Vanilla Bean Cream Brulee Recipe

Preheat and prepare ramekins

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

Infuse cream with vanilla

Split the vanilla bean lengthwise and scrape the seeds into a medium saucepan. Add the scraped pod, heavy cream, and whole milk to the pan. Warm over medium heat until just below simmering (steam rising and small bubbles forming around the edge), about 5–7 minutes. Remove from heat and let the vanilla steep for 15 minutes to intensify flavor.

Whisk yolks and sugar

While cream steeps, whisk the egg yolks, 1/2 cup granulated sugar (for custard), and salt in a medium bowl until pale and slightly thickened, about 1–2 minutes. Do not incorporate too much air.

Temper eggs

Remove the vanilla pod from the cream and discard (or rinse and dry to save for another use). Slowly pour about 1/3 of the warm cream into the yolk mixture in a thin stream, whisking constantly to temper the yolks. Continue pouring the remaining cream in a steady stream while whisking until smooth and fully incorporated.

Strain custard

Pour the tempered custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits of egg and any remaining vanilla pod pieces. This ensures a silky texture.

Fill ramekins and prepare bain-marie

Divide the strained custard evenly among the six ramekins. Place the filled ramekins in the prepared baking dish. Carefully pour hot (not boiling) water into the baking dish around the ramekins until it reaches halfway up the sides of the ramekins to create a water bath (bain-marie).

Bake

Carefully transfer the baking dish to the oven and bake at 325°F (160°C) until the custards are set around the edges but still slightly wobbly in the center, about 35–45 minutes. Check beginning at 30 minutes as ovens vary.

Cool and chill

Remove the ramekins from the water bath and transfer to a wire rack. Let cool to room temperature, then cover each ramekin loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.

Prepare for torching

Remove chilled custards from the refrigerator. Pat the tops dry with a paper towel to remove any condensation that can interfere with caramelization.

Evenly sprinkle sugar

Divide 1/2 cup granulated sugar evenly among the six custards (about 2–2.5 teaspoons per ramekin). Tilt and gently shake each ramekin to spread the sugar into an even layer that covers the entire surface.

Caramelize

Using a kitchen blowtorch, hold the flame about 2–3 inches from the sugar and move it in a slow circular motion until the sugar melts, bubbles, and turns a deep amber color, about 1–2 minutes per ramekin. If you don't have a torch, place the ramekins on a baking sheet and broil on high for 2–4 minutes, watching closely to avoid burning; rotate as needed.

Set the sugar crust

Allow the caramelized sugar to cool for 1–2 minutes so it hardens into a crisp shell before serving.

Arrange the fresh mixed berries beside or on top of each crème brûlée just before serving. Lightly dust the berries with powdered sugar using a small sieve or sifter for a delicate finish.

Serve immediately after caramelizing so the contrast between cold custard and warm, crisp caramel is at its best. Store any leftovers (without caramelized sugar) covered in the refrigerator for up to 2 days.