Salted Caramel Crème Brûlée
Salted Caramel Crème Brûlée
Ingredients
For the Salted Caramel
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon sea salt
For the Crème Brûlée Custard
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1 pinch salt
For Brûléeing
- 1/4 cup granulated sugar
Instructions
- 1
Preheat your oven to 325°F. Place four 6-ounce ramekins in a large roasting pan or baking dish with high sides. Set aside.
⏱️ 5 min•🌡️ 325°F - 2
To make the salted caramel: In a medium, heavy-bottomed saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Stir gently to moisten all the sugar. Cook over medium-high heat without stirring until the sugar dissolves and the syrup begins to boil. Continue to cook, swirling the pan occasionally, until the caramel turns a rich amber color. This will take about 8 to 12 minutes. Do not stir.
⏱️ 10 min - 3
Carefully remove the caramel from the heat. Slowly and carefully whisk in the 1/2 cup of warm heavy cream (it will bubble up vigorously). Then, whisk in the 2 tablespoons of unsalted butter until melted and smooth. Finally, whisk in the 1/2 teaspoon of sea salt. Set aside to cool slightly.
⏱️ 5 min - 4
To make the custard: In a separate medium saucepan, heat 2 cups of heavy cream over medium heat until it just begins to simmer around the edges (do not boil). Remove from heat.
⏱️ 5 min - 5
In a large bowl, whisk together the 1/2 cup of granulated sugar and 6 large egg yolks until pale yellow and slightly thickened. Gradually and slowly whisk about half of the hot cream mixture into the egg yolk mixture to temper the yolks, whisking constantly to prevent scrambling. Then, pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream, whisking continuously.
⏱️ 5 min - 6
Stir in the 1 teaspoon of vanilla extract and the pinch of salt. Pour the custard mixture through a fine-mesh sieve into a clean bowl or large measuring cup to remove any cooked egg bits or impurities.
⏱️ 3 min - 7
Evenly divide the cooled salted caramel mixture among the four ramekins. Then, carefully pour the sieved custard mixture over the caramel in each ramekin.
⏱️ 2 min - 8
Carefully pour hot water into the roasting pan around the ramekins, ensuring the water comes halfway up the sides of the ramekins. This creates a water bath (bain-marie).
⏱️ 2 min - 9
Carefully transfer the roasting pan to the preheated oven. Bake for 30 to 40 minutes, or until the edges of the custards are set but the centers still jiggle slightly when gently shaken.
⏱️ 35 min•🌡️ 325°F - 10
Remove the roasting pan from the oven. Carefully remove the ramekins from the water bath and place them on a wire rack to cool completely at room temperature. Once cooled, cover them loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
- 11
Just before serving, sprinkle about 1 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. Alternatively, you can place them under a preheated broiler for 1 to 2 minutes, watching carefully to prevent burning.
⏱️ 5 min - 12
Serve immediately and enjoy the crackling crust!
Kitchen Tools
Nutrition Facts (per serving)
Salted Caramel Crème Brûlée
Ingredients
For the Salted Caramel
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon sea salt
For the Crème Brûlée Custard
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1 pinch salt
For Brûléeing
- 1/4 cup granulated sugar
Instructions
- 1
Preheat your oven to 325°F. Place four 6-ounce ramekins in a large roasting pan or baking dish with high sides. Set aside.
⏱️ 5 min•🌡️ 325°F - 2
To make the salted caramel: In a medium, heavy-bottomed saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Stir gently to moisten all the sugar. Cook over medium-high heat without stirring until the sugar dissolves and the syrup begins to boil. Continue to cook, swirling the pan occasionally, until the caramel turns a rich amber color. This will take about 8 to 12 minutes. Do not stir.
⏱️ 10 min - 3
Carefully remove the caramel from the heat. Slowly and carefully whisk in the 1/2 cup of warm heavy cream (it will bubble up vigorously). Then, whisk in the 2 tablespoons of unsalted butter until melted and smooth. Finally, whisk in the 1/2 teaspoon of sea salt. Set aside to cool slightly.
⏱️ 5 min - 4
To make the custard: In a separate medium saucepan, heat 2 cups of heavy cream over medium heat until it just begins to simmer around the edges (do not boil). Remove from heat.
⏱️ 5 min - 5
In a large bowl, whisk together the 1/2 cup of granulated sugar and 6 large egg yolks until pale yellow and slightly thickened. Gradually and slowly whisk about half of the hot cream mixture into the egg yolk mixture to temper the yolks, whisking constantly to prevent scrambling. Then, pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream, whisking continuously.
⏱️ 5 min - 6
Stir in the 1 teaspoon of vanilla extract and the pinch of salt. Pour the custard mixture through a fine-mesh sieve into a clean bowl or large measuring cup to remove any cooked egg bits or impurities.
⏱️ 3 min - 7
Evenly divide the cooled salted caramel mixture among the four ramekins. Then, carefully pour the sieved custard mixture over the caramel in each ramekin.
⏱️ 2 min - 8
Carefully pour hot water into the roasting pan around the ramekins, ensuring the water comes halfway up the sides of the ramekins. This creates a water bath (bain-marie).
⏱️ 2 min - 9
Carefully transfer the roasting pan to the preheated oven. Bake for 30 to 40 minutes, or until the edges of the custards are set but the centers still jiggle slightly when gently shaken.
⏱️ 35 min•🌡️ 325°F - 10
Remove the roasting pan from the oven. Carefully remove the ramekins from the water bath and place them on a wire rack to cool completely at room temperature. Once cooled, cover them loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
- 11
Just before serving, sprinkle about 1 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. Alternatively, you can place them under a preheated broiler for 1 to 2 minutes, watching carefully to prevent burning.
⏱️ 5 min - 12
Serve immediately and enjoy the crackling crust!