Crème Brûleé Recipe

Preheat oven and prepare ramekins

Position a rack in the middle of the oven and preheat to 325°F (160°C). Place six 4- to 6-ounce ramekins in a deep baking dish or roasting pan that will hold them snugly.

Heat cream and vanilla

In a medium saucepan, combine the heavy cream and whole milk. If using a vanilla bean, split it lengthwise and scrape the seeds into the cream, then add the pod as well. Warm the mixture over medium heat until it is steaming and just starting to bubble around the edges (do not boil). Remove from heat, cover, and let steep for 10–15 minutes to infuse. If using vanilla extract instead, wait to add it later.

Whisk egg yolks and sugar

While the cream steeps, whisk together the egg yolks, 2/3 cup (0.66 cup) granulated sugar and the salt in a medium bowl until the mixture is pale yellow and slightly thickened (about 1–2 minutes).

Temper eggs

Remove the vanilla bean pod from the cream. Slowly pour about one-third of the hot cream into the egg yolk mixture in a thin stream, whisking constantly to temper the yolks. Continue adding the remaining cream slowly while whisking until fully incorporated. If using vanilla extract, stir 1 teaspoon into the combined custard now.

Strain custard

Pour the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and the vanilla pod remnants for an extra-smooth texture.

Arrange ramekins

Place the ramekins back into the baking dish. Carefully pour the hot custard into each ramekin, filling to about 1/4-inch from the rim.

Add hot water

Pour very hot (near-boiling) water into the baking dish around the ramekins until it reaches halfway up the sides of the ramekins. This water bath ensures even gentle cooking.

Bake until set

Carefully transfer the baking dish to the preheated oven. Bake for 30–40 minutes, checking at 30 minutes. The custards are done when the edges are set but the centers still have a slight jiggle (like gelatin). Total time will vary with ramekin size—do not overbake or they will become grainy.

Cool and chill

Remove the ramekins from the water bath using tongs or oven mitts and place them on a wire rack. Let cool to room temperature for 30–45 minutes, then cover individually with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or up to 48 hours to fully set and develop flavor.

Prepare for brûléeing

About 10–15 minutes before serving, remove the chilled custards from the refrigerator. Pat the tops dry with a paper towel if any condensation has formed. Divide 1 tablespoon of granulated sugar evenly across each custard surface (about 1 tbsp per ramekin).

Torch method (recommended)

Using a handheld kitchen torch, hold the flame about 2–3 inches from the sugar and move it in a circular motion until the sugar melts, then browns and bubbles into an even, glassy caramel. Allow the caramel to cool and harden for 1–2 minutes before serving.

Broiler method (alternative)

If you don't have a torch, place the ramekins on a baking sheet and position them under a very hot broiler about 3–4 inches from the heat. Broil briefly, watching constantly, until the sugar melts and browns (about 1–3 minutes). Rotate the tray if necessary for even color. Remove and let harden for 1–2 minutes.

If desired, garnish each crème brûlée with a few fresh berries and a mint leaf. Serve immediately after the caramel top has hardened so diners get the contrast of crunchy caramel and silky custard.