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365 Days to Egg Nog Season

The Original American Cream

Salted Caramel Crème Brûlée

4 hours 5 minutes

15 Minutes Prep
50 Minutes Cook
3 Hours Cooling

4 Small Ramekins


  • 1 cup heavy cream
  • 3 tablespoons white sugar
  • 3 large egg yolks
  • ½ teaspoon vanilla extract
  • ½ cup Pennsylvania Dutch Salted Caramel Cream
  • superfine sugar as needed

How to make it

  1. Preheat your oven to 300 degrees F. Place 4 small ramekins on a dish towel inside of a deep baking or roasting pan.
  2. In a small saucepan, stir together cream and sugar over a medium heat until very hot and sugar has dissolved.
  3. In a Medium bowl or large measuring cup, whisk together egg yolks, vanilla extract and salted caramel cream until combined.
  4. Slowly add 1/3 of the hot cream mixture, while whisking, into the egg mixture until incorporated. Stir in the rest of the hot cream mixture
  5. Pour the custard into the prepared ramekins and fill the baking pan with boiling hot water until it has reach halfway up the sides of the ramekins.
  6. Bake for 45-50 minutes. The custard will still be jiggly but no longer liquid.
  7. Cool on a wire rack until it comes room temperature, about 1 hour. Then cover refrigerate for at least 2 hours.
  8. When ready to serve, sprinkle the top with 1 teaspoon of sugar. Shake off any excess sugar.
  9. Using a hand torch, melt the sugar until caramelized. May also be browned by placing under the broiled in the over. Serve and enjoy.