Salted Caramel Creme Brûlée is a new twist on a classic dessert, you will adore the hints of caramel inside this simple & rich dessert.
Happy Monday y’all!! It’s been a long, hot summer, yet I can’t come to terms we are in August of 2014! We all say it, but boy does time fly. Before we know it Halloween will be here then Thanksgiving then CHRISTMAS! I LOOOOOOOOOOOOVE Christmas! It’ doesn’t help me that for work I try to plan 6 months ahead. So I am constantly ahead. Do you ever stop and think what day is it? What month is it? Heck what year is it?! LOL this is what happens to me on my crazy days.
Luckily, I only have 6 out of 7 crazy days a week 😉
Anyways, on to the main attraction here….
A few months ago I made Creme Brûlée for the first time, then I made it again and again. And now I’ve made it again! This time Salted Caramel Creme Brûlée. Because if you haven’t noticed Salted Caramel tends to make an appearance quite often here! I can’t get
enough, can’t stop won’t stop!
Salted Caramel Creme Brulee
Salted Caramel Creme Brûlée is easy
- 1 1/2 cups heavy whipping cream
- 1 vanilla bean, split and scraped
- 1/3 cup Homemade Salted Caramel or store bought salted caramel
- 1/4 cup + 2 tbsp granulated sugar
- 4 egg yolks
- Vanilla Sugar for topping
- Blow Torch
- Preheat oven to 325F and get a large roasting pan out and place 4 ramekins inside roasting pan.
- In a large saucepan over medium heat mix the heavy cream, vanilla bean scrapes and actual vanilla pod, 1/4 cup sugar and salted caramel. Let cook until boiling, then remove from heat. Cover with lid and let mixture steep for 10 minutes. Remove vanilla bean pod and set saucepan aside. Place vanilla bean pod in a plastic bag and fill with sugar to make vanilla sugar for the tops of the creme brulee, set aside.
- In the bowl of an electric mixer combine remaining 2 tbsp sugar and egg yolks. Beat on high until they start to turn a paler yellow color. Then, slowly add the cream in small increments continually stirring, mixer on low. Once fully incorporated pour cream evenly into ramekins. Fill roasting pan with hot water until about halfway up the ramekins. Bake for 40-50 minutes, you want the middle to be set but still have a little give, not super giggly. Take the ramekins out of the water bath and let cool for 20 minutes then refrigerate for at least 3 hours or up to 4 days.
- Right before serving sprinkle 2 tsp of the vanilla sugar on top of each creme brûlée and using a kitchen torch burn the sugar.
Two vanilla beans make this cream brûlée the best tasting Vanilla Bean Creme Brûlée you will ever have. Creme Brûlée is an easy, make ahead dessert that will impress your guests.
Do you know what starts in two days?! The World Cup. I have been busy for months getting ready for it, hiring seasonal employees, training those employees, scheduling for all the crazy games, scheduling security, setting up specials with vendors, advertising.. the list goes on. But I cannot wait for it to start already. It feels like it has been coming for years, to be fair we did start planning for it last year. So you can imagine my excitment for thursday to happen already!!
I am rooting for England & USA of course! And for business mexico and netherlands. We have die hard fans that come to us to watch the games, the atmosphere during a final match is always spectacular. Although I do end up going home with all their chants stuck in my head. Damn football boys.
Enough about football. Let’s move on to Vanilla Bean Creme Brulee.
Vanilla Bean Creme Brulee.
Two vanilla beans.
Rich, indulgent, get your yoga pants on cuz this one is IRRESISTIBLE! Look at ALL Those vanilla beans. Seriously! Seriously I die.
Vanilla Bean Creme Brulee
- 5 cups heavy cream
- 2 vanilla bean pods, cut in half and scraped
- 1 cup granulated sugar
- 12 egg yolks
- Kitchen Torch
- In a thick bottomed sauce pan over medium-low heat cook the heavy cream, vanilla beans and actual vanilla bean pods and 1/2 cup of the sugar. Stirring constantly, cook until mixture comes to a boil. Then take off heat and place lid on and let steep for 10 minutes.
- In a large roasting pan place 8 ramekins inside.
- Put the kettle on to boil and preheat oven to 325F.
- In the bowl of an electric mixer fitted with a whisk attachment beat the remaining sugar and egg yolks. Remove vanilla bean pods from cream mixture and slowly pour the cream into the egg mixture with the whisk attachment on at the lowest speed. Take your time doing this so the eggs do not curdle. Once completely mixed pour the mixture evenly into ramekins. Pour boiling water from kettle in the roasting pan, pour enough to come up half way of the ramekins. Bake for 40-50 minutes, you want the center of the creme burlees to be set but a little bit jiggle. Take out of oven and place roasting pan on a wire rack. After five minutes remove the ramekins from the roasting pan and let cool for 1 hour on wire rack. Place in fridge for at least 4 hours or overnight before serving.
- When ready to serve sprinkle 2 tbsp of sugar on top of each creme brulee patting the ramekin so the sugar is spread evenly and using a kitchen torch, torch the top of the creme brulee until sugar has carmelized and hardened.
Ever since I got over my STUPID fear of Creme Brûlée I cannot get enough…
Lemon Creme Brûlée is perfect for springtime, make this easy dessert ahead of time and wow your guests as you serve it up in minutes!
I leave for Australia in a few weeks, we are off to Sydney then to the Whitsunday’s/ Great Barrier Reef then back to Sydney then to Hunter Valley and then back to Sydney then back home. I cannot wait, I am in dire need of a holiday.
I am also in dire need of a new carry on, I found one that I love but the wheels are not 360 and having 360 wheels makes all the difference, in my mind anyways. So I am looking again.
I also like totally need a new wardrobe to take. You cannot go on holibobs and not have new clothes, that is like so totally wrong!
Lucky for me Nordstroms is having triple points next week so I am going shopping baby. I really want some new Nike walking shoes, preferably black and white. I also think I am going to get the Ipad Air- I have been wanting one but always convince myself I don’t need it… But now I think I do need it
What are your travel essentials??
A few weeks ago I made my first ever Creme Brûlée, White Chocolate Creme Brûlée to be exact. And my life was changed forever. Seriously SOOOOOOO easy but such a show stopper!! I quickly became obsessed and to mention I was finally using my kitchen torch I had sitting in the cupboard for 3 years. Yes, I know it’s embarrassing.
- 2 cups heavy whipping cream
- Zest of one large lemon
- Juice of one large lemon
- 1/4 tsp lemon extract
- 1/2 tsp vanilla extract
- 2/3 cup sugar
- 6 egg yolks
- Blow Torch
- Preheat oven to 325F and get a large roasting pan and 6 ramekins out and ready to use.
- In a large saucepan over medium heat mix the heavy cream, lemon zest, lemon juice, lemon extract and vanilla extract.. Let cook until boiling, then remove from heat and set aside.
- In the bowl of an electric mixer combine sugar and egg yolks. Beat on high until they start to turn a paler yellow color. Then, slowly add the cream in small increments continually stirring. Once fully incorporated pour cream evenly into ramekins. Place ramekins in a large roasting pan and then fill the pan with water until about halfway up the ramekins. Bake for 40-50 minutes, you want the middle to be set but still have a little give, not super giggly. Take the ramekins out of the water bath and let cool for 20 minutes then refrigerate for at least 3 hours or up to 4 days.
- Right before serving sprinkle 2 tsp of the sugar on top of each creme brûlée and using a kitchen torch burn the sugar.
* I often make Creme Brulee the day before I want to serve it, then right before serving I just take the ramekin out of the fridge sprinkle on some sugar and torch it.