Salted caramel and creme brulee are two of my absolute favorite things. They come together in this recipe to make one spectacular dessert.
Salted Caramel Creme Brulee
4 Tbsp (1/2 stick) Unsalted Butter
3/4 Cup Packed Light Brown Sugar
1 3/4 Cups Heavy Cream
3/4 Cup Whole Milk
1/2 tsp Kosher Salt
1/2 tsp Vanilla Extract
6 Large Egg Yolks
Melt butter in a pot over medium heat. Add brown sugar and stir constantly until you smell a nutty aroma, about 5 minutes.
Add heavy cream gradually while whisking and bring to a simmer. Add milk and kosher salt and return to a simmer. Simmer for 5 minutes and then remove from heat and add vanilla extract.
Place egg yolks in a bowl and whisk vigorously. Slowly add cream mixture while whisking to temper the eggs into the warm cream. Pour mixture through a fine mesh strainer into a pitcher and set aside.
Preheat oven to 325 F. In a roasting pan, arrange six 6 ounce ramekins and fill with custard mixture. Carefully place pan in the oven and fill with hot water until it comes halfway up the sides of the ramekins.
Close oven door and bake 40-45 minutes or until custard is almost set. It should have a slight jiggle but not be completely set when removed from the over. Remove pan from oven carefully so the hot water does not splash on you or into the ramekins and place on a level surface. Remove ramekins from pan and place on a towel to dry.
When cool, either cover with plastic wrap and refrigerate until ready to use or top with sugar, melt with a torch and serve immediately. Enjoy!