Classic Crème Brûlée Recipe

Preheat and prepare ramekins

Preheat the oven to 325°F (160°C). Arrange four 4–6 oz (120–180 ml) ramekins in a deep roasting pan or baking dish large enough to hold them with some space between.

Infuse the cream

Pour the heavy cream into a small saucepan. Add the split vanilla bean and scraped seeds (or 1 tbs vanilla extract). Warm over medium heat until it just begins to steam and small bubbles form at the edge, about 5–6 minutes. Do not boil. Remove from heat, cover, and let steep for 10–15 minutes to infuse. If using a vanilla bean, scrape the pod and return the pod to the cream while steeping for maximum flavor.

Whisk yolks and sugar

While the cream steeps, place 5 large egg yolks in a medium bowl. Add 1 tablespoon granulated sugar (custard sugar) and 1 teaspoon fine sea salt. Whisk until the mixture is smooth and slightly paler, about 30–60 seconds.

Temper the eggs

Remove the vanilla bean pod from the cream. Slowly pour about 1/3 of the warm cream into the yolk mixture in a thin, steady stream while whisking constantly to temper the eggs. Continue slowly pouring the remaining cream while whisking until fully combined. Strain the mixture through a fine-mesh sieve into a clean bowl or large measuring cup to remove any coagulated bits and any vanilla pod pieces.

Fill ramekins and prepare water bath

Divide the strained custard evenly among the prepared ramekins (about 4 ramekins). Place the filled ramekins back into the roasting pan. Carefully pour hot tap water into the roasting pan around the ramekins until it reaches halfway up the sides of the ramekins (about 1 inch / 2.5 cm).

Bake

Carefully transfer the roasting pan to the preheated oven. Bake until the custards are set at the edges but still slightly jiggly in the center, about 30–40 minutes (time varies with ramekin size and oven). Start checking at 25–30 minutes.

Cool and chill

Remove the ramekins from the water bath using tongs or a spatula and place them on a wire rack. Let cool to room temperature, then cover lightly with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or overnight, until fully chilled and set.

Prepare for torching

About 10 minutes before serving, remove the chilled custards from the refrigerator and blot any condensation from the tops with a paper towel so the sugar will adhere evenly.

Add sugar and caramelize

Evenly sprinkle 1 tablespoon granulated sugar over the top of each chilled custard. Using a kitchen blowtorch, melt and caramelize the sugar by moving the flame in a steady circular motion about 2–3 inches away from the sugar until it liquefies and turns a deep amber color, about 1–2 minutes per ramekin. If you don’t have a torch, place ramekins under a very hot broiler on a baking sheet for 3–6 minutes, watching constantly until the sugar is browned and bubbling.

Set the caramel

Allow the caramelized sugar to cool and harden for 1–2 minutes before serving so it forms a crisp glass-like top.

Place a small cluster (about 1/4 cup) of fresh mixed berries alongside each brûlée. Garnish with 1 Linzer cookie (or two halves) per ramekin, leaning it against the custard or placing it on the side of the plate. Add a mint leaf atop the berries or cookie for color.

Serve immediately after caramel has set so guests enjoy the contrast of warm crisp sugar and chilled custard.