Salted Vanilla Creme Brulee

Prep Time
Cook Time
Ready In

"From one of our national supermarkets and their free monthly magazine May 2018."

Original recipe yields 6 servings


  • Serving Size: 1 (367.7 g)
  • Calories 1064.6
  • Total Fat - 74.8 g
  • Saturated Fat - 32.1 g
  • Cholesterol - 2272.9 mg
  • Sodium - 956.5 mg
  • Total Carbohydrate - 62.4 g
  • Dietary Fiber - 0.1 g
  • Sugars - 54.6 g
  • Protein - 35.3 g
  • Calcium - 368.1 mg
  • Iron - 5.6 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.4 mg

Step 1

Combine cream, milk and vanilla in a saucepan over medium heat and bring to a simmer (do not bring to the boil) and then remove from heat.

Step 2

Beat egg yolks and 1/2 cup of the sugar with electric beaters until thick and pale and then slowly add hot cream mixture, stirring gently, until combined.

Step 3

Strain into a jug and pour evenly into ramekins.

Step 4

Add enough hot water to a roasting pan until water comes halfway up the sides of the ramekins and bake for 35 minutes or until just set.

Step 5

Cool slightly and then chill for 4 hours or until set.

Step 6

Meanwhile, line a baking tray with baking paper.

Step 7

Melt remaining sugar in a saucepan over medium heat, swirling occasionally, until dissolved and a rich golden toffee forms.

Step 8

Pour onto tray and stand at room temperature for 30 minutes or until hard and then break into pieces and place in a food processor and add salt and process until finely chopped and place in an airtight container.

Step 9

To serve, sprinkle crushed salted toffee over each ramekin and then using a blowtorch, heat until toffee melts and caramelises.

Step 10

TIP - if you don't have a blowtorch, place ramekins under a pre-heated grill/broiler to melt the toffee.

Tips & Variations

No special items needed.