Crème Brulée Recipe

Preheat and prepare

Position an oven rack in the center. Preheat the oven to 325°F (160°C). Arrange four 6-ounce ramekins in a deep roasting pan so they fit without touching.

Infuse cream

Pour 2 cups heavy cream and 1/2 cup whole milk into a medium saucepan. Split the vanilla bean lengthwise, scrape the seeds into the cream and add the pod; if using extract, wait to add later. Warm the cream over medium heat just until steam rises and small bubbles form at the edge (do not boil). Remove from heat, cover, and let steep for 15 minutes to infuse vanilla.

Whisk yolks and sugar

While cream is steeping, whisk 6 egg yolks with 1/2 cup granulated sugar and 1 teaspoon fine sea salt in a medium bowl until the mixture is pale and slightly thickened and the sugar is mostly dissolved (about 1–2 minutes).

Temper eggs

Remove the vanilla pod from the cream and discard (if using extract, stir in 1 teaspoon vanilla extract now). Slowly pour a ladle (about 1/4 cup) of the warm cream into the egg-sugar mixture while whisking constantly to temper the yolks. Continue adding cream in a slow, steady stream, whisking until fully combined.

Strain custard

Pass the combined custard through a fine-mesh sieve into a large measuring cup or bowl with a spout to remove any coagulated bits and any remaining vanilla pod pieces. This yields a smooth custard.

Fill ramekins

Divide the strained custard evenly among the four ramekins (about 3/4 full). Place the filled ramekins in the prepared roasting pan.

Prepare water bath

Carefully pour hot (not boiling) water into the roasting pan around the ramekins until the water reaches halfway up the sides of the ramekins (use approximately 3–4 cups hot water).

Bake

Bake in the preheated 325°F (160°C) oven for 35–40 minutes, or until the custards are set at the edges but still slightly wobbly in the center when gently shaken. Avoid overbaking — centers should jiggle slightly.

Cool and chill

Using tongs or oven mitts, carefully remove the ramekins from the water bath and let cool to room temperature on a wire rack for 30–45 minutes. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours, ideally 4 hours or overnight, until thoroughly chilled and fully set.

Prepare sugar for brûlée

When ready to serve, evenly sprinkle about 1 tablespoon of granulated sugar over the surface of each chilled custard. (Alternatively, for a smoother topping, measure and level a total of 1/2 cup sugar and distribute evenly — about 2 tablespoons per ramekin — then tap to level.)

Caramelize sugar

Option A — Kitchen torch: Use a small kitchen torch to melt and caramelize the sugar. Hold the torch about 2–3 inches from the surface and move it in a slow circular motion until the sugar liquefies and turns a deep amber color; do not burn. Allow the caramel to harden for 1–2 minutes before serving. Option B — Broiler method: Place ramekins on a baking sheet and set them under a very hot broiler about 4–6 inches from the heat source. Watch closely and broil 2–4 minutes until the sugar melts and turns golden brown. Rotate the pan as needed for even color. Remove and let the caramel harden for 1–2 minutes.

Serve

Serve immediately once the caramel has hardened to preserve the crisp top contrasted with the creamy custard. Optionally garnish with a few berries or a mint leaf.

Ramekins: Use four 6-ounce ramekins. Ensure they are oven-safe and arranged with space between them in the roasting pan. Hot water: Use hot tap water or water heated on the stove for the water bath; it should be hot to the touch but not boiling when poured around the ramekins to avoid shocking them.