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!
Please let me know if you make this Salted Caramel Creme Brulee by leaving a review below!
Salted Caramel Creme Brûlée is a new twist on a classic dessert, you will adore the hints of caramel inside this simple & rich dessert.
- 1 1/2 cups heavy whipping cream
- 1 vanilla bean, split and scraped
- 1/3 cup Homemade Salted Caramel or store-bought salted caramel
- 1/4 cup + 2 tbsp granulated sugar
- 4 egg yolks
- Vanilla Sugar for topping
- Blow Torch
- Preheat oven to 325F and get a large roasting pan out and place 4 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 40-50 minutes, you want the middle to be set but still have a little give, not super giggly. 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.