Crème Brûlée Recipe

Preheat and prepare

Preheat oven to 325°F (160°C). Place the ramekins (6 to 8, 4–6 oz each) in a large roasting pan or baking dish to prepare for a water bath (bain-marie).

Heat the cream

Pour heavy cream into a medium saucepan. If using a vanilla bean, split it lengthwise, scrape the seeds into the cream and add the pod as well. If using extract, wait to add it later. Heat cream over medium until it just begins to steam and small bubbles form at the edge (do not boil). Remove from heat, cover, and let steep 10–15 minutes to infuse vanilla.

Mix yolks and sugar

While the cream steeps, whisk the egg yolks, 1/2 cup granulated sugar, and 1/8 tsp fine sea salt in a medium bowl until the mixture is pale and slightly thickened (about 1–2 minutes).

Temper the eggs

Remove the vanilla pod from the cream. 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 pouring the remaining cream slowly while whisking until fully combined. If using vanilla extract instead of a bean, stir in 1 tsp vanilla extract now.

Strain

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and remaining vanilla fiber for a silky texture.

Fill ramekins

Divide the strained custard evenly among the ramekins, leaving a small gap at the top (about 1/4 inch). Place ramekins in the prepared baking pan.

Bake in bain-marie

Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins (use approximately 2 cups hot water; add more if needed). Carefully transfer the pan to the oven and bake for 30–40 minutes, or until the custards are set at the edges but slightly jiggly in the center. Timing depends on ramekin size—smaller ramekins take less time.

Cool and chill

Using tongs or oven mitts, remove the ramekins from the water bath and let them cool to room temperature on a wire rack. Once cooled, cover each ramekin loosely with plastic wrap and refrigerate for at least 2 hours and up to 3 days to fully set.

Prepare sugar

When ready to serve, pat the tops of the chilled custards dry with a paper towel to remove any condensation. Evenly sprinkle about 1 to 1 1/2 tablespoons of the granulated sugar over the top of each custard (use the 3/4 cup measured sugar). Shake gently to level the sugar so there is a thin, even coating.

Caramelize

Using a kitchen blowtorch: Hold the torch 2–3 inches from the sugar and move in a slow circular motion until the sugar melts, bubbles, and turns a deep amber color. Allow the caramel to harden for 1–2 minutes before serving. Alternate method (no torch): Place the sugared custards under a very hot broiler on a baking sheet for 1–3 minutes, watching closely so they caramelize but do not burn. Broil one rack closest to the broiler; remove when sugar is melted and browned.

Check and rest

If the caramelized top has uneven spots, reapply a pinch of sugar to the pale areas and torch briefly. Allow the caramel to cool and harden for at least 1–2 minutes to form a crisp shell.

While caramelizing or immediately after the sugar has set, arrange the mixed fresh berries (about 1 cup total) on a small plate or spoon a few berries atop each ramekin edge for serving. If using strawberries, quarter or slice them. Garnish each ramekin with 1–2 small mint leaves and, if desired, a light dusting of lemon zest (about 1/2 tsp divided) to add brightness.

Serve immediately so guests can enjoy the contrast of cold custard and warm, crisp caramelized sugar. Leftover custard without caramelized sugar will keep covered in the refrigerator for up to 3 days; do not caramelize until ready to serve.