Butterscotch Double CrÈme BrÛlÉe By Rosemary Howe Food

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 SAUCE II

Steps:

• In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil.

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.

ROSEMARY CREME BRULEE WITH VANILLA BEAN AND CARDAMOM

Steps:

• Place the cream, vanilla bean, and cardamom pod in a heavy saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally. Set aside.
• Whisk the egg yolks and 2 tablespoons of the sugar in the top of a double boiler over simmering water until pale and thick. Do not overcook.
• Remove the vanilla bean and the cardamom pods from the cream. Add the cream to the eggs in the double boiler, whisking constantly. Cook slowly, stirring occasionally, until the mixture thickens and coats the back of a spoon, approximately 10 minutes.
• Remove from heat and whisk in the butter and rosemary. Pour the custard mixture into a porcelain dish and chill thoroughly.
• Just before serving, sprinkle the custard with remaining sugar and caramelize it with a kitchen torch. Fire quickly and evenly until the sugar is cooked but not burned. Put the creme brulee into the freezer for about 30 seconds and then serve immediately.

BUTTERSCOTCH “DOUBLE” CRÈME BRÛLÉE BY ROSEMARY HOWE

Steps:

• 1.To prepare the water bath, line a roasting pan with a clean tea towel. Place the ramekins in the pan leaving half an inch space between each one. Have ready a kettle or pan with water ready to boil. Preheat the oven to 300 degrees. 2.Whisk egg yolks and salt in a stand mixer or in a bowl with a hand mixer. 3.In a medium size heavy-bottomed saucepan, combine butter, dark brown sugar and scotch over gentle heat to evaporate the alcohol. If it flames, turn off the heat and let the alcohol burn off gently on its own. 4.In a smaller pan, heat the creme (or créme fraiche) and vanilla extract to just before boiling. Stir into the sugar mixture. Drizzle in the eggs and stir. 5.Pour into the ramekins. Carefully pour boiling water into the roasting pan, being sure not to let the water splash into the custards. 6.Guide the roasting pan with the custards into the oven. Bake for 30 minutes. They are done when they are still jiggly in the centre. As they cool, they will firm up and set well. Let them cool in the water bath. When cold, chill them in the refrigerator overnight to set well. 7.Just before service, sprinkle a layer of sugar covering the surface of the custard. Using your torch, burn the sugar until it melts and turns a deep golden brown. As it cools, it will harden into a nice crisp crust. 8.Serve it and give thanks to your guests.