Vanilla Crème Brulee Recipe

Preheat and prepare ramekins

Preheat oven to 325°F (160°C). Place six 6-oz (about 180 ml) ramekins in a deep roasting pan or baking dish large enough to hold them in a single layer.

Split the vanilla bean lengthwise and scrape the seeds with the back of a knife. Add both seeds and pod to a medium saucepan with the heavy cream and whole milk. If using vanilla extract, add it later with the sugars.

Heat the cream mixture over medium heat until it just begins to steam and small bubbles form around the edge (do not boil). Remove from heat, cover, and let steep for 15 minutes to infuse vanilla flavor.

While the cream steeps, whisk together the egg yolks, 0.75 cup granulated sugar and 1 tsp salt in a large bowl until mixture is smooth and slightly lighter in color. If using vanilla extract, whisk 1 tsp into the yolk-sugar mixture now.

Remove the vanilla pod from the cream. Slowly pour about 1/3 of the warm cream into the yolk mixture in a slow stream while whisking constantly to temper the yolks. Continue pouring the remaining cream slowly while whisking until fully combined.

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and vanilla pod remnants.

Divide the strained custard evenly among the six ramekins (about 4-5 oz / 120-150 ml each). Place the ramekins in the roasting pan.

Pour very hot water into the roasting pan until it reaches halfway up the sides of the ramekins to create a water bath (bain-marie).

Carefully transfer the pan to the oven and bake for 35–40 minutes, or until the custards are mostly set but still slightly wobbly in the center when gently shaken.

Remove the ramekins from the water bath and cool on a wire rack for 30 minutes. Cover with plastic wrap and refrigerate at least 4 hours or overnight to fully set (best overnight).

When ready to serve, sprinkle about 1 rounded tablespoon (approximately 1 tbsp) of granulated sugar evenly over the top of each chilled custard. Tap the ramekin to level the sugar into an even layer.

Using a kitchen torch, melt and caramelize the sugar by moving the flame steadily over the surface until the sugar bubbles, melts, and forms an amber-brown hard crust. Allow the caramel to cool and harden for 1–2 minutes before serving. If you don't have a torch, place ramekins under a very hot broiler on a baking sheet for 2–4 minutes, watching closely to avoid burning.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium bowl whisk together the all-purpose flour, baking powder and 1/4 tsp salt.

Cut the cold cubed butter into the flour mixture using a pastry cutter or two knives until the mixture resembles coarse crumbs with some pea-sized bits.

Stir in 2 tbsp granulated sugar, 1 tbsp lemon zest and 1 tsp poppy seeds. Add 3 tbsp milk or buttermilk and gently fold until the dough just comes together. Do not overwork.

Turn the dough onto a lightly floured surface and pat into a 3/4-inch (2 cm) thick circle. Using a 2-inch round cutter, cut out biscuits and place them on the prepared baking sheet. Gather scraps, gently reshape, and cut additional biscuits until dough is used (makes about 8 small biscuits).

Brush the tops with beaten egg and sprinkle an extra pinch of sugar and a few poppy seeds on each if desired.

Bake for 12–14 minutes, until the tops are golden. Transfer to a wire rack to cool briefly.

Serve one warm or room-temperature lemon & poppy seed biscuit alongside each chilled crème brûlée for contrast in texture and flavor.