This recipe requires 8 4-oz ramekins and a kitchen torch.

Position rack in the center of the oven and heat the over to 325 degrees F.

In a large saucepan, add 1 cup of the heavy cream, brown sugar, butter, and kosher salt. Bring to a boil over medium-high heat, stirring with a wooden spoon until the sugar dissolves.

Lower heat to a simmer and cook, stirring occasionally, until the mixture is a deep golden brown in cooler, for approximately 8 to 10 minutes, being careful not to burn.

Transfer mixture to a medium glass bowl and allow to cool.

Once the mixture has cooled, whisk in the remaining 1 cup of heavy cream, the milk, and egg yolks into the butterscotch mixture.

Gently pour mixture into a large measuring cup, or any other container that will allow you to easily pour.

Carefully pour mixture evenly into all 8 ramekins.

Place ramekins into a roasting pan and carefully pour hot water into roasting pan until water comes a bit more than halfway up to the ramekins.

Bake until the edges are set but the center jiggles slightly, approximately 22 to 25 minutes.

Using tongs, remove creme brûlée from pan and allow to cool completely.

Cover with plastic wrap and refrigerate for at lead 2 hours or up to 2 days.

Just before serving, remove the plastic wrap and spindle one of the custards evenly with 1 teaspoon sugar.

Pass a kitchen torch over the surface until the sugar melts and turns a deep golden brown.

Repeat with the remaining custards.

Sprinkle lightly with the Maldon salt.