Butterscotch Creme Brulee
5 tablespoons butter
1-cup light brown sugar
2 tablespoons light corn syrup
½ cup heavy cream
1¾ cups butterscotch sauce (see note)
½ cup butterscotch flavored schnapps
4½ cups heavy cream
1 1/3 cups egg yolks
Light brown sugar (for top of brulee)
Granulated sugar (for top of brulee)
Combine egg yolks and heavy cream. Add butterscotch sauce and
schnapps, stir well. Let set for at least 5 minutes. Skim the foam
from the top. Fill custard cups with creme brulee mix.
Bake at 300 F in water bath covering 1/3 of the custard cups. Cover
with a baking sheet. Baking time will vary depending on depth of
cups. When creme brulees are done, they will jiggle like set
gelatin. Minimum baking time of 30 minutes. Refrigerate.
Mix equal parts brown sugar and white sugar together and set aside.
To serve, cover top of each creme brulee with a thin layer of brown
and white sugar. Caramelize under the broiler until sugar just melts
and begins to darken.
Recipe note: To make butterscotch sauce, in heavy-bottom sauce pot,
place 5 tablespoons butter first followed by 1 cup brown sugar and 2
tablespoons light corn syrup. Bring to a boil. Add 1/2-cup heavy
cream, return to a boil, stir. Cool and reserve for crème brulee