Creme Brulee Recipe

Preheat and prepare ramekins

Preheat oven to 325°F (160°C). Arrange six 6-ounce (180 ml) ramekins in a deep baking dish or roasting pan.

Infuse cream

Split the vanilla bean lengthwise and scrape the seeds into a medium saucepan; add the pod and 2.5 cups heavy cream. Warm over medium heat until edges of the cream begin to steam and small bubbles form around the edge (do not boil). Remove from heat, cover, and let steep 15 minutes to infuse. If using vanilla extract, skip steeping and stir in 1 tsp vanilla after heating.

Mix egg yolks and sugar

Meanwhile, whisk 6 large egg yolks, 1/2 cup granulated sugar, and 1/8 tsp fine salt in a bowl until the mixture is pale and slightly thickened (about 1–2 minutes).

Temper eggs

Slowly pour about 1/3 of the hot cream into the yolk mixture while whisking constantly to temper the yolks. Then slowly whisk the tempered yolks back into the remaining warm cream in the saucepan. Remove vanilla pod if used.

Strain custard

Pour the custard through a fine-mesh sieve into a large measuring pitcher or bowl to remove any cooked bits and vanilla pod fragments. This ensures a silky texture.

Fill ramekins

Divide the strained custard evenly among the six prepared ramekins (about 3/4 full).

Prepare water bath

Place the baking dish with ramekins on the oven rack. Carefully pour hot (not boiling) water into the baking dish until it reaches halfway up the sides of the ramekins (about 1–1.5 inches of water). This provides gentle, even cooking.

Bake

Bake at 325°F (160°C) for 30–40 minutes, until the custards are mostly set but still slightly jiggly in the center when gently shaken. Baking time will vary with ramekin size and oven; start checking at 30 minutes.

Cool and chill

Carefully remove the ramekins from the water bath and cool to room temperature on a rack. Once cooled, cover each ramekin with plastic wrap and refrigerate at least 3 hours, preferably overnight, to fully set and chill.

About 15 minutes before serving, pour 1/2 cup cold heavy cream into a chilled bowl. Add 1 tablespoon powdered sugar and 1/4 tsp vanilla extract. Whip with a handheld mixer or whisk until soft peaks form. Refrigerate until ready to plate.

Even sugar layer

When custards are thoroughly chilled, sprinkle about 1 to 1 1/2 teaspoons of granulated sugar evenly over the top of each custard. Tilt and tap to spread a thin, even layer that covers the surface.

Caramelize sugar

Use a kitchen blowtorch to melt and caramelize the sugar: hold the torch 2–3 inches from the surface and move in small circles until the sugar bubbles and turns a deep amber color. Allow the crust to cool and harden for 1–2 minutes. If you don't have a torch, place ramekins under a very hot broiler for 2–4 minutes, watching constantly to avoid burning; remove as soon as sugar is molten and amber. Let the tops cool to form a crisp crust.

Top each brûlée with a small dollop (about 1 tablespoon) of whipped cream placed off-center.

Arrange 2 fresh blackberries beside the whipped cream on each ramekin.

Garnish each plate with 2 mint leaves tucked next to the blackberries for aroma and color.

Serve immediately so guests can enjoy the contrast between cold, silky custard and warm, crisp sugar crust. Leftover brûlée will soften the crust; consume within 24 hours for best texture.