1-Gather Your Ingredients: First, start by gathering and measuring all your ingredients, then preheat the oven to 325°F. Place four 6-ounce ramekins in a large baking dish and boil water for the bath. This step sets you up for success in creating the best salted caramel creme brulee recipe.

Heat the 2 cups heavy whipping cream until it’s hot but not simmering, then set it aside. In a separate saucepan, combine 1/2 cup granulated white sugar and 1/4 cup water, heating it over medium-low without stirring until it caramelizes to a deep amber. This process is key for that rich flavor in your salted caramel creme brulee.

2-Mix and Bake the Custard: Slowly pour the hot cream into the caramelized sugar, whisking carefully to blend. In a bowl, whisk the 4 egg yolks, then gradually add about 1 cup of the cream mixture in two parts to temper them. Add the rest of the cream mixture, 1 teaspoon pure vanilla extract, and 1/2 teaspoon fine sea salt; whisk until fully combined.

Strain the mixture through a fine mesh sieve into a clean bowl for smoothness. Pour the custard evenly into the ramekins and add hot water to the baking dish until it reaches halfway up the sides. Bake for 30 to 40 minutes until the custards are just set with a slight jiggle in the center.

3-Finish and Serve: Remove the ramekins from the oven, cool to room temperature, and refrigerate until fully chilled. Just before serving, blot any condensation, sprinkle a thin layer of granulated white sugar on top, and caramelize it using a kitchen torch or broiler until deep amber and bubbly. Let it rest for at least one minute and top with flaky sea salt for the final touch. For more tips on caramelizing sugar, visit this guide to caramelizing sugar.