(Recipe developed from Zoe Bakes)
* 60g unsalted butter
* 200g brown sugar
* 850ml heavy cream
* 50ml Remarkable cream
* 1 tsp vanilla bean extract / vanilla essence
* 1/2 tsp salt
* 8 large egg yolks
* Crème Fraîche
- Preheat oven to 160’c.
- Using a sauce pan, cook butter, salt and brown sugar together in medium heat and stir with a wooden spoon. This will take 10-15mins. Half way through the process the mixture will separate but don’t worry, it will come back together to become a smooth butterscotch sauce. Once it is smooth and you see smoke coming out from the mixture, take it off the heat immediately.
- Add a small portion of cream and stir immediately. It will steam up and bubble at the start. Slowly pour in the rest of the cream while stirring, then finally stir in the Remarkable cream until well-combined.
- Change to a whisk, whisk egg yolks, then add them slowly into the mixture. This will help to minimise forming bubbles in the liquid. Finally, add vanilla bean extract / essence.
- Pull out your favorite ramekins (this recipe makes about 8-10 small ramekins).
- Pour in the mixture and put it onto a baking tray that has some height. This will allow for a water bath for these brûlée.
- Put hot water into the tray, about 1/4 full. Cover will aluminum foil. Bake for 30-45mins. You can open the oven to check after 25mins. It is done once the surface has a jiggle like jelly instead of a ripple.
- Cool to room temperature, then place in the fridge for about 30mins.
- Take it out. Spread a layer of Crème Fraîche on top for a tangy, creamy note. You can leave it on its own as well.
This Butterscotch Brûlée is done by Lizzy, a very talented baking and home cooking hobbyist. Make sure to check out the amazing recipes on her Instagram @homecokkinglizzy.