Butterscotch Crème Brûlée
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Making butterscotch crème brûlée at home has become my favorite dessert to impress guests, and honestly, it's far easier than people think. This elegant custard comes together in just 45 minutes total, which means you can whip it up on a weeknight without stress. The heavy cream provides wonderful calcium and fat soluble vitamins that help your body absorb nutrients, making this indulgence feel a bit less guilty. What I love most is how simple the ingredient list really is, nothing fancy or hard to find, yet the butterscotch syrup elevates it into something that tastes like you spent hours in the kitchen. The caramelized sugar topping gives that satisfying crack when you crack through it with a spoon, and that magical contrast between the crispy exterior and silky custard inside never gets old.
Ella x
Ingredients
- 200butter
- 400 ggranulated sugar
- 300 mlheavy cream
- 2large egg yolk
- 100 mlbutterscotch syrup(see notes)
- 5 gsalt
- 100unsalted butter, melted
- 2 mlvanilla extract
- 5 gbaking powder
- 100 gcaster sugar
Detail level
Instructions
- 1
Preheat the oven to 150°C (300°F).
- 2
Combine the melted butter, granulated sugar, and unsalted butter in a saucepan.
Tip: Ensure the sugar is evenly distributed.
- 3
Add the heavy cream, butterscotch syrup, and vanilla extract to the saucepan.
Tip: Whisk until smooth.
- 4
Bring the mixture to a simmer over medium heat.
Tip: Monitor the temperature carefully.
- 5
Remove the saucepan from the heat and let it cool slightly.
Tip: Be cautious when removing from the heat.
- 6
In a separate bowl, whisk together the egg yolk and salt until pale and thick.
Tip: Use a whisk or fork to achieve a smooth consistency.
- 7
Temper the egg yolk mixture into the saucepan with the sugar mixture.
Tip: Gradually pour the egg yolk mixture into the saucepan, whisking continuously.
- 8
Add the baking powder and whisk until dissolved.
Tip: Don't overmix.
- 9
Pour the mixture into 6 ramekins or small baking dishes.
Tip: Divide the mixture evenly among the ramekins.
- 10
Place the ramekins in a baking dish and add hot water to come halfway up the sides.
Tip: Ensure the water level is above the ramekins.
- 11
Bake for 25 minutes or until the edges are set.
Tip: Avoid overbaking.
- 12
Remove the ramekins from the water bath and let them cool to room temperature.
Tip: Let the crème brûlée chill before serving.
- 13
Caramelize the sugar on top of each ramekin using a kitchen torch.
Tip: Follow the torch's instructions for caramelization time.
- 14
Serve chilled, with the caramelized sugar on top.
Tip: Garnish with additional butterscotch syrup, if desired.
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