Ingredients
Units
Scale
- 12oz (1 1/2 Cups) Heavy/ Double Whipping Cream
- 1 Vanilla Bean, split and scraped
- 2.5oz (1/3 Cup) Homemade Salted Caramel or store-bought salted caramel
- 74 grams (1/4 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, 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 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 tsp 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,
