Salted Caramel Creme Brulee

Salted Caramel Crème Brûlée is not only totally addictive but it’s incredibly easy to make. With just 4 ingredients, one being water, and 15 minutes, you can knock out a gorgeous dessert everyone will love.

📝 Ingredients

• 1/2 Cup Sugar (superfine (notes))
• 1/4 Cup Water
• 2 Cups Heavy Cream
• 1/4 teaspoon Salt ((optional))
• 4 Egg Yolks (from large eggs)
• 2 Tablespoons Sugar (superfine extra)

👨‍🍳 Instructions

1. 1Preheat the oven to 320F. Place 4 ramekins (notes) in a flat bottomed baking tray with highish sides.
2. 2Place the sugar and water in a heavy based stainless steel saucepan over low heat (notes). Heat, swirling from time to time until all the sugar is dissolved in the caramel turns amber in colour.
3. 3Carefully pour in the cream so that it doesn't splash, and stir with a spatula. Keep stirring over low heat until the caramel melts back into the cream so you have a smooth caramel cream.
4. 4Remove it from the heat and stir in the salt if using.
5. 5In a medium bowl, whisk the egg yolks until very pale.
6. 6Slowly pour the hot cream mixture into the egg yolks while gently whisking at the same time. Make sure to pour slowly so the sudden heat doesn't scramble the eggs.
7. 7Once fully mixed, strain the mixture into a pouring jug then pour evenly into the ramekins.
8. 8Now pour hot (not boiling) water into the baking dish, around the outside of the ramekins to halfway up their sides.
9. 9Bake for 45 minutes or until the centres look just set (notes).
10. 10Very carefully lift out the ramekins out of the baking dish and set aside to cool for about 1/2 an hour before covering with plastic wrap and placing in the fridge to chill completely (at least 2 hours).
11. 11When ready to serve, sprinkle the extra sugar evenly over the top of the creme brulees. Give them a gentle shake to disperse the sugar evenly then use a kitchen blowtorch to caramelise the sugar on top.