yolks, room temperature
1/2 teaspoon vanilla extract
2 to 3 cups boiling water
4 tablespoons sugar, divided
12 2-1/2-x-1-5/8-inch round ramekins

For Custard:
Position rack in center of oven and preheat to 325. Place ramekins in 3-quart baking dish.

Warm cream and salt in 1-quart saucepan over medium heat until tiny bubbles form around edges.

Melt butter in 2-quart saucepan over medium heat. Add brown sugar and stir together until thoroughly blended. Bring to boil and stir constantly for 2 minutes. Pour hot cream into butter mixture and stir to remove any lumps.

Whisk egg yolks and vanilla in large mixing bowl. Pour cream mixture into egg mixture, stirring continuously. Strain into 2-cup liquid measuring cup and divide evenly among ramekins, filling each almost to the top.

Carefully pour boiling water into baking dish until it reaches partway up sides of ramekins. Bake 20 minutes, until set around edges and jiggle slightly in center.

Remove baking dish from oven. Remove ramekins from water bath and cool on racks. Cover loosely with wax paper and then tightly wrap with plastic wrap and chill at least 4 hours.

Topping:
Sprinkle 1 teaspoon sugar evenly over custard in each ramekin. Use butane kitchen torch to lightly caramelize sugar on top of custards.

Can store in fridge (without topping) up to 2 days, tightly covered with foil.

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~ by spontaneoustruth on February 17, 2010.

2 Responses to “Butterscotch Creme Brulee”

  1. Honestly, is there a better dessert out there? Im searching for new recipes at the moment and this one looks great, I love how you included photos of the process 🙂

    • Glad you liked it! It’s one of my fave recipes now but soooo addicting it’s scary. 🙂

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