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Salty Caramel Crème Brûlée

Prep Time 10 mins
Cook Time 20 mins
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