Salted Caramel Crème Brûlée

Every spoonful is a delightful journey through caramelised Huletts Castor Sugar and creamy, golden, salted caramel custard.




PREP TIME 15mins

COOK TIME 45mins


  • 6 extra large egg yolks
  • 180 ml Huletts Golden Syrup
  • 500 ml cream
  • 3 ml vanilla essence
  • Pinch of salt
  • 90 ml Huletts Castor Sugar


  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.


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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g