Butterscotch Creme Brulee

Source: Orlando Sentinal, March 21, 2002

Ingredients:
5 tablespoons butter
1 cup light brown sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
1-3/4 cups butterscotch sauce (see note)
1/2 cup butterscotch flavored schnapps
4-1/2 cups heavy cream
1-1/3 cups egg yolks
Light brown sugar (for top of brulee)
Granulated sugar (for top of brulee)

Preparation:
Combine egg yolks and heavy cream. Add
butterscotch sauce and schnapps, stir well.
Let set for at least 5 minutes. Skim the foam
from the top. Fill custard cups with creme
brulee mix.

Bake at 300 F in water bath covering 1/3 of
the custard cups. Cover with a baking sheet.
Baking time will vary depending on depth of
cups. When creme brulees are done, they will
jiggle like set gelatin. Minimum baking time of
30 minutes. Refrigerate.

Mix equal parts brown sugar and white sugar
together and set aside.

To serve, cover top of each creme brulee with a thin
layer of brown and white sugar. Carmelize under the
broiler until sugar just melts and begins to darken.

Recipe note:
To make butterscotch sauce, in heavy-bottom sauce
pot, place 5 tablespoons butter first followed by 1 cup
brown sugar and 2 tablespoons light corn syrup. Bring
to a boil. Add 1/2 cup heavy cream, return to a boil,
stir. Cool and reserve for creme brulee mixture.