Salted butterscotch creme brûlée

• Vegetarian
• Gluten free

• Refrigerated

  • 6 Egg yolks, large organic

• Baking & Spices

  • 6 tbsp Brown sugar, packed dark
  • 1/2 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 1 Maldon salt

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 cups Heavy cream, organic
  • 1 cup Whole milk

Found on malibukitchenblog.com

Description

Ingredients

• 2 cups organic heavy cream
• 6 tablespoons packed dark brown sugar
• 2 tablespoons unsalted butter
• ½ teaspoon kosher salt
• 1 cup whole milk
• 6 large organic egg yolks
• ½ cup granulated sugar
• Maldon salt for sprinkling

Directions

• This recipe requires 8 4-oz ramekins and a kitchen torch.
• Position rack in the center of the oven and heat the over to 325 degrees F.
• In a large saucepan, add 1 cup of the heavy cream, brown sugar, butter, and kosher salt. Bring to a boil over medium-high heat, stirring with a wooden spoon until the sugar dissolves. Lower heat to a simmer and cook, stirring occasionally, until the mixture is a deep golden brown in cooler, for approximately 8 to 10 minutes, being careful not to burn. Transfer mixture to a medium glass bowl and allow to cool.
• Once the mixture has cooled, whisk in the remaining 1 cup of heavy cream, the milk, and egg yolks into the butterscotch mixture.
• Gently pour mixture into a large measuring cup, or any other container that will allow you to easily pour. Carefully pour mixture evenly into all 8 ramekins. Place ramekins into a roasting pan and carefully pour hot water into roasting pan until water comes a bit more than halfway up to the ramekins.
• Bake until the edges are set but the center jiggles slightly, approximately 22 to 25 minutes. I use tongs to shake the ramekin dishes to test for doneness.
• Using tongs, remove creme brûlée from pan and allow to cool completely. Cover with plastic wrap and refrigerate for at lead 2 hours or up to 2 days.
• Just before serving, remove the plastic wrap and spindle one of the custards evenly with 1 teaspoon sugar. Pass a kitchen torch over the surface until the sugar melts and turns a deep golden brown. Repeat with the remaining custards. Sprinkle lightly with the Maldon salt.