Butterscotch Creme Brulee takes the classic French dessert to a whole new level with its rich caramel flavor and creamy texture. This indulgent twist combines the smooth custard base with the deep, buttery sweetness of butterscotch, creating a dessert that’s both comforting and elegant. It’s perfect for special occasions or whenever you want to impress with minimal effort.
We love how the crispy caramelized sugar topping contrasts beautifully with the luscious custard beneath. This recipe is surprisingly simple to make but delivers a luxurious finish that feels like a treat from a high-end restaurant. Whether you’re a seasoned baker or trying creme brulee for the first time, this butterscotch version is sure to become a favorite in your dessert repertoire.
Ingredients
To craft our Butterscotch Creme Brulee, we need to gather ingredients that bring out the perfect balance of rich caramel flavor and velvety custard texture. Below are the essentials broken down by component.
Butterscotch Sauce Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter | ½ cup (1 stick) | Cut into pieces for even melting |
| Brown Sugar | 1 cup | Light or dark brown sugar |
| Heavy Cream | ½ cup | Warmed for easier blending |
| Vanilla Extract | 1 tsp | Pure for best flavor |
| Salt | ¼ tsp | Enhances depth |
Creme Brulee Custard Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Egg Yolks | 6 large | At room temperature |
| Granulated Sugar | ⅔ cup | Divided for custard and topping |
| Heavy Cream | 2 ½ cups | Heated to just below boiling |
| Whole Milk | ½ cup | Adds creaminess and body |
| Vanilla Bean | 1 pod | Split and seeds scraped |
| Butterscotch Sauce | ½ cup | Prepared from above |
Topping Ingredients
- Granulated Sugar: 2 to 3 tablespoons, for caramelizing on top to create the signature crisp shell
By combining these ingredients thoughtfully, we set the stage for a luxurious dessert that showcases the enticing contrast between creamy custard and crunchy, golden butterscotch crust.
Equipment Needed
To master the art of making Butterscotch Creme Brulee, having the right equipment is essential. Each tool plays a specific role in achieving that perfect silky custard and that signature crispy caramel crust. Below is a detailed list of the equipment we recommend using for this recipe:
- Ramekins: Small ovenproof dishes (typically 4 to 6 ounces). They provide individual portions and ensure even cooking of the custard.
- Saucepan: For preparing the butterscotch sauce and gently warming cream without curdling.
- Mixing Bowls: Separate bowls for whisking egg yolks and combining ingredients.
- Whisk: To blend custard ingredients thoroughly and create a smooth texture.
- Fine Mesh Sieve: To strain the custard mixture removing any cooked egg particles for a velvety finish.
- Baking Dish or Roasting Pan: Large enough to hold ramekins for the water bath (bain-marie) method, ensuring gentle, even baking.
- Measuring Cups and Spoons: Accurate measurement ensures consistency in texture and flavor.
- Kitchen Torch: Essential for caramelizing the sugar topping to create that iconic crisp butterscotch crust.
- Oven Mitts: For safe handling of hot ramekins and equipment.
| Equipment | Purpose |
|---|---|
| Ramekins | Individual custard portions, even cooking |
| Saucepan | Preparing butterscotch sauce and warming cream |
| Mixing Bowls | Combining and whisking ingredients |
| Whisk | Blending egg yolks and custard mixture |
| Fine Mesh Sieve | Straining custard for smooth texture |
| Baking Dish/Roasting Pan | Creating water bath for gentle custard baking |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Kitchen Torch | Caramelizing sugar topping for crispy crust |
| Oven Mitts | Handling hot dishes safely |
“Using the right equipment elevates our Butterscotch Creme Brulee experience, ensuring each step from silky custard preparation to caramelized perfection is flawless.”
By preparing these tools ahead of time, we streamline our cooking process and maximize the delicate balance between the buttery custard and golden caramel layers that make this dessert so irresistible.
Make-Ahead Instructions
Preparing Butterscotch Creme Brulee in advance is simple and allows us to enjoy this luscious dessert without last-minute stress. Here’s how to streamline the process while maintaining the perfect creamy texture and crisp caramelized topping.
Step 1: Prepare and Bake the Custard
- Follow the recipe steps to combine the butterscotch sauce and custard base.
- Pour the mixture evenly into ramekins.
- Place ramekins in a water bath and bake until the custard is just set.
- Remove ramekins from the oven and let them cool at room temperature for about 30 minutes.
Step 2: Chill Thoroughly
- Cover each ramekin tightly with plastic wrap to prevent moisture from affecting the custard’s surface.
- Refrigerate for at least 4 hours or up to 2 days. This chilling period is essential for the custard to fully set and develop rich flavor.
Step 3: Caramelize Just Before Serving
- Sprinkle an even layer of granulated sugar over each custard surface.
- Use a kitchen torch to caramelize the sugar until it forms a golden crispy crust.
- If needed, you can also caramelize the tops under a broiler for 1-2 minutes, watching carefully to avoid burning.
Make-Ahead Timeline Summary
| Task | Timing | Notes |
|---|---|---|
| Bake custard | Day of serving, 45-60 minutes | Bake in water bath until just set |
| Chill custard | 4 hours to 2 days before serving | Cover tightly with plastic wrap |
| Caramelize sugar topping | Immediately before serving | Use a kitchen torch or broiler |
Pro Tip: Preparing the custard up to two days ahead flavors meld beautifully while ensuring we can plate and serve in minutes.
By following these make-ahead instructions, we guarantee our Butterscotch Creme Brulee delivers a perfect balance of silky custard and crisp caramel every time.
Instructions
Follow these detailed steps to create the perfect Butterscotch Creme Brulee with a silky custard and a crunchy caramelized sugar topping.
Preparing the Butterscotch Sauce
- In a medium saucepan, melt unsalted butter over medium heat.
- Add brown sugar and stir constantly until the mixture becomes smooth and glossy, about 3–4 minutes.
- Slowly whisk in heavy cream and continue stirring until the sauce thickens slightly, around 5 minutes.
- Remove from heat and stir in vanilla extract.
- Set the butterscotch sauce aside to cool slightly before incorporating it into the custard.
Making the Creme Brulee Custard
- Preheat the oven to 325°F (160°C).
- In a large mixing bowl, whisk together egg yolks and granulated sugar until pale and creamy.
- Gradually pour in warm heavy cream while whisking continuously to prevent curdling.
- Add the seeds scraped from one vanilla bean or 1 teaspoon vanilla extract for an extra depth of flavor.
- Strain the custard mixture through a fine mesh sieve to remove any lumps for a smooth texture.
Combining Butterscotch and Custard
- Slowly drizzle the cooled butterscotch sauce into the strained custard mixture.
- Gently fold together until fully combined and evenly blended.
- Pour the combined mixture into ramekins evenly, filling them about ¾ full for proper baking.
Baking the Creme Brulee
- Place the ramekins in a deep baking dish.
- Pour hot water into the baking dish until it comes halfway up the sides of the ramekins, creating a water bath.
- Bake at 325°F (160°C) for 40–45 minutes or until the custard is just set but still slightly jiggly in the center.
- Carefully remove ramekins from the water bath using oven mitts.
- Let cool to room temperature before chilling.
Chilling the Custard
- Cover the ramekins loosely with plastic wrap.
- Refrigerate for at least 4 hours or up to 2 days to allow the flavors to meld and the custard to firm up perfectly.
Caramelizing the Sugar Topping
- Just before serving, sprinkle an even layer of granulated sugar (about 1 tablespoon) on top of each custard.
- Using a kitchen torch, carefully melt and caramelize the sugar until it forms a golden, crispy crust.
- Alternatively, place ramekins under a broiler for 1–2 minutes, watching closely to avoid burning.
- Allow the caramelized sugar to cool and harden for 2–3 minutes before serving.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Baking the custard | 325°F (160°C) | 40–45 minutes | Custard should jiggle slightly |
| Chilling the custard | Refrigerator | 4 hours to 2 days | Enhances flavor and texture |
| Caramelizing the topping | Torch/Broiler | 1–3 minutes | Watch closely to avoid burning |
Serving Suggestions
To elevate our Butterscotch Creme Brulee experience, presentation and complementary flavors play a key role. Here are some detailed suggestions to serve this dessert at its best:
- Garnish with Fresh Fruit
Pair the rich custard and caramelized topping with bright, fresh fruit such as raspberries, sliced strawberries, or segments of orange. The tartness balances the buttery sweetness perfectly.
- Add a Whipped Cream Dollop
A small spoonful of lightly sweetened whipped cream adds a smooth and airy contrast to the dense custard while enhancing the dessert’s visual appeal.
- Sprinkle Toasted Nuts
Lightly toasted pecans or almonds provide a crunchy texture that complements the crisp sugar crust and creamy interior.
- Serve with a Coffee or Dessert Wine
Bold dark coffee or a sweet dessert wine like Sauternes or Tawny Port enhances the butterscotch notes and rounds out the dessert course.
- Plate Carefully for Presentation
Use a small dessert plate. After torching the sugar topping, let it cool for about 2 minutes to ensure the crust hardens fully before serving. Add garnishes around the ramekin for a refined look.
| Serving Element | Purpose | Tips |
|---|---|---|
| Fresh Fruit | Adds freshness and acidity | Use berries or citrus for best contrast |
| Whipped Cream | Adds lightness | Lightly sweeten with vanilla or sugar |
| Toasted Nuts | Provides crunch | Toast nuts briefly in a dry pan until golden |
| Coffee or Dessert Wine | Enhances flavor layers | Serve moderately chilled wines or espresso |
“The key to serving Butterscotch Creme Brulee is balancing textures and flavors — crispy, creamy, sweet, and bright.”
By thoughtfully pairing our Butterscotch Creme Brulee with these elements we create a dessert that not only tastes luxurious but also looks stunning on the plate.
Storage and Leftovers
Proper storage is essential to maintain the creamy texture and rich flavor of our Butterscotch Creme Brulee. Here’s how we recommend handling leftovers to enjoy the dessert at its best.
Refrigeration
- Cool completely before storing. Allow the Butterscotch Creme Brulee to reach room temperature after baking and chilling.
- Cover ramekins tightly with plastic wrap or use airtight containers to prevent the custard from absorbing any odors from the fridge.
- Store in the coldest part of the refrigerator at a consistent temperature of 35°F to 40°F (1.6°C to 4.4°C).
- Consume within 3 to 4 days for optimal freshness and safety.
| Storage Method | Temperature Range | Maximum Storage Time | Notes |
|---|---|---|---|
| Refrigerator | 35°F to 40°F (1.6°C to 4.4°C) | 3–4 days | Cover tightly to maintain flavor and texture |
Freezing
Though freezing Butterscotch Creme Brulee can be done, we recommend this only if necessary since it may affect the custard’s delicate texture.
- Skip the caramelized sugar topping before freezing; add topping fresh after thawing.
- Place ramekins in airtight containers or wrap securely with plastic wrap and foil.
- Freeze for up to 1 month.
- Thaw overnight in the refrigerator.
- Re-caramelize the sugar topping immediately before serving with a kitchen torch.
| Storage Method | Freezer Temperature | Maximum Storage Time | Preparation Notes |
|---|---|---|---|
| Freezer | 0°F (-18°C) | Up to 1 month | Freeze without sugar topping |
Reheating and Recaramelizing
- Warm the custard slightly at room temperature for 20–30 minutes before caramelizing.
- Use a kitchen torch to produce a crisp, golden butterscotch crust just before serving.
- Avoid reheating in the oven or microwave as this can cause curdling or melting of the custard.
Pro Tip: Recaramelizing the sugar topping fresh ensures that satisfying contrast between the brittle crust and smooth custard remains intact.
Leftover Serving Suggestions
- Enjoy leftovers straight from the fridge for the best balance of chilled custard and crispy topping.
- Garnish with fresh fruit or a light whipped cream before serving to refresh flavors.
- Pair with a small cup of coffee or dessert wine to elevate the butterscotch and vanilla notes.
By following these storage tips, we keep our Butterscotch Creme Brulee tasting as indulgent and luxurious as the moment it was freshly made.
Conclusion
Butterscotch Creme Brulee offers a perfect blend of rich flavors and smooth textures that elevate any dessert table. Its simple preparation and impressive presentation make it a go-to recipe for both casual gatherings and special celebrations.
By mastering this recipe, we can easily impress guests or treat ourselves to a luxurious dessert without spending hours in the kitchen. With the right ingredients and techniques, every bite delivers that irresistible contrast between creamy custard and crisp caramelized topping.
Let’s keep this recipe handy for when we want to indulge in something truly decadent and memorable.
Frequently Asked Questions
What is Butterscotch Creme Brulee?
Butterscotch Creme Brulee is a rich, creamy dessert that combines traditional French custard with a buttery butterscotch flavor. It features a smooth custard base topped with a crispy caramelized sugar crust for a delightful texture contrast.
What ingredients are needed to make Butterscotch Creme Brulee?
Key ingredients include unsalted butter, brown sugar, heavy cream, egg yolks, granulated sugar, and vanilla bean. These form the butterscotch sauce, custard base, and crunchy caramel topping.
What equipment do I need to prepare this dessert?
Essential tools include ramekins, a saucepan, mixing bowls, a whisk, fine mesh sieve, baking dish for water bath, measuring cups and spoons, a kitchen torch, and oven mitts.
How long does it take to prepare Butterscotch Creme Brulee?
The custard requires baking in a water bath for about 40-50 minutes, chilling for at least 4 hours (up to 2 days), and caramelizing the sugar topping just before serving.
Can I make Butterscotch Creme Brulee ahead of time?
Yes, you can bake and chill the custard up to 2 days in advance. Caramelize the sugar topping right before serving for the best texture and flavor.
How should I serve Butterscotch Creme Brulee?
Serve it garnished with fresh fruit, a dollop of whipped cream, or toasted nuts. Pairing with coffee or dessert wine can enhance the flavors.
How do I store leftovers?
Store leftovers in airtight containers in the refrigerator for 3-4 days. Freezing is possible but may affect texture. Recaramelize the sugar topping before serving leftovers.
Is this recipe suitable for beginners?
Yes, the recipe is straightforward and perfect for both beginners and experienced bakers, thanks to simple steps and clear instructions.
What is the texture like?
The dessert has a creamy, smooth custard beneath a crisp, caramelized butterscotch sugar crust, offering a tasty contrast.
Can I replace any ingredients to make it healthier?
Substitutions may alter texture and flavor. For best results, use the recommended ingredients, especially full-fat cream and butter, to maintain richness.