Butterscotch Crème Brûlée

Instructions

1. 1

   Preheat the oven to 150°C (300°F).

2. 2

   Combine the melted butter, granulated sugar, and unsalted butter in a saucepan.

   Tip: Ensure the sugar is evenly distributed.

3. 3

   Add the heavy cream, butterscotch syrup, and vanilla extract to the saucepan.

   Tip: Whisk until smooth.

4. 4

   Bring the mixture to a simmer over medium heat.

   Tip: Monitor the temperature carefully.

5. 5

   Remove the saucepan from the heat and let it cool slightly.

   Tip: Be cautious when removing from the heat.

6. 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. 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. 8

   Add the baking powder and whisk until dissolved.

   Tip: Don't overmix.

9. 9

   Pour the mixture into 6 ramekins or small baking dishes.

   Tip: Divide the mixture evenly among the ramekins.

10. 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. 11

    Bake for 25 minutes or until the edges are set.

    Tip: Avoid overbaking.

12. 12

    Remove the ramekins from the water bath and let them cool to room temperature.

    Tip: Let the crème brûlée chill before serving.

13. 13

    Caramelize the sugar on top of each ramekin using a kitchen torch.

    Tip: Follow the torch's instructions for caramelization time.

14. 14

    Serve chilled, with the caramelized sugar on top.

    Tip: Garnish with additional butterscotch syrup, if desired.