Description
Adapted from Fine Cooking Holiday 2015
Ingredients
Scale
- 2 cups organic heavy cream
- 6 tablespoons packed dark brown sugar
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1 cup whole milk
- 6 large organic egg yolks
- 1/2 cup granulated sugar
- Maldon salt for sprinkling
Instructions
- This recipe requires 8 4-oz ramekins and a kitchen torch.
- Position rack in the center of the oven and heat the over to 325 degrees F.
- In a large saucepan, add 1 cup of the heavy cream, brown sugar, butter, and kosher salt. Bring to a boil over medium-high heat, stirring with a wooden spoon until the sugar dissolves. Lower heat to a simmer and cook, stirring occasionally, until the mixture is a deep golden brown in cooler, for approximately 8 to 10 minutes, being careful not to burn. Transfer mixture to a medium glass bowl and allow to cool.
- Once the mixture has cooled, whisk in the remaining 1 cup of heavy cream, the milk, and egg yolks into the butterscotch mixture.
- Gently pour mixture into a large measuring cup, or any other container that will allow you to easily pour. Carefully pour mixture evenly into all 8 ramekins. Place ramekins into a roasting pan and carefully pour hot water into roasting pan until water comes a bit more than halfway up to the ramekins.
- Bake until the edges are set but the center jiggles slightly, approximately 22 to 25 minutes. I use tongs to shake the ramekin dishes to test for doneness.
- Using tongs, remove creme brûlée from pan and allow to cool completely. Cover with plastic wrap and refrigerate for at lead 2 hours or up to 2 days.
- Just before serving, remove the plastic wrap and spindle one of the custards evenly with 1 teaspoon sugar. Pass a kitchen torch over the surface until the sugar melts and turns a deep golden brown. Repeat with the remaining custards. Sprinkle lightly with the Maldon salt.
Notes
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