Creme Brûlée Recipe

Preheat oven and prepare ramekins

Position an oven rack in the middle of the oven and preheat to 325°F (160°C). Place six 6-ounce (about 175 ml) ramekins in a deep baking dish or roasting pan.

Infuse cream

Split the vanilla bean lengthwise and scrape the seeds into a medium saucepan. Add the scraped pod, heavy cream, and whole milk. Warm over medium heat until the mixture is hot and just steaming (do not boil), stirring occasionally, about 5–7 minutes. Remove from heat and let steep for 10–15 minutes to fully infuse. If using vanilla extract, add it later with the milk/cream off the heat.

Whisk yolks and sugar

While the cream is steeping, whisk together the egg yolks, 1/2 cup granulated sugar (for custard), and salt in a medium bowl until the mixture lightens slightly in color and becomes smooth, about 1–2 minutes.

Temper eggs

Remove the vanilla pod from the cream. Slowly pour about one-quarter of the warm cream into the yolk mixture in a thin stream, whisking constantly to temper the yolks. Continue streaming in the remaining cream while whisking until fully combined.

Strain and pour

Pass the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits or vanilla pod remnants. Divide the strained custard evenly among the six prepared ramekins.

Prepare water bath and bake

Pour hot (not boiling) water into the baking dish around the ramekins until it reaches about halfway up the sides of the ramekins. Carefully transfer the pan to the preheated oven and bake until the custards are set but still slightly jiggly in the center, about 35–40 minutes (time may vary by oven).

Cool and chill

Using oven mitts, remove the baking dish and carefully lift the ramekins out of the water. Let them cool to room temperature on a wire rack for 30–45 minutes, then cover each ramekin with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or overnight, until fully chilled and set.

Prepare fruit

While the custards chill (or up to 30 minutes before serving), wash and dry the fresh fruit. Hull and slice strawberries, slice stone fruits thinly, or portion berries. Combine or arrange 2 cups of assorted fresh fruit in a bowl and gently toss. Chill until ready to serve.

Caramelize sugar

When ready to serve, remove the chilled ramekins from the refrigerator. Evenly sprinkle about 2/3 to 1 tablespoon granulated sugar over the top of each custard to form a thin, even layer. Using a kitchen blowtorch held 2–3 inches (5–8 cm) above the surface, move the flame continuously across the sugar until it melts, bubbles, and forms a deep golden-brown, crisp crust. If you do not have a torch, place the ramekins under a very hot broiler for 1–3 minutes, watching carefully so they do not overcook; rotate the pan for even coloring.

Rest the brûlée

Let the caramelized sugar cool and harden for 1–2 minutes before serving so the crust sets properly.

Plate with fresh fruit

Spoon the chilled fresh fruit beside or atop each crème brûlée just before serving (if placing atop, do so gently to avoid cracking the sugar crust). Garnish with a mint leaf or two. Serve immediately so guests enjoy the contrast of creamy custard, crisp caramel, and fresh fruit.