Salted Caramel Creme Brulee

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 2 hours 55 minutes

Ingrédients

2 cups heavy cream

4 egg yolks (from large eggs)

1/2 cup sugar (superfine, notes)

1/4 cup water

1/4 teaspoon salt (optional)

2 tablespoons sugar (superfine extra)

Instructions

Preheat the oven to 320F. Place 4 ramekins (notes) in a flat bottomed baking tray with highish sides.

Place the sugar and water in a heavy based stainless steel saucepan over low heat (notes). Heat, swirling from time to time until all the sugar is dissolved in the caramel turns amber in colour.

Carefully pour in the cream so that it doesn't splash, and stir with a spatula. Keep stirring over low heat until the caramel melts back into the cream so you have a smooth caramel cream.

Remove it from the heat and stir in the salt if using.

In a medium bowl, whisk the egg yolks until very pale.

Slowly pour the hot cream mixture into the egg yolks while gently whisking at the same time. Make sure to pour slowly so the sudden heat doesn't scramble the eggs.

Once fully mixed, strain the mixture into a pouring jug then pour evenly into the ramekins.

Now pour hot (not boiling) water into the baking dish, around the outside of the ramekins to halfway up their sides.

Bake for 45 minutes or until the centres look just set (notes).

Very carefully lift out the ramekins out of the baking dish and set aside to cool for about 1/2 an hour before covering with plastic wrap and placing in the fridge to chill completely (at least 2 hours).

When ready to serve, sprinkle the extra sugar evenly over the top of the creme brulees. Give them a gentle shake to disperse the sugar evenly then use a kitchen blowtorch to caramelise the sugar on top.

Nutrition

• Taille de Portion: 1 g
• Calories: 588 kcal
• Lipides Totaux: 49 g
• Lipides Saturés: 29 g
• Cholestérol: 358 mg
• Sodium: 200 mg
• Glucides Totaux: 35 g
• Sucres Totaux: 31 g
• Protéines: 5 g