Salted Caramel Crème Brûlée
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Rich crème brûlée infused with salted caramel, topped with a layer of caramelized sugar.
Ella x
Ingredients
- 400 mlheavy cream(none)
- 200 ggranulated sugar(none)
- 1 gsalt(none)
- 4 egglarge egg yolks(none)
- 100 gunsalted butter(melted)
- 1 mlvanilla extract(optional)
- 10 gflaky sea salt(none)
- 50 gcaramel sauce(store-bought or homemade)
- 20 ggranulated sugar (for caramelization)(none)
- 50 mlwater(none)
Detail level
Instructions
- 1
Preheat the oven to 150°C (300°F).
Tip: Use a water bath for even cooking.
- 2
Whisk together the heavy cream, granulated sugar, and salt in a saucepan. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
Tip: Don't let it boil, as this can curdle the cream.
- 3
In a separate bowl, whisk together the egg yolks and melted butter. Temper the egg yolks by slowly pouring the warm cream mixture into the eggs, whisking constantly.
Tip: This helps prevent the eggs from scrambling.
- 4
Strain the mixture into 4-6 ramekins or small baking dishes. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
Tip: This is called a water bath and helps cook the crème brûlée evenly.
- 5
Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
Tip: Don't overbake, as this can cause the crème brûlée to curdle.
- 6
Remove the ramekins from the water bath and let them cool to room temperature.
Tip: Cover and refrigerate until chilled, at least 2 hours or overnight.
- 7
Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin. Caramelize the sugar by using a kitchen torch to burn the sugar in a circular motion, or place the ramekins under the broiler for 1-2 minutes.
Tip: Be careful not to burn the sugar too much, as this can make it too dark.
- 8
Drizzle the caramel sauce over the caramelized sugar and sprinkle with flaky sea salt.
Tip: Serve chilled, with the caramelized sugar on top.
- 9
Serve immediately, as the crème brûlée will start to weep caramel sauce if left at room temperature for too long.
Tip: This is normal, but it's still best to serve immediately for the best texture and flavor.
- 10
Optional: Add a teaspoon of vanilla extract to the cream mixture before straining it into the ramekins.
Tip: This will give the crème brûlée a more complex flavor profile.
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