Desserts Recipe

Preheat and prepare ramekins

Preheat oven to 325°F (160°C). Arrange six 6-ounce ramekins in a deep baking dish or roasting pan so they sit snugly without touching.

Infuse cream

Place heavy cream, whole milk, and the split vanilla bean with its scraped seeds into a medium saucepan. If using pure vanilla extract instead of a bean, add it later. Heat over medium until just simmering (bubbles form at edges) — do not boil. Remove from heat, cover, and let steep for 10–15 minutes to infuse.

Whisk yolks and sugar

While cream steeps, whisk together the egg yolks, 3/4 cup granulated sugar, and sea salt in a medium bowl until the mixture lightens slightly and is smooth.

Temper eggs

Remove the vanilla bean pod from the cream (if used). Slowly pour about one-third of the warm cream into the yolk mixture while whisking constantly to temper the eggs. Continue gradually adding the remaining cream in a steady stream, whisking until combined. If using vanilla extract, stir in 1 teaspoon now.

Strain and fill ramekins

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any solids or coagulated bits. Divide the strained custard evenly among the six ramekins (about 5–6 oz each).

Create water bath and bake

Place the baking dish with filled ramekins on oven rack. Carefully pour hot (not boiling) water into the baking dish around the ramekins until it reaches halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30–40 minutes, or until custards are set at the edges but slightly jiggly in the center when gently shaken.

Cool and chill

Using tongs or oven mitts, remove ramekins from the water bath and transfer to a wire rack. Let cool to room temperature, then cover with plastic wrap and refrigerate at least 3 hours, preferably overnight, to fully set and develop flavor.

Caramelize sugar topping

When ready to serve, sprinkle about 2 teaspoons of the fine granulated sugar evenly over the top of each chilled custard. Use a kitchen blowtorch to melt and caramelize the sugar until a deep golden-brown crust forms, keeping the torch moving to avoid burning (about 1–2 minutes per ramekin). If you don't have a torch, place ramekins under a preheated broiler on high for 2–4 minutes, watching closely to prevent burning and cooling immediately after to avoid overcooking the custard.

Combine berries, 2 tablespoons sugar, 1 tablespoon lemon juice, and 2 tablespoons water in a small saucepan over medium heat.

Bring to a gentle simmer and cook, stirring occasionally, for 5–7 minutes until berries begin to soften and release juices but still hold some shape. Lightly mash larger berries with the back of a spoon if desired.

Remove from heat and stir in lemon zest if using. Taste and adjust sweetness or lemon to taste. Let cool slightly; serve warm or at room temperature spooned alongside each crème brûlée just before serving.