Butterscotch Double CrÈme BrÛlÉe By Rosemary Howe Recipes

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 RECIPE - (4.2/5)

Steps:

• Bring the heavy cream and 1/2 cup of the sugar to a simmer in a 2-qt saucepan. Lightly whisk together the egg yolks and 1/4 cup of the sugar in a medium-size mixing bowl. Temper the egg mixture by slowly pouring the cream mixture into the egg mixture, whisking constantly. Add the vanilla and the rum and continue whisking until fully incorporated. Strain the mixture through a fine mesh strainer into a bowl. Place the bowl with the brûlée mixture into an ice water bath and let cool completely. Preheat the oven to 325°F. Place the ramekins in a large baking dish, and then divide the brûlée mixture evenly between the ramekins, filling them 3/4 of the way full. Place the baking dish in the middle rack of the oven, and then fill it with hot tap water to 2/3 of the way up the ramekin sides. If you're using 7 (3-oz) ramekins bake for 25-35 minutes or 35-45 minutes for 4 (5-oz) ramekins, until a there's a light jiggle in the centers. Remove the ramekins from the oven and refrigerate for 4 hours or overnight. Just before serving, sprinkle the white sugar over each cooled crème brûlée and torch until all of the sugar is melted and golden brown. Serve immediately.

BANANA PUDDING IV

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
• Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

BUTTERSCOTCH “DOUBLE” CRÈME BRÛLÉE BY ROSEMARY HOWE

Steps:

• 1.To prepare the water bath, line a roasting pan with a clean tea towel. Place the ramekins in the pan leaving half an inch space between each one. Have ready a kettle or pan with water ready to boil. Preheat the oven to 300 degrees. 2.Whisk egg yolks and salt in a stand mixer or in a bowl with a hand mixer. 3.In a medium size heavy-bottomed saucepan, combine butter, dark brown sugar and scotch over gentle heat to evaporate the alcohol. If it flames, turn off the heat and let the alcohol burn off gently on its own. 4.In a smaller pan, heat the creme (or créme fraiche) and vanilla extract to just before boiling. Stir into the sugar mixture. Drizzle in the eggs and stir. 5.Pour into the ramekins. Carefully pour boiling water into the roasting pan, being sure not to let the water splash into the custards. 6.Guide the roasting pan with the custards into the oven. Bake for 30 minutes. They are done when they are still jiggly in the centre. As they cool, they will firm up and set well. Let them cool in the water bath. When cold, chill them in the refrigerator overnight to set well. 7.Just before service, sprinkle a layer of sugar covering the surface of the custard. Using your torch, burn the sugar until it melts and turns a deep golden brown. As it cools, it will harden into a nice crisp crust. 8.Serve it and give thanks to your guests.