Crème Brûlée Recipe
Classic Vanilla Custard, Caramelized Sugar
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Ingredients
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Custard
Caramelized Top
Optional Garnish
Method
Custard
- 1
- 2
Heat cream and vanilla
In a medium saucepan, combine the heavy cream and whole milk. Add the split vanilla bean and scraped seeds (or 1 tsp vanilla extract). Warm over medium heat just until it begins to steam and small bubbles form at the edge; do not let it boil. Remove from heat, cover, and let steep for 10–15 minutes. If using a bean, scrape any remaining seeds into the cream and discard the pod.
- 3
Whisk yolks and sugar
While the cream steeps, whisk the egg yolks, 1/2 cup granulated sugar, and fine sea salt in a medium bowl until the mixture is pale and slightly thickened (about 1–2 minutes).
- 4
Temper eggs
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 adding the rest of the cream in a steady stream, whisking until smooth and combined.
- 5
Strain custard
Pass the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits and vanilla pod remnants. This ensures a silky texture.
- 6
Fill ramekins and set up bain-marie
Divide the strained custard evenly among the prepared ramekins (about 5–6 ounces / 150–180 ml each). Place the ramekins in the roasting pan, then pour hot (not boiling) water into the pan until it reaches halfway up the sides of the ramekins to create a water bath (bain-marie).
- 7
- 8
Cool and chill
Using tongs or oven mitts, remove the ramekins from the water bath and set them on a wire rack. Let cool to room temperature for about 30 minutes, then cover each ramekin with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or overnight, until fully chilled and firm.
Caramelized Top
- 9
Prepare sugar topping
When ready to serve, remove the ramekins from the refrigerator and let them sit at room temperature for 5 minutes. Sprinkle an even, thin layer (about 1 to 1 1/2 teaspoons) of granulated sugar over the surface of each custard. Tap off any excess so the sugar layer is uniform.
- 10
Caramelize sugar
Using a kitchen torch: Hold the torch about 2–3 inches (5–8 cm) above the sugar and move it in a slow circular motion until the sugar melts, bubbles, and turns a deep amber color (about 1–2 minutes). Allow the sugar to harden for 1–2 minutes before serving. Without a torch (broiler method): Position an oven rack near the top of your oven and preheat the broiler on high. Place the ramekins on a baking sheet and broil, watching closely, until the sugar melts and caramelizes (this will happen quickly, 1–3 minutes). Rotate the pan as needed for even color. Remove from oven and let the caramel set for 1–2 minutes.
- 11
Serve
Garnish with fresh berries or a mint leaf if desired and serve immediately so you get a crisp caramel top with creamy custard beneath.