Salted Caramel Crème Brûlée Recipe
If you adore the silky smoothness of classic crème brûlée but crave a modern, luscious twist, Salted Caramel Crème Brûlée is the show-stopping dessert you need in your life. Imagine a custard that’s rich and luxurious, kissed with ribbons of real caramel and just enough sea salt to make your tastebuds swoon. Topped with the signature layer of crackly caramelized sugar, each spoonful strikes that irresistible balance between creamy, crunchy, sweet, and salty. Whether you’re planning a dinner party or treating yourself to something special, this decadent dessert is pure French elegance with a bold caramel upgrade.
Ingredients You’ll Need
This Salted Caramel Crème Brûlée features simple pantry staples that, together, create a dessert worthy of any special occasion. Each ingredient is chosen to bring out the custard’s rich flavor, decadent texture, and signature salted caramel flair.
- Heavy cream: The base of that luxuriously creamy texture, bringing richness and a melt-in-your-mouth experience.
- Granulated sugar (for custard): Balances the caramel’s depth and provides just the right amount of sweetness for the base.
- Caramel sauce: Infuses the custard with buttery, golden caramel flavor—use a quality store-bought or homemade sauce for best results.
- Flaky or fine sea salt: Elevates the caramel, adding those addictively perfect pops of saltiness in every bite.
- Large egg yolks: These create that signature velvety custard and help the dessert set flawlessly.
- Pure vanilla extract: Rounds out the flavors and deepens the custard’s aroma, making each spoonful irresistible.
- Granulated sugar (for topping): What transforms into the iconic golden, crackly brûlée topping that everyone loves.
How to Make Salted Caramel Crème Brûlée
Step 1: Prepare the Oven and Ramekins
Begin by preheating your oven to 325°F (160°C) and nestling 4-6 ramekins into a large baking dish. This step ensures that once you assemble your custard, it can go straight into a gentle water bath, essential for achieving that famously tender texture of Salted Caramel Crème Brûlée.
Step 2: Warm the Cream and Caramel
In a medium saucepan over medium heat, combine the heavy cream and caramel sauce. Stir gently, letting the caramel dissolve completely into the cream and infuse it with buttery, golden goodness. When the mixture is steaming but not boiling, remove it from the heat and stir in your flaky or fine sea salt, creating a base that’s deeply flavorful and perfectly balanced.
Step 3: Whisk the Yolks, Sugar, and Vanilla
Grab a mixing bowl and whisk together the egg yolks, 1/2 cup of granulated sugar, and vanilla extract. Whisk until the mixture is pale and slightly thickened—this is the secret to that silky-smooth custard. The color should turn a soft, mellow yellow, and the sugar should be just about dissolved.
Step 4: Combine and Strain
Slowly pour your warm caramel cream into the egg yolk mixture, whisking constantly. This step is called tempering, and it keeps the eggs from scrambling while gently bringing everything to temperature. For the silkiest results, strain the custard through a fine-mesh sieve into a large measuring cup—this ensures there are no pesky lumps or bits in your finished Salted Caramel Crème Brûlée.
Step 5: Fill, Bake, and Chill
Divide the ultra-smooth custard evenly among your prepared ramekins. Pour hot water into the baking dish until it comes halfway up the sides of the ramekins (the water bath helps the custard cook gently and evenly). Bake for 35-40 minutes, until the custards are set but still a bit jiggly in the center. Allow ramekins to cool to room temperature, then cover and refrigerate for at least 2 hours or overnight to let the flavors meld and the custard set completely.
Step 6: Torch the Sugar Topping
When it’s time to serve, sprinkle about 2 teaspoons of granulated sugar evenly over each custard. Use a kitchen torch to carefully melt and caramelize the sugar; watch as it bubbles and turns a beautiful golden amber. Let the topping harden for a minute, then get ready to crack through that gorgeous brûlée shell for the first luscious bite of your Salted Caramel Crème Brûlée.
How to Serve Salted Caramel Crème Brûlée
Garnishes
Elevate the impact of each ramekin by drizzling a little extra caramel sauce on top and finishing with a sprinkle of flaky sea salt. You could also add fresh berries, mint leaves, or a dollop of whipped cream for a touch of color and flair. Each garnish not only adds beauty but also extra layers of flavor.
Side Dishes
While Salted Caramel Crème Brûlée is truly a standalone dessert, it pairs wonderfully with crisp almond biscotti, buttery shortbread cookies, or a small pour of espresso. The combination of creamy custard with something crisp on the side really brings out its velvety smoothness.
Creative Ways to Present
For a playful, modern twist, serve individual portions in espresso cups or vintage teacups. If you’re hosting a party, try making mini Salted Caramel Crème Brûlées in small jars or shot glasses for a luxurious bite-sized treat. Or, assemble a dessert board with assorted toppings so everyone can customize their own masterpiece.
Make Ahead and Storage
Storing Leftovers
Cover leftover ramekins tightly with plastic wrap or lids and store them in the refrigerator. Salted Caramel Crème Brûlée keeps beautifully for up to 3 days, though you’ll want to caramelize the sugar topping just before serving to preserve that perfect crunchy layer.
Freezing
While custard desserts can be tricky to freeze, you can freeze unrated (unsugared) Salted Caramel Crème Brûlée for up to 1 month. Thaw overnight in the refrigerator, and only torch the sugar topping once the custards are fully defrosted.
Reheating
No reheating is needed for this dessert. Simply enjoy chilled straight from the fridge. If you made the custard ahead, allow it to sit at room temperature for 5-10 minutes before serving to let the flavors bloom, then caramelize the sugar topping just before serving.
FAQs
Can I make Salted Caramel Crème Brûlée without a kitchen torch?
Absolutely! If you don’t have a kitchen torch, simply place the ramekins under your oven’s broiler for a minute or two until the sugar melts and turns golden. Keep a close eye—caramel can go from perfect to burnt quickly!
What’s the best caramel sauce to use?
Quality matters here—a homemade caramel sauce will give exceptional flavor, but a good-quality store-bought caramel works beautifully as well. Just make sure it’s smooth and not too runny or grainy.
Can I make this recipe ahead for a dinner party?
Yes! You can prepare and chill the custards a day ahead. Just wait to brûlée the sugar topping until right before serving; this ensures the crackly top is fresh and crisp for your guests.
Is Salted Caramel Crème Brûlée gluten-free?
Yes! This dessert is naturally gluten-free (just double-check your caramel sauce to be sure there are no hidden ingredients).
How do I know when the custard is fully set?
The custard should look softly set around the edges but still have a slight jiggle in the center when you gently shake the ramekin. It’ll continue to set as it chills in the fridge.
Final Thoughts
Once you crack through that caramelized sugar and take your first spoonful, I think you’ll agree—Salted Caramel Crème Brûlée is pure dessert magic. It’s an elegant indulgence that’s much easier to make than you’d expect, and absolutely worth every second. Give it a try and treat yourself and your loved ones to a truly unforgettable bite!
Print
Salted Caramel Crème Brûlée Recipe
- Total Time: 55 minutes (plus chilling)
- Yield: 4–6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the rich and creamy decadence of Salted Caramel Crème Brûlée, a classic French dessert with a delightful twist of caramel and sea salt. This easy-to-follow recipe will guide you through creating a luscious dessert that is sure to impress.
Ingredients
For the custard:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1/4 cup caramel sauce (plus extra for drizzling if desired)
- 1 teaspoon flaky sea salt (or 1/2 teaspoon fine sea salt)
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
For the topping:
- 1/4 cup granulated sugar for topping
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and place 4-6 ramekins in a large baking dish.
- Prepare the caramel cream: In a saucepan, heat the heavy cream and caramel sauce until melted. Stir in the salt.
- Whisk the egg mixture: In a bowl, whisk egg yolks, sugar, and vanilla until thickened. Slowly add the caramel cream, whisking constantly.
- Strain and bake: Strain the custard and divide it among ramekins. Bake in a water bath for 35-40 minutes.
- Cool and chill: Let the custards cool, then refrigerate for at least 2 hours.
- Caramelize the topping: Sprinkle sugar over each custard and caramelize with a torch. Let it set, then garnish and serve.
Notes
- For the smoothest texture, strain the custard through a fine-mesh sieve.
- Keep a close eye on the torch to avoid burning the sugar topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking, Broiling
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 460
- Sugar: 28g
- Sodium: 180mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 285mg
