Ingredients
Equipment
Method
- Prepare the Brown Butter: In a small saucepan, melt the butter over medium heat. Stir occasionally until it turns golden brown and emits a nutty fragrance (about 3-5 minutes). Remove from heat and set aside to cool slightly.
- Heat the Cream Mixture: In a medium saucepan, combine the heavy cream, milk, and brown sugar. Heat over medium heat until the mixture is warm but not boiling, stirring occasionally. Once the sugar has dissolved, remove from heat and add the brown butter. Stir to combine.
- Whisk Egg Yolks: In a separate bowl, whisk together the egg yolks and salt until the mixture becomes pale and smooth.
- Temper the Eggs: Slowly pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to prevent curdling. Gradually add the rest of the cream mixture, whisking until fully combined.
- Strain the Custard: For a smoother texture, strain the custard mixture through a fine sieve into a clean bowl to remove any bits of cooked egg.
- Prepare the Ramekins: Preheat your oven to 325°F (160°C). Place your ramekins in a large baking dish. Pour the custard into the ramekins, dividing it evenly.
- Create a Water Bath: Carefully pour hot water into the baking dish around the ramekins, making sure it comes halfway up the sides of the ramekins.
- Bake: Bake in the preheated oven for 35-45 minutes, or until the custard is set but still slightly jiggly in the center.
- Chill the Crème Brûlée: Once baked, remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate the crème brûlée for at least 2-3 hours or overnight for best results.
- Caramelize the Sugar: Before serving, sprinkle a thin, even layer of granulated sugar on top of each ramekin. Use a kitchen torch to caramelize the sugar until golden and crispy. Alternatively, place the ramekins under the broiler for 1-2 minutes, watching closely to avoid burning.
- Serve and Enjoy: Let the crème brûlée sit for a minute or two until the caramelized sugar hardens. Serve and enjoy!
Notes
Brown Butter Tip: Be sure to watch the butter closely while browning to avoid burning it. The nutty, toasty flavor from the browned butter is what gives this crème brûlée its signature butterscotch taste.
Water Bath: The water bath ensures even cooking and prevents the custard from curdling, helping it set to a smooth consistency.
Flavor Variations: For a different twist, try adding a small amount of rum or bourbon to the custard for an extra layer of flavor.
Storage: Store any leftover crème brûlée in the refrigerator, covered, for up to 2-3 days. If you don't have a kitchen torch, you can still make this recipe by broiling the sugar topping in the oven.
