Friday, September 12, 2014

Sassy Sweets: Salted Caramel Creme Brulee

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Today we are off to the cabins in New York with the whole clan.  It's the same thing we do every year and it always heralds the beginning of autumn for me.  After all, we go apple picking.  So...yeah.  Apples are autumn.  Period.  While I'm picking up pounds of apples this weekend, last weekend we picked up pounds of flour and sugar in preparation. 

But because I don't have those apples quite yet, I wanted to share a new lovely dessert that, I think, is perfect for this kind of weather.  John was craving creme brulee a couple of weeks back and I'm always happy to oblige his cravings.  But, just doing any old creme brulee seemed, well, boring.  When I found the recipe for salted caramel pot de cremes, I knew I could make them into creme brulee in a snap!

They were creamy and delicious and if they only had some chocolate to go with them (chocolate fiend that I am), it would have been altogether the perfect dish!  I like serving them in the ramekins because John and I can share one and feel less guilty than having a full dessert each.  Although we may fight for the very last bits...I'll never tell.
Salted Caramel Creme Brulee (adapted from here)
Serves:  4 (4 ramekins)
1 1/4 cups sugar, divided
1/8 cup water
3/4 cups fat-free half and half
1/4 cup skim milk
3 egg yolks
1/2 teaspoon flaked sea salt

Preheat the oven to 325 degrees F.  Place 4 four ounce ramekins in a large roasting pan.  Set aside.

In a heavy-bottomed, medium saucepan, combine 3/4 cups sugar and water.  Cook over low heat until sugar is dissolved.  Then, bring the mixture to a rolling boil over medium heat, for 5-6 minutes until the mixture turns a light golden brown.  Immediately remove from heat.  Whisking constantly, add half and half and skim milk in a slow stream.  The mixture will harden so return to low heat and whisk for about 2-3 minutes until the mixture is fluid and there are no sugar chunks.

In a large bowl, whisk egg yolks until light and foamy.  Slowly, whisk the cream mixture into the egg yolks.  Divide mixture among the prepared ramekins.  Add hot water to the roasting pan to come halfway up the sides of the ramekins.  Bake for 35-45 minutes, until centers jiggle slightly when shaken but the edges are set.  Transfer the ramekins to wire racks and cool for 30 minutes.  Chill at least 4 hours or overnight. 

Divide the remaining sugar amongst the ramekins.  Using a blowtorch or the broiler in your oven, caramelize the sugar (2-3 minutes), watching carefully to ensure it doesn't burn too much.  Add the flaked sea salt on top and serve immediately.

12 comments:

  1. Have a great time! These look wonderful. Yum!

    ReplyDelete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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