French Perfume Salted Creme Caramel

Taste of :
Posted May 17, 2016 by Lorna Arancibia
*** YIAH French Perfume Salt was measured once ground and peppercorns were removed before grinding


  • 1 cup. Caster Sugar
  • 2 tbsp.s YIAH Vanilla Sugar
  • 2 tsp.s YIAH French Perfume Salt
  • 3/4 cup. Water
  • 1 cup. Cream
  • 1/2 cup. Milk
  • 4 egg yolks


For the caramel sauce
1/2 cup caster sugar
1tbsp YIAH vanilla sugar
3/4 cup water
1 tsp YIAH French Perfume salt, ground optional (I left out the pepper corns)

For the crème caramel
1/2 cup caster sugar
1tbsp YIAH vanilla sugar
1 tsp YIAH French Perfume salt, ground
(Omitted peppercorns)
1 cup cream
4 egg yolks, beaten
1/2 cup milk

To make caramel sauce
Place sugar and water in pan and dissolve sugar over low heat
Bring sugar to boil and cook until a light caramel colour, remove from heat and swirl in salt if using
Divide equally into 4 3/4cup ramekins … leave to one side to cool

For crème caramel
Place sugars in a pan and over a low heat stir until sugar melts and changes to a caramel colour
Remove from heat and add cream
Return to heat and dissolve any hard caramel
Add milk and salt and stir to combine and then remove from heat
In a medium sized bowl whisk egg yolks and gradually add the cream mixture while continuously whisking until well combined.
Strain mixture through fine sieve if necessary and then divide evenly between the ramekins
Place ramekins in a baking tray and fill tray with boiling water so it comes half way up the sides of the ramekins
Place tray in oven and bake for 30-45 minutes or until caramels are almost set
Remove ramekins from tray and allow to cool and then refrigerate for a couple of hours
To serve run a sharp knife around the edge of ramekin, place serving plate on top of ramekin and then turn both ramekin and plate over, remove the ramekin slowly ensuring the crème caramel has come out before removing ramekin completely