Creme Brûlée with Cornish Sea Salt Caramel Sauce


45 mins

Serves 6



500ml/18fl oz double cream
1 vanilla pod
25g caster sugar (plus extra for the topping)
6 free-range egg yolks
Zest of half a lemon in strips

Sea salted caramel sauce:
75 grams best-quality unsalted butter
50 grams soft light brown sugar
50 grams caster sugar
125 ml double cream
1 teaspoon cornish sea salt

Seaweed and orange short bread biscuits:
125g unsalted butter
50g caster sugar, plus extra to finish
200g plain flour
1 level tsp seaweed sea salt
1 orange zested


There is something about salted caramel and these Brûlée work well. Breaking through the sugar glaze into rich custard, followed by a rich salted caramel sauce and finishing off with seaweed and orange shortbread.

Creme Brulee with Cornish Sea Salt Caramel Sauce


Orange shortbread:

  • Heat the oven to 190C/375F/Gas 5.
  • Beat butter, sugar and orange zest together until smooth.
  • Add the seaweed sea salt and combine together.
  • Stir in the flour to get a smooth paste. Turn on to a floured work surface and gently roll out until the paste is 1cm/½in thick.
  • Cut into rounds or fingers, place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
  • Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

Crème brûlée:

  • Melt butter, sugars with the double cream in a small heavy based pan gently stir and let simmer for 5 minutes, stirring occasionally until it has thickened. Add the sea salt and very careful pour into the ramekins and place in the fridge to cool and set.
  • Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds in the cream.
  • Chop the empty pod into small pieces, and add them to the cream along with lemon zest.
  • Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes.
  • Meanwhile, in a separate bowl, beat the sugar and egg yolks together in a large heatproof bowl until pale and fluffy.
  • Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened - this indicates that the eggs have begun to cook slightly.
  • Pour the cream mixture back into heavy bottom sauce pan and cook the custard on a low heat staring all the times until the custard riches 85c, do not over heat as this will split the mixture.
  • Pour the custard into a bowl and place over iced water and stir over the iced water for 5 minutes to cool the custard slightly.
  • Gently pour the custard on top of the salted caramel sauce and cover and place into the fridge for 2 hours or until required.
  • Sprinkle with a small amount of caster sugar, using a blow torch or preheated grill caramelise the top until the sugar has melted, leave to stand until the caramel has set, please be careful as the caramel is very hot.
  • Serve with a seaweed and orange short bread biscuit.


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