Salted Caramel Crème Brûlée With Prosciutto
The Custards have long been some of my favorite make-ahead desserts for easy entertaining. But when you add in the extra 5 minutes to sprinkle some sugar on top and torch it to crispy, crackly, caramelized perfection just before serving, it instantly kicks everything up a fun and fancy notch. And of course, tastes heavenly!
Salted Caramel Crème Brûlée With Prosciutto
The Custards have long been some of my favorite make-ahead desserts for easy entertaining. But when you add in the extra 5 minutes to sprinkle some sugar on top and torch it to crispy, crackly, caramelized perfection just before serving, it instantly kicks everything up a fun and fancy notch. And of course, tastes heavenly!
Open in Cookpad AppSteps
- 1
The caramel : In a deep pot, heat up 1/3 of the sugar on medium, stirring frequently.
- 2
Stir in the water. Note that it will start frothing and rising – that’s why we need a deep pot. Add in the butter. You will notice that the color of the erythritol turns darker and changes into a nice caramel. Once the caramel turns a nice amber color, take it off the heat. Evenly spoon the caramel into the ramekins. Set aside and let it harden.
- 3
The crème brûlée : In a bowl, mix the egg yolks and 1/3 of the sugar. In a separate bowl, mix the heavy cream and vanilla. Slowly whisk the heavy cream into the egg yolks. Then add your prosciutto & orange liqueur & your vanilla extract or beans.
- 4
Pour your cream mixture into the ramekins. Place them in a deep casserole dish or roasting pan. Fill the outer dish up with boiling water…but don’t get any in the ramekins!
Bake at 350F for 45 minutes. When it’s done, you’ll notice the custard is firm on the outside and a little jiggly in the center. Allow to cool.
Spoon the rest of the sugar onto each custard. Using a torch (or broiler) slowly caramelize the sugar substitute.
- 5
Add berries on top or wherever you desire to place them or strawberries Let it cool and harden, then enjoy! This makes a total of 2 servings of caramel crème brûlée.
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