Crème Brulée Recipe

Crème Brulée Preparation

1. 1

   Prepare the Custard

   Preheat the oven to 325°F (160°C). In a saucepan, heat the heavy cream and salted caramel sauce over medium heat until just simmering. Remove from heat and let it cool slightly.

2. 2

   Whisk the Egg Yolks

   In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick. Slowly pour the warm cream mixture into the egg yolks while whisking continuously to temper the eggs.

3. 3

   Add Vanilla and Salt

   Stir in the vanilla extract and a pinch of sea salt until evenly combined.

4. 4

   Bake the Custards

   Divide the custard mixture among ramekins. Place the ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

5. 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.

6. 6

   Caramelize the Top

   Before serving, sprinkle a thin layer of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it melts and forms a crispy layer. Allow to cool for a minute.

7. 7

   Serve

   Garnish with dark chocolate caramel popcorn on top of each crème brulée before serving.