BUTTERSCOTCH CRèME BRûLéE RECIPE - (4.2/5)

Butterscotch Crème Brûlée Recipe - (4.2/5) image

Provided by davidv

Number Of Ingredients 6

2 cups heavy cream
3/4 cup packed dark brown sugar, divided
9 large egg yolks
1 tsp vanilla extract
2 Tbsp dark spiced rum
White sugar (2-1/2 tsp for 5-oz ramekins or 1-1/2 tsp for 3-oz ramekins)

Steps:

Bring the heavy cream and 1/2 cup of the sugar to a simmer in a 2-qt saucepan. Lightly whisk together the egg yolks and 1/4 cup of the sugar in a medium-size mixing bowl. Temper the egg mixture by slowly pouring the cream mixture into the egg mixture, whisking constantly. Add the vanilla and the rum and continue whisking until fully incorporated. Strain the mixture through a fine mesh strainer into a bowl. Place the bowl with the brûlée mixture into an ice water bath and let cool completely. Preheat the oven to 325°F. Place the ramekins in a large baking dish, and then divide the brûlée mixture evenly between the ramekins, filling them 3/4 of the way full. Place the baking dish in the middle rack of the oven, and then fill it with hot tap water to 2/3 of the way up the ramekin sides. If you're using 7 (3-oz) ramekins bake for 25-35 minutes or 35-45 minutes for 4 (5-oz) ramekins, until a there's a light jiggle in the centers. Remove the ramekins from the oven and refrigerate for 4 hours or overnight. Just before serving, sprinkle the white sugar over each cooled crème brûlée and torch until all of the sugar is melted and golden brown. Serve immediately.