Party Panache, Salty Caramel Crème Brûlée

HHjr gave me a kitchen torch for Mother’s Day

Yep, the same guy who gave me a giant metal rusty fish and a weathered buoy rope for my birthday…

*Sigh*  such a smart guy, he knows his Mom…

So when life hands you a culinary torch, you make crème brûlée, right?

crème brûlée, loosely translated, means burnt cream

Sounds fancy but it’s just simple fresh ingredients, cream, milk, sugar, egg yolks

First step is the caramel sauce

It is simmered in a sauce pan until it turns to velvet

After cooling, the remaining ingredients are added and it’s ready to pour into ramekins

The ramekins are baked in a water bath {a pan half full of water}

The easiest way to do this is to place the dishes in the pan, transfer pan to a pulled out oven shelf then pour in water from a measuring cup.  Slide the shelf back in the oven and close the door

Allow custards to cool completely before finishing

Top with sugar and using the culinary torch,* run the flame over them until the desired level of browning occurs and then immediately sprinkle with salt

You can refrigerate these for 5 days if you have more than you need, or want to make in advance

Garnish with a few butterscotch or caramel chips if desired

Use the torch* to melt and brown them a little

*If you don’t have a culinary torch, put the custards under the broiler for a minute or two, watching carefully

this recipe is adapted from Malibu Kitchen

Salty Caramel Crème Brûlée

Prep Time 10 minutes
Cook Time 20 minutes
Course Dessert
Cuisine French


  • culinary torch or broiler


  • 1 cup heavy cream
  • 3 T dark brown sugar
  • 1 T unsalted butter
  • 1/4 tsp kosher salt
  • 1/2 cup whole milk
  • 3 large egg yolks
  • 1/4 granulated sugar
  • Sea finishing or kosher salt
  • 1/4 – 1/2 cups butterscotch chips for garnish


  • Put 1/2 cup cream, brown sugar, salt, and butter into a saucepan. Bring to a boil over medium high heat, stirring constantly until sugar dissolves. Lower heat to a simmer and continue cooking, stirring occasionally, until the mixture is deep brown in color, about 8-10 minutes. Remove from heat, transfer to a large glass measuring cup and let cool.
  • Once mixture has cooled, whisk in the egg yolks, remaining 1/2 cup cream and milk. Carefully pour mixture into ramekins and place ramekins in a deep sided baking pan. Set pan on oven rack and slowly pour water into pan, until water is a little more than half way up the sides of the ramekins.
  • Bake for 22-25 minutes, checking near the end of baking time. The mixture is done when it’s set around the sides but still jiggles a little in the middle. Remove pan from oven and carefully transfer ramekins to a place to cool, using tongs or a spatula.
  • Once dishes have cooled, sprinkle with sugar and optional butterscotch chips. Carefully brown brulee tops with a kitchen torch or under the broiler, watching carefully. Sprinkle with salt and serve.
  • Refrigerate up to 5 days if desired.


this recipe makes 6 small {2 oz.} or 4 medium {3 oz.} servings, and can be doubled
use a measuring cup with water to determine how many ounces your ramekins are
Keyword creme brulee, culinary torch, fancy dessert, salted caramel creme brulee

Do you have a culinary torch?  What do you use it for, please share!

Juicy Details

Ramekins are wonderful for all kinds of things,

mise en place, dipping sauces and condiments, leftovers, butter

These small 2 oz. shell ramekins are no longer available, but a similar heart shaped set by the same company is available here

There are hundreds of styles, sizes, and colors of ramekins available on here

Culinary torch available here


Psst, there’s a 1 day sale today at Society6, everything is 20% off with free shipping

I am adding new things every week so pop by often!  Visit my shop here

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I will be joining these fabulous parties and blogs:

Rustic and RefinedBetween Naps on the Porch, Gardens Galore  Make it Pretty Monday

Coastal CharmCooking and Crafting with J&J,  The Scoop,   A Stroll Thru Life 

Celebrate and Decorate,  Lori’s Culinary Creations,   Moonlight and Mason Jars

Full Plate Thursday  Foodie Friday & Everything Else

Share it One More Time   Delicious Dishes Recipe Party

19 Responses to “Party Panache, Salty Caramel Crème Brûlée”
  1. Jodi says:

    What a divine combo. Salted caramel and creme brûlée!!!

  2. thefrenchhutch says:

    Jenna, Jim would think he’s died and gone to heaven if I made this dish, which I am going to give a try! It’s his favorite dessert. No, I don’t have a culinary torch, so seldom have a use for one now. I like the way this recipe sounds and I can use the broiler to crunch up the sugar topping. Smart son you have…….

    • I have always been intimidated to make this dish, but it’s really one of the easiest things I’ve ever made, not to mention insanely good! I will be posting future versions in other flavors, and the part I like best is that it is so small, feels less guilty! Thanks Emily, keep me posted on how it turns out 😘

  3. My weakness! Love these.

    Johanne Lamarche


  4. Ellen says:

    Creme-Brulee is among my favorite desserts. You have given me the courage to attempt making it myself. Thank-you!

  5. Jill Kuhn says:

    My hubby loves this dessert! 👍 I purchased a torch awhile back to make this but never have… thanks for the recipe! 🍮💕

  6. I love crème bruleé. I probably could eat more than one of these!!!

  7. Yum, Jenna these look delicious! I have a torch that I must pull out and use!

  8. JESS44903 says:


    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

    Thanks for joining Cooking and Crafting with J & J!

  9. chrisscheuer415 says:

    What a fun and thoughtful gift – and what a fabulous and delicious looking dessert!

  10. Jenna says:

    YUM – I want to try this out! 🙂 Great post!
    -Jenna <3
    Follow me back? The Chic Cupcake

  11. Mary says:

    Jenna, I have a culinary torch that I have tucked away in the recesses of a cabinet. I bought of course for creme brulee but haven’t made it in a long while. It’s handy to use for brulee-ing marshmallows for s’mores 🙂

  12. Mary says:

    P.S. I forgot to say I love the witch hat )

  13. Love the rusty fish AND the torch! Never made CB before — broken broiler, no torch. I really could remedy that!

  14. Miz Helen says:

    I just pinned your awesome dessert. We love Cream Brulee and your Brulee in the shells is just perfect! I sure appreciate you sharing with us at Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

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