This addictive salted caramel baked brie is the perfect combination of sweet, salty and rich. If you’re looking for a christmas appetizer that can also be a holiday dessert, this is the recipe to make.
Baked cheese always looks impressive even if it’s actually quite simple to make and this Salted Caramel Baked Brie is no exception. It’s the perfect dish to serve at dinner parties or other special occasions, and you can top it with just about anything you like.
How Do You Know When Baked Brie is Done?
You’ll know the brie is done baking when it’s soft and slightly melted. You don’t want it completely liquid like a cheese sauce, but it should be spreadable or easily scooped up with a firm cracker.
The best part about this recipe is there’s no right and wrong to it really. If you prefer a firmer texture, just take it out of the oven a little sooner.
If you prefer your baked brie extremely soft and oozing, leave it in the oven a minute longer. The possibilities are endless!
Salted Caramel Baked Brie
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- 1 (16 oz) wheel of brie cheese
- 1 cup granulated sugar
- 6 tbsp butter
- ½ cup heavy cream
- 1 tsp sea salt
- 1 cup pecans, chopped
- sliced apple
- sliced baguette
- Preheat oven to 350ºF.
- Place the brie on a “foil basket”.
- Bake in the preheated oven for 15-20 minutes.
- Meanwhile make the caramel.
- Add the sugar to a medium saucepan.
- Cook over medium heat, stirring constantly until it turns into an amber-colored liquid.
- Stir in the butter.
- Cook for 2-3 minutes.
- Slowly add the heavy cream.
- Boil for 1 minute.
- Remove from the heat and stir in the pecan and salt.
- Remove the brie from the oven.
- Carefully transfer the brie to a serving plate/board.
- Pour over with caramel sauce and serve with apple slices, crackers and baguette.
Why Is My Salted Caramel Baked Brie Oily?
When baking brie in the oven, there are some factors to consider to ensure that the end result isn’t too oily. Here are some tips to ensure you get the perfect baked brie every time:
Use a younger type of brie. Older types of brie may end up becoming more runny when baked, so it’s better to use a younger variety. Try to find those that are labeled as “double cream” rather than the “triple cream” type of brie.
Don’t bake it too long. If you find that your baked brie resembles a puddle by the end of baking, it’s probably baking for too long. The baking time largely depends on the type of oven you have, so you can try to reduce it by 2-3 minutes.
Don’t remove the rind or outer layer. Some people make the mistake of removing the outer layer or the rind, which isn’t necessary for this recipe. The rind helps the brie heat up evenly. Without it the cheese might overcook and end up too oily.