Caramel Crème Brulee Recipe
Homemade caramel flavored crème brulee topped with a warm and crunchy layer of caramelized sugar.
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Ingredients
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Custard Base
Caramel Topping
Method
Preparing the Custard Base
Heat the Cream
In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and set aside.
Whisk the Egg Yolks
In a large mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until well combined and slightly pale.
Combine Mixtures
Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Stir in the vanilla extract.
Strain the Mixture
Pour the custard mixture through a fine-mesh sieve into another bowl to remove any lumps.
Baking the Custard
Preheat the Oven
Preheat your oven to 325°F (160°C).
Create a Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This will help cook the custards evenly.
Bake
Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center. Remove from the oven and let cool.
Making the Caramel Topping
Prepare the Caramel
In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Stop stirring and allow the mixture to boil until it turns a deep amber color.
Cool the Caramel
Remove the saucepan from heat immediately to prevent burning. Let the caramel cool for a few minutes until it thickens slightly.
Top the Custards
Once the custards are completely cooled, spoon a thin layer of the caramel over the top of each custard.
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar on top of each custard until it forms a crispy, golden crust. Alternatively, place the ramekins under a broiler for a few minutes, watching closely to avoid burning.