Salted Caramel Crème Brûlée Recipe

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This salted caramel crème brûlée recipe is straightforward to make with a couple of primary components and contains a scrumptious salted caramel custard with a crispy, crackly sugar topping. Simple to prep as much as 3 days upfront should you’d like!

I’ve been dusting off my trusty little kitchen torch to do numerous brûléeing this vacation season. And I’ve to say, it’s been a lot enjoyable. ♡

Custards have lengthy been a few of my favourite make-ahead desserts for straightforward entertaining. However while you add within the additional 5 minutes to sprinkle some sugar on prime and torch it to crispy, crackly, caramelized perfection simply earlier than serving, it immediately kicks the whole lot up a enjoyable and fancy notch. And naturally, tastes heavenly!

Properly recently, I’ve been experimenting with taking the caramel-love one step additional by additionally caramelizing the sugar historically used within the custard base of traditional French crème brûlée, which provides an additional layer of nutty, candy, irresistible richness to the custard. And when mixed with a touch of vanilla, sea salt and cream, after which topped with heat brûléed sugar, this dessert is a caramel lover’s dream come true.

It’s so beautiful and flavorful and decadent. And it’s additionally surprisingly straightforward to make with simply 6 easy components! Undoubtedly an amazing dessert for straightforward entertaining, for the reason that custards must be made and chilled a minimum of a couple of hours upfront. So you’ll be able to take pleasure in your meal, then slip out for a fast 5 minutes to make use of your kitchen torch (or the broiler in your oven) to brûlée the topping, after which enjoyment of cracking into every scrumptious chunk. Even the custard-wary pals of ours have completely raved about this dessert, so I hope yours will take pleasure in it too!

Let’s make some crème brûlée.

Salted Caramel Crème Brûlée Ingredients

Crème Brûlée Substances

Earlier than we get to the complete recipe under, listed below are a couple of notes in regards to the salted caramel crème brûlée components that you’ll want:

  • Heavy whipping cream: This can function the bottom for our custard. It’s necessary to make use of full-fat heavy cream on this recipe with the intention to obtain the traditional wealthy and creamy texture.
  • Sugar: We’ll use white granulated sugar (with water) to create the caramel for this recipe, in addition to to sprinkle on prime of the baked custards to create the brûléed topping.
  • Egg yolks: The yolks add wealthy taste and assist to thicken the custard.
  • Vanilla extract: A trace of pure vanilla extract enhances the flavour of the caramel.
  • Salt: Lastly, we are going to use a touch of fine sea salt within the custard itself, however then I additionally extremely advocate including an additional sprinkle of flaky sea salt atop every custard to complete.

Crème Brûlée Gear

Along with primary mixing bowls, listed below are three necessary items of kit you have to to make creme brûlée:

  • Ramekins: I wrote this recipe utilizing 4 6-ounce ramekins. In case your ramekins occur to be bigger, they will nonetheless work, however please observe that you’ll want to scale back the baking time and add extra sugar for the topping.
  • Baking dish: Additionally, you will want some type of baking dish massive sufficient for all 4 of the ramekins to comfortably slot in a good layer. I used a primary 9 x 9-inch baking dish.
  • Kitchen torch: I discover it’s best (and so enjoyable!) to brûlée the sugar utilizing a small kitchen torch like this. (Don’t neglect you may additionally want to purchase butane to gasoline the torch.) Nonetheless, see the observe under should you don’t personal a kitchen torch and like to brûlée the sugar within the oven.

Step by step photos for how to make crème brûlée

Crème Brûlée Ideas

Full directions for the way to make crème brûlée are included within the recipe card under, however listed below are a couple of further suggestions to bear in mind:

  • Don’t stir the caramel whereas it’s cooking. In the event you’re new to creating do-it-yourself caramel sauce, it’s essential not to stir the sugar as it’s caramelizing with the intention to stop it from crystalizing and turning grainy.
  • Hold an in depth eye on the caramel. As soon as the sugar begins to caramelize, it could darken fairly rapidly! At all times hold a really shut eye on the sugar with the intention to take away the pan from the warmth as soon as the caramel reaches a wealthy amber coloration. In the event you personal a cooking thermometer, you’ll be able to measure the temperature and take away the pan from the warmth as soon as the caramel reaches 355°F (180°C).
  • Add the water tub after the pan is within the oven. I discover it’s best to position the baking dish with the ramekins within the oven and then use a kettle to rigorously pour the recent water into the baking dish. However you’re welcome so as to add the water beforehand should you can very rigorously switch the dish to the oven.
  • Don’t over-bake the custards. The custards must be simply barely set within the heart and not liquid, however they need to nonetheless be a bit wobbly while you jiggle them back and forth. The interior temperature ought to measure 170°F (76°C) if you need to double verify.
  • Brûlée the topping simply earlier than serving. Sadly, the crispy, crackly, magical texture of a brûléed sugar topping doesn’t final all that lengthy earlier than it will get soggy. So I like to recommend caramelizing the sugar simply earlier than serving (or if want be, as much as half-hour upfront, max).

Using a kitchen torch to caramelize the sugar for Crème Brûlée

Crème Brûlée FAQ

  • What does crème brûlée imply? Crème brûlée instantly interprets to imply “burnt cream” in French.
  • How do you pronounce crème brûlée? It’s pronounced crehm-broo-lehy. (Higher to listen to the pronunciation here.)
  • Can I make crème brûlée with out a kitchen torch? Sure, you should use the broiler in your oven to brûlée the sugar topping, however it’s not essentially the most dependable methodology since oven broilers can differ dramatically and most broilers will cook dinner the sugar extra erratically. Nonetheless, you’re welcome to present it a attempt! Place the ramekins on a baking sheet after which switch them to the highest shelf of the oven. Then activate the broiler to preheat (as soon as the ramekins are already within the oven), and watch for the sugar to caramelize, utilizing lengthy tongs to rotate the ramekins as wanted whereas they cook dinner. The method often takes between 5-10 minutes relying in your oven.
  • Why use a water tub for crème brûlée? This helps the the custards to cook dinner evenly and stop them from cracking.
  • Can I prep crème brûlée upfront? Certain! Simply put together, bake and funky the custards as directed (steps 1-8). Cowl the ramekins and refrigerate for as much as 3 days, then take away and add the brûlée topping simply earlier than serving.

Salted Caramel Crème Brûlée with Spoon Bite

Extra Ramekin Dessert Recipes

On the lookout for extra enjoyable dessert recipes to make in small ramekins? Listed here are a couple of of my favorites:

Salted Caramel Crème Brûlée Closeup in Ramekin


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  • 2 cups heavy whipping cream
  • 1/2 cup granulated white sugar, plus additional for topping
  • 1/4 cup water
  • 4 egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon nice sea salt
  • flaky sea salt, for topping

  1. Prep oven and ramekins. Warmth oven to 325°F. Place 4 (6-ounce) ramekins facet by facet in a big baking dish. Place a kettle of water on the warmth to boil.
  2. Warmth the cream and sizzling water. In a small saucepan over medium-low warmth (or within the microwave), warmth the cream till it’s sizzling however not simmering, then set it apart. Place a kettle of water on the warmth to boil.
  3. Caramelize the sugar. Add the sugar and water to a (separate) saucepan and stir to mix. Warmth the combination over medium-low warmth, with out stirring, till it caramelizes and reaches a deep amber coloration. Be affected person with this course of – the sugar will bubble for some time, then it’ll start to progressively darken till it reaches a deep amber coloration or 355°F (180°C). At this level, take away the pan from the warmth.
  4. Add the cream. Instantly pour the recent cream into the caramelized sugar with one hand, very slowly and thoroughly, whereas whisking the combination with the opposite hand. The cream will bubble up fairly dramatically, so please watch out. 
  5. Mood the eggs. Add the egg yolks to a big heat-safe mixing bowl. Whereas whisking the eggs with one hand, use your different hand to slowly add about 1/2 cup of the cream combination to the eggs. Slowly add a further 1/2 cup, then pour the remaining cream combination into the eggs and whisk till mixed. Add the vanilla and sea salt and whisk as soon as extra till mixed.
  6. Pressure. Pressure the whole combination by a nice mesh strainer right into a clear bowl to catch and discard any clumps that may have by chance scrambled.
  7. Fill the ramekins. Pour the combination evenly into the ramekins in order that they’re almost full. Pour the recent water from the kettle rigorously into the baking dish surrounding the ramekins (keep away from pouring water into the ramekins) till the water reaches midway up the perimeters of the ramekins. (I truly discover it’s best so as to add the dish to the oven and then rigorously pour within the water, however both possibility will work.)
  8. Bake. Very rigorously switch the baking dish to the oven. Bake for 30 to 40 minutes, or till the custard continues to be barely jiggly however the facilities are barely set. (In the event you’d prefer to double-check doneness utilizing a cooking thermometer, the facilities of the custard ought to measure 170°F.)
  9. Cool. Very rigorously take away the baking dish from the oven (keep in mind that the water may be very sizzling), then rigorously take away the ramekins and switch them to a wire rack. Let the ramekins cool to room temperature, then switch them to the fridge and funky till utterly chilled.
  10. Brûlée. As soon as the custard is chilled, take away the ramekins from the fridge. In the event you discover any condensation on the floor of the custards, blot it away gently with a paper towel. Add a skinny layer of sugar on prime of every custard, swirling it round in order that the sugar is distributed evenly. (I used about 1 teaspoon per custard.) Use a kitchen torch to caramelize the highest of every custard, holding the torch 2-3 inches from the highest of the custard and really slowly transferring the flame throughout the floor till it’s a deep amber coloration and bubbly. Let the custard relaxation for a minimum of one minute. 
  11. Serve. Serve instantly, topped with a sprinkle of flaky sea salt, and revel in!

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