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.
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.