Butterscotch Crème BruleeLike a lover who easily settles into your life...one day you wake up, and you just know it. He's here to stay...and no other will do. Sure, a passing fancy may catch your attention here and there, but when you have the total package, really...why bother?
This crème brulee is so good, I stopped looking.
When the razzle-dazzle desserts become too high maintenance...or fail to deliver when you need them the most...call on this crème brulee.
Yes, looks are deceiving.
At first glance, it may appear a wee bit too humble. But rest assured....what lies beneath the surface...is a creamy heart of heaven.
And when you gather a few notable food bloggers...THIS is the one that makes the ladies swoon!
Butterscotch Crème Brulee
From the Herbfarm Restaurant
This crème brulee is so good, I stopped looking.
When the razzle-dazzle desserts become too high maintenance...or fail to deliver when you need them the most...call on this crème brulee.
Yes, looks are deceiving.
At first glance, it may appear a wee bit too humble. But rest assured....what lies beneath the surface...is a creamy heart of heaven.
And when you gather a few notable food bloggers...THIS is the one that makes the ladies swoon!
Butterscotch Crème Brulee
From the Herbfarm Restaurant
6 Servings
1 ½ Cups Heavy Cream
6 Tbsp dark Muscovado sugar *
2 Tbsp Turbinado sugar (aka Sugar in the Raw)
¼ tsp salt
6 Tbsp water
4 large egg yolks
½ tsp vanilla
6 (4-8 oz) ramekins or custard dishes
* Dark Muscovado sugar is available at Whole Foods and some upscale grocery stores. Online, you can order it at ChefShop.com or Amazon.com.
Directions:
Put oven rack in middle position and preheat oven to 300 degrees Farenheit.
Bring cream, Muscovado sugar and salt to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
Bring water and Turbinado sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes. Remove from heat and slowly add the cream mixture, whisking until combined.
Mix the yolks and vanilla in a large bowl, then whisk in the hot cream mixture in a stream. Pour custard through a fine-mesh strainer and into a 1-quart measure. Remove any foam with a spoon.
Portion the custard into the ramekins. Arrange ramekins in a small baking pan and pour in enough water to reach halfway up the side of the ramekin. Bake uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes. (Traca's note: When in doubt, pull them.)
Immediately transfer ramekins to a rack with tongs and cool in the refrigerator. The custards will become firm as they cool.
When they are cool and you are ready to serve, spoon a generous amount of Turbinado sugar over the top of the custard ensuring the entire surface is covered. Tip upside down and shake off excess. Be careful not to allow the sugar layer to get too thick lest it burn away when you try to brown it. If you have a blowtorch, light it and hold the flame about 4 inches from the surface of the custard. Slowly move the flame back and forth across the sugar until it is caramel brown.
If you do not have a blowtorch, place the custards on a cookie sheet and place them under the broiler in your oven. They will brown quickly so watch closely.
Note: if you like crème brulee, it pays to buy a blowtorch. Forget the $60 kitchen torches. I bought mine at the hardware store. For a mere $20, get yourself a plumber's blowtorch--and be sure to buy the model that self-ignites. Trust me, you'll use it more than you think.
