Butterscotch Crème Brûlée

This is one of my favorites. The flavor is so great, and a nice beautiful silky custard.

  • 1 cup whole milk
  • 4 cups heavy cream
  • 1/4 cup granulated sugar
  • 12 large egg yolks
  • 1 cup brown sugar

Place eight 6-ounce ramekins or custard cups in the bottom of a deep roasting pan. Combine the milk and cream in a medium saucepan and bring to a boil. Turn off the heat and cover to keep warm.

Place the 1/4 cup of granulated sugar in a large heavy-bottomed saucepan. Heat over medium heat while stirring with a wooden spoon. The sugar will begin to melt and turn golden. Stir until the caramel is a deep gold/brown color.

When the sugar is golden brown in color remove the pan from the heat. Slowly pour in the cream and milk, a few tablespoons at a time at first, while stirring constantly to keep the sugar from seizing up. After the cream mixture has been added, place the pan back on the heat and stir until the sugar has dissolved and the mixture is smooth and caramel in color. Whisk the yolks and brown sugar together lightly. Pour the cream mixture in thirds over the eggs while whisking constantly. Place the oven rack on the lowest rung. Preheat the oven to 350°F. Whisk the yolks and brown sugar together lightly.

Pour the mixture into your cups or ramekins to fill 1/4-inch below the rim. Pour enough hot water into the roasting pan to come up three-quarters up the sides of the ramekins. Bake the custards on the middle rack in the preheated oven covered with a piece of foil until set, 30 to 40 minutes. To see if they are done, jiggle one gently with your hand. They are done if the custard is set in all but the very center, a circle about the size of a dime. Cool the custards before placing in the refrigerator, uncovered, until they are completely cold. Then cover tightly with plastic until ready to serve.

To caramelize them, sprinkle the top of each with 1 tablespoon or raw sugar and torch.