The Chef in the Hat

(206) 402.4588

The Chef In The Hat is Thierry Rautureau, the talented force behind Loulay Kitchen & Bar and Luc restaurants, bringing a French twist to the best of Pacific Northwest cuisine.


Luc's Butterscotch Crème Brûlée

Our butterscotch crème brûlée has been on our menu since our first day of service and our customers love it. It is a nice diversion from the traditional crème brûlée recipes that you find in many restaurants and cookbooks. The rich caramel flavor and splash of dark rum, really take it up a notch! Although there are many steps, if you follow this recipe and the cooling steps, it will turn out great for you at home.  

We serve the caramel-ly custard in ramekins, but you can make a larger version as well. Just make sure to keep an eye on it while it is in the waterbath. Depending on the depth of your ramekins or baking dish, the cooking time can vary from 1.25hrs to 1.5hrs.

Luc's Butterscotch Crème Brûlée 

A couple tips from Chef David:

  1. Place a tea towel (or newspaper) in the bottom of your waterbath to protect your custard from boiling.
  2. Rinse and dry the vanilla bean and reuse it in vanilla sugar. :)

Serves 6

Special equipment: candy thermometer, 6x 5oz ramekins


2 1/4 cups heavy cream

3/4 cup milk

1/2 vanilla bean

3/4 cup (150g) brown sugar

1/2 stick (50g) unsalted butter

8 egg yolks

1 whole egg

1/2 Tablespoon dark rum

1/4 teaspoon salt

6 Tablespoons white sugar (for caramelizing the top)


In a heavy saucepan, melt the butter then add sugar, stirring often with a wood spoon until temperature reaches 319F.

Switch to a long handled whisk and slowly add your milk, cream, salt and vanilla bean, whisk vigorously to prevent lumps. Be careful not to burn your hand during this process, it will create a lot of steam. Bring this mixture to 200F.

Remove from heat, and strain through a fine mesh strainer and cool to 70F. Once the mixture is cooled, add in your egg yolks, whole egg, rum and salt. Strain again and refrigerate for at least 2 hours, or overnight.

When you’re ready to bake your crème brûlée, Preheat oven to 300F.

Fill ramekins ¾ full with custard and place in a water bath. Cover with foil and using a sharp knife, cut a small hole in the center to make a tent. This prevents the condensation from dripping into the custard.

Bake for approximately 1.5 hours (longer if you are using deep ramekins). At around 1.25 hours, check the custards. They are done when the internal temperature reaches 160F. A knife inserted into the center should come out clean. Chill for 2 hours.

When you’re ready to serve, sprinkle sugar evenly over the top of the custard. Using a blowtorch, carefully caramelize the sugar being careful to not burn yourself. J