Salted Crème Brûlée

Wow! I decided I would make crème brûlée the other day. This dessert really is easy to make and its so creamy and delicious. You can make amazing crème brûlée right at home! The dessert is from France, but other variations of it exist in Spain as well (crema Catalana). One day I’ll make the very similar crème caramel and post the recipe here. But for now, here are the steps to make a delicious, creamy, silky creme brûlée . Enjoy ♥!

simple creme brulee


  • 1 1/2 cups heavy cream (35%) (375 ml)
  • 1/2 cup almond milk (or any other kind of milk) (125 ml)
  • 1/2 vanilla bean
  • 5 egg yolks
  • 1/2 cup white/ granulated sugar (115 grams)
  • some sea salt and about 3 tablespoons brown sugar

Here’s how it’s done:

1.Preheat oven to 350 degree Fahrenheit (180 Celsius).

2.Pour the cream and milk into a small saucepan. Cut the half vanilla in half and scrape out the insides with a butter knife into the cream/milk. Whisk the mixture and bring to a simmer over low heat. Remove from heat, cover and let stand for 15 minutes. This will give your creme brûlées a strong vanilla flavour. If you don’t have a vanilla bean just add 1 teaspoon of vanilla extract to the cream and milk and skip this step.

recipe creme brulee

First bring cream, milk and vanilla bean to a simmer.

3. In a bowl whisk the egg yolks with the sugar and add the cream/milk-vanilla mixture.

Mix egg yolks, sugar and cream/milk mixture.

Mix egg yolks, sugar and cream/milk mixture.

4.Pour this mixture into 6 small ramekins. Place the ramekins into a baking sheet and fill the baking sheet with water until the water reaches up to about half of the ramekin sides.

Place the filled ramekins into a baking sheet and fill the sheet with water around the ramekins .

Place the filled ramekins into a baking sheet and fill the sheet with water around the ramekins .

5.Place the baking sheet in the oven and bake for 30 minutes. To see if they are done, insert a knife and see if it comes out clean; if it does they are done, if not they need to go back in the oven. Check every five minutes to see if they are done.

6.When they are done, take them out of the oven and let them cool (for a 1/2 hour or so) before putting them into the fridge for at least 2 hours.

7. Just before serving, pack a thin layer of brown sugar over the creme brûlées and sprinkle some sea salt over the brown sugar. Now comes the flaming part! Use either a kitchen torch and flame the top quickly or broil* them in the oven for about 2 minutes (what I did- place your oven rack as close to the top burner as possible). Be careful not to leave it in too long, or you may end up with creme brûlée that tastes and looks like a burnt marshmallow.

And that’s it! Enjoy!

*Broiling is cooking/ warming something using the top burner in the oven only. You can use the broil setting to melt cheese on toast or nachos, for example.

Hint: You can keep the egg yolks and use them for an omelette or even chocolate mousse.

creme brulee recipe


3 thoughts on “Salted Crème Brûlée

  1. Pingback: Foolproof Chocolate Mousse – with Rosewater – Food and Peace

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