Crème Brûlée Recipe

Preheat and prepare ramekins

Preheat oven to 325°F (160°C). Arrange six 6-ounce (180 ml) ramekins in a roasting pan or baking dish with high sides.

Infuse cream

In a medium saucepan, combine heavy cream and whole milk. If using a vanilla bean, split it lengthwise and scrape the seeds into the milk; add the pod as well. Warm the mixture over medium heat until it is steaming and small bubbles form at the edges but not boiling (about 5–7 minutes). Remove from heat and let steep for 10–15 minutes to infuse. If using vanilla extract, skip the steep and add extract later.

Whisk yolks and sugar

While the cream infuses, whisk together the egg yolks, 3/4 cup granulated sugar (for custard), and fine sea salt in a medium bowl until the mixture is pale and slightly thickened (about 1–2 minutes).

Temper the eggs

Remove the vanilla pod from the cream if used. Slowly pour about 1/2 cup of the hot cream into the yolk mixture in a thin steady stream while whisking constantly to temper the yolks. Continue pouring until about half the cream is incorporated, then pour the tempered yolk mixture back into the saucepan with the remaining cream, stirring to combine.

Strain and portion

Strain the combined custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits and vanilla pod fragments. Pour the strained custard evenly into the prepared ramekins (about 1/3 to 1/2 cup per 6-oz ramekin, total yield approximately 5–6 ramekins).

Bake in a water bath

Pour hot water into the roasting pan around the ramekins until it comes about halfway up the sides of the ramekins (be careful not to splash water into the custards). Carefully transfer the pan to the preheated oven and bake until the custards are set but still slightly wobbly in the center, about 30–40 minutes (time will vary with ramekin size and oven). Start checking at 25 minutes to avoid overcooking.

Cool and chill

Remove the ramekins from the water bath and transfer to a wire rack. Let cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or overnight, until fully chilled and set.

Prepare sugar for caramelizing

When ready to serve, sprinkle an even, thin layer of the granulated sugar (total 3/4 cup divided across ramekins, about 1–2 tbsp per ramekin) over the surface of each chilled custard so the sugar completely covers it. Gently tap the ramekin to level the sugar if needed.

Caramelize the sugar

Using a kitchen torch: Hold the torch 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, forming a hard shell (about 1–2 minutes). If you do not have a torch: place the ramekins under a very hot broiler (preheated) on the top rack about 4–6 inches from the heat and watch closely — 2–4 minutes. Rotate the pan as needed for even browning. Be careful not to burn the sugar or overheat the custard.

Set the caramel

Allow the caramelized sugar to cool and harden for 2–3 minutes before serving so it forms a crisp shell.

Top each finished crème brûlée with 3–5 fresh raspberries and a small sprig of mint if using. Serve immediately so guests can enjoy the contrast between the cool custard and warm crisp sugar.