PITTSBURGH (KDKA) -- Pastry Chef Selina Progar, of Eleven, is sharing her recipe for a toasty, warm Crème Brûlée dessert that will warm your soul this winter.

Brown Butter Crème Brûlée
with Toasted Marshmallow Fluff and a Walnut Cookie Butter Gianduja

Ingredients:

• Yolks- 150g 
• Brown sugar - 122 g 
• Heavy cream 560 g
• Salt 5 g 
• Browned butter 60g 
• Vanilla bean 1 

Directions: 

• Boil water and reserve on the stove- the water should be 180 F
• Turn oven to 300 degree low fan 
• Set up a oven proof pan with ramekins 
• Place butter, heavy cream and salt in a pot and heat until it reaches 170 F. Be sure to stir occasionally 
• Add sugar to cream and butter and stir until dissolved 

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• In a bowl or Tupperware container add egg yolks and vanilla. 
• And using a whisk or immersion blender pour cream mixture until yolks slowly while whisking and blending. 
• Combine until smooth. 

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• Pour into ramekins about half way up. 
• Fill up the pan around the ramekins with the water from the stove 

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• Place in preheated oven and bake until the custard is set. About 40 minutes. It could take longer. 

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• Let cool completely, preferably overnight. 
• Sprinkle with sugar, and torch until caramelized. 

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• Serve with marshmallow fluff and cookie. Or your favorite fruit.