Crème Bruleè Recipe

Prepare oven and ramekins

Preheat the oven to 325°F (160°C). Arrange four 6-ounce (180 ml) ramekins in a single layer inside a roasting pan large enough to hold them with room between. Bring a kettle of water to a boil for the water bath.

Infuse milk and cream

In a medium saucepan, combine the whole milk, heavy cream, and 1 tablespoon granulated sugar. Split the vanilla bean lengthwise with a sharp knife and scrape the seeds into the milk mixture; add the pod as well. Warm over medium heat until just below simmering (steam rising and tiny bubbles forming around the edge), about 5–7 minutes. Remove from heat and let steep for 15 minutes to infuse. Remove and discard the vanilla pod after steeping.

Whisk yolks and sugar

While the milk is steeping, whisk the 4 egg yolks together with 1 tablespoon granulated sugar and a pinch of salt in a medium bowl until the mixture is pale and slightly thickened, about 1–2 minutes.

Temper eggs

Slowly pour about 1/3 of the warm milk mixture into the yolks while whisking constantly to temper. Continue adding the rest in a steady stream, whisking, until fully combined and smooth.

Strain and portion

Pass the custard through a fine-mesh sieve into a clean bowl or a large measuring cup to remove any cooked bits and ensure a silky texture. Divide the strained custard evenly among the four ramekins.

Bake in water bath

Place the roasting pan with the filled ramekins in the oven. Carefully pour the hot water (from the kettle) into the roasting pan until it reaches about halfway up the sides of the ramekins (about 1/2–3/4 inch). Bake at 325°F (160°C) for 30–35 minutes, or until the custards are set around the edges but still slightly wobbly in the center when gently shaken.

Cool and chill

Using tongs or oven mitts, remove the ramekins from the water bath and transfer to 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 thoroughly chilled and firm.

Dry surfaces

Remove the chilled custards from the refrigerator and pat the tops dry with a paper towel to remove any condensation—this helps the sugar caramelize evenly.

Sprinkle sugar

Evenly distribute about 3/4 tablespoon (a heaping half-tablespoon) of granulated sugar over each custard surface so there is a thin, even layer. Smooth the sugar if needed to ensure full coverage.

Caramelize sugar

Using a kitchen torch, hold the torch about 2–3 inches from the sugar and move it in a steady circular motion until the sugar melts, bubbles, and forms an even, amber-brown crust, about 1–2 minutes. If you don't have a torch, place the ramekins on a baking sheet and broil on high 3–6 inches from the element for 2–4 minutes, watching closely to avoid burning. Let the caramelized sugar sit for 1–2 minutes to harden.

Plate

Top each brûlée with 1/4 cup of assorted seasonal fruits (berries, sliced stone fruit, or citrus segments) arranged attractively at the side of the ramekin or on a small plate. Garnish with a mint leaf if using.

Serve

Serve immediately after caramelizing so the sugar remains crisp. If prepared in advance, keep chilled and re-torch just before serving for best texture.