Salted Caramel Crème Brûlée

Instructions

Preheat the oven to 300F (150C).

Place the cream into a saucepan and heat until it just begins to boil at the edges. Set aside.

Place the sugar and water in a medium heavy-bottomed saucepan over medium-high heat, and cook without stirring until the sugar dissolves and gets a caramel color.

Reduce the heat, and carefully pour the hot cream a little at a time over the caramel. Gently stir until the caramel is well combined with the cream.

In a medium bowl, whisk together the egg yolks with salt and vanilla until, creamy.

Pour the caramel cream mixture over the egg yolk mixture while stirring continuously.

For a silky texture, pass the mixture through a fine-mesh sieve into a pitcher.

Place 4 (8oz-220g) ramekins into a larger pan. Pour the caramel mixture evenly into the ramekins.

Carefully, pour hot water into the pan until halfway up the sides of the ramekins.

Place on the middle rack and bake for about 30 minutes until set and trembling into the center.

Remove the ramekins from the hot water and let cool at room temperature. Refrigerate for at least 2 hours or overnight.

Before serving spread 1 tbsp (15g) sugar on top of each ramekin. Use a torch to melt the sugar and create a crispy crust.

Let it set for about 5 minutes before serving.

Dessert