BUTTERSCOTCH DOUBLE CRÈME BRÛLÉE BY ROSEMARY HOWE

BUTTERSCOTCH DOUBLE CRÈME BRÛLÉE BY ROSEMARY HOWE image

Categories Dessert

Yield 12 three ounce ramek

Number Of Ingredients 9

Ingredients:
9 egg yolks
Pinch of kosher salt
2 tablespoons butter
Half cup brown sugar
3 tablespoons good quality Scotch whisky
2 cups heavy cream or crème fraiche
¾ teaspoon vanilla extract
1 cup granulated sugar

Steps:

1.To prepare the water bath, line a roasting pan with a clean tea towel. Place the ramekins in the pan leaving half an inch space between each one. Have ready a kettle or pan with water ready to boil. Preheat the oven to 300 degrees. 2.Whisk egg yolks and salt in a stand mixer or in a bowl with a hand mixer. 3.In a medium size heavy-bottomed saucepan, combine butter, dark brown sugar and scotch over gentle heat to evaporate the alcohol. If it flames, turn off the heat and let the alcohol burn off gently on its own. 4.In a smaller pan, heat the creme (or créme fraiche) and vanilla extract to just before boiling. Stir into the sugar mixture. Drizzle in the eggs and stir. 5.Pour into the ramekins. Carefully pour boiling water into the roasting pan, being sure not to let the water splash into the custards. 6.Guide the roasting pan with the custards into the oven. Bake for 30 minutes. They are done when they are still jiggly in the centre. As they cool, they will firm up and set well. Let them cool in the water bath. When cold, chill them in the refrigerator overnight to set well. 7.Just before service, sprinkle a layer of sugar covering the surface of the custard. Using your torch, burn the sugar until it melts and turns a deep golden brown. As it cools, it will harden into a nice crisp crust. 8.Serve it and give thanks to your guests.