Imagine a rich, velvety custard infused with the decadent flavors of salted caramel, topped with a crackly caramelized sugar crust that shatters with every bite. Welcome to the world of Salted Caramel Crème Brûlée, a dessert that will tantalize your taste buds and leave you craving for more.
This heavenly creation is a harmonious blend of creamy sweetness and a hint of saltiness, creating a flavor profile that is simply irresistible. Prepare to embark on a culinary journey that will elevate your dessert experience to new heights, as we guide you through the art of crafting this delectable masterpiece.
Ingredients:
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 vanilla bean, split lengthwise
- 1/4 teaspoon salt
- 1/2 cup salted caramel sauce (homemade or store-bought)
- Additional granulated sugar for caramelizing the tops
Instructions:
- Preheat your oven to 325°F (165°C).
- In a medium bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until light and fluffy.
- In a saucepan, combine the heavy cream, milk, vanilla bean, and salt. Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer. Remove from heat and let it steep for 15 minutes.
- Remove the vanilla bean from the cream mixture and slowly whisk the hot cream into the egg yolk mixture, a little at a time, until fully incorporated.
- Strain the custard mixture through a fine mesh sieve to remove any scrambled egg bits.
- Divide the salted caramel sauce evenly among six ramekins or custard cups, spreading it across the bottom of each dish.
- Carefully pour the custard mixture over the caramel sauce in each ramekin, filling them almost to the top.
- Place the ramekins in a large baking dish or roasting pan and pour enough hot water into the pan to reach halfway up the sides of the ramekins.
- Bake the custards for 30-35 minutes, or until the centers are set but still slightly jiggly.
- Remove the ramekins from the water bath and let them cool completely on a wire rack.
- Once cooled, sprinkle a thin, even layer of granulated sugar over the top of each custard.
- Using a kitchen torch, caramelize the sugar topping by moving the flame in a circular motion until the sugar is melted and golden brown.
- Serve the Salted Caramel Crème Brûlée chilled or at room temperature, and enjoy the perfect balance of flavors with every bite.