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Recipe

Salted Butterscotch Crème Brûlée

Featured in our 2017 Christmas Guide
Colin Clark

Yield: Yields 8

Salt lends depth to this rich butterscotch custard and keeps it from entering too-sweet territory. For best results, use ramekins that are about 3/4 inch deep. Once baked, the custards need to chill for at least 2 hours and can hold for up to 2 days, making this dessert a great option for dinner parties.

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

Nutritional Information

      Calories (kcal) : 380
      Fat Calories (kcal): 260
      Fat (g): 29
      Saturated Fat (g): 17
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 230
      Sodium (mg): 260
      Carbohydrates (g): 26
      Fiber (g): 0
      Protein (g): 4

Preparation

  • 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.

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  • K_M_D | 12/29/2016

    Delicious!

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