Crème Brûlée Recipe

Preheat and prep

Preheat oven to 325°F (160°C). Place six 6-ounce ramekins in a baking dish large enough to hold them in a single layer with a couple inches of space around each.

If using a vanilla bean: split the bean lengthwise with a sharp knife and scrape the seeds using the back of the knife. Reserve both seeds and pod. If using extract, measure it and set aside to add later.

Infuse cream

Combine the heavy cream, whole milk, and the vanilla seeds plus the scraped pod (or add the vanilla extract later) in a medium saucepan. Warm over medium heat until just below simmering (small bubbles around edges), stirring occasionally to dissolve any cream film. Do not boil. Remove from heat, cover, and let steep for 15 minutes to infuse vanilla flavor. If you used a vanilla pod, remove and discard the pod after steeping.

Whisk yolks and sugar

While the cream steeps, whisk together the egg yolks, 1/2 cup granulated sugar, and 1/8 teaspoon kosher salt in a heatproof bowl until the mixture is pale and slightly thickened (but not frothy).

Temper yolks

Slowly pour about 1/3 of the warm cream into the yolk mixture in a thin steady stream while whisking constantly to temper the yolks. Continue adding the rest of the cream slowly, whisking, until fully combined and smooth. If you used vanilla extract instead of a pod, stir it in now.

Strain custard

Pass the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits and ensure a silky texture.

Divide the strained custard evenly among the six ramekins (about 5 to 6 oz each). Place the ramekins in the prepared baking dish. Pour hot (not boiling) water into the baking dish to come about halfway up the sides of the ramekins to create a bain-marie. This moderates baking temperature and yields a smooth custard.

Carefully 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 jiggly in the center (a gentle wobble when nudged). Exact time depends on oven and ramekin size—start checking at 30 minutes.

Remove the ramekins from the water bath and transfer to a wire rack. Let cool to room temperature, then refrigerate uncovered for at least 2 hours and up to 48 hours. Chilling fully firms the custard and helps the sugar top form a crisp shell when caramelized.

When ready to serve, sprinkle about 1/2 tablespoon granulated sugar evenly over the surface of each chilled custard. Using a kitchen torch, melt and caramelize the sugar by moving the flame in small circles until the sugar bubbles, melts, and turns a deep amber (avoid burning). Allow the caramelized sugar to cool and harden for 1–2 minutes before serving.

If you don't have a torch, place the ramekins on a baking sheet and broil on the top rack of your oven for 2–4 minutes, watching closely so the sugar browns but does not burn. Remove and cool until the caramel sets.

Serve immediately after the caramel sets so the top remains crisp. Garnish optionally with a few fresh berries or a sprig of mint.