SALTED CARAMEL CREME BRULEE
 
 
Ingredients
  • 500ml double cream (18 fl oz, 2 cups)
  • 1 large vanilla pod
  • 130g caster (superfine) sugar (5 oz)
  • 5 egg yolks
  • 2 eggs
  • 1 - 2 tsp sea salt
  • Caster (superfine) sugar, extra, for the brûlée
Method
  1. Preheat the oven to 115 C (250 F).
  2. Pour the cream into a small saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Throw in the pod, too.
  3. Bring the cream to a boil, turn off the heat and put the lid on. Allow this to infuse for 10 minutes.
  4. Meanwhile, put the sugar in a medium saucepan. Turn the heat on high and stand by and watch the dry caramel closely. Swirl the pan to incorporate the melted and unmelted areas - but do not stir.
  5. Once the caramel has reached a lovely deep amber colour and all the sugar is melted, turn off the heat and pour in the still warm cream. Whisk continuously, as the mixture will bubble and spit up, to ensure the caramel and cream are combined.
  6. Crack the eggs and yolks into a large heatproof bowl and whisk well.
  7. Pour the caramel mixture over the eggs in a slow and steady stream, while continuously whisking the eggs vigorously.
  8. Whisk in the sea salt, to taste.
  9. Strain the mixture into a jug.
  10. Place 6 ramekins/bowls/jars in a roasting tray. Fill each one about three quarters full of custard mixture.
  11. Pour hot water into the roasting tray around the ramekins until it comes halfway up the sides.
  12. Place the dish in the oven and bake for 40 minutes to an hour, until they are just set but still slightly wobbly in the center.
  13. Take the ramekins out of the water bath and allow them to cool to room temperature.
  14. Just before serving, sprinkle a thin layer of sugar, about one teaspoon, evenly over the top of each custard and caramelise with a blowtorch.
  15. Allow to cool for a few minutes before cracking into them. Serves 6.
Recipe by Butter Baking at https://www.butterbaking.com/2014/05/14/salted-caramel-creme-brulee/