Crème Brulee Recipe

Preheat and prepare ramekins

Preheat the oven to 325°F (160°C). Arrange six 4- to 6-ounce ramekins in a deep baking dish or roasting pan with enough space between them to pour hot water later.

Heat cream and milk with vanilla

Combine the heavy cream, whole milk, and the scraped seeds and pod of the vanilla bean (or 1 tsp vanilla extract if using) in a medium saucepan. Warm over medium heat until it just begins to steam and small bubbles form at the edges (do not boil). Remove from heat, cover, and let steep 15 minutes if using a vanilla bean pod; discard the pod before proceeding.

Whisk yolks and sugar

While the cream is steeping, whisk together the egg yolks, 1/2 cup granulated sugar (for the custard), and kosher salt in a medium bowl until the mixture is pale and slightly thickened, about 1 to 2 minutes.

Temper the eggs

Slowly pour about 1/3 of the hot cream into the yolk mixture in a slow, steady stream while whisking constantly to temper the eggs. Continue whisking and gradually add the remaining cream until fully incorporated.

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 mixture evenly among the prepared ramekins (approximately 4 to 6 ounces each).

Bake in a water bath

Place the filled ramekins into the deep baking dish. Pour hot (but not boiling) water into the pan until it reaches about halfway up the sides of the ramekins (use approx. 2 cups hot water; add more if needed). Carefully transfer to the oven and bake for 30 to 40 minutes, until the custards are set at the edges but still slightly jiggly in the center when gently shaken.

Cool and chill

Remove the ramekins from the water bath using tongs or a spatula and cool on a wire rack for 30 minutes. Cover each ramekin loosely with plastic wrap and refrigerate at least 2 hours and up to 3 days. Chilling is essential to fully set the custard and ensure a firm surface for bruleeing.

Prepare sugar for brulee

When ready to serve, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each chilled custard. Gently tilt and tap to level the sugar into a uniform coating (use approx. 3 to 4 teaspoons per ramekin; total listed sugar is approximate).

Caramelize the sugar

Using a culinary kitchen torch, hold the flame 2 to 3 inches from the surface and move in a slow circular motion until the sugar melts, bubbles, and turns a rich amber color, forming a hard glassy surface (about 1 to 2 minutes). If you don't have a torch, place the ramekins on a baking sheet and broil on high 2 to 3 inches from the broiler element for 2 to 4 minutes, watching closely to avoid burning.

Cool the caramel

Allow the caramelized tops to cool and harden for 1 to 2 minutes before serving so they set into a crisp shell.

Garnish and serve

Top each brûlée with a small handful of fresh mixed berries (about 2 to 3 tablespoons per ramekin) and 1 or 2 mint leaves. Serve immediately so guests can enjoy the contrast between the warm crisp top and the chilled custard beneath.

Notes on water bath: Use hot (just off-boil) water to speed baking and avoid temperature shock. Carefully pour water into the baking pan after the ramekins are placed inside to the halfway mark. If the water level drops during baking, carefully add more hot water. Use caution when removing ramekins from the hot water to avoid splashing.