• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Taryn's Tasting Table logo
  • Home
  • About Me
  • Recipes
  • Work with Me
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • About Me
  • Recipes
  • Let's Work Together!
    • Portfolio
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Salted Caramel Creme Brulee

    · Leave a Comment

    Jump to Recipe Print Recipe
    Share this recipe...
    • Facebook
    • Pinterest
    • Yummly
    • Email

    Layered with Pennsylvania Dutch Salted Caramel Cream, this is my favorite Crème Brûlée recipe. The creamy custard is smooth and silky and is topped with caramelized sugar that gives a beautiful crack when you dig in. You also won't believe me when I tell you that crème brûlée is actually very easy to make and only requires 5 ingredients.

    I’d love to hear how you like it, so please comment below.

    If you make them, please share your creations and tag @tarynstastingtable

    Ingredients:

    • Heavy cream
    • White sugar
    • Egg yolks 
    • Vanilla extract
    • Pennsylvania Dutch Salted Caramel Cream
    • Superfine sugar

    Equipment:

    • Small pot
    • Whisk
    • Measuring cups and spoons
    • Bowl or large measuring cup(4 cups)
    • Ramekins
    • Deep roasting or baking tin (3 inches deep)
    • Dish towel

    Instructions:

    Preheat your oven to 300 degrees F. Place 4 small ramekins on a dish towel inside of a deep baking or roasting pan.

    In a small saucepan, stir together cream and sugar over a medium heat until very hot and sugar has dissolved.

    In a Medium bowl or large measuring cup, whisk together egg yolks, vanilla extract and salted caramel cream until combined.

    Slowly add ⅓ of the hot cream mixture, while whisking, into the egg mixture until incorporated. Stir in the rest of the hot cream mixture.

    Pour the custard into the prepared ramekins and fill the baking pan with boiling hot water until it has reach halfway up the sides of the ramekins.

    Bake for 45-50 minutes. The custard will still be jiggly but no longer liquid.

    Cool on a wire rack until it comes room temperature, about 1 hour. Then cover refrigerate for at least 2 hours.

    When ready to serve, sprinkle the top with 1 teaspoon of sugar. Shake off any excess sugar.

    Using a hand torch, melt the sugar until caramelized. May also be browned by placing under the broiled in the over. Serve and enjoy.

    Like this recipe? Why not try these?

    • Mini Cherry Cheesecakes
    • Cookie Butter No-Bake Cheesecake
    • Soft Sugar Cookies
    • No-Bake Mini Egg Cheesecake
    • Cinnamon Swiss Roll Cake

    Salted Caramel Crème Brûlée

    A creamy, luscious Crème Brûlée filled with the Salted Caramel Cream. The texture is smooth and silky with a caramelized sugar top.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 50 mins
    Cooling Time 3 hrs
    Total Time 4 hrs 5 mins
    Course Dessert
    Cuisine American, French
    Servings 4 servings

    Ingredients
      

    • 1 cup heavy cream
    • 3 Tbsp white sugar
    • 3 large egg yolks
    • ½ tsp vanilla extract
    • ½ cup Pennsylvania Dutch Salted Caramel Cream
    • superfine sugar as needed to brulee

    Instructions
     

    • Preheat your oven to 300 degrees F. Place 4 small ramekins on a dish towel inside of a deep baking or roasting pan.
    • In a small saucepan, stir together cream and sugar over a medium heat until very hot and sugar has dissolved.
    • In a Medium bowl or large measuring cup, whisk together egg yolks, vanilla extract and salted caramel cream until combined.
    • Slowly add ⅓ of the hot cream mixture, while whisking, into the egg mixture until incorporated. Stir in the rest of the hot cream mixture.
    • Pour the custard into the prepared ramekins and fill the baking pan with boiling hot water until it has reach halfway up the sides of the ramekins.
    • Bake for 45-50 minutes. The custard will still be jiggly but no longer liquid.
    • Cool on a wire rack until it comes room temperature, about 1 hour. Then cover refrigerate for at least 2 hours.
    • When ready to serve, sprinkle the top with 1 teaspoon of sugar. Shake off any excess sugar.
    • Using a hand torch, melt the sugar until caramelized. May also be browned by placing under the broiled in the over. Serve and enjoy.
    Keyword Caramel, Crème Brûlée, Salted Caramel
    Share this recipe...
    • Facebook
    • Pinterest
    • Yummly
    • Email

    Related

    « Guava Thumbprint Cookies
    Salted Caramel Martini »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Taryn and welcome to Taryn's Tasting Table! I love to create beautiful imagery and easy and approachable recipes that anyone can do. Let's get baking!

    More about me →

    Popular

    • Pecan Pie Cookies
    • Bourbon Apple Crisp
    • Apple Cheesecake Cookies
    • Onion & Chive Dip

    Let's connect

    • Facebook
    • Instagram
    • Pinterest
    • About Me
    • Recipes
    • Let's Work Together!
    • Contact Me

    Footer

    ↑ back to top

    About

    • About Me
    • Work With Me
    • Portfolio

    Disclaimer

    • Privacy Policy
    • Terms and Conditions
    • Recipe and Photo Policy

    Contact

    • Contact Me

    COPYRIGHT © 2023 TARYN'S TASTING TABLE INC. | ALL RIGHTS RESERVED

     

    Loading Comments...