Crème Brûlée Recipe

Preheat and prepare ramekins

Preheat the oven to 325°F (163°C). Place six 6-ounce ramekins in a deep baking pan or roasting pan.

Heat cream and milk with vanilla: Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. In a medium saucepan, combine the heavy cream, whole milk, vanilla seeds and the scraped pod. Heat over medium heat just until the mixture begins to steam and small bubbles form at the edges (do not boil). Remove from heat and let steep for 15 minutes to infuse.

Whisk eggs and sugar: While the cream steeps, whisk the egg yolks with the 3/4 cup granulated sugar and 1 teaspoon fine sea salt in a large bowl until the mixture is smooth, slightly thickened and pale.

Temper yolks: Remove and discard the vanilla pod from the cream. Slowly pour about 1/3 of the warm cream into the yolk mixture in a thin steady stream while whisking constantly to temper the eggs. Continue adding the rest of the cream in two additions, whisking until fully incorporated and smooth.

Strain and portion: Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any curdled bits and any remaining vanilla pod fragments. Divide the strained custard evenly among the six ramekins (about 5–6 oz per ramekin).

Arrange for bain-marie: Pour hot (not boiling) water into the baking pan around the ramekins until it reaches about halfway up the sides of the ramekins (use care not to splash water into the custards).

Bake: Carefully transfer the baking pan to the preheated oven. Bake 30–40 minutes, or until the custards are mostly set but still tremble slightly in the center when nudged. Exact time depends on oven and ramekin size; check at 30 minutes.

Cool: Remove ramekins from the water bath and cool on a wire rack for 30 minutes, then refrigerate uncovered for at least 3 hours and up to 2 days to fully set.

Chill tools: Place a mixing bowl and whisk or beaters in the freezer for 10 minutes before whipping if possible.

Whip cream: Pour 1/2 cup cold heavy cream into the chilled bowl. Add 1 tablespoon confectioners' sugar, 1/2 teaspoon vanilla extract and 1/8 teaspoon fine sea salt. Whip by hand or with a mixer on medium speed until soft peaks form, being careful not to overbeat. Cover and refrigerate until ready to plate.

Prepare for brûlée: When ready to serve (custards well chilled), remove ramekins from refrigerator and wipe any condensation from the rims. Sprinkle a thin, even layer of the 3/4 cup granulated sugar (about 1 to 1 1/2 tablespoons) over the top of each custard, tilting and tapping to cover the surface evenly.

Caramelize sugar: Using a handheld kitchen torch, hold the flame about 2–3 inches away and move it in a steady circular motion until the sugar melts, bubbles, and forms an even golden-brown, glassy crust. Allow the caramel to cool and harden for 2–3 minutes. If you don't have a torch, place the ramekins under a very hot broiler set 4–6 inches from the element and broil briefly (1–3 minutes) watching constantly to avoid burning.

Check sugar: Tap the surface lightly with a spoon to ensure the crust is set and crisp. If any areas are undercaramelized, reheat briefly with the torch or broiler.

Arrange berries: While the sugar crust firms, divide the raspberries and blueberries among 6 plates or serve on a single platter beside the ramekins.

Plate with Chantilly: Place a small dollop (about 1 tablespoon) of Chantilly on each plate or a quenelle on top of the berries. Garnish each plate or ramekin edge with one mint leaf.

Serve: Serve immediately after caramelizing for the best contrast between crisp sugar and smooth custard. Leftover brûléed custard is best eaten the same day (custard can be stored refrigerated without the sugar crust for up to 2 days).