Salted Caramel Crème Brûlée

Method

1. Preheat the oven to 160˚C.
2. Whisk the egg yolks until well blended and set aside.
3. Place the syrup in a saucepan and boil without stirring.
4. Continue boiling on a medium-high heat for about 5 minutes, until the syrup starts to caramelise. The caramelisation of the syrup will give the crème brulee its flavour.
5. Gently whisk in the cream (be careful, otherwise it will split) and continue to whisk while you lower the heat to medium.
6. The caramel will be hard at first but will dissolve as the cream heats up. Stir until all the bits of caramel have dissolved.
7. Slowly pour the cream mixture into the egg yolks, whisking continuously until all the cream has been incorporated and the mixture is smooth.
8. Stir in the vanilla essence and salt.
9. Pour the mixture into 6 small ramekins.
10. Place the ramekins in a baking dish. Pour hot water into the dish, about two thirds of the way up the sides of the ramekins.
11. Bake for 30-40 minutes until the custard mixture is set on the edges but still a little wobbly in the centre.
12. Let them cool and then refrigerate until chilled.
13. Sprinkle a tablespoon (15 ml) of castor sugar over the top of each ramekin and then, using a chef’s blowtorch, caramelise the sugar, being careful not to burn it.