Creme Brûlée Recipe

Preheat and prepare

Preheat the oven to 325°F (160°C). Place six 4-oz (120 ml) ramekins in a baking dish or roasting pan with sides high enough to come partway up the ramekins.

Infuse the cream

Pour 2 cups heavy cream into a small saucepan. Split the vanilla bean lengthwise, scrape the seeds into the cream and add the pod (or add 1 tsp vanilla extract later). Heat the cream over medium until it just begins to steam and small bubbles form around the edges — do not boil. Remove from heat, cover, and let steep for 10–15 minutes to infuse.

Whisk yolks and sugar

While the cream steeps, whisk 6 egg yolks with 1 tablespoon granulated sugar and a pinch of fine sea salt in a medium bowl until the mixture lightens slightly in color and becomes smooth.

Temper the eggs

Remove the vanilla pod from the cream (if used). Gradually pour about one-quarter of the hot cream into the egg yolk mixture in a slow steady stream while constantly whisking to temper the yolks. Continue adding the rest of the cream slowly while whisking until fully combined. If using vanilla extract, stir it in now.

Strain and portion

Pour the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits and vanilla pod remnants. Divide the strained custard evenly among the six ramekins.

Place the baking dish with the filled ramekins in the oven. Carefully pour hot (not boiling) water into the baking dish so it reaches about halfway up the sides of the ramekins, creating a gentle water bath. Be careful not to splash water into the custards.

Bake the custards at 325°F (160°C) for 30–40 minutes, or until the edges are set but the center still jiggles slightly when the ramekin is gently shaken. Baking time depends on oven and ramekin size; start checking at 25–30 minutes.

Remove the ramekins from the water bath using tongs or oven mitts and transfer them to a wire rack. Let them cool to room temperature, then refrigerate uncovered for at least 2 hours and up to 3 days to fully set.

Dry the surface

When ready to serve, remove ramekins from the refrigerator. Pat the custard surfaces lightly with a paper towel to remove any condensation so the sugar will melt evenly.

Caramelize the sugar

Evenly sprinkle 1 tablespoon granulated sugar over the top of each chilled custard, tilting and tapping the ramekin to level the sugar. Using a kitchen blowtorch, hold the flame about 2–3 inches from the sugar and move it in a slow circular motion until the sugar melts, bubbles, and forms an even golden-brown crust. Let the sugar cool and harden for 1–2 minutes before serving. Alternatively, place the sugared ramekins under a very hot broiler for 2–4 minutes, watching closely to avoid burning—rotate as needed for even browning.

Serve immediately after the sugar hardens to enjoy the contrast between the crisp caramel top and the creamy custard. Optionally garnish with a few fresh berries or a small mint leaf, but serve plain to showcase the classic texture contrast.