Salted Vanilla Creme Brulee
October 05, 2018
"From one of our national supermarkets and their free monthly magazine May 2018."
- 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
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.
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.
Strain into a jug and pour evenly into ramekins.
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.
Cool slightly and then chill for 4 hours or until set.
Meanwhile, line a baking tray with baking paper.
Melt remaining sugar in a saucepan over medium heat, swirling occasionally, until dissolved and a rich golden toffee forms.
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.
To serve, sprinkle crushed salted toffee over each ramekin and then using a blowtorch, heat until toffee melts and caramelises.
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.