Whenever I’m deciding what to cook or bake, my inspiration always comes from my loved ones and what they like to have, or what their favourite cuisine or flavours are. Of late, I have to admit that I cook according to what Baby Ho (& I) crave for and thankfully the Mr and sister-in-law are really easy and wouldn’t mind having what I’m craving for! PHEW! So so blessed! But last week, I decided to make something inspired by what the Mr loves and with a twist, using his favourite dessert & flavour – creme brûlée & salted caramel!
I have to say I was really nervous making creme brûlée again, cause the last time I made was a long time ago and usually they kinda curdle a little, and never comes out as smooth as I wish they would. But I decided to give it another go, and waited with my fingers and toes crossed while they were baking in the oven! hehe
I couldn’t be happier with how it turned out! Smooth, luscious and with a good kick of the salt! Not overly sweet too! The Mr was all smiles and because I didn’t wanna have too much sugar, he had his and half of mine! hehe Of cos, the best bit was so hear the crack of the burnt sugar on the top!
So here’s the recipe and I hope you all enjoy it as much as we did!
Salted Caramel Creme Brûlée
600ml thickened cream
6 egg yolks
1 vanilla pod
120g caster sugar, plus extra for the brûlée
1 tsp fleur de sel (or sea salt if that’s what you have)
1) Preheat over to 115 degrees celcius.
2) In a small pot, pour the thickened cream in. Split the vanilla pod into half, lengthwise, and scrape the vanilla bean into the cream. Throw the pod into the pot as well and bring it to a slow boil. Allow the mixture to simmer for 10 minutes so that the vanilla pod and beans would infuse into the cream.
3) In another pot, heat the sugar on medium-high heat, swirling it to incorporate the rest of the sugar. Watch closely so that the caramel doesn’t burn. Once the caramel is a beautiful amber colour, take it off the heat and pour the cream into the pot. Do be very careful as the mixture will still bubbling! Whisk continuously to make sure the caramel and cream is well combined. Add the fleur de sel and give it a good stir to ensure the salt combines with the caramel cream mixture.
4) In a large glass bowl, crack the egg and add the egg yolks. Whisk well and slowly pour the salted caramel cream in a slow and steady stream. Make sure it’s not added too quickly, as it will scramble the eggs. Whisk continuously as you add the caramel cream and strain into a measuring jug.
5) Pour the mixture into small mason jars (my mixture was enough to fill the 1/2 way mark of 6 jars) and place the jars in a roasting tray.
6) Fill the tray with hot water until it reaches 1/2 of the jars and slowly place it into the oven. Bake the creme brûlée for 45 minutes or until it’s just set but still wobbly in the middle. Take the jars out of the water bath and allow them to cool completely before placing them in the fridge for at least 3 hours or overnight.
7) To serve, sprinkle some caster sugar on top of the creme brûlée and using a blow torch, burn the sugar till it caramelises and is a dark brown colour.
Have a great night everyone and remember to always cook and bake with love! xx