Yields: 6 servings
4 cups heavy cream
10 ounces butterscotch chips
3/4 cups granulated sugar
1 cup egg yolks (about 14 eggs)
Preheat oven to 325 degrees. In a heavy bottom pot, bring cream to a boil. Turn off the heat and add butterscotch chips to the cream, whisk until the chips are melted.
In a bowl, whisk egg yolks and sugar until creamy and pale yellow. Gently add one ladle at a time of hot cream mixture to the egg and sugar mixture. Strain, and refrigerate overnight.
Divide mixture between six coffee cups (approximately 5-6-ounce cup size). Place the cups in a baking pan that is taller than the coffee cups. Fill the pan with warm water until it reaches halfway up the cups and cover the top of the pan with foil.
People are also reading…
Bake in 325-degree oven for about 50 minutes.Brûlée will be ready when the center of the cup does not wiggle any more.
Cool in pan water.
Sprinkle top of brûlée with granulated sugar and place under the broiler or use a kitchen blow torch to cook the sugar until golden.
Refrigerate 1 hour and enjoy!
● Fabrice Mallet, Terra Cotta