Description
Salted Caramel Crème Brûlée is a decadent spin on the French classic, combining velvety baked custard with rich salted caramel and a crispy, caramelized sugar topping. It’s an elegant dessert that’s surprisingly simple to make at home.
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
Instructions
- Preheat oven to 325°F (160°C). Arrange 4–6 ramekins in a deep baking dish.
- In a saucepan, heat the heavy cream over medium heat until just steaming, then remove from heat.
- In a mixing bowl, whisk egg yolks and sugar until pale and slightly thickened.
- Slowly pour the warm cream into the egg mixture, whisking constantly to prevent curdling.
- Stir in vanilla extract and salted caramel sauce. Strain the mixture through a fine sieve for smoothness.
- Divide the custard among ramekins and sprinkle each with a pinch of flaky sea salt.
- Pour hot water into the baking dish around the ramekins to form a water bath.
- Bake for 35–45 minutes, until custards are just set but still slightly jiggly in the center.
- Remove ramekins from water bath and cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle a thin, even layer of sugar on top of each custard and caramelize with a kitchen torch until golden and crisp.
Notes
- Use store-bought caramel sauce to save time, or make your own for deeper flavor.
- Don’t overbake—custard should have a slight jiggle when done.
- If you don’t have a torch, use the broiler but watch carefully to avoid burning.
- Only brûlée the tops right before serving to keep them crisp.
- Infuse the cream with espresso or cinnamon for flavor variations.
Nutrition
- Serving Size: 1 ramekin
- Calories: 390
- Sugar: 27g
- Sodium: 120mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 230mg
