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.
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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.
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