Puddings: Butterscotch Crème Brulee (B&B Brulee)

Butterscotch & Berry Crème Brulee (B&B Brulee)

This is an adaption of a Ruth Pretty recipe. I have made it many times, including for Christmas a few years ago. It never ceases to turn out as expected and impress the crowds.

The finished product!

Ingredients:

6 Egg yolk, Whisked Well
¼ Cup Brown sugar, Firmly Packed
1 Cup Milk
2 Cups Cream
½ Cup Sugar
½ Cup Water
1 Teaspoon Salt
1 Teaspoon Vanilla
2 Teaspoons Vanilla Paste
1 Cup Frozen Berries/Plums (Optional)
½ Cup Sugar (Extra)

Method:

Preheat oven to 150°C.

Heat brown sugar, milk and cream in a heavy-based saucepan over a medium heat, stirring to dissolve sugar.

While brown sugar/cream mixture is heating, stir sugar and water over low heat in a heavy-base saucepan to dissolve. Increase with heat and bring to the boil, and do not stir.
(TIP: Use a silicon pastry brush dipped in water run around the sides of the pan which removes the sugar crystal build up and insures a nice smooth even toffee)

When ready to serve sprinkle with a teaspoon or so of sugar and use a blow torch to caramelise.

Carefully pour toffee into cream mixture (do this slowly so mixture does not spilt).

Whisk slowly the yolks into the mixture. Add vanilla beam paste, essence and salt.

Place a few frozen raspberries in the bottom of each ramekin. Follow this by pouring the mixture into the ramekins and placing them in a baymaire in the oven for 40 minutes.

Take brulee out and cool in fridge for at least four hours.