Creme Brulee Recipe

Preheat and prepare ramekins

Preheat oven to 325°F (160°C). Arrange four 6-ounce (about 180 ml) ramekins in a baking dish large enough to hold them in a single layer with some space between. Have a kettle or saucepan of water heating for the water bath.

Infuse the cream

Pour the heavy cream into a small saucepan. Split the vanilla bean lengthwise and scrape the seeds into the cream, then add the pod as well (if using extract, add it later with the cream off the heat). Heat the cream over medium heat just until it begins to steam and small bubbles form at the edges (do not boil). Once steaming, remove from heat, cover, and let steep 15 minutes to infuse flavor. If using vanilla extract, skip steeping and add 1 tsp of extract at the end of this step.

Temper the yolks

While cream steeps, whisk the egg yolks, 1 tablespoon granulated sugar (for the custard), and a pinch of fine sea salt in a medium bowl until the mixture lightens slightly in color and the sugar begins to dissolve (about 30 seconds of brisk whisking).

Combine cream and yolks

Remove the vanilla pod from the cream (if used). Slowly pour about 1/4 cup of the warm cream into the yolk mixture while whisking constantly to temper the yolks. Continue to add the warm cream in a thin stream, whisking continuously until fully incorporated and smooth. If using vanilla extract, stir it in now.

Strain and portion

Strain the custard through a fine mesh sieve into a clean measuring cup or bowl to remove any cooked bits or vanilla pod fragments. Divide the strained custard evenly among the prepared ramekins (about 1/2 cup per 6-ounce ramekin).

Place the filled ramekins in the baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (use the 1.5 cups hot water, adding more from a kettle if necessary).

Bake in the preheated oven for 30–40 minutes, or until the custards are mostly set but still have a slight jiggle in the center when gently shaken. Baking time will vary with ramekin size and oven; start checking at 30 minutes.

Remove the ramekins from the water bath and brush off any water on the edges. Let cool on a wire rack until room temperature (about 1 hour), then refrigerate uncovered for at least 2 hours and up to 3 days to fully set and chill.

When ready to serve, sprinkle approximately 3/4 tablespoon of granulated sugar evenly over the surface of each chilled custard (total about 3 tablespoons divided among four ramekins). Gently shake or tap to level the sugar into an even layer.

Caramelize the sugar: use a kitchen torch to melt and caramelize the sugar by holding the torch about 2–3 inches away and moving it in a steady circular motion until the sugar bubbles and turns a deep amber color, creating a thin, crisp crust. This takes about 1–2 minutes per ramekin. If you don’t have a torch, place ramekins under a preheated broiler on high about 3–6 inches from the heat element and broil briefly (watch closely) until the sugar melts and browns—this may soften the custard slightly.

Let the caramelized sugar cool for 1–2 minutes to harden, then serve immediately. Alternatively, refrigerate for 10–15 minutes to fully re-harden the crust before serving.