Vanilla Bean Crème Brûlée Recipe

Prepare oven and ramekins

Preheat the oven to 325°F (160°C). Arrange six 6-ounce (180 ml) ramekins in a large roasting pan or baking dish so they fit comfortably with space between them.

Infuse cream

Pour the heavy cream and whole milk into a medium saucepan. Split the vanilla bean lengthwise with a sharp knife and scrape the seeds into the cream; add the scraped pod as well. Heat the mixture over medium heat until it is just beginning to steam and small bubbles form around the edges (do not boil), about 5–7 minutes. Remove from heat and let the vanilla steep for 15 minutes to intensify flavor.

Mix yolks and sugar

While the cream steeps, whisk the egg yolks with 3/4 cup granulated sugar and 1 teaspoon salt in a medium bowl until the mixture is pale and slightly thickened, about 1–2 minutes. Do not overwhisk to avoid incorporating too much air.

Temper eggs

Remove the vanilla pod from the cream and discard (or rinse, dry, and save for sugar). Slowly pour about 1/3 of the hot cream into the yolk mixture in a thin stream while whisking constantly to temper the eggs. Continue adding the remaining cream in two more additions, whisking until smooth and fully combined.

Strain custard

Strain the combined custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and vanilla pod fragments for an extra-smooth texture.

Fill ramekins and set up water bath

Divide the strained custard evenly among the six ramekins. Pour hot (not boiling) water into the roasting pan around the ramekins until it reaches halfway up the sides of the ramekins, creating a bain-marie.

Bake

Carefully transfer the roasting pan to the preheated oven and bake until the custards are set but still slightly jiggly in the center, about 35–40 minutes. A light tremble in the center when gently nudged is correct.

Cool

Remove the ramekins from the water bath using tongs or a spatula and place them on a wire rack. Let them cool to room temperature for about 30–45 minutes, then cover each ramekin loosely with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or up to 48 hours, to fully set and chill.

Prepare sugar

When ready to serve, remove custards from the refrigerator and let them sit at room temperature for 10–15 minutes (this helps prevent cracking when caramelizing). Evenly sprinkle about 1 to 1 1/2 tablespoons of granulated sugar over the surface of each chilled custard, rotating the ramekin to distribute a thin, even layer. This recipe uses approximately 3/4 cup total sugar for topping; measure and distribute evenly.

Caramelize

Using a handheld kitchen torch: Hold the torch 2–3 inches from the sugar surface and move it in a steady circular motion until the sugar melts, bubbles, and turns deep amber, forming a crisp crackly crust, about 1–2 minutes per ramekin. Using an oven broiler: place the ramekins on a baking sheet and broil on high with the rack about 6 inches from the element. Watch constantly and broil for 2–4 minutes until the sugar melts and caramelizes to a golden-amber color. Rotate the sheet for even coloring. Allow the caramelized sugar to cool and harden for 2–3 minutes before serving.

Top each brûlée with a small cluster of fresh mixed berries (about 2–3 raspberries or a few blueberries/strawberry slices) and a mint leaf. Serve immediately so guests enjoy the contrast between the crisp caramelized top and the smooth, cold custard.