Party Panache, Salty Caramel Crème Brûlée

the Painted Apron

7 years ago

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

Course Dessert

Cuisine French

Keyword creme brulee, culinary torch, fancy dessert, salted caramel creme brulee

Prep Time 10

Cook Time 20

Equipment

culinary torch or broiler

Ingredients

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

Instructions

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.