Best 8 Gf Butterscotch Creme Brulee Recipes

KETO CREME BRULEE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk egg yolks and vanilla extract in a bowl.
• Pour heavy whipping cream and 1 tablespoon sweetener into a saucepan over medium heat. Whisk constantly until it starts to simmer. Remove from heat; add yolk mixture slowly, whisking constantly, until well combined. Divide evenly between 4 ramekins and place them in a glass baking dish; pour in enough boiling water to come 1 inch up the sides of the ramekins.
• Bake in the preheated oven on the middle rack until set, about 30 minutes.
• Sprinkle 1 tablespoon sweetener over each creme brulee. Use a culinary torch to heat sweetener until melted and golden.

GF BUTTERSCOTCH CREME BRULEE

Steps:

• Preheat the oven to 300 degrees, with one rack in the middle of the oven. Pour the cream, muscovado sugar, and salt into a small saucepan. Put the pan on a burner heated to medium heat. Stir the mixture, gently, until the sugar has completely dissolved. Set aside. In another saucepan, bring the tablespoons of water and turbinado sugar to a boil on medium heat, stirring until the sugar has dissolved. Keep cooking this mixture, stirring fairly frequently, until it has browned and become bubbly. (This should be about five minutes.) Remove this pan from the heat. Slowly, savoring every smell, pour the hot cream mixture in a drizzle. Whisk this continuously until it has all combined. In a separate bowl, mix the egg yolks and vanilla extract until it has become a custard. Pour this custard through a fine strainer, slowly. Remove any foam from the remaining custard, then portion it equally into the ramekins. Place the ramekins in a baking pan and pour in enough hot water to fill the baking pan halfway up the side of the ramekin. Bake in the 300° oven, uncovered, until the custard has set around the edges, but the centers are still just a little shaky, about 40 minutes. Transfer the ramekins to a wire rack, then place this in the refrigerator to cool. After a few hours, remove the ramekins from the refrigerator to find that the custards have firmed up. Spread a thick layer of turbinado sugar over the top each custard, covering the surface entirely. Shake off any sugar that has not stuck to the top of the custard by turning each ramekin upside down over the sink. switch on your blowtorch. Hold the flame about four inches from the surface of the custard and slowly move it back and forth across the custard until it has become caramel brown. (And if you don't have a blowtorch, put the ramekins under the broiler. Be sure to watch them closely)

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 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 (LIGHT)

Steps:

• Preheat oven to 325 degrees F.
• Split vanilla bean down the middle and scrape out the insides. Heat 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 6 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.

BURNT CUSTARD

Steps:

• In a small bowl, whisk egg yolks and 1/2 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in vanilla., Transfer to six 6-oz. broiler-safe ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 300° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., Before serving, let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 2-4 minutes or until sugar is caramelized. If desired, garnish with fresh raspberries.,

BUTTERSCOTCH CREAM PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
• In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
• Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
• In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
• Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.

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.