Salt Caramel Crème Brûlée Recipe
Fresh Berries, Flaky Sea Salt
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crème Brûlée Base
Caramel Sauce
Toppings
Method
Prepare the Crème Brûlée Base
- 1
Heat the Cream
In a medium saucepan, heat 2 cups of heavy cream over medium heat until it just begins to simmer. Remove from heat and let it cool slightly.
- 2
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together 1 cup of granulated sugar and 6 large egg yolks until the mixture is pale and smooth.
- 3
Combine Mixtures
Gradually pour the warm cream into the egg yolk mixture while whisking constantly. Add 1 tsp of vanilla extract and 1 tsp of sea salt, and whisk until combined.
- 4
Bake the Crème Brûlée
Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in a preheated oven at 325°F (160°C) for about 30-35 minutes, until the edges are set but the centers still jiggle slightly.
- 5
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight.
Prepare the Caramel Sauce
- 6
Make the Caramel
In a medium saucepan, heat 1 cup of granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
- 7
Add Butter
Once the sugar is melted, carefully add 6 tablespoons of unsalted butter and whisk until melted and combined.
- 8
Incorporate Cream
Slowly add 1 cup of heavy cream while whisking continuously. Be cautious as the mixture will bubble up. Stir in 1 tsp of flaky sea salt and remove from heat.
- 9
Cool the Caramel
Allow the caramel sauce to cool slightly before using.
Assemble the Crème Brûlée
- 10
Add Caramel to Crème Brûlée
Once the crème brûlée has chilled, top each ramekin with a generous layer of the cooled caramel sauce.
- 11
Brûlée the Top
Using a kitchen torch, carefully caramelize the top of the caramel sauce until it bubbles and turns golden. Alternatively, place under a broiler for a few minutes, watching closely to prevent burning.
- 12
Serve with Berries
Garnish each crème brûlée with fresh berries and a sprinkle of flaky sea salt before serving.
