Salty Caramel Crème Brûlée

this recipe makes 6 small {2 oz.} or 4 medium {3 oz.} servings, and can be doubled

use a measuring cup with water to determine how many ounces your ramekins are

1 cup heavy cream

3 T dark brown sugar

1 T unsalted butter

1/4 tsp kosher salt

1/2 cup whole milk

3 large egg yolks

1/4 granulated sugar

Sea, finishing or kosher salt

1/4 - 1/2 cups butterscotch chips for garnish

Preheat oven to 325 degrees

Put 1/2 cup cream, brown sugar, salt, and butter into a saucepan.  Bring to a boil over medium high heat, stirring constantly until sugar dissolves.  Lower heat to a simmer and continue cooking, stirring occasionally, until the mixture is deep brown in color, about 8-10 minutes.  Remove from heat, transfer to a large glass measuring cup and let cool.

Once mixture has cooled, whisk in the egg yolks, remaining 1/2 cup cream and milk.  Carefully pour mixture into ramekins and place ramekins in a deep sided baking pan.  Set pan on oven rack and slowly pour water into pan, until water is a little more than half way up the sides of the ramekins.

Bake for 22-25 minutes, checking near the end of baking time.  The mixture is done when it's set around the sides but still jiggles a little in the middle.  Remove pan from oven and carefully transfer ramekins to a place to cool, using tongs or a spatula.

Once dishes have cooled, sprinkle with sugar and optional butterscotch chips.  Carefully brown brulee tops with a kitchen torch or under the broiler, watching carefully.  Sprinkle with salt and serve.

Refrigerate up to 5 days if desired.