Crème Brûlée Recipe

Preheat and prepare ramekins

Preheat oven to 325°F (162°C). Arrange six 6-oz (about 180 ml) ramekins in a single layer in a large roasting pan.

Warm cream and milk

In a medium saucepan, combine heavy cream and whole milk. Add the scraped vanilla bean seeds and pod (or vanilla extract). Warm over medium heat until steam appears and small bubbles form at the edge, but do not let it boil. Remove from heat and let steep for 10 minutes if using vanilla bean; remove vanilla pod after steeping.

Whisk egg yolks and sugar

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

Temper and combine

Slowly pour one-third of the warm cream into the egg yolk mixture while whisking constantly to temper the yolks. Then gradually whisk in the remaining cream until fully combined. If using vanilla extract instead of a bean, stir it in now.

Strain and fill ramekins

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.

Create a water bath and bake

Carefully pour hot (not boiling) water into the roasting pan around the ramekins until it reaches about halfway up the sides of the ramekins. Transfer the pan to the oven and bake until the custards are set but still slightly wobbly in the center, about 35–45 minutes depending on oven and ramekin size. Start checking at 30 minutes.

Cool and chill

Using tongs or oven mitts, remove the ramekins from the water bath and place them on a wire rack. Let cool to room temperature, then cover and refrigerate at least 4 hours or up to 2 days to fully set.

Prepare sugar for brûléeing

When ready to serve, remove chilled custards from the refrigerator and pat the tops dry with a paper towel. Evenly sprinkle about 2 tablespoons of granulated sugar over the surface of each custard (total about 3/4 cup across all 6). Tilt and tap to create a thin, even layer of sugar.

Caramelize sugar

Using a kitchen torch, hold the flame 2–3 inches from the sugar and move it in a slow, steady circular motion until the sugar melts, bubbles, and turns a deep amber color, about 1–2 minutes per ramekin. If you don't have a torch, place the ramekins under a very hot broiler on the top rack for 2–4 minutes, watching closely to avoid burning. Allow the caramel to harden for 1–2 minutes.

Top each brûléed custard with an assortment of fresh berries (about 2–3 tablespoons per ramekin) and 2 mint leaves. Serve immediately so the caramel remains crisp. Refrigerate leftovers (without garnishes) for up to 2 days — note the caramel may soften over time.