Crème Brûlée Recipe

Preheat and prepare ramekins

Preheat the oven to 325°F (165°C). Arrange six 6-ounce ramekins in a large roasting pan or baking dish large enough to hold them without too much extra space.

Infuse cream

In a medium saucepan, combine the heavy cream, whole milk, and vanilla bean (split lengthwise and scraped seeds added) or 1 tablespoon pure vanilla extract. Add a pinch of fine sea salt. Place over medium heat and warm until steam begins to rise and small bubbles form around the edges, stirring occasionally to prevent scalding. Do not boil. Remove from heat, cover, and let steep 10–15 minutes (if using a vanilla bean).

Whisk yolks with sugar

While the cream is steeping, place the egg yolks in a medium mixing bowl and whisk together with 1/2 cup granulated sugar until the mixture is smooth and slightly pale (about 1–2 minutes).

Temper and combine

Slowly pour about 1/3 of the warm cream into the yolk-sugar mixture in a thin, steady stream while whisking constantly to temper the yolks. Continue adding the rest of the cream in two more additions, whisking until fully combined and smooth. If you used a vanilla bean pod, discard the pod now.

Strain custard

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits and ensure silky texture. If adding a liquid seasonal flavor (for example a smooth fruit purée), whisk it into the strained custard now until fully incorporated. For thick purees (e.g., pumpkin), use 1/4 cup and whisk thoroughly; for extracts or zest, add during infusion or with the cream step.

Fill ramekins and prepare bain-marie

Divide the custard evenly among the six ramekins (about 4–5 oz / 120–150 g each). Place the filled ramekins in the roasting pan. Carefully pour hot (not boiling) water into the pan until it reaches halfway up the sides of the ramekins, creating a bain-marie.

Bake

Bake in the preheated oven until the custards are set but still slightly jiggly in the center, about 35–45 minutes depending on oven and ramekin size. Start checking at 30 minutes. The edges should be set and the centers should wobble like jelly when gently shaken.

Cool and chill

Carefully remove the ramekins from the water bath and transfer to a wire rack. Let cool to room temperature, then cover each ramekin with plastic wrap and refrigerate at least 4 hours and up to 48 hours. Chilling fully is important for proper texture and for caramelizing the sugar without melting the custard.

Prepare the sugar topping

When ready to serve, remove the chilled ramekins from the refrigerator and wipe off any condensation. Evenly sprinkle about 1 to 1 1/2 tablespoons (totaling roughly 3/4 cup across 6 ramekins) of granulated sugar over the surface of each custard so the top is fully covered in a thin, even layer.

Caramelize the sugar

Using a kitchen torch, melt and caramelize the sugar by holding the torch about 2–3 inches from the surface and moving it in a slow circular motion until the sugar melts, bubbles, and forms an even, deep amber crust. This takes roughly 1–2 minutes per ramekin depending on torch size. If you do not have a torch, place ramekins on a sheet pan and put under a very hot broiler for 2–3 minutes, watching constantly to avoid burning; rotate as needed for even coloration.

Add seasonal garnish

If the seasonal flavor is a visible component (for example, a dollop of raspberry purée swirled into the custard prior to chilling or a smear of lemon curd), garnish now with the optional fresh berries, candied zest, or toasted nuts as appropriate. For zest-based flavors, sprinkle a small pinch of finely grated zest on top before serving. Serve immediately so the caramelized top remains crisp.