Custard Base Preparation

1. Heat the Cream and Milk

In a saucepan, combine the heavy cream and milk. Heat over medium heat until it just begins to simmer. Remove from heat and let it sit to cool slightly.

2. Whisk Egg Yolks and Sugar

In a mixing bowl, whisk together the egg yolks, granulated sugar (3 tablespoons), and a pinch of salt until the mixture is thick and pale.

3. Combine Mixtures

Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Once combined, add the vanilla extract.

4. Strain the Mixture

Strain the custard mixture through a fine-mesh sieve into another bowl to remove any lumps.

Salted Caramel Preparation

5. Make the Caramel

In a saucepan, combine the granulated sugar and water. Heat over medium heat, gently swirling the pan until the sugar dissolves. Allow it to boil without stirring until it turns a deep amber color.

6. Add Cream and Butter

Remove the pan from heat and carefully add the heavy cream and butter, stirring constantly. Be cautious as the mixture may bubble up. Stir in the sea salt until fully combined.

7. Combine Caramel with Custard

Allow the caramel to cool slightly, then fold it gently into the custard mixture, reserving a few tablespoons for topping.

Baking the Crème Brûlée

8. Preheat the Oven

Preheat your oven to 325°F (160°C).

9. Fill Ramekins

Evenly distribute the custard mixture into 6 ramekins, placing them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

10. Bake

Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

11. Cool and Refrigerate

Remove from the oven and let cool at room temperature. Once cooled, refrigerate the ramekins for at least 2 hours, or overnight.

Caramelizing the Sugar

12. Prepare for Caramelization

Sprinkle 2 tablespoons of granulated sugar evenly over the top of each chilled custard.

13. Caramelize the Sugar

Using a kitchen torch, carefully caramelize the sugar until it forms a crisp, golden-brown crust. Alternatively, you can place them under a broiler for 1-2 minutes, watching closely to avoid burning.

Salted Caramel Crème Brûlée Recipe

Recipe information

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Custard Base

Salted Caramel

Topping