Salted Caramel Ice Crème brûlée

What could be more satisfying than cracking through the crunchy top of a Crème Brûlée to reveal a sweet and creamy layer beneath? Unlike the traditional recipe though, which relies on plenty of sugar and heavy cream, our reinvention of this classic dessert takes a healthier approach. Plus, it's easier to make than you might think. Read on to find out how.

Ingredients (serves 4)

  • 1 tub Oppo Salted Caramel
  • 4tsp coconut sugar
  • A pinch of Maldon Salt


  1. Remove the ice cream from the freezer and allow it to sit at room temperature to soften for 10-20 minutes.
  2. Distribute the ice cream between four heatproof ramekins and smooth out each with the back of a spoon until the surface inside each is flat and smooth.
  3. Pop the ramekins back into the freezer for at least 30 minutes so that the ice cream firms up hard.
  4. Retrieve the ramekins from the freezer and sprinkle a teaspoon of coconut sugar onto the surface of each.
  5. Use a blow touch to gently brûlée the coconut sugar until it starts bubbling and caramelising (or alternatively, pop them under a hot grill for 3-5 minutes). Then get the ramekins back into the freezer.
  6. When you’re ready to tuck in simply retrieve your crème brulee, sprinkle a few grains of salt on top, grab a spoon and tap away.