Creme Brûlée Recipe

Preheat and prepare

Preheat the oven to 325°F (160°C). Place four 6-ounce (180 ml) ramekins in a large roasting pan with sides high enough to hold water that will come about halfway up the ramekins.

Infuse cream

Pour the heavy cream and whole milk into a medium saucepan. Split the vanilla bean lengthwise and scrape the seeds with the back of a knife into the cream. Add the scraped pod as well. Bring the mixture just to a simmer over medium heat (small bubbles at edge), stirring occasionally. Remove from heat, cover, and let steep for 15 minutes to infuse flavor.

Whisk yolks

While the cream infuses, place 6 egg yolks, 1 tablespoon granulated sugar, and a pinch of salt in a mixing bowl. Whisk gently until the mixture lightens slightly in color and the sugar begins to dissolve. Do not incorporate too much air.

Temper and combine

Remove and discard the vanilla pod from the cream. Slowly stream about 1/3 cup of the warm cream into the yolk mixture while whisking constantly to temper the yolks. Continue adding the warm cream in a thin stream, whisking until fully combined.

Strain

Pass the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits or vanilla pod fragments. This yields a smooth custard.

Fill ramekins

Divide the strained custard evenly among the prepared ramekins (about 4 ramekins). Place the roasting pan on the oven rack and carefully pour hot (not boiling) water into the pan until it reaches halfway up the sides of the ramekins to create a water bath (bain-marie).

Bake

Carefully transfer the roasting pan to the preheated oven. Bake for 35–40 minutes, or until the custards are mostly set but still slightly jiggly in the center (they will continue to set as they cool). Check at 30 minutes to avoid overcooking.

Cool

Remove the ramekins from the water bath using tongs or a spatula. Let cool to room temperature on a wire rack, then cover with plastic wrap and refrigerate for at least 2 hours and up to 48 hours. Chilling ensures a firm texture for caramelizing.

Prepare sugar

When ready to serve, sprinkle about 1 1/2 tablespoons of granulated sugar evenly over the surface of each chilled custard. Gently shake and tap the ramekin to level the sugar into an even layer.

Caramelize

Using a handheld kitchen torch, melt and caramelize the sugar by holding the flame about 2–3 inches from the surface and moving it in a circular motion until the sugar bubbles and turns a deep amber color (about 1–2 minutes). If you do not have a torch, place the ramekins under a very hot broiler set 4–6 inches from the element and broil briefly, watching constantly — this may take 2–4 minutes. Let the caramel harden for 1–2 minutes before serving.

Prepare fruit

While the sugar hardens, toss the sliced strawberries and blueberries with the optional teaspoon of lemon zest (if using) to brighten the flavor. Arrange a small cluster of fruit on each plate or directly beside each ramekin and garnish with 2 small mint leaves per serving.

Serve

Place a ramekin of crème brûlée on a small plate, add the fresh fruit garnish, and serve immediately so guests can enjoy the contrast of the crisp caramel crust and the creamy vanilla custard beneath.