Marc in Seattle shared this recipe with me. It comes from a class he took at the Herbfarm.
Every time I bring these crème brulee to a dinner, people are darn near licking the ramekin! My friend Shauna even wrote them about it on her blog (see link). She's not kidding about the "be prepared to moan." These are amazing!
Note: the muscavado sugar is expensive but in this recipe...it's worth every penny. (And it's cheaper than some of the chocolate I've been buying lately!)
Butterscotch Crème Brulee
6 Servings
1 ½ Cups Heavy Cream
6 Tbsp dark muscovado sugar
2 Tbsp Turbinado sugar (aka Sugar in the Raw)
¼ tsp salt
6 Tbsp water
4 large egg yolks
½ tsp vanilla
6 (4-8 oz) ramekins or custard dishes
Put oven rack in middle position and preheat oven to 300 degrees Farenheit.
Bring cream, muscovado sugar and salt to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
Bring water and Turbinado sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes. Remove from heat and slowly add the cream mixture, whisking until combined.
Mix the yolks and vanilla in a large bowl, then whisk in the hot cream mixture in a stream.
Pour custard through a fine-mesh strainer and into a 1-quart measure. Remove any foam with a spoon.
Portion the custard into the ramekins. Arrange ramekins in a small baking pan and pour in enough water to reach halfway up the side of the ramekin.
Bake uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes. (Traca's note: when in doubt, pull them earlier rather than later.)
Transfer ramekins to a rack with tongs and cool in the refrigerator. The custards will become firm as they cool.
When they are cool, spoon a generous amount of turbinado sugar over the top of the custard ensuring the entire surface is covered. Tip upside down and shake off excess. Be careful not to allow the sugar layer to get too thick lest it burn away when you try to brown it. If you have a blowtorch, light it and hold the flame about 4 inches from the surface of the custard. Slowly move the flame back and forth across the sugar until it is caramel brown. If you do not have a blowtorch, place the custards on a cookie sheet and place them under the broiler in your oven. They will brown quickly so watch closely.
http://glutenfreegirl.blogspot.com/2006/05/fabulous-blast-of-evening.html
Every time I bring these crème brulee to a dinner, people are darn near licking the ramekin! My friend Shauna even wrote them about it on her blog (see link). She's not kidding about the "be prepared to moan." These are amazing!
Note: the muscavado sugar is expensive but in this recipe...it's worth every penny. (And it's cheaper than some of the chocolate I've been buying lately!)
Butterscotch Crème Brulee
6 Servings
1 ½ Cups Heavy Cream
6 Tbsp dark muscovado sugar
2 Tbsp Turbinado sugar (aka Sugar in the Raw)
¼ tsp salt
6 Tbsp water
4 large egg yolks
½ tsp vanilla
6 (4-8 oz) ramekins or custard dishes
Put oven rack in middle position and preheat oven to 300 degrees Farenheit.
Bring cream, muscovado sugar and salt to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
Bring water and Turbinado sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes. Remove from heat and slowly add the cream mixture, whisking until combined.
Mix the yolks and vanilla in a large bowl, then whisk in the hot cream mixture in a stream.
Pour custard through a fine-mesh strainer and into a 1-quart measure. Remove any foam with a spoon.
Portion the custard into the ramekins. Arrange ramekins in a small baking pan and pour in enough water to reach halfway up the side of the ramekin.
Bake uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes. (Traca's note: when in doubt, pull them earlier rather than later.)
Transfer ramekins to a rack with tongs and cool in the refrigerator. The custards will become firm as they cool.
When they are cool, spoon a generous amount of turbinado sugar over the top of the custard ensuring the entire surface is covered. Tip upside down and shake off excess. Be careful not to allow the sugar layer to get too thick lest it burn away when you try to brown it. If you have a blowtorch, light it and hold the flame about 4 inches from the surface of the custard. Slowly move the flame back and forth across the sugar until it is caramel brown. If you do not have a blowtorch, place the custards on a cookie sheet and place them under the broiler in your oven. They will brown quickly so watch closely.
http://glutenfreegirl.blogspot.com/2006/05/fabulous-blast-of-evening.html