Crème Brulee Recipe

Prepare oven and ramekins

Preheat the oven to 325°F (160°C). Place four 6-ounce ramekins in a large baking dish or roasting pan with sides at least 1 inch high so a water bath can surround the ramekins.

Infuse cream

Pour the heavy cream and whole milk into a medium saucepan. If using a vanilla bean, split it lengthwise with a sharp knife and scrape the seeds into the cream, then add the pod. Warm the mixture over medium heat just until it begins to steam and small bubbles form at the edges (do not boil), about 5–7 minutes. Remove from heat and let steep for 15 minutes to infuse. If using vanilla extract, add it later with the warm cream (see step below).

Whisk yolks and sugar

While the cream steeps, whisk the egg yolks, 1/2 cup granulated sugar, and the fine salt in a medium bowl until the mixture is pale and slightly thickened, about 1–2 minutes.

Temper eggs

Remove the vanilla pod from the cream (if used). Slowly pour about one-quarter of the warm cream into the egg yolk mixture in a thin, steady stream while whisking constantly to temper the yolks. Continue adding the cream gradually until fully combined. If using vanilla extract instead of a bean, stir 1 teaspoon vanilla extract into the warm cream before tempering.

Strain custard

Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits and the vanilla pod bit. This yields a silky custard.

Fill ramekins and set water bath

Divide the strained custard evenly among the four ramekins (about 5–6 ounces each). Place the ramekins in the prepared baking dish. Carefully pour hot (not boiling) water into the pan around the ramekins until it reaches halfway up the sides of the ramekins, creating a bain-marie.

Bake

Bake in the preheated oven until the custards are set but still slightly trembly in the center, about 35–40 minutes. Check at 30 minutes for doneness; a knife inserted near the center should come out with custard that clings but is not fully loose.

Cool and chill

Carefully remove the ramekins from the water bath and set them on a wire rack. Let them cool to room temperature for 30–45 minutes, then cover with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or up to 48 hours.

Prepare sugar for torching

When ready to serve, remove custards from the refrigerator and blot any condensation on the surface with a paper towel. Evenly sprinkle about 3 tablespoons (roughly 2 tablespoons for smaller ramekins) of the granulated sugar reserved for the topping over each custard so there is a thin, even layer.

Torch sugar

Using a kitchen blowtorch, hold the flame about 2–3 inches from the sugar and move it in small circles until the sugar melts, bubbles, and turns a deep amber color. This should take about 1–2 minutes per ramekin. Let the caramel harden for 1–2 minutes before serving.

Alternative broiler method

If you don't have a torch, place the sugared ramekins on a baking sheet and position them under a preheated broiler on high about 3–4 inches from the heat. Watch closely and broil 2–5 minutes until the sugar melts and caramelizes; rotate the pan if needed. Let cool briefly to harden.

Optionally top each brûlée with a few fresh berries and a mint leaf. Serve immediately so the caramelized top is crisp while the custard beneath remains smooth and creamy.