Butterscotch Creme Bruleé

By mamapig

Ingredients

• 3 cups half and half or light cream
• 4 Tbsp butter or margarine
• 3/4 cup + 2 Tbsp packed light brown sugar
• 9 lg egg yolks
• 1 1/2 tsp vanilla extract
• Strawberries for garnish

Preparation

Step 1

Preheat oven to 325° f. In a 2 qt saucepan over medium heat, heat half and half until tiny bubbles form around the edge of the saucepan.
\Meanwhile, in a heavy 3 qt saucepan over medium heat, heat butter or margarine 3/4 cup packed brown sugar to boiling, boil 2 minutes, stirring constantly. Gradually whisk in warm half and half until mixture is completely smooth. Remove from heat. In medium bowl, blend egg yolks and vanilla with a wire whisk or fork.
Slowly beat the half and half mixture into the egg-yolk mixture until the two are well mixed. Pour into 12 (4 oz) ramekins or custard cups. Place the ramekins or custard cups in a small roasting pan (about 14 x 10") and place in the preheated 325° f oven.
Carefully pour "boiling" water into the roasting pan to come halfway up the sides of the ramekins or custard cups. Bake 1 hour or until just set (mixture will still be slightly soft in the center when done). Remove ramekins or custard cups from roasting pan and cool on wire rack. Refrigerate at least 3 hours or until well chilled.
Up to (but not more than) 4 hours before serving, preheat broiler. Place remaining 2 Tbsp brown sugar in a small sieve, with spoon, press brown sugar through sieve over tops of chilled custards.
Place ramekins in jelly roll pan. With rack in broiler at closest position to heat, broil creme brulee 3 to 4 minutes, just until sugar melts. Refrigerate until ready to serve. The melted brown sugar will form a shiny, crisp crust over the custard. If the brulee isn't served within 4 hours, the crust will lose its crispness and become soggy.