Salted Caramel Creme Brulee

4.12 from 52 votes

Salted Caramel Creme Brulee

Salted Caramel Crème Brûlée is not only totally addictive but it’s incredibly easy to make. With just 4 ingredients, one being water, and 15 minutes, you can knock out a gorgeous dessert everyone will love.

Prep Time10

Cook Time45

Setting time2

Total Time2 55

Course: Dessert

Cuisine: French

Keyword: caramel creme brulee, creme brulee, creme brulee recipe

Servings:

Author: Sweet Basil

Ingredients

1/2 Cup Sugar superfine (notes)
1/4 Cup Water
2 Cups Heavy Cream
1/4 teaspoon Salt (optional)
4 Egg Yolks from large eggs
2 Tablespoons Sugar superfine extra

US Customary - Metric

Instructions

Preheat the oven to 320F. Place 4 ramekins (notes) in a flat bottomed baking tray with highish sides.
Place the sugar and water in a heavy based stainless steel saucepan over low heat (notes). Heat, swirling from time to time until all the sugar is dissolved in the caramel turns amber in colour.
1/2 Cup Sugar, 1/4 Cup Water
Carefully pour in the cream so that it doesn't splash, and stir with a spatula. Keep stirring over low heat until the caramel melts back into the cream so you have a smooth caramel cream.
2 Cups Heavy Cream
Remove it from the heat and stir in the salt if using.
1/4 teaspoon Salt
In a medium bowl, whisk the egg yolks until very pale.
4 Egg Yolks
Slowly pour the hot cream mixture into the egg yolks while gently whisking at the same time. Make sure to pour slowly so the sudden heat doesn't scramble the eggs.
Once fully mixed, strain the mixture into a pouring jug then pour evenly into the ramekins.
Now pour hot (not boiling) water into the baking dish, around the outside of the ramekins to halfway up their sides.
Bake for 45 minutes or until the centres look just set (notes).
Very carefully lift out the ramekins out of the baking dish and set aside to cool for about 1/2 an hour before covering with plastic wrap and placing in the fridge to chill completely (at least 2 hours).
When ready to serve, sprinkle the extra sugar evenly over the top of the creme brulees. Give them a gentle shake to disperse the sugar evenly then use a kitchen blowtorch to caramelise the sugar on top.
2 Tablespoons Sugar

Notes

Superfine sugar (not powdered) is best as it will dissolve quicker. If you can only use regular white granulated sugar, just keep the heat a little lower so that it is mostly dissolved before it starts to bubble.
The ramekins used in these photos are 3.5" wide by 1.5" deep and have a volume of about 1/2 cup + 1 tablespoon. The deeper the ramekins, the longer they will take to cook.
You'll know they are done, when you give them a gentle shake and they have a slight wobble in the centre but not like there is liquid under the surface - think jello.
Creme Brûlée custards can be made up to 2 days in advance. Add the sugar topping just before serving.

Store left overs in the refrigerator for up to 5 days.

Nutrition