Salted Caramel & Hazelnut Crème Brulee Recipe

Prepare dough

Preheat oven to 325°F (160°C). In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup hazelnut meal and 1/4 tsp fine sea salt. In a separate bowl, rub or beat 1/2 cup cold cubed unsalted butter with 1/4 cup granulated sugar until mixture resembles coarse crumbs, then stir in 1/2 tsp vanilla extract. Add dry ingredients and mix gently to form a soft dough; do not overwork.

Shape and bake

Turn dough onto lightly floured surface, press into a disk and roll or pat to 1/4 inch (6 mm) thick. Cut into rounds or rectangles to serve with the crème brûlée (about 12 small biscuits) or press into an 8-inch square pan for slicing. Transfer to a parchment-lined baking sheet and chill in fridge 10 minutes to firm. Bake 12–16 minutes until edges are lightly golden. Cool completely on a rack. For serving, break or slice biscuits into pieces.

Make caramel

In a heavy-bottomed saucepan over medium heat, combine 3/4 cup granulated sugar and 2 tablespoons water. Swirl the pan gently (do not stir) until sugar dissolves and turns a deep amber (6–8 minutes). Watch closely to avoid burning.

Finish caramel

Remove from heat and carefully whisk in 1/2 cup heavy cream — mixture will bubble vigorously. Stir in 2 tablespoons unsalted butter, 1/2 teaspoon fine sea salt and 1/4 teaspoon vanilla extract until smooth. Let cool to warm, then transfer about 1/4 cup for the custard and reserve the rest in a jar in the fridge. Cool the portion for custard to room temperature before using.

Preheat and warm dairy

Preheat oven to 300°F (150°C). In a saucepan, combine 2 cups heavy cream and 1/2 cup whole milk with vanilla bean seeds or 1 tsp vanilla extract. Warm over medium heat until just steaming (do not boil), then remove from heat and let sit 5 minutes to infuse.

Temper yolks

In a bowl, whisk 6 egg yolks with 1/2 cup granulated sugar and 1/8 tsp fine sea salt until pale and slightly thickened. Slowly drizzle about 1/3 of the warm cream into the yolks while whisking constantly to temper, then gradually whisk in the remaining cream until fully combined. Stir in 1/4 cup cooled salted caramel until incorporated and the custard is homogeneous.

Bake custards

Strain the custard through a fine-mesh sieve into a pouring pitcher to remove any cooked bits or vanilla pod. Divide the custard among six 6-ounce ramekins (or four 8-ounce) placed in a baking dish. Pour hot water into the baking dish to come halfway up the sides of the ramekins (water bath). Bake at 300°F (150°C) for 30–40 minutes, until centers are set but still slightly wobbly. Remove ramekins from water bath and cool to room temperature, then refrigerate at least 4 hours or overnight.

Caramelize tops

When ready to serve, sprinkle about 1 teaspoon (total ~1/4 cup divided) granulated or superfine sugar evenly over each chilled custard to form a thin layer. Using a kitchen torch, melt and caramelize the sugar in a circular motion until it turns golden brown and glassy. If you don't have a torch, place ramekins under a very hot broiler 2–4 minutes, watching constantly to avoid burning.

Plate and garnish

Allow the brûléed sugar to harden (about 1–2 minutes). Spoon or drizzle a small additional teaspoon of the reserved salted caramel around the rim of each ramekin or on the plate. Sprinkle toasted chopped hazelnuts (about 1 tablespoon per ramekin) and a light pinch of flaky sea salt over the caramelized top. Serve each custard with a shortbread biscuit alongside or broken into pieces for scooping.