Creme Brulee lovers, this one’s for you! For the longest time, I shied away from making this classic dessert, thinking it was too complex. But after giving it a shot and realizing how straightforward it can be, it’s now one of my favorites to whip up. The key? @amoretti extracts – they’re a game-changer for infusing flavor into your desserts. I opted for their Natural French Vanilla Compound, and the results were divine.
Why You’ll Love Butterscotch Creme Brulee
- Rich and Indulgent Flavor: The combination of brown sugar, cream, and Amoretti Natural French Vanilla Compound creates a decadent, indulgent flavor profile that’s sure to satisfy your sweet tooth.
- Creamy and Silky Texture: The careful preparation and chilling process result in a silky-smooth custard that’s both comforting and luxurious.
- Creme Brulee Magic: The torching of sugar on top creates a delightful contrast of textures, with a crispy, caramelized layer giving way to the creamy goodness beneath.
- Easy to Make: Despite its sophisticated reputation, this recipe proves that making Creme Brulee can be straightforward and accessible, even for home cooks.
- Versatile and Customizable: While this recipe features butterscotch, you can experiment with different extracts and flavors to create your unique spin on this classic dessert.
- Perfect for Special Occasions: Whether it’s a romantic dinner, a family gathering, or a celebration, serving Creme Brulee is a surefire way to impress and delight your guests.
Ingredients Needed To Make Butterscotch Creme Brulee
- Egg Yolks
- Brown Sugar
- Heavy cream
- Amoretti Natural French Vanilla Compound
How To Make Butterscotch Creme Brulee
- Preheat and Prepare: Set your oven to 350 degrees. You’ll need an 8×8 baking dish with at least 2” depth and 4-6oz ramekins.
- Whip It Up: In a bowl, whip together the egg yolks and brown sugar until they reach a light-yellow consistency.
- Infuse the Flavor: In a small stockpot over medium-low heat, combine the heavy cream and Amoretti Natural French Vanilla Compound. Bring it to a gentle boil, where the edges bubble without a full boil.
- Combine the Mixtures: Remove from heat. While whisking continuously, slowly pour the cream mixture into the egg yolk mixture.
- Ramekin Ready: Pour the combined mixture into the ramekins.
- Create a Water Bath: Add 1 1/2 cups of boiling water to the baking dish to create a water bath.
- Bake to Perfection: Place the ramekins in the baking dish and bake in the preheated oven for 35 minutes.
- Cool and Chill: Take it out of the oven and let the creme brulee cool for 30 minutes in the baking dish. Then, transfer the ramekins to the fridge and let them chill for a minimum of 6 hours.
- Brûlée the Top: When you’re ready to indulge, sprinkle 1 1/2 tsp of sugar on top of each chilled creme brulee. Torch the sugar until it caramelizes.
- Savor and Enjoy: It’s time to savor your homemade Butterscotch Creme Brulee. Bon appétit!
Commonly Asked Questions
What is Creme Brulee?
Creme Brulee is a classic French dessert known for its creamy, custard-like texture and caramelized sugar top. It’s a delightful combination of rich flavors and contrasting textures.
What makes this Butterscotch Creme Brulee special?
The Butterscotch Creme Brulee stands out for its unique butterscotch flavor, which adds a rich, caramelized depth to the classic dessert.
What’s the purpose of the water bath in this recipe?
The water bath helps regulate the temperature around the custard, ensuring it bakes evenly without curdling or overcooking.
Can I use a different type of sugar for the topping?
While granulated sugar is typically used for the caramelized top, you can experiment with other sugars like demerara or turbinado for slightly different textures and flavors.
How can I caramelize the sugar on top if I don’t have a kitchen torch?
If you don’t have a kitchen torch, you can use your oven’s broiler setting. Place the ramekins under the broiler for a few minutes until the sugar caramelizes.
How do I know if the Creme Brulee is done baking?
The custard is done when it’s set around the edges but still slightly jiggly in the center. It will continue to firm up as it cools.
Butterscotch Creme Brulee
- 5 egg yolks at room temperature
- 1/3 cup brown sugar
- 2 cups heavy cream
- 2 tsp Amoretti Natural French Vanilla Compound
- 2 tbsp sugar
- Preheat the oven to 350 degrees. You will need a 8×8 baking dish with at least 2” depth and 4-6oz ramekins.
- In a bowl, whip together the egg yolks and sugar until they achieve a light-yellow consistency.
- In a small stockpot over medium-low heat, combine heavy cream and French Vanilla Compound.
- Bring the mixture to a slow boil, where edges bubble without reaching a full boil.
- Remove from heat.
- While whisking continuously, slowly pour the cream into the egg yolk mixture.
- Pour the combined mixture into the ramekins.
- Add 1 1/2 cups of boiling water to the baking dish to create a water bath.
- Place the ramekins in the baking dish.
- Bake in the preheated oven for 35 minutes.
- Remove from the oven and allow the crème Brulé to cool for 30 minutes in the baking dish.
- Transfer the ramekins to the fridge and let them chill for a minimum of 6 hours.
- When ready to eat, Sprinkle 1 1/2 tsp of sugar on top of each chilled Creme Brulee.
- Torch the sugar until it caramelizes.
Elevate your dessert game and give this recipe a try. The rich flavors and crispy caramelized top are sure to impress. Don’t forget to use code SALTYCOOKERFREESHIP for free shipping on your next order of @amoretti extracts! Happy cooking!