Butterscotch Crème Brûlée2023-01-10T10:12:24-05:00

Butterscotch Crème Brûlée

Presented by The Brick Tavern Inn


3 cups heavy cream

1 cup butterscotch sauce (see below)

12 egg yolks, preferably room temperature

Granulated sugar as needed

Whipped cream and berries for garnish

Butterscotch sauce:
1/4 cup butter

1 cup dark brown sugar

1 tsp. salt

3/4 cup heavy cream

2 T vanilla extract


For the butterscotch sauce: Melt butter in a medium pan, add brown sugar and salt. Bring to a gentle boil, stirring occasionally. Add cream, stirring as the mixture comes to a gentle boil and reaches 225°F (a candy thermometer works best here). Remove from heat and stir in vanilla. Cool briefly while continuing below. 

For the crèmes: Heat cream to 150°F then stir in warm butterscotch sauce. Place egg yolks in a large bowl and stir in cream mixture. Pour the custard into 6 8-ounce Ball Wide Mouth Canning Jars. Cover jars with lids and tighten, then give each lid a one-quarter turn back to let air to escape while jars are in a water bath. Place jars in a 181°F sous vide bath for one hour. Remove jars carefully and place in the refrigerator to cool for 2 hours before continuing.

Remove lid from each jar, sprinkle tops with granulated sugar and caramelize with a hand culinary torch. Garnish with whipped cream and berries before serving.


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As seen in the Winter/Spring 2023 Issue

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