Crème brulées, though tasty by themselves, are a perfect palette for other flavors. My husband Lulu loves butterscotch, so I came to the fairly obvious conclusion that I should combine the two of them.
If you’re not a big fan of butterscotch, you can substitute any other flavor that you like but you have to balance the sweetness of the dessert.
1. Info for Butterscotch Creme Brulee
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 4
- Calories: unavailable
2. Ingredients for Butterscotch Creme Brulee
- 2 egg yolks
- 2 teaspoons superfine sugar (or granulated sugar)
- ½ teaspoon vanilla extract
- ¼ cup butterscotch baking morsels
- 2 tablespoons whole milk
- 1 cup heavy cream
- 2 tablespoons granulated sugar, for caramelizing
- Preheat the oven at 325°F
- On the stove, fill up a sauce pan with the milk and cream, bring it to a boil. Remove from the heat right away and add the butterscotch morsels. Keep stirring until the butterscotch morsels are melted.
- Separately, whisk the egg yolks with the sugar in a mixing bowl until it becomes a pale yellow. Add the vanilla extract and combine the butterscotch liquid with the egg mixture by slowly adding a ladle of the milk mixture at a time to prevent the yolks from curdling.
- Strain through a fine mesh to make sure there are no chunks of butterscotch morsels left. Fill up 4 large crème brulée ramekins with the mixture. I used oval creme brulee ramekins. Place them in a warm water bath in a deep baking pan. The water should go half way up the side of the ramekins. Cover the dish with a sheet of aluminum foil and place in the oven for 35-40 minutes.
- Allow the crèmes brulées to cool completely first, then plastic-wrap each individual ramekin and chill in the refrigerator for at least 3 hours. The fat from the cream may pick up some other odors from the refrigerator if the cups are not sealed properly.
- When serving, sprinkle about a teaspoon of sugar in each of the ramekins, then caramelize with a blow torch.
- Bon appétit!