Featured Crème Brûlée Recipe

Preheat and prepare ramekins

Preheat oven to 325°F (160°C). Place six 6-oz ramekins in a large roasting pan to prepare for a bain-marie (water bath).

Infuse cream

Split the vanilla bean lengthwise and scrape seeds into a medium saucepan; add the pod. Pour in heavy cream and whole milk. Add orange zest and the 1 tablespoon light brown sugar (mama's twist) to the milk/cream. Warm the mixture over medium heat until it just begins to steam and tiny bubbles form at the edges (do not boil). Remove from heat, cover, and let steep for 15 minutes to infuse flavors.

Mix yolks and sugar

While cream steeps, whisk the egg yolks with 3/4 cup granulated sugar and the fine sea salt in a heatproof bowl until the mixture is pale and slightly thickened. Whisk in the vanilla extract and the optional rum or bourbon if using.

Temper eggs

Remove the vanilla pod from the warm cream and discard (or reserve for another use). 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 to add the rest slowly while whisking until fully incorporated.

Strain custard

Pour the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits, zest, and remaining solids. Taste and adjust for salt or sweetness if needed (a touch more sugar up to 1 tbsp or a pinch more salt).

Fill ramekins

Divide the strained custard evenly among the six ramekins (about 4–5 oz each). Place the filled ramekins back in the roasting pan.

Water bath and bake

Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the ramekins (use ~1 liter, adjusting as needed). Transfer to the preheated oven and bake for 35–40 minutes, or until the custards are mostly set but still slightly jiggle in the center when gently shaken.

Cool and chill

Remove the ramekins from the water bath and let cool to room temperature on a wire rack for 30 minutes. Cover each ramekin with plastic wrap and refrigerate at least 4 hours or up to 48 hours to fully set and develop flavor.

Prepare sugar

When ready to serve, remove ramekins from the refrigerator and blot any condensation from the surface with a paper towel. Sprinkle about 1 tablespoon superfine sugar evenly over the top of each custard to form a thin, uniform layer.

Caramelize

Using a kitchen torch, melt and caramelize the sugar by moving the flame in a steady circular motion until the sugar melts, bubbles, and forms an even amber-brown crust (10–30 seconds per ramekin). If you don't have a torch, place the ramekins under a very hot broiler set about 2–3 inches from the heat for 2–4 minutes, watching closely to avoid burning. Rotate the pan if needed for even coloring.

Rest and serve

Let the caramelized sugar cool and harden for 1–2 minutes, then tap the top with the back of a spoon to create the signature crack. Serve immediately so the contrast between warm crisp sugar and chilled custard is maintained.

The 'Mama's twist' of orange zest and a splash of brown sugar adds a gentle citrus and caramel note. If you prefer, substitute lemon zest or omit alcohol for a non-alcoholic version. For a more intensely vanilla profile, increase to 1.5 vanilla beans or add 1/2 tsp extra vanilla extract.

Custards keep refrigerated for up to 48 hours; caramelized tops are best within a few hours of torching. If the sugar softens over time, re-torch briefly before serving.