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!
Let's get to the recipe.
What are the ingredients?
One of the benefits of creme brulee is the extremely short ingredient list. You'll need:
- Cream. Make sure to use heavy whipping cream or double cream.
- Vanilla Bean. I know they're expensive but they are worth it.
- Salted Caramel. You can use Homemade Salted Caramel or store-bought salted caramel.
- Sugar. Granulated/ Caster Sugar is needed for both the creme brulee creme and the burned sugar top.
- Egg Yolks. Make sure to use large eggs, and save the whites for some meringue cookies!!
How do you make Salted Caramel Brûlée?
Preheat your oven to 325F/163C and get a large roasting pan out and place (4) 6oz ramekins inside the roasting pan.
To remove the vanilla bean seeds from the pod hold the vanilla bean down then use a knife to cut it in half lengthwise. Next, use the non-sharp side of the knife to gently press all of the seeds out of each half.
In a large saucepan over medium heat gently warm the heavy cream, vanilla bean seeds, and actual vanilla pod, first part of the sugar and salted caramel.
Let cook until just before boiling, then remove from heat.
Make sure you watch the cream as you do not want it to boil, then burn. Once warmed cover the pot with a a lid and let the mixture steep for 10 minutes.
Remove vanilla bean pod and set saucepan aside.
Optional but I love to do this: place the used vanilla bean pods in a plastic bag and fill with sugar to make vanilla sugar for the tops of the creme brulee, set aside until ready to use.
In the bowl of an electric mixer or large bowl with a whisk, or electric hand mixer combine the remaining sugar and egg yolks.
Beat on high until they start to turn a paler yellow color, you don't want to beat for too long.
Then, slowly add the cream in small increments continually stirring, mixer on low. Once all cream has been haded strain the mixture into a bowl with a pour spout over a fine-mesh sieve.
The sieve will catch any egg that has cooked, any chunks from the vanilla bean pods, and any extra foam. We don't want a ton of foam as that will affect the texture of the creme brulee.
Pour the caramel cream evenly into ramekins.
Fill roasting pan with hot water until about halfway up the ramekins, I prefer to do this once the pan is already in the oven. This helps avoid splashing.
Bake for 25-35 minutes, you want the middle to be set but still have a little give, not super giggly. I like to use my Thermapen MK4 to take the internal temperature, you want them to be 170F/77C.
Take the ramekins out of the water bath and let cool for 20 minutes then wrap in plastic wrap and refrigerate for at least 3 hours or up to 4 days.
Right before serving sprinkle 2 teaspoon of the vanilla sugar on top of each creme brûlée and using a kitchen torch burn the sugar.
This post was originally published August 11, 2014, as of February 1, 2020, it has been updated.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Salted Caramel Creme Brulee
Salted Caramel Creme Brûlée is a new twist on a classic dessert, you will adore the hints of caramel inside this simple & rich dessert.
- Total Time: 1 hour 5 minutes
- Yield: 4 ramekins 1x
Ingredients
- 12oz (1 ½ Cups) Heavy/ Double Whipping Cream
- 1 Vanilla Bean, split and scraped
- 2.5oz (⅓ Cup) Homemade Salted Caramel or store-bought salted caramel
- 74 grams (¼ cup + 2 tb1sp) Granulated/ Caster Sugar
- 4 Large Egg Yolks, at room temperature
- Vanilla Sugar for topping
- Blow Torch
Instructions
- Preheat oven to 325F/163C and get a large roasting pan out and place 4 (6oz) ramekins inside roasting pan.
- In a large saucepan over medium heat mix the heavy cream, vanilla bean scrapes and actual vanilla pod, ¼ 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 tablespoon 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 25-35 minutes, you want the middle to be set but still have a little give, not super giggly. I like to use my Thermapen MK4 to take the internal temperature, you want them to be 170F/77C. 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 teaspoon of the vanilla sugar on top of each creme brûlée and using a kitchen torch burn the sugar.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: creme brulee, salted caramel dessert, sweet and salty dessert,
This recipe was originally published on August 11, 2014 as of March 10, 2020 the photos and text have been updated.
Russell from Chasing Delicious says
What an awesome recipe. I don't know why I haven't thought of something like this before!
Liz says
Oh, I'm swooning! We love creme brulee at our house and now I have a new flavor to try!!
Elizabeth says
Isn't Creme Brulee just the best?!
Kayle (The Cooking Actress) says
well THIS is 100% going to get made!!! Pinning!
Elizabeth says
Thanks Kayle, my sister said it was her fave ever!
Ashley says
Sooo I've never made creme brulee at home ... which is such a shame! And salted caramel?? Looks amazing!
haha and I hear ya - I'm alwayssss planning way ahead!!
Laura Dembowski says
I loooove salted caramel! And I loooove creme brulee. I want to face plant into this. I also love Christmas, but I'd give it up forever and ever to have summer all the time.
Thalia @ butter and brioche says
looks delicious elizabeth! love a good creme brulee, i can imagine how good the salted caramel flavour tasted!
Hayley @ The Domestic Rebel says
Can I like, bathe in this? Because OMFG, it's effing outrageous, girl. Salted caramel with vanilla beans? Dying.
Matea says
I've never made creme brulee before, but I've wanted to for quite some time! Salted caramel must go amazingly in it!
Katherine says
I've become obsessed with salted caramel mixed with dark chocolate. I can't find a crème brulee recipe anywhere combining the two. Your salted caramel crème brulee is the best I've recipe I've come across, any thoughts on how to add chocolate to it? Ganache on the bottom??
Elizabeth says
That sounds delish, I would also think of melting some chocolate right into the cream mixture!
David says
Just be careful not to guild the lilly!!
Holly says
Creme Brûlée is my absolute favorite! Ive made a few of your creme brûlée recipes before so I am stoked to try this one!
★★★★★
Janae Coy says
Thank you for this fabulous recipe! It was a HUGE success. Every one raved about it. This is definitely a favorite!
Shelley Froese says
The first time I made this Salted Caramel Creme Brulee recipe it was fabulous, we fought over the extra dish, haha. I made the salted caramel today and it’s not very thick, will it affect the setting of the creme Brulee when I cook it?
Thanks for sharing!
★★★★★
Elizabeth Waterson says
Hi Shelley, Thanks so much for coming back to review the recipe, I appreciate it more than you know! We love this recipe so much too!! The salted caramel should thicken up as it cools and sets. But ultimately since it's cooked with the heavy cream it shouldn't matter too much. Please let me know if you have any further questions XX Liz
Connerz says
I made this recipe. The flavour was delicious however the custard never set. It was still soup even after overnight in the fridge. I wouldn’t make it again.
★★
David says
I had troubles too. I think the bake time on it needs to be longer. Or perhaps if it was a day with precipitation - as it was for me - things have a harder time setting.
Elizabeth Waterson says
Hi David, sorry you had a hard time with it. I suggest using a digital thermometer as everyone's oven is different the thermometer can ensure accuracy. Happy New Year! XX Liz