Butterscotch Crème Caramel
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This butterscotch crème caramel is my go to dessert when I want something that tastes fancy but comes together in under an hour. The beauty of this recipe is its simplicity because you're really just layering butterscotch flavors in different forms. Eggs provide wonderful protein to keep you satisfied, and the pecans add a nice nutritional boost with their healthy fats. What I love most is that it requires just basic pantry staples and minimal equipment, making it perfect for a weeknight dinner party or last minute gathering. The combination of silky custard with crunchy caramelized sugar and butterscotch chips creates pure indulgence that your guests will remember.
Ella x
Ingredients
- 250 mlbutterscotch syrup(see note 1)
- 400 mlheavy cream
- 600 ggranulated sugar
- 100 gunsalted butter(softened)
- 4 egglarge egg yolks
- 1 mLvanilla extract(high-quality)
- 10 gsalt(finely ground)
- 50 gall-purpose flour(for caramel sauce)
- 100 gpecans(optional)
- 100 gbutterscotch chips(for caramel sauce)
- 200 mlfresh whipped cream(for serving)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Prepare 6 ramekins or small baking dishes.
Tip: Use a water bath for an even crème caramel.
- 2
In a medium saucepan, combine the butterscotch syrup, heavy cream, and granulated sugar. Place over medium heat and stir until the sugar dissolves.
Tip: Don't let the mixture boil, as this will create a grainy texture.
- 3
Bring the mixture to a simmer and cook for 10-12 minutes, or until the caramel turns a deep amber color.
Tip: Use a candy thermometer for precise temperature control.
- 4
Remove the saucepan from the heat and stir in the unsalted butter and vanilla extract until the butter is fully incorporated.
Tip: The mixture will bubble and steam vigorously, so be cautious.
- 5
In a separate bowl, whisk together the egg yolks and a pinch of salt until pale and thick.
Tip: Temper the egg yolks by slowly pouring the warm butterscotch mixture into the egg yolks, whisking constantly.
- 6
Strain the butterscotch mixture into a clean bowl and whisk in the flour and pecans (if using).
Tip: This will thicken the caramel sauce and prevent it from becoming too runny.
- 7
Pour the caramel sauce into the prepared ramekins and smooth the tops.
Tip: Make sure the sauce is evenly distributed to prevent uneven cooking.
- 8
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
Tip: This water bath will help the crème caramel cook evenly and prevent it from curdling.
- 9
Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
Tip: Don't overbake, as this will make the crème caramel too firm.
- 10
Remove the ramekins from the water bath and let them cool to room temperature.
Tip: Cover and refrigerate for at least 2 hours or overnight before serving.
- 11
Just before serving, sprinkle the butterscotch chips over the top of each chilled crème caramel.
Tip: The heat from the dessert will melt the chips and create a delicious, gooey topping.
- 12
Serve the Butterscotch Crème Caramel chilled, topped with fresh whipped cream and a sprinkle of sea salt if desired.
Tip: This is a decadent dessert, so don't be shy with the whipped cream and toppings!
- 13
Optional: sprinkle with chopped pecans or chocolate shavings for added texture and flavor.
Tip: Get creative with your toppings and make this dessert truly special!
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