Butterscotch Creme Brulee

By Kat4cooking

Ingredients

• 6 ounces butter
• 1 1/4 cups brown sugar
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 2 2/3 cups Heavy whipping Cream
• 6 egg yolks

Preparation

Step 1

Place the yolks in a medium heat-proof bowl, let stand out.

In a medium size sauce-pan, melt the butter. Add the brown sugar and salt, cook, stirring frequently, over medium heat until the sugar melts and begins to darken slightly. It may have a nutty smell. This may take about 5 minutes. Add vanilla extract.


While on low heat, whisk in the cream. The mixture may seize up, but keep whisking gently over the heat and just barely begins to simmer around the edges.

Slowly drizzle the hot cream mixture into the yolks while briskly whisking. Once all the cream is added you may need to strain the custard through a very-fine sieve. Chill mixture for several hours, but better if overnight.

Place 8 small ramekins in a shallow baking dish. Fill each with the chilled custard. Add water to the baking dish about half way up. Cover with foil.

Pre heat oven to 350, Bake for about 1 hour. Turn the pan after the first 30 minutes. The custard will be set with just a little jiggle in the middle.

Chill, then serve