Crème Brûlée Recipe

Preheat and prepare

Preheat oven to 325°F (160°C). Arrange six 6-ounce ramekins in a deep roasting pan so they sit level.

Infuse cream

Pour 2 cups heavy cream into a medium saucepan. Slice the vanilla bean lengthwise and scrape the seeds into the cream, then add the pod to the pan. Heat cream over medium 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.

Whisk yolks and sugar

While cream steeps, whisk 6 egg yolks with 1 tablespoon granulated sugar and a pinch of fine sea salt in a medium bowl until the mixture is pale and slightly thickened.

Temper and combine

Remove the vanilla pod from the cream. Slowly pour about one-quarter of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the yolks. Gradually whisk in the remaining cream until smooth and fully combined.

Strain

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

Fill ramekins

Divide the strained custard evenly among the six ramekins (about 3/4 full).

Prepare bain-marie

Place the roasting pan with ramekins in the oven or on a stable surface. Carefully pour hot (not boiling) water into the roasting pan until the water line reaches halfway up the sides of the ramekins, making sure no water splashes into the custards.

Bake

Bake in the preheated 325°F (160°C) oven for 30–35 minutes, or until the custards are mostly set but still slightly wobbly in the center (a small jiggle).

Cool

Carefully remove the ramekins from the water bath and transfer to a rack. Let cool to room temperature, then cover each ramekin loosely with plastic wrap and refrigerate for at least 2 hours and up to 3 days. Chilling is important to fully set the custard and allow it to firm.

Prepare sugar top

When ready to serve, remove chilled custards from the refrigerator. Sprinkle 1 teaspoon of granulated sugar evenly over the surface of each custard. Tilt and tap the ramekin to distribute an even layer of sugar about 1–2 mm thick.

Caramelize

Using a chef's torch, hold the flame about 2–3 inches (5–8 cm) from the sugar and move it in small circles until the sugar melts, bubbles, and turns a deep amber color. Work steadily to avoid burning; if spots burn, you can re-torch briefly to even the color.

Set and serve

Let the caramelized sugar cool for 1–2 minutes so it hardens into a crisp shell. Serve immediately for best contrast between warm caramel top and cold custard. If needed, store refrigerated for up to 1 hour before serving; the sugar will eventually absorb moisture and soften.