Name: Salted Caramel Crème Brûlée
Prep time: 20 min
Cook time: 40 min
Total time: 3 h
Cuisine: French
Ingredients: 2 cups heavy cream; 5 large egg yolks; 1/3 cup granulated sugar; 1 tsp vanilla extract; 1/2 cup salted caramel sauce (homemade or store-bought); Flaky sea salt, a pinch for each ramekin; Extra granulated sugar, for brûlée topping

Jump to Recipe·Leave a Review

Salted Caramel Crème Brûlée is a luxurious twist on the classic French dessert, blending the rich, buttery flavor of caramel with a touch of sea salt and the creamy smoothness of baked custard. Topped with a crisp layer of caramelized sugar, it’s the kind of dessert I turn to when I want to impress guests or treat myself to something elegant and deeply satisfying.

Why You’ll Love This Recipe

I love how this dessert balances deep caramel flavor with just a hint of salt—it takes the traditional crème brûlée to a whole new level. It’s creamy, silky, and has that addictive crackly sugar top that makes each spoonful fun to break into. While it sounds fancy, it’s actually simple to make with a few basic ingredients and a little patience. Salted Caramel Crème Brûlée

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Heavy cream
Egg yolks
Granulated sugar
Vanilla extract
Salted caramel sauce (homemade or store-bought)
Sea salt (preferably flaky)
Extra sugar for topping (for brûlée crust)

Directions

I preheat my oven to 325°F (160°C) and place ramekins in a deep baking dish.
In a saucepan, I heat the heavy cream until it’s just steaming (not boiling), then remove it from the heat.
In a separate bowl, I whisk the egg yolks with sugar until pale and creamy.
I slowly pour the warm cream into the egg mixture while whisking constantly to prevent curdling.
I stir in the vanilla extract and salted caramel sauce, then strain the mixture through a fine sieve for extra smoothness.
I divide the custard evenly into the ramekins and sprinkle a tiny pinch of flaky sea salt on top of each.
I pour hot water into the baking dish around the ramekins to create a water bath, then bake for 35–45 minutes, until the custard is set but still slightly jiggly in the center.
I remove the ramekins from the water bath and let them cool to room temperature before refrigerating for at least 2 hours (or overnight).
Before serving, I sprinkle a thin, even layer of sugar on top and caramelize it with a kitchen torch until golden and crisp.

Servings and timing

This recipe makes 4 to 6 servings, depending on the size of the ramekins. Prep time is about 20 minutes, baking takes 40 minutes, and chilling requires at least 2 hours. Total time with chilling is around 3 hours, but most of it is hands-off.

Variations

Sometimes I infuse the cream with espresso or a cinnamon stick before mixing it into the custard for an extra flavor twist. If I want to lighten it up, I use half heavy cream and half whole milk. For a sweeter brûlée, I drizzle a little extra caramel over the finished custard before torching the sugar topping.

Storage/Reheating

I store the un-torched crème brûlées in the fridge (covered) for up to 3 days. I only add and torch the sugar topping right before serving so it stays crisp. If I need to prep the sugar top ahead, I keep them uncovered for a short time in the fridge to avoid moisture softening the sugar. Salted Caramel Crème Brûlée

FAQs

Can I use store-bought caramel sauce?

Yes, I often use a good-quality store-bought salted caramel sauce for convenience. It blends smoothly into the custard and saves time.

What if I don’t have a kitchen torch?

I place the ramekins under a broiler for a few minutes to caramelize the sugar. I keep a close eye on them to avoid burning.

Can I make this ahead of time?

Absolutely. I usually make the custards a day in advance and torch the sugar just before serving.

Why is my custard curdled?

It’s important to add the warm cream slowly to the eggs while whisking, and not to overbake. I check for a slight jiggle in the center to know it’s ready.

How do I get the sugar crust just right?

I use a thin, even layer of granulated sugar and move the torch in small circles until the sugar melts and turns golden. I avoid torching too long in one spot to prevent burning.

Conclusion

Salted Caramel Crème Brûlée is a decadent, elegant dessert that delivers on both flavor and texture. The creamy caramel custard paired with the crisp sugar topping and a hint of sea salt is pure magic. Whether I’m entertaining or simply indulging in something sweet and fancy, this recipe always leaves a lasting impression.