Crème Brûlée Flambe Recipe

Preheat and prepare

Preheat oven to 325°F (160°C). Arrange six 6–8 oz ramekins in a large baking dish or roasting pan with room between them.

Heat cream and milk: In a medium saucepan, combine the heavy cream and whole milk. If using a vanilla bean, split lengthwise and scrape seeds into the cream, then add the pod as well. Warm the mixture over medium heat until it is steaming and small bubbles form at the edges (do not boil). Remove from heat and let steep 10–15 minutes for vanilla to infuse.

Whisk eggs and sugar: In a heatproof bowl, whisk together the egg yolks, 3/4 cup granulated sugar (for custard), and 1 tsp fine sea salt until the mixture is pale and slightly thickened.

Temper the eggs: Remove the vanilla pod from the cream (if used). Slowly pour about one-third of the warm cream into the yolk mixture in a thin steady stream while whisking constantly to temper the yolks. Continue pouring the remaining cream slowly while whisking until fully combined.

Strain and fill ramekins: Pour the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits and vanilla pod pieces. Divide the strained custard evenly among the six ramekins.

Bain-marie and bake: Carefully pour hot (not boiling) water into the baking dish around the ramekins until the water reaches about halfway up the sides of the ramekins. Transfer to the oven and bake for 35–45 minutes, or until custards are set at the edges but still slightly jiggly in the center (a thermometer inserted near the center should read about 170–175°F / 77–80°C).

Cool and chill: 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 or up to 48 hours. Chill thoroughly — this ensures the custard will set for proper cracking of the sugar crust.

Prepare topping: When ready to serve, remove the chilled custards from the refrigerator and wipe any moisture from the rims. Evenly sprinkle about 1 to 1 1/2 teaspoons (totaling approximately 3/4 cup across all ramekins) of granulated sugar over the top of each custard to form an even layer about 1/8-inch thick.

Caramelize with a torch: Use a kitchen torch to melt and brown the sugar. Hold the torch 2–3 inches from the surface and move in a circular motion until the sugar liquefies and forms an amber-brown crust. Allow the caramel to cool and harden for 1–2 minutes. If you do not have a torch, place ramekins under a broiler on high for 2–4 minutes, watching closely to avoid burning.

Warm the alcohol: In a small metal measuring cup or ladle, combine the 3 tablespoons dark rum and 1 tablespoon orange liqueur (optional). Warm the mixture gently for 10–15 seconds — do not boil — just to take the chill off; warming helps ignition and flavor release. Keep a lid or baking sheet nearby to smother flames if necessary.

Flambé technique (safety first): Place the ramekins on a heatproof surface away from flammable materials. Carefully pour the warmed rum mixture evenly into the ramekins in a small stream to wet the caramel surface (or pour into a metal spoon and drizzle). Using a long lighter or match, ignite the alcohol. The flame will burn blue and fairly clean; let it burn for a few seconds to warm the caramel and add a subtle caramelized spirit flavor. Do not leave unattended. When flames subside (or after 10–20 seconds), gently blow out the flames or cover with a metal lid to extinguish. If flames are too high or uncontrolled, immediately smother with the lid — never use water.

Serve immediately: After flames are extinguished and the alcohol has mostly burned off, allow the caramel to cool 30–60 seconds until it is crisp. Serve the Crème Brûlée Flambé immediately so guests can enjoy the contrast of chilled custard and warm caramel surface.

Optional garnish: If desired, garnish with a thin strip of orange zest or a few fresh berries after flambéing (ensure flames are fully out and surfaces cooled enough to handle).

Safety reminders: Use caution with open flame. Keep a fire extinguisher or smothering tool accessible. Do not tilt ramekins while flame is active. Ensure alcohol is warmed only slightly; do not boil. Children should be kept at a safe distance during flambé.