Creme Brulee Recipe

Preheat and prepare

Preheat the oven to 325°F (160°C). Place six 6-ounce ramekins in a deep roasting pan large enough to hold them with space between.

Infuse cream

Pour the heavy cream and whole milk into a medium saucepan. Split the vanilla bean lengthwise, scrape the seeds into the cream and add the pod. Heat over medium until small bubbles form around the edge and steam rises (do not boil). Remove from heat, cover, and let steep for 15 minutes to infuse flavor.

Prepare egg mixture

While the cream steeps, whisk the egg yolks with 1/2 cup granulated sugar and 1 teaspoon fine sea salt in a bowl until the mixture is pale and slightly thickened.

Temper eggs

Remove the vanilla pod from the cream. Slowly stream about 1/3 cup of the hot cream into the yolk mixture while whisking constantly to temper the eggs. Continue adding the hot cream in a steady thin stream, whisking, until fully combined.

Strain and fill ramekins

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits and any remaining vanilla pod. Divide the custard evenly among the six ramekins.

Bake in water bath

Place the roasting pan in the oven. Carefully pour hot (not boiling) water into the pan around the ramekins until it reaches halfway up their sides (about 1–1.5 inches). Bake for 35–40 minutes, or until the custards are set at the edges but slightly wobbly in the center (a jiggle the size of a quarter).

Cool

Carefully remove the ramekins from the water bath and let cool to room temperature on a wire rack. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set and chill.

Prepare sugar for topping

Remove custards from the refrigerator. If condensation has formed on the surface, gently blot dry with a paper towel. Evenly sprinkle about 1 to 1 1/2 tablespoons (totaling approximately 3 to 4 tablespoons per ramekin depending on preference) of granulated sugar from the 3/4 cup reserved topping sugar across each custard to form a thin, even layer.

Caramelize with torch

Using a kitchen blowtorch, move the flame in a steady circular motion about 2–3 inches from the sugar until it melts, bubbles, and turns a deep amber color. Allow the caramel to cool and harden for 1–2 minutes before serving.

Alternative broiler method

If you don't have a torch, place the sugared custards on a baking sheet and position them under a very hot broiler 3–4 inches from the heat. Watch closely and broil 2–5 minutes until the sugar melts and caramelizes to a golden-brown color. Let cool until the sugar shell hardens.

Serve each crème brûlée immediately after the caramelized top has hardened. Optionally garnish with a few fresh berries or a mint leaf. Store leftovers covered in the refrigerator for up to 3 days (best eaten same day for crisp top).