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If you love the classic vanilla creme brûlée, I promise you this is a must-try. Especially if you love butterscotch and I used a sugar-free butterscotch flavoring. It’s guilt-free and oh-so-delicious! Make this dessert for your lovers this Valentine’s day, and you’ll be as smooth and dreamy as this treat.
WHAT IS A CREME BRÛLÉE?
According to Google, creme brûlée literally means burnt cream or trinity cream. This smooth and creamy dessert comes with crunchy caramelized sugar on top! Did you know you can pre-make the custard days in advance? The custard can sit in the fridge for at least 3-4 hours or up to two days before serving. Super simple to make and requires just a few ingredients.
SIMPLE INGREDIENTS:
I made a few adjustments to this recipe and only had enough to make three servings, but feel free to double the ingredients for more (I highly recommend it).
-Heavy Whipping Cream
-Sugar substitute (LAKANTO BRAND -> BUY HERE) 15% off my code: melshealthybowl
-Egg yolks (save the whites for other recipes)
-Sugar-free butterscotch flavorings (by one on one flavors).
WHAT YOU’LL NEED?
-9×9 Baking dish: this is to bake the ramekin in a water bath.
-Three 6 oz ramekins: I used a heart shape for Valentine’s day, but feel free to use whichever shape. And also, use a traditional ramekin, not wide.
-Mesh strainer (OPTIONAL): I love using strainers when making creme brûlée or flan. This helps eliminate the tiny bubbles for that silky smooth texture at the end.
-Kitchen Torch: This is a game changer to have at home. You can buy a small handheld, inexpensive, and you can even buy a butane refill with it.
If you don’t have one, I’ll attach my favorite one here -> BUY HERE.
PRO-TIPS:
-Temper the Eggs; this means you must slowly incorporate the hot cream into the egg mixture while whisking constantly. This will help avoid scrambling the egg.
-Pre-make the custard at least a day ahead. This will make serving so much smoother and faster. Then, you caramelize the sugar before serving.
-Boil water while you work on the custard. This is very important. DO NOT SKIP!
-Baking will vary; each oven isn’t equal. Bake at 325F for 35-40 minutes, or until the centers are nearly set and have a slight giggle in the center. Mine was ready after 37 minutes.
-Make sure to transfer the ramekins to a wire rack and let it cool to room temperature before covering each ramekin and refrigeration.
-Let it set for at least 3 hours (or up to 2 days) in the fridge.
WANT MORE EASY DESSERT RECIPES?
RED VELVET WHITE CHOCOLATE MACADAMIA NUT COOKIES
PEANUT BUTTER & JELLY NICE CREAM
Easy Butterscotch Creme Brûlée
Ingredients
- 1 cup Heavy Whipping Cream
- 3 Egg yolks (save the egg whites for other recipes)
- 1/4 cup Monkfruit Sweetener (sugar substitute) (more for the caramelized sugar before serving)
- 10 drops Butterscotch Flavoring
- Pinch of salt
Instructions
- Preheat oven to 325 F
- In a saucepan, pour the heavy whipping cream, let that warm up, then start stirring until steaming and almost at a simmer. Remove from heat and add the butterscotch flavoring (give it a taste, add more drops if needed).
- Whisk together the egg yolks, sugar substitute, and salt in a medium-sized bowl. Mix until well combined.
- In another saucepan, boil some water (this is important). Meanwhile, start mixing the custard.
- Slowly pour the hot cream mixture into the egg mixture while whisking. This will avoid scrambling your egg. Continue these steps slowly until everything is well incorporated.
- Grab a strainer mesh to slowly pour the custard mixture into a large measuring cup or a bowl with a spout for easy pouring into the ramekin.
- Divide the mixture into 3 (4-6 oz ramekins and place in a baking dish once the water boil. Pour the boiling water into the baking dish, and fill about halfway up the ramekin cups.
- Bake at 325F for 35-40 minutes, or until the centers are nearly set and have a slight giggle in the center. Once you've achieved this consistency, transfer the ramekins to a wire rack and let it cool to room temperature. Then cover each ramekin and refrigerate for at least 3 hours (or up to 2 days).
When ready to serve
- Spread 1-2 tsp monk fruit sweetener on top of each ramekin (swirl the sweetener to coat the top evenly or each custard).
- In a circular motion, torch the sweetener until the whole surface is caramelized.
- Serve with a spoon, break the sugar and enjoy!