Salted Caramel Crème Brûlée (gf) Recipe

Preheat and prepare ramekins

Preheat oven to 325°F (160°C). Arrange six 4-6 oz ramekins in a baking dish large enough to hold them with sides at least 1" higher than the ramekins for a water bath.

Infuse milks

Split the vanilla bean lengthwise and scrape seeds into a small saucepan (or add 1 tsp vanilla extract if using). Combine whole milk, heavy cream, sweetened condensed milk, evaporated milk, and vanilla bean seeds and pod in the saucepan. Warm over medium heat just until steam appears and tiny bubbles form at the edge (do not boil). Remove from heat, cover, and let steep 10 minutes to infuse flavor.

Whisk yolks and sugar

In a bowl, whisk together the egg yolks and 1/4 cup granulated sugar until the mixture lightens slightly and becomes smooth (about 1-2 minutes).

Temper and combine

Remove the vanilla pod from the warm milk mixture. Slowly pour about 1/3 of the warm milk into the yolk mixture in a thin stream while whisking constantly to temper the yolks. Continue pouring the remaining milk slowly while whisking until fully combined. Strain the custard through a fine-mesh sieve into a measuring cup or bowl to remove any coagulated bits and vanilla pod residue.

Optional additional tres leches soak

If you plan to add a little extra tres leches soak to the finished custard (for a more tres-leches character), combine the extra evaporated milk, extra sweetened condensed milk, and extra whole milk and set aside chilled. You will spoon a tablespoon over each set custard before torching. This step is optional.

Bake in water bath

Place ramekins in the baking dish. Pour the custard evenly into the ramekins (they should be about 3/4 full). Carefully pour hot water into the baking dish to reach halfway up the sides of the ramekins. Cover the baking dish loosely with foil and bake in the preheated oven until centers are just set but still slightly wobbly — about 30-40 minutes depending on ramekin size. Check at 30 minutes; a gentle jiggle in the center indicates doneness.

Cool and chill

Remove ramekins from the water bath and let cool to room temperature on a wire rack for 30-45 minutes. If using the optional extra tres leches soak, spoon about 1 tablespoon of the reserved milk mixture over each cooled custard so the top absorbs slightly. Then refrigerate the ramekins uncovered until fully chilled — at least 4 hours, preferably overnight.

When custards are chilled and about 15-30 minutes before serving, make the topping. In a chilled bowl, combine mascarpone, 1/4 cup heavy cream, powdered sugar, vanilla extract, and a pinch of fine sea salt. Whisk (by hand or with a mixer on low) until the mixture is smooth and holds soft peaks, being careful not to overbeat (mascarpone can break). Transfer to a piping bag or spoon into a small bowl and refrigerate briefly until ready to use.

Remove the chilled custards from the refrigerator. If any condensation has formed on top, blot gently with a paper towel. Sprinkle a thin, even layer of the 1/2 cup granulated sugar over each custard (about 1-2 tablespoons per ramekin) to fully cover the surface.

Using a handheld kitchen torch, melt and caramelize the sugar by moving the torch in a steady back-and-forth motion until the sugar liquefies and turns a deep golden amber. Allow the caramel to harden undisturbed for 1-2 minutes. If you do not have a torch, place ramekins under a very hot broiler set close to the heat source for 1-3 minutes, watching constantly to prevent burning.

Once the caramel top has set, sprinkle a light pinch (about 1/4 teaspoon) of Maldon sea salt flakes on each brûlée. Do this sparingly so the salted caramel character is bright but not overpowering.

Add a dollop (about 1 tablespoon) of the whipped mascarpone next to the caramelized surface or pipe a small rosette. Serve immediately so the caramel remains crisp. Leftover custard with topping is best consumed within 24 hours; the caramel will soften over time.