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
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.
Notes
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 Amazon.com here
Culinary torch available here
Enjoy!
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 Refined, Between Naps on the Porch, Gardens Galore Make it Pretty Monday
Coastal Charm, Cooking and Crafting with J&J, The Scoop, A Stroll Thru Life
Celebrate and Decorate, Lori’s Culinary Creations, Moonlight and Mason Jars