Crème Brûlée Recipe

Preheat and set up

Preheat the oven to 325°F (162°C). Arrange six 4-oz ramekins in a roasting pan with walls high enough to reach halfway up the ramekins.

If using a vanilla bean: split lengthwise with a sharp knife and scrape seeds out. If using extract, measure it and hold for later.

Heat cream and milk

In a medium saucepan, combine the heavy cream, whole milk and the scraped vanilla bean seeds and pod (or the vanilla extract). Warm over medium heat until just steaming and tiny bubbles form at the edges—do not let it boil. Remove from heat, cover, and let sit 10–15 minutes to infuse vanilla.

Whisk yolks and sugar

While the cream infuses, whisk the egg yolks, 1/2 cup granulated sugar (from 'Custard' ingredient list), and fine sea salt in a medium bowl until the mixture lightens slightly in color and becomes smooth.

Temper eggs

Remove the vanilla bean pod from the cream. Slowly pour about 1/3 of the hot cream into the egg yolk mixture in a thin, steady stream while whisking constantly to temper the yolks. Continue pouring in the remainder gradually while whisking until fully combined.

Strain

Pour the custard mixture through a fine-mesh sieve into a clean bowl or large measuring cup to remove any cooked egg bits and vanilla pod fragments for an ultra-smooth texture.

Fill ramekins

Divide the strained custard evenly among the prepared ramekins, leaving a small gap at the top to prevent spillage when placing in the water bath.

Prepare bain-marie

Place the roasting pan on the oven rack and carefully pour hot (not boiling) water into the pan around the ramekins until it reaches about halfway up their sides. Use approximately 2 cups hot water, adding more if necessary. The water should be hot to the touch but not splashing into the custards.

Bake

Bake in the preheated oven for 30–40 minutes, or until the custards are set at the edges but still slightly jiggly in the center when gently shaken. Exact time depends on ramekin size and oven; start checking at 25–30 minutes.

Cool

Carefully remove the ramekins from the water bath using tongs or oven mitts and place them on a wire rack. Allow to cool to room temperature, then refrigerate uncovered (or lightly covered) for at least 2 hours and up to 3 days. Chilling firms the custard fully.

Prepare sugar crust

When ready to serve, sprinkle an even, thin layer of the topping granulated sugar (total about 3/4 cup divided across ramekins; roughly 1–2 tablespoons per ramekin) over each chilled custard so it fully covers the surface.

Caramelize sugar

Using a kitchen blowtorch, melt and caramelize the sugar by moving the flame in a slow, circular motion until the sugar bubbles and turns deep amber. Allow the caramel to harden for 1–2 minutes. If you don’t have a torch, place the ramekins under a high broiler on a foil-lined pan about 2–3 inches from the heat source; watch constantly and rotate as needed until sugar caramelizes—this method may take less-wet caramel and risks warming the custard.

Serve

Let the brûlée sit 2–5 minutes so the sugar fully hardens, then serve. The contrast between the crisp caramel top and the silky custard beneath is best enjoyed immediately. Leftovers can be refrigerated (without topping) for up to 2 days; reapply sugar and torch before serving.