Would you like to view the UK edition of this site?

View UK Edition

Crème Brûlée Messermeister Culinary Torch

Crème Brûlée Messermeister Culinary Torch

Create a free account with Tastemade to save recipes and videos!

Get that perfectly crisp crème brûlée shell every time with the Messermeister Culinary Torch. Want it? Click here: http://taste.md/2DW7lcL

Recipe

email

Email

Salted Caramel Crème Brûlée
Servings:

serving time4-8oz ramekin dish

Ingredients

  • Salted caramel sauce:

  • 1 cup granulated sugar

  • 6 Tablespoons unsalted butter, cubed

  • 1/2 cup heavy whipping cream

  • 1 teaspoon salt

  • Crème Brûlée custard:

  • 2 cups heavy whipping cream

  • 1 vanilla pod, split in half

  • 6 egg yolks

  • 1/2 cup sugar, plus more for the top layer

Instructions

  1. First make the caramel sauce. In a small pan on medium low heat, melt the sugar completely to an amber color, undisturbed. Whisk in butter, and then the heavy whipping cream until silky smooth. Stir in salt last.

  2. Pour the salted caramel sauce into a ramekin dish, coat a thin layer in the bottom of the ramekin, freeze and set aside.

  3. For the custard, heat up the heavy whipping cream and vanilla bean until just about to boil to infuse flavor. In another bowl, whisk egg yolk and sugar until sugar is completely dissolved and slightly thick and pale in consistency. Temper the warm vanilla cream with yolk mixture with a whisk. Strain the mixture into a pourable jar.

  4. Slowly pour the custard into the previously frozen ramekin and bake in water bath, 300F for 25-30minutes. Let cool completely then sprinkle a layer of sugar on top, use a torch to create the crackling caramel crunchy affect. Let cool for a minute before digging into it.

Shop Tastemade

See All
Tastemade App

To save this video and more, Download the Tastemade App

Facebook Comments

Coming right up

Autoplay
  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder