Butterscotch creme brulee

Designedlifeblog.blogspot.com Butterscotch creme brulee

Designedlifeblog.blogspot.com Butterscotch creme brulee

Designedlifeblog.blogspot.com Butterscotch creme brulee

Designedlifeblog.blogspot.com Butterscotch creme brulee

Christmas is a mash-up of my childhood memories and traditions and my acquired Dutch ones. The second day of Christmas or boxing day in other parts was turkey day (mine) and ragout (his). But the big question remained.. what the heck to serve as dessert? Something everyone would like and simple enough to make because face it Christmas day cooking is stressful enough.

Creme brulee, people. Who doesn't like vanilla, custard and crackling sugar? I made these Christmas night and burnt the sugar the next day before serving. Nothing went faster...

Recipe
2 eggs
5 egg yolks
1/2 cup sugar
3 cups cream
1 tablespoon vanilla paste
2 tablespoons butterscotch syrup
1 1/2 tablespoon Grand Marnier
Makes 12 servings

Combine eggs, yolks and  sugar. Warm the cream with vanilla bean paste or a split vanilla pod. Slowly add the vanilla cream to the eggs while continuing to mix. Pour in the butterscotch and liqueur, if using. Strain and pour into greased ramekins. Place the ramekins in a baking pan and add boiling water halfway up. 

Bake for 25 to 35 minutes, depending on the size of ramekin. Flat ones bake in 28 minutes and taller in about 35. The brulees still have a bit of a jiggle but will firm up more while cooling. Refrigerate until ready to serve. When serving, sprinkle an even layer of sugar over the brulee and caramelize with a torch or under a broiler. Allow to harden before serving. 

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