Satsuma Crème Brûlée Recipe

1. Preheat and prepare ramekins

Preheat oven to 300°F (150°C). Arrange six 6-ounce ramekins in a deep roasting pan or baking dish with rims high enough to hold water halfway up the ramekins.

2. Infuse cream

Split the vanilla bean lengthwise and scrape the seeds into a medium saucepan. Add the pod, heavy cream, whole milk, and 1 tablespoon granulated sugar. Warm over medium heat just until steam appears and small bubbles form around the edge (do not boil). Remove from heat, cover, and let steep 20–30 minutes to infuse.

3. Whisk yolks

In a large bowl, gently whisk the egg yolks until smooth. Slowly whisk in about 1/2 cup of the warm cream mixture to temper the yolks, then whisk in the rest of the cream in a slow stream until fully combined. Stir in 1 teaspoon vanilla extract and a pinch of sea salt.

4. Strain and fill

Strain the custard through a fine-mesh sieve into a clean bowl or measuring cup to remove the vanilla pod and any coagulated bits. Divide the custard evenly among the six ramekins (about 4–5 ounces each).

5. Bake in water bath

Pour hot water into the roasting pan to come halfway up the sides of the ramekins. Carefully transfer to the oven and bake 35–40 minutes, or until the centers are set but still slightly wobbly when nudged. Turn off the oven, crack the door, and let cool in the water bath for 30 minutes; then remove ramekins and chill uncovered in the refrigerator at least 3 hours or overnight.

6. While custards chill, peel and segment the satsumas using a small knife to remove pith (supreme them). Reserve any juice. Chop half the segments into small dice and keep remaining segments whole for garnish. Toss the diced satsuma pieces with 1 tablespoon satsuma juice and 2 tablespoons thinly sliced candied peel. Refrigerate until ready to assemble.

7. Make caramel

In a medium, heavy-bottomed saucepan over medium heat, melt 1 cup granulated sugar in an even layer without stirring. As the edges begin to melt, gently swirl the pan; when the sugar is an amber color, quickly add the 6 tablespoons butter (be careful, it will bubble). Stir until butter is incorporated.

8. Slowly pour in the 1 cup heavy cream while stirring; the mixture will bubble vigorously. Stir until smooth. Remove from heat and stir in 1 teaspoon fine sea salt. Cool to warm (not hot) before using — about 15–20 minutes. Reserve about 2 tablespoons per ramekin for plating (roughly 1/3 cup total).

9. Top with satsuma compote and caramel

Remove chilled custards from refrigerator. Spoon about 1 tablespoon of the satsuma/candied peel mixture into the center of each custard (a thin layer). Drizzle about 1 tablespoon of the warm (not hot) salted caramel over the satsumas in each ramekin.

10. Torch sugar crust

Evenly sprinkle about 1 tablespoon granulated sugar over the surface of each custard (total ~6 tablespoons). Using a kitchen torch held 2–3 inches away, gently melt and caramelize the sugar until it forms an even golden-brown, glassy crust. If you do not have a torch, place ramekins under a hot broiler for 2–4 minutes, watching closely to avoid burning.

11. Garnish

Immediately after torching, scatter a tablespoon of coarsely chopped Louisiana candied pecans on each ramekin, and add one reserved whole satsuma segment and a few slivers of candied peel. Sprinkle a very small pinch of flaky sea salt over the caramelized sugar to heighten flavor.

12. Rest and serve

Let the brûlée sit 2–3 minutes so the sugar crust hardens. Serve at room temperature so the contrast between cold custard and warm sugar/crunch is pleasant. Leftovers: store uncovered in the refrigerator for up to 2 days (re-torch sugar just before serving).