Active Time: 30 Minutes
Total Time: 3 Hours
Preheat Oven to 225°F
In a heavy bottom pan, combine the cream and the Fabbri Caramel Delipaste and bring to a simmer.
Meanwhile in a mixing bowl combine and whisk together the sugar, salt and egg yolks.
Once the cream mix has simmered, introduce ⅓ of the heated cream into the egg mixture and whisk together. This will introduce heat into eggs so they dont get scrambled when returning to the hot cream.
Return this mixture to the pan of simmering cream and on a low heat cook for 2-3 minutes or until the mixture coats the back of a spoon. This is called nappe.
Once Nappe is achieved, remove from the heat and pour into 4 Brûlée Ramekins.
Place the ramekins on a baking tray and pour water into the baking tray until it goes half way up the ramekins.
Place in the oven and bake for 1 hour or until the center of the creme brulee is firm and doesn’t wiggle when you tap the side.
Remove from the oven and cool in the refrigerator until needed.
Right before serving, sprinkle a small amount of sugar that evenly coats the top of the custard.
Using a brulee torch, evenly torch until the top is nice and evenly golden brown. Serve Immediately.