Gf Butterscotch Creme Brulee Recipes

Steps:

• Preheat oven to 325 degrees F.
• Split vanilla bean down the middle and scrape out the insides. Heat heavy cream, half-and-half, and vanilla bean (all of it, including the husk) on medium-high until it just comes to a boil. Remove from heat, cover, and allow to rest for 15 minutes.
• Whisk egg yolks and 2/3 cup of sugar together with butterscotch liqueur. Gradually stream some of the hot cream and vanilla mixture into the bowl while constantly stirring. Keep stirring to keep egg from scrambling. Continue until both mixtures are fully incorporated.
• Pour mixture through a fine mesh strainer and equally divide between 4 ramekins. Place the ramekins in a deep baking pan. Add enough water to come to halfway up the side of the ramekins.
• Cook in oven for 45 minutes, until the surface is set but still trembling when shaken.
• Allow to cool slightly, then move to refrigerator to cool for at least 2 hours and up to 3 days.
• When ready to finish, remove from refrigerator and place at room temperature for at least 30 minutes. Distribute 1 tablespoon of sugar on the surface of each ramekin. Gently rotate and tap the sides of each ramekin if necessary.
• Using a brulee torch set to the highest setting, gradually melt the sugar on the surface of each ramekin. The sugar will bead up and turn to liquid form; move the torch to another area if the sugar starts to blacken. Some blackening is desirable. After going over the surface, some unmelted sugar will remain. Go back over these areas with the torch until they're melted, but stop if it turns black.
• Allow to sit for a few minutes before serving.

Steps:

• Preheat the oven to 325 degrees F.
• For the white chocolate popcorn: Set up a double boiler. Add the white chocolate and stir to melt. Whisk in the coconut oil, then set aside to cool.
• Place the popped popcorn onto a sheet pan lined with a silicone mat. Pour the white chocolate evenly over the popcorn and sprinkle with smoked sea salt. Place into the freezer to chill for at least 10 minutes, or until the chocolate is set. Remove from the freezer and break into pieces.
• For the butterscotch crème brûlée: In a medium saucepan, add in the heavy cream, instant espresso powder and vanilla bean paste. Bring to a light simmer for 15 minutes. Take off the heat and cool for 15 minutes.
• In a non-reactive bowl, whisk together the egg yolks and 1/2 cup of the sugar until combined and lighter in color. Slowly add in the heated cream mixture, whisking constantly. Pour the mixture into twelve 8-ounce ramekins. Place the ramekins into a large roasting pan and fill the roasting pan with the hot water, making sure not to get the crème wet. Bake until the crème is set and just a teensy bit jiggly, 40 minutes. Place into the fridge for at least 2 hours to cool. If storing longer (up to 2 days) tightly wrap each ramekin to ensure freshness.
• Take the crème out of the fridge for at least 30 minutes before serving. Evenly top the ramekins with the remaining 1/2 cup sugar. Using a brûlée torch, melt the sugar until it bubbles and turns dark golden brown. This will form a crispy top that will only get crispier for the next 5 minutes, so be sure to wait a couple more.
• For the pink peppercorn whipped cream: Whip the cream with a hand mixer until soft peaks form. Stir in the pink peppercorns.
• Serve immediately topped with the pink peppercorn whipped cream and white chocolate sea salt popcorn.

Steps:

• Preheat the oven to 300 degrees, with one rack in the middle of the oven. Pour the cream, muscovado sugar, and salt into a small saucepan. Put the pan on a burner heated to medium heat. Stir the mixture, gently, until the sugar has completely dissolved. Set aside. In another saucepan, bring the tablespoons of water and turbinado sugar to a boil on medium heat, stirring until the sugar has dissolved. Keep cooking this mixture, stirring fairly frequently, until it has browned and become bubbly. (This should be about five minutes.) Remove this pan from the heat. Slowly, savoring every smell, pour the hot cream mixture in a drizzle. Whisk this continuously until it has all combined. In a separate bowl, mix the egg yolks and vanilla extract until it has become a custard. Pour this custard through a fine strainer, slowly. Remove any foam from the remaining custard, then portion it equally into the ramekins. Place the ramekins in a baking pan and pour in enough hot water to fill the baking pan halfway up the side of the ramekin. Bake in the 300° oven, uncovered, until the custard has set around the edges, but the centers are still just a little shaky, about 40 minutes. Transfer the ramekins to a wire rack, then place this in the refrigerator to cool. After a few hours, remove the ramekins from the refrigerator to find that the custards have firmed up. Spread a thick layer of turbinado sugar over the top each custard, covering the surface entirely. Shake off any sugar that has not stuck to the top of the custard by turning each ramekin upside down over the sink. switch on your blowtorch. Hold the flame about four inches from the surface of the custard and slowly move it back and forth across the custard until it has become caramel brown. (And if you don't have a blowtorch, put the ramekins under the broiler. Be sure to watch them closely)