Turning sugar, butter and cream into this browned, decadent custard is only made better by devouring it fireside in the dead of winter. Can be made up to four days ahead. Salted Butterscotch Crème Brûlée all around please!
Course Dessert, Sweet Treats
Cuisine American
Keyword brulee, butterscotch, creme brulee, custard, flake salt
Servings 8
Author Wendy Perry
Ingredients
1large canevaporated milk
12ouncesheavy cream or half-and-half
½cupbrown sugar
3tablespoonsbutter
7largeegg yolks, whisked
2teaspoonsvanilla extract
1cupgranulated sugar
flaky salt
Instructions
In a heavy pot, bring milk, cream, sugar and butter to a boil. Reduce to medium heat. Watch closely, whisking often as it cooks. When lightly browned (about 15 minutes), remove from heat and let cool a bit.
Whisk yolks and vanilla together in a bowl. Slowly drizzle into cooled butterscotch mixture while whisking rapidly to temper and prevent “cooking” the egg.
Preheat oven to 325 degrees. Place 8 custard cups into a large roasting pan(s). Ladle custard into cups, filling about ⅔ full. Fill roasting pan with hot tap water halfway up sides of the cups. Bake about 25 minutes until slightly “jiggly.”
Carefully remove cups onto a cooling rack, then put into refrigerator, covered until well chilled (at least 4 hours or overnight).
Before serving, scatter 2–3 tablespoons of sugar over each custard. Using torch, or under preheated oven broiler, heat until golden brown, watching closely to avoid burning the sugar. Let sit (or chill) at least 30 minutes for sugar to harden.