Crème Brûlée À La Vanille Recipe

Preheat and prepare

Preheat oven to 300°F (150°C). Arrange 4 (4–6 oz) ramekins in a deep-sided baking dish so there is space between them for water.

Infuse the cream

Pour 2 cups heavy cream into a saucepan. Split 1 vanilla bean lengthwise and scrape the seeds into the cream, then add the scraped pod. Alternatively, add 1 tsp pure vanilla extract later (see note). Warm the cream over medium heat just until it begins to steam and small bubbles form at the edges — do not boil. Remove from heat, cover, and let steep 15 minutes to intensify vanilla flavor.

Whisk yolks and sugar

While the cream steeps, whisk 6 egg yolks with 1 tablespoon granulated sugar and a pinch of fine sea salt in a medium bowl until the mixture lightens slightly and becomes smooth.

Temper the eggs

Remove the vanilla pod from the cream. Slowly pour about one-quarter of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the eggs. Continue to add the rest of the cream gradually, whisking until fully combined and smooth.

Strain and fill ramekins

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits or vanilla pod fragments. Divide the custard evenly among the ramekins (about 1/2 to 3/4 cup each). Place the filled ramekins back in the baking dish.

Prepare water bath and bake

Carefully pour hot (not boiling) water into the baking dish around the ramekins until it reaches about halfway up the sides of the ramekins. This water bath (bain-marie) helps even cooking. Transfer the baking dish to the preheated oven and bake for 30–40 minutes, or until the custards are set at the edges but still slightly wobbly in the center when gently shaken. Timing varies by oven and ramekin size.

Cool and chill

Using oven mitts, remove the ramekins from the water bath and transfer them to a wire rack. Let cool to room temperature, then refrigerate uncovered (or lightly covered) for at least 2 hours, ideally 4 hours or overnight, until fully chilled and firm.

Add sugar topping

When ready to serve, evenly sprinkle about 1 level teaspoon granulated sugar over the surface of each chilled custard. Tilt and tap the ramekin gently to distribute sugar if needed.

Caramelize the sugar

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 golden-brown, glass-like crust (about 1–2 minutes). If you don't have a torch, place the ramekins on a baking sheet and broil on the top rack under a preheated broiler set high for 2–4 minutes, watching constantly to avoid burning; rotate if necessary for even caramelization.

Set the crust and serve

Let the caramelized sugar cool and harden for 1–2 minutes before serving so it forms a crisp shell. Serve immediately. The contrast between the brittle caramel top and the silky vanilla custard is best enjoyed fresh.