Creme Brulee Recipe

Preheat and prepare

Preheat oven to 325°F (160°C). Place six 6-oz ramekins in a roasting pan large enough to hold them in a single layer.

Infuse cream

Pour the heavy cream and whole milk into a medium saucepan. Split the vanilla bean lengthwise and scrape the seeds into the cream, then add the pod. If using vanilla extract, wait to add it later (after tempering). Heat the cream mixture over medium heat just until it begins to steam and small bubbles form around the edges (do not boil). Remove from heat, cover, and let steep for 15 minutes to infuse flavor.

Whisk yolks and sugar

While the cream is steeping, whisk together the egg yolks, 3/4 cup granulated sugar, and salt in a medium bowl until the mixture is pale and slightly thickened (about 1–2 minutes). Do not incorporate too much air.

Temper eggs

Remove the vanilla pod from the cream. 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 eggs. Continue adding the rest of the cream gradually, whisking until smooth and fully combined. If using vanilla extract, stir it in now (about 1.5 tsp).

Strain custard

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

Fill ramekins

Divide the strained custard evenly among the six ramekins (about 3/4 cup each). Place the filled ramekins into the roasting pan.

Create a water bath

Carefully pour hot water (from a kettle or hot tap) into the roasting pan around the ramekins until the water reaches about halfway up the sides of the ramekins. Be careful not to splash water into the custards.

Bake

Bake in the preheated 325°F (160°C) oven for 35–40 minutes, or until the custards are mostly set but still slightly wobbly in the center (they will continue to set as they cool). Check at 30 minutes to avoid overbaking.

Cool and chill

Carefully 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 4 hours or up to 3 days to fully set and develop flavor.

Dry the surface

Remove chilled custards from the refrigerator. If any condensation has formed on the surface, blot gently with a paper towel so the sugar will adhere evenly.

Add sugar

Evenly sprinkle about 1 tablespoon (a thin, level layer) of the 1/2 cup granulated sugar over the top of each custard. Aim for a smooth, even coating with no gaps.

Caramelize

Using a kitchen torch, hold the flame 2–3 inches from the sugar and move it in a slow circular motion until the sugar melts, bubbles, and forms an even amber-brown crust. This takes about 1–2 minutes per ramekin. Let the caramelized tops sit for 1–2 minutes to harden. If you do not have a torch: place ramekins under a very hot broiler 3–4 inches from the heat for 2–5 minutes, watching constantly to avoid burning; rotate as needed for even caramelization.

Serve

Let the caramelized sugar cool and harden for 1–2 minutes, then serve immediately. Crack the caramel with a spoon to enjoy the contrast of crisp top and creamy custard.

Leftover custards can be refrigerated up to 3 days. Do not caramelize the sugar until ready to serve, as the crust will soften over time. For a slightly richer custard, substitute an additional 1/4 cup heavy cream for the milk.