Crème Brûlée au Beurre Salé
A rich vanilla custard infused with premium salted butter, set in individual ramekins and crowned with a crackling caramelized sugar crust. The subtle salinity of the butter balances the sweetness, creating a sophisticated finish to your evening meal.
A little context
Crème brûlée is a classic French dessert with disputed origins between France and Spain, though the French claim it as a staple of their gastronomy. The addition of beurre salé (salted butter) pays homage to Breton traditions where salted butter is a revered ingredient. This variation elevates the standard custard by introducing a savory depth that complements the vanilla, making it a perfect finale for a dinner service.
Method
- 01
Infuse the cream
In a saucepan, combine the heavy cream, cubed salted butter, and split vanilla bean (scraped seeds and pod). Heat over medium-low until it just begins to simmer, then remove from heat. Cover and let steep for 30 minutes.
- 02
Prepare the oven
Preheat your oven to 150°C (300°F). Place the ramekins inside the deep baking dish.
- 03
Temper the eggs
Whisk the egg yolks and 50 g (1/4 cup) sugar in a bowl until pale. Reheat the cream mixture until warm, then slowly pour a little into the eggs while whisking constantly to prevent scrambling.
- 04
Combine and strain
Pour the egg mixture back into the saucepan with the remaining cream. Stir gently over low heat until it coats the back of a spoon (82°C / 180°F). Strain through a fine-mesh sieve into a jug to remove the vanilla pod and any cooked bits.
- 05
Bake in water bath
Divide the custard among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 35-40 minutes until the edges are set but the center still jiggles slightly.
- 06
Chill thoroughly
Remove the ramekins from the water bath and let cool to room temperature. Refrigerate uncovered for at least 4 hours or overnight until completely cold.
- 07
Caramelize the top
Sprinkle 20 g (1 tbsp) of sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until golden and hard. For a buttery twist, mix 5 g butter into the sugar before torching for a toffee-like crust.
- 08
Finish and serve
Let the sugar crust harden for 2 minutes. Sprinkle lightly with flaky sea salt. Serve immediately while the top is still warm and crackling.
Pro tips
- ✦Chill the ramekins in the freezer for 10 minutes before torching for a better contrast between cold custard and hot sugar.
- ✦Use a deep baking dish to prevent the water bath from spilling into the custards.
- ✦Strain the custard twice for the silkiest possible texture.
- ✦Do not skip the water bath; direct heat will curdle the eggs.
- ✦If you don't have a torch, place under a hot broiler for 1-2 minutes, watching closely to avoid burning.
Shop this recipe
As an Amazon Associate we earn from qualifying purchases.
Substitutions
- salted butter → unsalted butter + 1/2 tsp sea salt (control the salt level yourself)
- vanilla bean → 1 tsp vanilla bean paste (paste holds up better than extract in heat)
- granulated sugar (topping) → turbinado sugar (creates a crunchier, darker crust)
Storage
Refrigerate covered for up to 3 days. Do not freeze, as the custard texture will break. Caramelize sugar just before serving.
What to serve with it
- Strong black coffee
- Dessert wine like Sauternes
- Tawny port
- Fresh berries on the side
FAQ
Why did my custard curdle?+
The oven was too hot or the water bath wasn't used. Ensure water is simmering, not boiling, and bake at low temperature.
Can I make this ahead?+
Yes, bake and chill up to 2 days in advance. Add the sugar topping right before serving.
Is the butter in the top or the custard?+
Traditionally, the butter flavor is infused into the custard base, but for this variation, a touch of butter can be caramelized with the sugar for a toffee crust.
Share this recipe
Notes from the community
Sign in to leave a note.
No notes yet — be the first.
