Homemade Creme Brulee Recipe

Preheat and prepare

Preheat the oven to 325°F (160°C). Place six 4–6 oz ramekins in a large roasting pan so they fit comfortably with space between.

Infuse cream

Pour the heavy cream into a small saucepan. Split the vanilla bean lengthwise, scrape the seeds into the cream and add the pod (or stir in 1 1/2 tsp vanilla extract later). Heat the cream over medium heat just until it begins to steam and small bubbles form at the edges — do not boil. Remove from heat, cover, and let steep 15 minutes to infuse vanilla.

Whisk egg yolks

While the cream is steeping, whisk together the 5 large egg yolks, 1 tablespoon granulated sugar, and a pinch of fine sea salt in a medium bowl until the mixture lightens slightly and becomes smooth.

Temper eggs

Remove and discard the vanilla pod. Slowly pour about 1/3 of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the eggs. Continue adding the cream in two more additions, whisking to combine, until smooth and homogeneous.

Strain and fill ramekins

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits and ensure a silky texture. Arrange the ramekins back in the roasting pan and evenly divide the strained custard among the six ramekins.

Bake in bain-marie

Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the ramekins (about 1–1.25 inches). Cover the pan loosely with aluminum foil (optional for more even baking). Bake at 325°F (160°C) for 30–40 minutes, or until the custard is set around the edges but still slightly jiggly in the center when gently shaken. Rotation of ramekins halfway through baking can help even cooking.

Cool and chill

Using tongs, carefully remove the ramekins from the water bath and place them on a wire rack. Let cool to room temperature for 30–45 minutes, then refrigerate uncovered for at least 2 hours and up to 3 days to fully set and chill.

Prepare surface

When ready to serve, sprinkle about 1/2 tablespoon of granulated sugar evenly across the surface of each chilled custard. Gently shake or tilt to distribute the sugar into a thin, even layer; tap off any excess so the sugar layer is uniform.

Caramelize sugar

Using a kitchen torch: Hold the torch 2–3 inches away 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). Using a broiler: Place ramekins on a baking sheet and position them under a very hot broiler 2–3 inches from the heat. Watch constantly; broil 1–3 minutes until the sugar melts and browns. Rotate the pan as needed for even color.

Set and serve

Allow the caramelized tops to cool and harden for 1–2 minutes before serving so the crust sets. Serve immediately for best contrast between crisp top and creamy custard.