Caramel and sea salt creme brulee

  • Leave a Comment
  • Max 5 stars
    My Rating
    (0 Ratings)
Make your creme brulee that much better with caramel and sea salt.

Caramel and sea salt creme brulee

The fact that creme brulee is as popular as it is can be baffling. Who would have ever thought people would love burnt vanilla custard. Still, creme brulee is enjoyed widely today, burnt or not, but it can be even better. With the addition of a little caramel and sea salt, that amazing creme brulee you love will be transformed into a sweet, crunchy, creamy, salty dessert that might just leave you speechless.

Caramel and sea salt creme brulee

Yields 4 servings


  • 2 pints heavy cream
  • 1 vanilla bean, pod and seeds
  • 1 tablespoon vanilla extract
  • 1 cup sugar
  • 3 eggs
  • 4 tablespoons butter
  • 4 tablespoons brown sugar
  • Sea salt to taste


  1. Preheat oven to 350 degrees F.
  2. Pour the heavy cream, vanilla pod and seeds into a saucepan.
  3. Bring to a boil over medium-high heat and then lower the heat to medium-low.
  4. Let the vanilla steep in the cream for 15 minutes, stirring occasionally. Pour in the vanilla extract.
  5. Next, beat a 1/2 cup of sugar and the eggs together until the eggs begin to lighten.
  6. Slowly pour in a little of the cream and mix.
  7. Continue adding more cream and mix until it is all incorporated.
  8. Next, put 1 tablespoon of butter and 1 tablespoon of brown sugar into each of 4 ramekins.
  9. Pour a fourth of the mixture into each ramekin.
  10. Top with sea salt.
  11. Put the ramekins on a baking sheet with high sides and pour hot water on the baking sheet.
  12. Bake for 45 minutes or until the creme brulee is set.
  13. Put a thin coating of sugar on each ramekin once it’s out of the oven and use the brulee torch to form the crispy shell.
  14. Serve.

Fall in love with more creme brulee

Chocolate creme brulee
Slow cooker creme brulee
Easy blueberry creme brulee