[BevReview Steve]

This recipe was recently featured in the Orlando Sentinal, highlighting a desert from Walt Disney World:

Butterscotch sauce:

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)

1. 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.

2. 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.

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

4. 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.

Nutrition information per serving

Calories838 Fat75 gCarbohydrate35 g

Cholesterol741 mgSodium163 mgProtein10 g

[Dear Abby]

Dear ChiliBoy, this brings fond memories.

Your Dear Abby tasted this dessert at Disney's California Grill atop the Contemporary Resort. To this day, she cannot decide which she enjoyed more -- the desserts or viewing the evening fireworks display over the Magic Kingdom from her table by the window. It was a truly memorable evening and the last trip with Abby's beloved George.

Actually, Abby ordered a lovely Lemon Soufflé for herself. An aperitif put dearest George in a generous mood and he insisted upon sharing a taste of his Butterscotch Crème Brûlée.

Well, it was exceptional! The crackly glaze was very brown -- not burnt, but much darker than one sees on a classic crème brûlée. Abby hesitated when she saw that. But very dark caramelized sugar and smooth, mellow butterscotch throw a happy little party on one's palate. Thank you, ChiliBoy. Chef Henri will be so excited to have this recipe.

ChiliBoy, at the California Grill, the Butterscotch Crème Brûlée is always served with a delicious Toasted Almond Biscotti on the side. Dear Abby wonders whether anyone might care to hear her rave about the California Grill in Restaurant Rave?

Abby