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?
Salted Caramel Crème Brûlée
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.
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