Salted Caramel Creme Brûlée

Salted Caramel Creme Brûlée

This twist on a classic French custard will WOW anyone you want to impress! Don't let the fancy word intimidate you from missing out a spectacular dessert! 


  • 3 c heavy cream
  • 1 vanilla bean seed, split and scraped
  • 8 large egg yolks
  • 1/3 c sugar
  • 1/3 c Caramel Kitchen salted caramel sauce
  • pinch of salt
  • 4 c boiling water
  • 1/2 c sugar (for making the crust on top)


  1. Preheat oven to 325 degrees.
  2. Pour the cream, vanilla bean along with seeds and pinch of salt in to a medium saucepan over medium heat. Stir occasionally and heat until the cream scalds. (You will notice small bubbles around the perimeter of the pot). Remove from heat and allow to cool for a few minutes.
  3. In a medium bowl, whisk together the sugar, egg yolks and caramel sauce until lightened in color and fully incorporated.
  4. Slowly pour two cups of the hot cream mixture into the eggs, whisking constantly, to temper the eggs and prevent them from cooking.
  5. Pour the egg mixture back into the pot of hot cream and continue to whisk until fully blended.
  6. Strain the mixture into a pitcher, removing the vanilla bean seeds and any eggs that might have cooked.
  7. Line a large roasting pan with a paper towel and place 6 ramekins in it.
  8. Evenly divide the cream mixture among the ramekins and place on the middle rack of the oven. Pour the hot water into the roasting pan, about 1/2 way up the sides of the ramekins.
  9. Bake for 40-45 minutes or until the creme brûlée is just set and still jiggly in the middle. (Think jello jiggly). Remove from the oven and allow to cool to room temperature. Once at room temperature, wrap with plastic wrap and refrigerate for at least 2 hours or up to 4 days.
  10. When ready to serve, remove from fridge and evenly sprinkle on about a tablespoon of sugar over each ramekin. Using a torch, melt the sugar to create a golden, crispy top. Let the creme brûlée to sit for a few minutes to allow the sugar to cool and harden before serving. Once you add the sugar top, it is best to eat the creme brûlée within 2 hours to prevent the sugar top from condensing and melting. Serve with fresh strawberry slices!

Watch video tutorial here: