Chris and I recently had dinner at the very charming Bar Bouchee in Madison, CT. Dessert that night was a delicious pistachio crème brûlée. This got me thinking: Why don’t more people put sea salt in crème brûlée? Inspired by our dessert (and Chris’s favorite sea salt caramel gelato, which he claims he can eat tubs of), Chris created this caramel crème brûlée with a sea salt sugar “crust” on top. The caramel custard alone is beautiful—in both its texture and flavor—and the topping Chris dreamed up took the dessert to another level.
VIDEO: Alex made a quick iPhone video to show you how easy it is to torch the top. The audio is poor, but it’s the visual we really wanted you to see. Now, run to the hardware store, get a simple torch and try this at home!