Crème Brûlée Recipe

Preheat and prepare

Preheat the oven to 325°F (160°C). Place six 4-6 oz ramekins in a deep roasting pan so they fit without touching.

Infuse cream

Pour the heavy cream and whole milk into a medium saucepan. Split the vanilla bean lengthwise and scrape the seeds into the cream, then add the pod. Warm the mixture over medium heat until it just begins to steam and small bubbles form at the edges (do not 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, 1/2 cup granulated sugar (for custard), and the salt in a medium bowl until the mixture is pale and slightly thickened, about 1-2 minutes.

Temper and combine

Remove the vanilla pod from the cream and discard it. Slowly pour about 1/3 of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the yolks. Continue with another 1/3 until combined, then pour the tempered yolk mixture back into the remaining cream in the saucepan, whisking to combine thoroughly.

Strain

Pour the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits or remaining vanilla pod pieces. This yields a silky smooth custard.

Fill ramekins

Divide the strained custard evenly among the six ramekins.

Bain-marie and bake

Place the roasting pan with the filled ramekins in the oven, then carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins (about 1-inch of water). Bake at 325°F (160°C) for 35-40 minutes, or until the custards are set at the edges but still slightly jiggly in the center when gently shaken.

Cool

Carefully remove the ramekins from the water bath and transfer to a wire rack. Let cool to room temperature, then refrigerate uncovered for at least 4 hours or up to 3 days to fully set.

Prepare topping

When ready to serve, sprinkle about 1 to 1 1/2 tablespoons of granulated sugar evenly over the surface of each chilled custard. Gently shake and tap the ramekin to level the sugar into an even layer.

Caramelize sugar

Using a kitchen blowtorch, hold the torch about 2-3 inches from the sugar and move it in a slow circular motion until the sugar melts, bubbles, and turns a deep amber color, forming a hard crack caramel. If you don't have a torch, preheat the oven's broiler and place the ramekins on a baking sheet under the broiler 3-4 inches from the heat source; watch very closely and rotate as needed until the sugar caramelizes (this method can be less even).

Set and serve

Allow the caramel to cool and harden for 1-2 minutes. Serve immediately so the contrast between the crisp caramel and the creamy custard is at its best.

If using the bain-marie method, be careful when transferring the hot roasting pan; use oven mitts and a stable surface. Leftover crème brûlée can be stored refrigerated for up to 2 days after caramelizing (the top will soften over time).