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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.
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Prep Time
15
minutes
mins
Cook Time
50
minutes
mins
Cooling Time
3
hours
hrs
Total Time
4
hours
hrs
5
minutes
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