SALTED BUTTERSCOTCH CRèME BRûLéE
How to make Salted Butterscotch Crème Brûlée
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Arrange ramekins on a large rimmed baking sheet.
- In a medium-saucepan combine heavy cream, milk, and fine sea salt. Bring to a simmer and then reduce heat to low to keep warm.
- Melt butter in medium saucepan and stir in brown sugar. Over medium-high heat bring mixture to a boil and cook for 2 minutes. The sugar will begin to caramelize and turn dark amber in color and become fragrant.
- Remove from heat and immediately whisk cream into the caramel mixture until smooth. Do this carefully and gradually, as the hot mixture will bubble up vigorously when the cream is added.
- Whisk together egg yolks and vanilla extract in a large bowl. While whisking continuously, slowly stream the hot cream mixture into the egg yolks until combined. Strain the custard through a fine-mesh sieve into a clean bowl or large measuring cup. Carefully pour or ladle custard into each ramekin until full.
- Place the baking sheet in the oven and pour hot water into the pan until it fills halfway up the sides of the ramekins. Bake for 20-22 minutes or until edges are set and centers jiggle slightly when gently prodded.
- Remove baking sheet from oven and place on cooling rack. Let cool for 10 minutes, then remove ramekins from water bath and continue to cool. Transfer ramekins to refrigerator and let chill for at least 4 hours. Crème brûlée can be stored, wrapped, for up to three days in refrigerator.
- To serve, sprinkle each of the custards with one tablespoon of sugar. Using a kitchen torch, melt the sugar until caramelized and golden. Sprinkle with fine sea salt and serve immediately.
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