Salted Caramel Crème Brûlée
Salted Caramel Crème Brûlée
Ingredients
For the Salted Caramel
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon sea salt
For the Custard
- 2 cups heavy cream
- 6 egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Finishing
- 2 tablespoons granulated sugar, for brûlée topping
Instructions
- 1
Preheat oven to 325°F (160°C). Prepare a large roasting pan or baking dish with a kitchen towel placed at the bottom. This will help stabilize the ramekins and create a gentle water bath.
⏱️ 5 min•🌡️ 325
- 2
To make the salted caramel: In a medium saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let it simmer until it turns a deep amber color, swirling the pan occasionally to ensure even cooking. This usually takes about 5-8 minutes. Do not burn.
⏱️ 8 min
- 3
Immediately remove the caramel from heat. Carefully and slowly pour in the warmed 1/4 cup heavy cream while whisking constantly. The mixture will bubble vigorously. Stir in the 2 tablespoons unsalted butter and 1/2 teaspoon sea salt until fully incorporated and smooth. Set aside to cool slightly.
⏱️ 5 min
- 4
To make the custard: In a large bowl, whisk together the 6 egg yolks, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until well combined and slightly pale.
⏱️ 3 min
- 5
In a separate saucepan, gently heat 2 cups heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 4 min
- 6
Slowly temper the hot cream into the egg yolk mixture by whisking a small amount of hot cream into the yolks first, then gradually adding the rest of the cream while continuously whisking. This prevents the eggs from scrambling.
⏱️ 3 min
- 7
Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any potential cooked egg bits or impurities, ensuring a silky smooth custard.
⏱️ 2 min
- 8
Divide the cooled salted caramel evenly among four 4-ounce ramekins, swirling to coat the bottom. Then, carefully pour the sieved custard over the caramel in each ramekin.
⏱️ 3 min
- 9
Place the filled ramekins into the prepared roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins. This creates a water bath (bain-marie) for even cooking.
⏱️ 2 min
- 10
Bake for 30-35 minutes, or until the edges of the custards are set but the centers still jiggle slightly when gently shaken. Carefully remove the ramekins from the water bath and let them cool completely on a wire rack.
⏱️ 35 min•🌡️ 325
- 11
Cover the cooled crème brûlées with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow them to set fully.
- 12
Just before serving, sprinkle 1/2 tablespoon of granulated sugar evenly over the top of each chilled crème brûlée. Use a kitchen torch to melt and caramelize the sugar until it forms a crisp, amber crust. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Caramel Crème Brûlée
Ingredients
For the Salted Caramel
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon sea salt
For the Custard
- 2 cups heavy cream
- 6 egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Finishing
- 2 tablespoons granulated sugar, for brûlée topping
Instructions
- 1
Preheat oven to 325°F (160°C). Prepare a large roasting pan or baking dish with a kitchen towel placed at the bottom. This will help stabilize the ramekins and create a gentle water bath.
⏱️ 5 min•🌡️ 325 - 2
To make the salted caramel: In a medium saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let it simmer until it turns a deep amber color, swirling the pan occasionally to ensure even cooking. This usually takes about 5-8 minutes. Do not burn.
⏱️ 8 min - 3
Immediately remove the caramel from heat. Carefully and slowly pour in the warmed 1/4 cup heavy cream while whisking constantly. The mixture will bubble vigorously. Stir in the 2 tablespoons unsalted butter and 1/2 teaspoon sea salt until fully incorporated and smooth. Set aside to cool slightly.
⏱️ 5 min - 4
To make the custard: In a large bowl, whisk together the 6 egg yolks, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until well combined and slightly pale.
⏱️ 3 min - 5
In a separate saucepan, gently heat 2 cups heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 4 min - 6
Slowly temper the hot cream into the egg yolk mixture by whisking a small amount of hot cream into the yolks first, then gradually adding the rest of the cream while continuously whisking. This prevents the eggs from scrambling.
⏱️ 3 min - 7
Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any potential cooked egg bits or impurities, ensuring a silky smooth custard.
⏱️ 2 min - 8
Divide the cooled salted caramel evenly among four 4-ounce ramekins, swirling to coat the bottom. Then, carefully pour the sieved custard over the caramel in each ramekin.
⏱️ 3 min - 9
Place the filled ramekins into the prepared roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins. This creates a water bath (bain-marie) for even cooking.
⏱️ 2 min - 10
Bake for 30-35 minutes, or until the edges of the custards are set but the centers still jiggle slightly when gently shaken. Carefully remove the ramekins from the water bath and let them cool completely on a wire rack.
⏱️ 35 min•🌡️ 325 - 11
Cover the cooled crème brûlées with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow them to set fully.
- 12
Just before serving, sprinkle 1/2 tablespoon of granulated sugar evenly over the top of each chilled crème brûlée. Use a kitchen torch to melt and caramelize the sugar until it forms a crisp, amber crust. Serve immediately.
⏱️ 2 min