Creme Brulee Recipe

Preheat and prepare ramekins

Preheat oven to 325°F (160°C). Arrange six 4-oz (120 ml) ramekins in a deep baking dish or roasting pan with enough space between them to allow water to circulate.

Infuse cream

Combine the heavy cream and whole milk in a medium saucepan. Add the split vanilla bean with seeds scraped into the cream (if using vanilla extract, add later). Heat over medium until the mixture is steaming and just begins to simmer—small bubbles will form at the edges—but do not let it boil. Remove from heat, cover, and let steep for 15 minutes to infuse vanilla flavor.

Whisk yolks and sugar

While the cream steeps, whisk the egg yolks, granulated sugar (for custard), and fine sea salt in a medium bowl until the mixture is smooth and pale yellow and the sugar begins to dissolve (about 1–2 minutes).

Temper eggs

Remove vanilla bean pod from the cream. If using vanilla extract, stir 1 teaspoon into the warm cream now. Slowly pour about 1/3 of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the eggs. Continue to add the remaining cream in a steady stream while whisking until fully combined.

Strain custard

Pour the custard mixture through a fine-mesh sieve into a clean bowl or large measuring cup to remove any cooked bits of egg or vanilla pod flecks for an extra-smooth texture.

Fill ramekins

Divide the strained custard evenly among the prepared ramekins (they should be about three-quarters full).

Prepare water bath and bake

Place the baking dish with filled ramekins on the oven rack. Pour hot (not boiling) water into the baking dish around the ramekins until it reaches about halfway up the sides of the ramekins. Carefully transfer to the oven and bake until the centers are set but still slightly wobbly — about 35–40 minutes (time may vary with oven). A knife inserted near the center should come out with a few moist curds but not liquid custard.

Cool and chill

Remove the baking dish from the oven and carefully lift ramekins out of the water bath. Let cool to room temperature on a wire rack for 30–60 minutes, then cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to 2 days to fully set.

Prepare sugar topping

About 10–15 minutes before serving, remove the chilled ramekins from the refrigerator. Sprinkle an even, thin layer (about 1 to 2 teaspoons) of the granulated or superfine sugar over the surface of each custard, tilting and tapping to create an even coating. Aim for about 1 tablespoon (8–10 g) of sugar per ramekin; adjust so the sugar layer is thin and uniform.

Caramelize sugar

Using a kitchen blowtorch: Hold the torch about 2–3 inches from the sugar and move it in a steady circular motion until the sugar melts, bubbles, and turns a deep golden brown. Allow the caramel to cool and harden for 1–2 minutes before serving. If you do not have a torch: place the ramekins under a very hot broiler on the top rack about 3–4 inches from the heat source. Broil briefly, watching closely (30–90 seconds) and rotating as needed until the sugar caramelizes. Let stand for 1–2 minutes before serving. Note: broiling may warm the custard slightly.

If desired, garnish each creme brulee with a few fresh berries and a small mint leaf. Serve immediately after caramelizing so the sugar crust is crisp.