Mamoune’s Crème Brûlée Recipe

Preheat and prepare ramekins

Preheat the oven to 325°F (160°C). Arrange six 5–6 oz (150–180 ml) ramekins in a large baking dish or roasting pan so there is space between them for water.

Infuse cream with vanilla

Pour the heavy cream and whole milk into a medium saucepan. Split the vanilla bean lengthwise and scrape the seeds into the cream; add the pod as well. Warm over medium heat until the mixture is hot and just starting to steam (small bubbles will form around the edge), about 5–7 minutes. Do not boil. Remove from heat, cover, and let steep for 15 minutes to deepen the vanilla flavor.

Whisk yolks and sugar

While the cream steeps, place the egg yolks, 1 tablespoon granulated sugar, and a pinch of fine sea salt in a medium bowl. Whisk vigorously until the mixture is pale, slightly thickened, and sugar is mostly dissolved, about 1–2 minutes.

Temper yolks

Remove the vanilla pod from the cream. Slowly pour about 1/3 of the hot cream into the yolk mixture while continuously whisking to temper the yolks (this prevents scrambling). Continue adding the rest of the cream in a steady stream while whisking until fully combined.

Strain and portion

Set a fine-mesh strainer over a large liquid measuring cup or bowl and pour the custard through to remove any coagulated bits and the vanilla pod remnants. Divide the strained custard evenly among the prepared ramekins (they should be about 3/4 full).

Prepare water bath and bake

Place the baking dish with the filled ramekins on the oven rack. Carefully pour very hot (not boiling) water into the baking dish until it reaches halfway up the sides of the ramekins (about 1–1.5 inches / 2.5–4 cm). Bake at 325°F (160°C) until the custards are set but still slightly jiggly in the center, about 30–40 minutes depending on ramekin size and oven. Start checking at 25–30 minutes.

Cool and chill

Carefully remove the ramekins from the water bath and cool to room temperature on a wire rack. Cover each ramekin with plastic wrap and refrigerate for at least 3 hours, preferably overnight; the custard will firm up and flavors will meld.

Prepare sugar for brûlée

About 10–15 minutes before serving, remove the chilled ramekins from the refrigerator and let them come very slightly toward room temperature (15 minutes) — they should still be cold but not icy.

Evenly sprinkle sugar

Using an even spooning motion, sprinkle 1 tablespoon of granulated sugar over the surface of each chilled custard to form a thin, even layer. If you prefer a slightly thicker crust, use up to 1.25 tablespoons but keep it even so it caramelizes uniformly.

Caramelize the sugar

Using a kitchen blowtorch, melt and caramelize the sugar by moving the torch in a steady circular motion about 2–3 inches away from the surface until the sugar bubbles, melts, and turns a deep amber color (about 1–2 minutes per ramekin). If you do not have a torch, preheat the oven broiler to high and place the ramekins on a baking sheet under the broiler about 4–6 inches from the heat, watching closely and rotating as needed until the sugar caramelizes — this can take 3–6 minutes. Let the caramel harden for 1–2 minutes before serving.

Optional garnish and serve

If using, garnish each brûlée with a few fresh berries or a small mint leaf. Serve immediately so the caramel top is crisp and the custard beneath is creamy.