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
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.