We can’t resist the allure of Butterscotch Creme Brulee, a decadent twist on the classic French dessert that combines creamy custard with rich butterscotch flavors. It’s the perfect blend of silky smoothness and a crackling caramelized top, making it an irresistible treat for special occasions or cozy nights in.
In our kitchen, we’ve simplified this elegant recipe so you can create restaurant-quality results at home. Whether you’re a dessert enthusiast or new to baking, our version highlights the warm, toffee-like notes that make Butterscotch Creme Brulee a standout favorite.
Ingredients
In our Butterscotch Creme Brulee recipe, we focus on high-quality ingredients that deliver the dessert’s signature rich, toffee-like flavors and creamy texture. Below, we’ve listed the ingredients in the order they’re used, with prep specifics noted for accuracy and ease.
- Heavy cream (2 cups): We start with full-fat heavy cream, chilled, as it’s the base for the smooth custard and helps infuse the butterscotch essence when heated.
- Unsalted butter (4 tablespoons, softened): Melted before use, this adds the foundational buttery richness that defines our Butterscotch Creme Brulee.
- Light brown sugar (1/2 cup, packed): Used next for its caramel notes; sift it to remove lumps for even dissolving and a velvety custard.
- Large egg yolks (6): Fresh and at room temperature, these bind the mixture—separate them carefully to avoid any whites for a flawless texture.
- Vanilla extract (1 teaspoon): Pure vanilla for authentic flavor; add it after heating to preserve its aroma in the Butterscotch Creme Brulee.
- Granulated sugar (1/4 cup): Reserved for the caramelized top; use fine grains for quick, even browning under the broiler or torch.
Required Tools and Equipment
To prepare our Butterscotch Creme Brulee successfully, we rely on a few key tools and equipment that ensure precision and ease throughout the process. Building on the ingredients we’ve selected, these items help us achieve that perfect creamy custard with a crisp caramelized top.
Essential Tools List
We’ll organize the tools by the stages of preparation and cooking for clear guidance:
- Ramekins: We need 4 to 6 oven-safe ramekins (about 4-6 ounces each) to hold the custard mixture. These allow for even baking and individual servings.
- Mixing Bowls: A set of medium and large heatproof mixing bowls for combining ingredients like egg yolks and sugar without risk of cracking from temperature changes.
- Whisk: A sturdy wire whisk to blend the custard smoothly, ensuring no lumps form for that silky texture we crave.
- Saucepan: A medium-sized heavy-bottom saucepan for heating the cream and butterscotch elements, providing even heat distribution to prevent scorching.
- Measuring Cups and Spoons: Accurate stainless steel or plastic sets for precise measurements of liquids and dry ingredients, as exact ratios are crucial for the dessert’s consistency.
- Baking Dish: A large roasting pan or baking dish to create a water bath, which gently cooks the custards and prevents curdling.
- Kitchen Torch: A butane kitchen torch for caramelizing the sugar topping—essential for that signature crunchy finish that contrasts the smooth custard.
- Oven: A standard oven preheated to 325°F (163°C) for baking the custards evenly.
With these tools in hand, we’re set to transform our ingredients into an irresistible Butterscotch Creme Brulee that delights the senses with its velvety smoothness and crackling top.
Instructions
Now that we have gathered our ingredients and essential tools, we guide you through the precise steps to craft a silky Butterscotch Creme Brulee that boasts a rich butterscotch flavor and irresistible caramelized crust.
Prepare the Butterscotch Mixture
First, we melt the butter in a heavy-bottom saucepan over medium heat. Add the brown sugar and stir continuously until it dissolves into a smooth butterscotch base – this takes about 3 to 5 minutes to achieve the perfect toffee-like aroma and golden hue.
Next, we pour in the heavy cream and a pinch of salt then bring the mixture to a gentle simmer. Remove the saucepan from heat and let it cool slightly for 5 minutes to prevent curdling.
In a separate heatproof mixing bowl, we whisk together the egg yolks until they are pale and creamy. Gradually add the cooled butterscotch mixture to the egg yolks while whisking vigorously to create a uniform custard base. This step ensures our Butterscotch Creme Brulee remains velvety and free of lumps.
Bake the Custard
We divide the custard mixture evenly among the oven-safe ramekins filling each about three-quarters full. Place the ramekins in a large baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins to form a water bath – this technique promotes even baking and prevents cracking.
Preheat the oven to 325°F and slide the baking dish inside. Bake for 30 to 35 minutes or until the edges are set but the centers still jiggle slightly like a luxurious custard. Once baked, carefully remove the ramekins from the water bath and let them cool on a wire rack for 15 minutes to lock in that smooth texture.
Chill the Custard
After cooling, we cover each ramekin with plastic wrap and refrigerate them for at least 2 hours or ideally overnight. This chilling process allows the Butterscotch Creme Brulee to fully set into a firm yet creamy consistency that enhances its rich flavors and makes the dessert easier to serve.
Caramelize the Top
Just before serving, we sprinkle a thin even layer of granulated sugar over the chilled custard in each ramekin – use about 1 teaspoon per ramekin for the ideal crunchy topping. Using a kitchen torch, we hold the flame 2 to 3 inches away and move it in slow circles until the sugar melts and forms a golden caramelized crust that crackles with every spoonful.
| Ramekin Size (ounces) | Baking Time (minutes) | Chill Time (hours) |
|---|---|---|
| 4 | 25-30 | 2 |
| 6 | 30-35 | 2-4 |
| 8 | 35-40 | 4+ |
Make-Ahead Instructions
One of the beauties of our Butterscotch Creme Brulee is its flexibility for planning ahead, allowing the flavors to deepen and making it perfect for dinner parties or busy schedules. We recommend preparing the custard base in advance to save time while ensuring that creamy, toffee-like richness shines through when you serve it.
Preparing and Storing the Custard
Follow these steps to make your Butterscotch Creme Brulee ahead without compromising its velvety smoothness or that signature caramelized crunch:
- Step 1: After baking the custard as outlined in our step-by-step instructions, remove the ramekins from the water bath and let them cool to room temperature on a wire rack for about 1 hour. This prevents cracking and locks in the rich, buttery notes.
- Step 2: Once cooled, cover each ramekin tightly with plastic wrap or transfer the custards to an airtight container. Chill them in the refrigerator for at least 4 hours or up to 3 days. This resting period enhances the custard’s silky texture and allows the butterscotch essence to intensify, creating a more luxurious mouthfeel.
- Step 3: For longer storage, you can freeze the cooled, unbaked custards. Place the covered ramekins in the freezer for up to 1 month. When ready to use, thaw them overnight in the refrigerator before baking as per the original instructions.
Finishing Touches Before Serving
To maintain the dessert’s appeal, avoid caramelizing the sugar topping until just before you serve it. Here’s how:
- Sprinkle and Torch: Right before serving, add a thin, even layer of granulated sugar (about 1 teaspoon per ramekin) on top of the chilled custard. Use your kitchen torch to caramelize it quickly, creating that irresistible, crackling crust that contrasts beautifully with the smooth interior.
For optimal results, refer to the table below for storage guidelines based on preparation method. This ensures your Butterscotch Creme Brulee stays fresh and flavorful.
| Preparation Method | Storage Location | Maximum Time | Key Tips |
|---|---|---|---|
| Refrigerated (after baking) | Refrigerator | Up to 3 days | Keep covered to avoid absorbing odors; serve within 24 hours for best texture |
| Frozen (unbaked custard) | Freezer | Up to 1 month | Thaw slowly in fridge; bake immediately after thawing to preserve creaminess |
Conclusion
We’ve loved sharing this Butterscotch Creme Brulee recipe with you, as it’s a simple way to elevate your home baking. It’s our go-to for creating memorable moments with its rich flavors and satisfying crunch.
Remember, mastering this dessert lets us bring a bit of gourmet flair to everyday life, so don’t hesitate to make it your own and impress your guests.
Frequently Asked Questions
What is Butterscotch Creme Brulee?
Butterscotch Creme Brulee is a luxurious twist on the classic French dessert, featuring a smooth, creamy custard infused with rich butterscotch flavors and a crunchy caramelized sugar top. It’s perfect for special occasions or relaxed evenings, offering a balance of velvety texture and toffee-like notes that make it an irresistible treat.
What ingredients are needed for Butterscotch Creme Brulee?
You’ll need butter, brown sugar, heavy cream, egg yolks, vanilla extract, and a bit of salt for the custard base, plus granulated sugar for the topping. This simple list creates a restaurant-quality dessert with minimal ingredients, focusing on high-quality items for the best flavor.
What tools are required to make Butterscotch Creme Brulee?
Essential tools include oven-safe ramekins, a heavy-bottom saucepan, a sturdy whisk, measuring cups and spoons, a baking dish for a water bath, and a kitchen torch for caramelizing the sugar. These items ensure even cooking and a perfect crunchy top, making preparation straightforward.
How do I prepare Butterscotch Creme Brulee step by step?
Start by melting butter and brown sugar, then mix in heavy cream and whisked egg yolks to form the custard. Bake in a water bath until set, cool, and chill in the fridge. Just before serving, sprinkle sugar on top and caramelize with a torch for that signature crackle.
How long should I bake and chill Butterscotch Creme Brulee?
Baking time varies by ramekin size: 30-40 minutes for small ones, 40-50 for larger. Chill for at least 2 hours, ideally overnight, to achieve the perfect creamy texture. Refer to a size-based table for precise times to ensure even results.
Can I make Butterscotch Creme Brulee ahead of time?
Yes, prepare the custard up to 3 days in advance and store it covered in the fridge, or freeze for up to a month. Avoid caramelizing the sugar until serving to keep the crust fresh and crunchy, making it ideal for parties or busy schedules.
How do I store Butterscotch Creme Brulee?
Store cooled custard in the fridge for up to 3 days in an airtight container, or freeze for up to a month and thaw overnight. For the best texture, don’t caramelize until ready to serve. Follow storage guidelines based on preparation method to maintain flavor and freshness.