Butterscotch Crème Brulee

4 people
50 min

If you love regular crème brulee, you have to try this version! The butterscotch custard is so rich and creamy and the caramelized sugar topping sends it over the top! Made in individual ramekins, this Butterscotch Crème Brulee is perfect for entertaining or a date-night in!


First step in this recipe is making the butterscotch sauce. Did you know butterscotch is typically made with brown sugar, while caramel is made with white sugar? The butterscotch sauce is then combined with egg yolks and cream to create the custard. After it’s baked, it’s then topped with brown and white sugar and torched to create a sugary, crunchy shell that you break into with your spoon.

Recipe details

  • 4  people
  • Prep time: 15 Minutes Cook time: 35 Minutes Total time: 50 min
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Ingredients

Custard

  • 6 egg yolks
  • 1 cup heavy cream

Butterscotch Sauce

  • 4 tbsp. butter salted
  • 3/4 cup light brown sugar
  • 1 cup heavy cream
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract

Topping

  • 4 tsp. white sugar
  • 4 tsp. light brown sugar

Instructions

Butterscotch Sauce

In small saucepan, melt butter over medium-high heat. Add brown sugar, salt and cream. Bring to boil and cook 4-5 minutes.
Remove from heat and stir in vanilla. Set aside to cool.

Custard

Preheat oven to 350 degrees.
In medium bowl, beat egg yolks until pale yellow.
Add cooled butterscotch sauce and heavy cream. Mix well and pour into ramekins, about 3/4 full.
Place ramekins in large baking dish with sides. Pour hot water around ramekins about 2/3 up the sides.
Bake 35-40 minutes. Remove from heat and allow to cool. Refrigerate until ready to use.

Serving the Creme Brulee

Mix topping ingredients together. Sprinkle 2 teaspoons over each ramekin.
Using a kitchen torch over the sugar topping, caramelize until golden brown.
Broiling in oven could also be done instead of a kitchen torch. Set oven to broil and place ramekins on empty baking dish on middle oven rack. Broil 4-5 minutes until golden brown. Watch closely!

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