Free Online Recipes
 |  

Sign Up login
 
 

Salted Butterscotch Crème Brûlée Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Salted Butterscotch Crème Brûlée

Category   Desserts - Breads
Sub Category   None
Servings   8

Ingredients
2 cups heavy cream
6 Tbs. packed dark brown sugar
1 oz. (2 Tbs.) unsalted butter
1/2 tsp. kosher salt
1 cup whole milk
6 large egg yolks
1/2 cup granulated sugar
Flaky salt for sprinkling
 

Instructions
Combine 1 cup of the cream with the brown sugar, butter, and kosher salt in a 2-quart saucepan. Bring to a boil over medium-high heat, stirring with a wooden spoon until the sugar dissolves. Turn the heat down to a simmer and cook, stirring occasionally, until the mixture is deep golden brown, 8 to 10 minutes. Transfer to a medium bowl and let cool until warm, about 30 minutes. Position a rack in the center of the oven and heat the oven to 325°F. Put 8 shallow 4-oz. crème brûlée dishes in one large or two small roasting pans. Bring a kettle of water to a boil. Whisk the remaining 1 cup of heavy cream, the milk, and egg yolks into the butterscotch mixture. Distribute the mixture among the crème brûlée dishes. Pour the boiling water into the roasting pan to come halfway up the sides of the crème brûlée dishes.
Bake until the edges are set but the center is still slightly jiggly, 22 to 25 minutes. To test for doneness, reach into the oven with tongs and give one of the crème brûlée dishes a gentle shake or nudge. This should cause a small jiggle, not a wavelike motion. With tongs or a spatula, carefully transfer the ramekins to a rack to cool completely. Cover with plastic and refrigerate for at least 2 hours and up to 2 days. Just before serving, remove the plastic and sprinkle one of the custards evenly with 1 Tbs. sugar. Pass a kitchen torch over the surface until the sugar melts and turns a deep golden brown. Repeat with the remaining custards. Allow the sugar to cool and harden for a few minutes. Sprinkle lightly with the flaky salt, and serve.
nutrition information (per serving)- Calories (kcal)- 380; Fat (g)- fat g 29; Fat Calories (kcal)- 260; Saturated Fat (g)- sat fat g 17; Protein (g)- protein g 4; Monounsaturated Fat (g)- 9; Carbohydrates (g)- carbs g 26; Polyunsaturated Fat (g)- 1.5; Sodium (mg)- sodium mg 260; Cholesterol (mg)- cholesterol mg 230; Fiber (g)- fiber g 0;


Originally Submitted
11/11/2014





0 Out of 5 from 0 reviews

You can add this Salted Butterscotch Crème Brûlée recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.