This rich and delicious recipe for salted caramel crème brulée serves 4 to 6. Try it this weekend as a pre-festive season treat.
1 large vanilla pod
3-5ml Cerebos Kalahari Desert Salt (fine)
130g castor sugar extra, and castor sugar for the brule´e topping
5 egg yolks
1. Preheat the oven to 115 degrees Celsius
2. Pour cream into a saucepan and add the spilt vanilla pod. Bring to the boil, turn off the heat and cover. Allow this to infuse for 10 minutes. Remove the pod.
3. Place the sugar in another saucepan and heat. Watch closely and swirl the pan to incorporate all the sugar but do not stir.
4. Once the caramel is a light amber colour and the sugar is melted turn off the heat. Slowly poor in the warm cream and whisk continuously until combined.
5. Whist the eggs and yolks together. Pour a little caramel mixture into the eggs and mix well. Add the remaining caramel in a slow and steady stream, while continuously stirring.
6. Whisk in the Cerebos Kalahari Desert Salt (fine) to taste, then strain into a jug.
7. Place 4 – 6 ramekins or bowls in a deep oven roasting tray. Fill each one with custard mixture. Pour hot water into the roasting tray around the ramekins until it comes halfway up the sides.
8. Place in the oven and bake for 40 – 60 minutes until they are set but still slightly wobbly in the centre. Remove from the water bath and cool to room temperature. Refrigerate.
9. Just before serving, sprinkle a thin layer of castor sugar – about one teaspoon – evenly over the top of each custard and caramelise with a blowtorch. You can also place under a hot grill. Allow to cool for a few minutes before cracking into them.