Butterscotch Creme Brulee

INGREDIENTS

4 egg yolks2 cups of cream 1 tablespoon vanilla extract or essence ⅓ castor sugar plus a little extra for brulee
butterscotch sauce Half cup cream 4 tablespoons unsalted butter 1 Teaspoon salt Half cup dark brown sugar 1 Teaspoon vanilla extract / essence

METHOD

In a saucepan, bring the cream and castor sugar to a slight boil- bubbles forming around the edges of pot. Turn down heat And let it stand. In a bowl, add your egg yolks and beat until light in colour. Now slowly add the heated cream and mix gently. Once egg yolk and cream is mixed, add the vanilla and give a final stir. Add this point you can mix in the butterscotch sauce (in a pan, melt the butter and add the dark brown sugar, stir occasionally on a medium heat, add the sugar cream and finally the vanilla, remove from heat and stir until sauce is glossy and caramel in colour) Strain the mixture and remove little surface bubbles. Pour into ramekins and fill the oven dish halfway with boiling water. Bake for 30 minutes. They should have a jiggle. Remove from bath and chill for 3 hours. When ready to serve, add a layer of brown or castor sugar and brulee until golden brown. Enjoy

INFO & TIPS

If you don't have a blow torch, place the ramekins into the same oven dish and add lots of ice blocks.
Place under hot hot grill until sugar has caramelized.
The cold bath allows the sugar to caramelize without cooking the custard/ creme again

POSTED ON

25 Jul 2021

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