Butterscotch Crème Brûlée Recipe 425 Food

BUTTERSCOTCH CRèME BRûLéE RECIPE - (4.2/5)

Steps:

• Bring the heavy cream and 1/2 cup of the sugar to a simmer in a 2-qt saucepan. Lightly whisk together the egg yolks and 1/4 cup of the sugar in a medium-size mixing bowl. Temper the egg mixture by slowly pouring the cream mixture into the egg mixture, whisking constantly. Add the vanilla and the rum and continue whisking until fully incorporated. Strain the mixture through a fine mesh strainer into a bowl. Place the bowl with the brûlée mixture into an ice water bath and let cool completely. Preheat the oven to 325°F. Place the ramekins in a large baking dish, and then divide the brûlée mixture evenly between the ramekins, filling them 3/4 of the way full. Place the baking dish in the middle rack of the oven, and then fill it with hot tap water to 2/3 of the way up the ramekin sides. If you're using 7 (3-oz) ramekins bake for 25-35 minutes or 35-45 minutes for 4 (5-oz) ramekins, until a there's a light jiggle in the centers. Remove the ramekins from the oven and refrigerate for 4 hours or overnight. Just before serving, sprinkle the white sugar over each cooled crème brûlée and torch until all of the sugar is melted and golden brown. Serve immediately.

THE BEST CREME BRULEE

Steps:

• Arrange a rack in the center of the oven and preheat to 300 degrees F. Line a large heavy roasting pan (a turkey roasting pan works great) with a clean kitchen towel and place 4 six-ounce ramekins on top of the towel spaced a few inches apart.
• Heat the cream in a medium saucepan over medium heat. Using the back of a paring knife, scrape the vanilla seeds from both halves of the pod. Add the seeds and pod to the cream. Whisk in the salt and 3 tablespoons of the sugar and bring to a boil. Remove from the heat.
• Vigorously whisk the yolks and 3 more tablespoons of the sugar in a large bowl until pale yellow and very thick and creamy, about 2 minutes. Alternatively, you can use an electric mixer on high speed and beat until pale yellow and very thick and creamy, about 1 minute.
• Whisking the yolks constantly, add a couple of teaspoons at a time from 1 cup of the hot cream, then increase to a steady stream until the cream is fully incorporated. (Don't pour too much hot cream at once or you'll end up with scrambled eggs.) The yolks are now tempered. Whisk the tempered yolks back into the remaining hot cream until combined. Strain through a fine mesh sieve into a large measuring cup or medium pitcher for easier pouring; discard the vanilla pods.
• Skim the foam off the top of the custard by placing a clean paper towel on top and lightly pressing down so it touches the surface and absorbs some of the liquid. This will make for a completely smooth and silky custard. Fill the ramekins with the custard, about 3/4 cup per ramekin.
• Carefully pour boiling water into the roasting pan halfway up the sides of the ramekins without getting any water in the custard. Cover the pan tightly with foil and bake until the custard is set around the edges but still has a slight jiggle in the center, 35 to 45 minutes. Carefully remove the roasting pan from the oven and transfer the ramekins to a wire rack to cool for 30 minutes. Then refrigerate until very cold, about 3 hours.
• Just before serving, evenly spread 1 tablespoon of the sugar over the top of a custard. Hold a kitchen torch 2 inches above the surface. Starting in the center of the ramekin, move the flame in a circular motion and work your way out to the edges to caramelize the sugar. Repeat with the remaining sugar and custards.
• Alternatively, arrange a rack in the top position of the oven and heat the broiler on high. Place the ramekins on a rack set inside a baking sheet and broil until deep golden brown, 15 to 60 seconds, checking every 10 seconds.
• Freeze the custards for 5 minutes before serving (see Cook's Note).

BUTTERSCOTCH CREME BRULEE

Steps:

• Preheat oven to 325 degrees F.
• Split vanilla bean down the middle and scrape out the insides. Heat heavy cream, half-and-half, and vanilla bean (all of it, including the husk) on medium-high until it just comes to a boil. Remove from heat, cover, and allow to rest for 15 minutes.
• Whisk egg yolks and 2/3 cup of sugar together with butterscotch liqueur. Gradually stream some of the hot cream and vanilla mixture into the bowl while constantly stirring. Keep stirring to keep egg from scrambling. Continue until both mixtures are fully incorporated.
• Pour mixture through a fine mesh strainer and equally divide between 4 ramekins. Place the ramekins in a deep baking pan. Add enough water to come to halfway up the side of the ramekins.
• Cook in oven for 45 minutes, until the surface is set but still trembling when shaken.
• Allow to cool slightly, then move to refrigerator to cool for at least 2 hours and up to 3 days.
• When ready to finish, remove from refrigerator and place at room temperature for at least 30 minutes. Distribute 1 tablespoon of sugar on the surface of each ramekin. Gently rotate and tap the sides of each ramekin if necessary.
• Using a brulee torch set to the highest setting, gradually melt the sugar on the surface of each ramekin. The sugar will bead up and turn to liquid form; move the torch to another area if the sugar starts to blacken. Some blackening is desirable. After going over the surface, some unmelted sugar will remain. Go back over these areas with the torch until they're melted, but stop if it turns black.
• Allow to sit for a few minutes before serving.

BUTTERSCOTCH CRèME BRûLéE WITH PINK PEPPERCORN WHIPPED CREAM AND WHITE CHOCOLATE SEA SALT POPCORN

Steps:

• Preheat the oven to 325 degrees F.
• For the white chocolate popcorn: Set up a double boiler. Add the white chocolate and stir to melt. Whisk in the coconut oil, then set aside to cool.
• Place the popped popcorn onto a sheet pan lined with a silicone mat. Pour the white chocolate evenly over the popcorn and sprinkle with smoked sea salt. Place into the freezer to chill for at least 10 minutes, or until the chocolate is set. Remove from the freezer and break into pieces.
• For the butterscotch crème brûlée: In a medium saucepan, add in the heavy cream, instant espresso powder and vanilla bean paste. Bring to a light simmer for 15 minutes. Take off the heat and cool for 15 minutes.
• In a non-reactive bowl, whisk together the egg yolks and 1/2 cup of the sugar until combined and lighter in color. Slowly add in the heated cream mixture, whisking constantly. Pour the mixture into twelve 8-ounce ramekins. Place the ramekins into a large roasting pan and fill the roasting pan with the hot water, making sure not to get the crème wet. Bake until the crème is set and just a teensy bit jiggly, 40 minutes. Place into the fridge for at least 2 hours to cool. If storing longer (up to 2 days) tightly wrap each ramekin to ensure freshness.
• Take the crème out of the fridge for at least 30 minutes before serving. Evenly top the ramekins with the remaining 1/2 cup sugar. Using a brûlée torch, melt the sugar until it bubbles and turns dark golden brown. This will form a crispy top that will only get crispier for the next 5 minutes, so be sure to wait a couple more.
• For the pink peppercorn whipped cream: Whip the cream with a hand mixer until soft peaks form. Stir in the pink peppercorns.
• Serve immediately topped with the pink peppercorn whipped cream and white chocolate sea salt popcorn.

BUTTERSCOTCH CREME BRULEE

Steps:

• Make the butterscotch: melt the butter in a heavy-bottomed saucepan. Add the dark brown sugar and the salt can cook until the mixture comes to a boil. Stirring constantly, cook until the mixture breaks apart and then comes together again and just begins to smoke.
• Immediately pour in the heavy cream. It will bubble and spit, so be careful, and the mixture may harden up. Just keep stirring over medium-low heat until all the butterscotch melts back into the cream.
• Whisking constantly, temper the butterscotch mixture into the egg yolks.
• Off the heat, stir in the vanilla extract.
• (Optional Step)For creamiest results, refrigerate the custard overnight.
• Preheat oven to 275F. Place a tea towel in the bottom of a half-sheet pan, folding the edges in so they don't hang over the rim of the pan. Bring a quart of water to a boil.
• Strain custard through a fine mesh strainer into a spouted measuring cup.
• Divide the custard evenly among four 5oz ramekins. Pass the flame of your kitchen torch over the surface of the custard to pop any bubbles.
• Place the filled ramekins on the tray and put the tray in the oven.
• Carefully pour the boiling water into the pan so it comes halfway up the sides of the ramekins. Take care not to splash any water into the custard.
• Bake until custards are set around the edges and still a little jiggly in the centers, about 35-40 minutes, depending on your oven.
• Remove the ramekins to a cooling rack. I use silicone tongs to grab them by the handles, leaving the water bath in the oven to clean up after it has cooled off.
• Once the custards have cooled, chill for at least 2 hours. Cover once they have reached refrigerator temperature.
• When ready to serve, remove the custards from the fridge. If there is any condensation on the surfaces, use the corner of a paper towel to wick it away.
• Pour a generous spoonful of either dark brown or granulated sugar onto each custard. If using granulated sugar, tilt the ramekins to completely cover the tops of the custard. Pour off any excess sugar. If using dark brown sugar, use your fingers or an offset spatula to carefully spread a thin, even layer of sugar over each custard.
• Use your kitchen torch to first melt and then evenly (as evenly as possible, anyway) caramelize the sugar.
• Allow to cool off for maybe 1 1/2 minutes before serving. This allows the caramel to harden into a lovely sheet of edible glass. Use the side of your spoon to crack through and enjoy.

BUTTERSCOTCH CREME BRULEE WITH CARAMEL CORN

Steps:

• Preheat oven to 300 degrees. In a medium saucepan, combine the cream, milk, brown sugar and salt. Cook over moderate heat, stirring until the sugar melts and small bubbles appear around the rim. Remove from the heat and whisk in the chocolate until melted. Add the 2 tablespoons plus 1 teaspoons of vanilla. In a medium bowl, whisk the egg yolks. Gradually whisk in the hot cream mixture, then strain the custard through a fine sieve into a bowl.
• Set eight 1/2-cup ramekins in a roasting pan. Pour the custard into the ramekins and add enough hot water to the pan to reach halfway up the sides of the ramekins. Cover with foil and bake for 35 to 40 minutes, or until the creme brulees are set but still slightly jiggly in the center. Uncover and let cool in the pan. Then refrigerate until very cold and firm, at least 5 hours.
• Set the ramekins in the freezer for 20 minutes, until icy cold. Preheat the broiler and position a rack 6 inches from the heat source. Place 4 of the ramekins in a baking pan and fill it with ice. Sprinkle about 2 teaspoons of granulated sugar evenly over each of the creme brulees and broil for about 1 minute, until the tops are carmalized. Remove the creme brulees from the ice water and refrigerate just until chilled, about 15 minutes. Repeat with remaining creme brulees. Alternatively, caramelize the sugar with a propane or bruleee torch. Top the creme brulees with the caramel corn and serve.
• Carmel Corn:.
• Active: 15 minutes; Total: 45 minutes.
• Makes 3 1/2 cups.
• Line a large baking sheet pan with lightly buttered parchment paper or foil. In a medium saucepan, combine the sugar, corn syrup and water and bring to a boil. Wash down the sides of the saucepan with a wet pastry brush. Cook the syrup over moderate heat without stirring, until a medium amber caramel color forms, about 7 minutes. Remove from the heat and carefully stir in the butter and salt until melted. Add the popcorn and peanuts and carefully stir to coat all the pieces. Pour the caramel corn onto the buttered sheet pan and spread into an even layer. Drizzle any remaining caramel on top. Let cool for 30 minutes, then break the caramel corn into pieces.