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)
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Favian Segovia
[email protected]This crème brûlée was delicious! The butterscotch flavor was rich and decadent, and the texture was smooth and creamy. I loved the way the sugar topping shattered when I spooned into it. This is a great recipe for a special occasion.
Karen Morgan
[email protected]I'm not a huge fan of crème brûlée, but this recipe was really good. The butterscotch flavor was subtle and not overpowering, and the texture was smooth and creamy. I also liked the contrast between the crispy sugar topping and the soft custard filli
Saidmohmed Said
[email protected]This was my first time making crème brûlée, and it turned out great! The recipe was easy to follow, and the results were delicious. The butterscotch flavor was rich and decadent, and the texture was smooth and creamy. I loved the way the sugar toppin
BABIRYE SOPHIA
[email protected]This crème brûlée was amazing! The butterscotch flavor was perfect, and the texture was so smooth and creamy. I loved the way the sugar topping shattered when I spooned into it. This is definitely a recipe I'll be making again.
Keke Ann
[email protected]This crème brûlée was delicious! The butterscotch flavor was rich and decadent, and the texture was smooth and creamy. I loved the contrast between the crispy sugar topping and the soft custard filling. This is a great recipe for a special occasion.
Daniel Stanley
[email protected]I've made this crème brûlée several times now, and it's always a crowd-pleaser. The butterscotch flavor is amazing, and the texture is always perfect. I love the way the sugar topping shatters when you spoon into it. This is definitely one of my favo
Abbasi Nasi
[email protected]This recipe is a keeper! The crème brûlée turned out perfect, with a smooth and creamy custard filling and a crispy sugar topping. I loved the butterscotch flavor, which was rich and decadent. I will definitely be making this again soon.
Malik Saad Malik saad
[email protected]This crème brûlée was a hit at my dinner party! Everyone loved the rich butterscotch flavor and the crispy sugar topping. I'll definitely be making this again for special occasions.
Raheena Bi
[email protected]I'm not usually a fan of crème brûlée, but this recipe changed my mind. The butterscotch flavor was amazing, and the texture was so smooth and velvety. I loved the way the sugar topping shattered when I spooned into it. This is definitely a new favor
Leon Mackrell
[email protected]This crème brûlée was absolutely divine! The butterscotch flavor was rich and decadent, and the texture was perfectly smooth and creamy. I loved the contrast between the crisp sugar topping and the soft custard filling. This is definitely a recipe I'