Crème Brûlée Recipe

Preheat and prepare

Preheat the oven to 325°F (160°C). Arrange six 6-ounce ramekins in a deep baking dish or roasting pan with space between them.

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. Heat mixture over medium heat until it just begins to steam and small bubbles form around the edges (do not boil). Remove from heat, cover, and let steep 10–15 minutes to infuse vanilla. If using vanilla extract, omit the steep and add the extract later with the cream once slightly cooled.

Whisk yolks and sugar

While the cream steeps, whisk together the egg yolks, 3/4 cup granulated sugar, and the fine sea salt in a large bowl until the mixture lightens slightly in color and the sugar begins to dissolve (about 1–2 minutes).

Temper eggs

Remove the vanilla pod from the cream (if used). Slowly pour about 1/3 of the hot cream into the yolk mixture in a steady stream while whisking constantly to temper the eggs. Continue adding the remaining cream slowly while whisking until fully combined. If you used vanilla extract, stir it in now (about 1 teaspoon).

Strain custard

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

Fill ramekins

Divide the custard evenly among the six ramekins (about 5 to 6 ounces each).

Bain-marie and bake

Place the filled ramekins in the prepared baking dish. Carefully pour hot (not boiling) water into the baking dish until it reaches about halfway up the sides of the ramekins, creating a bain-marie. Transfer to the preheated oven and bake for 35–45 minutes, or until the custards are mostly set but still slightly jiggly in the center when gently shaken. Avoid overbaking—they will finish setting as they cool.

Cool and chill

Remove the ramekins from the water bath using tongs or a spatula and place them on a wire rack to cool to room temperature (about 30–45 minutes). Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or up to 2 days, to fully set and chill.

Dry the surface

When ready to serve, remove the chilled custards from the refrigerator and blot the surface gently with a paper towel to remove any condensation; this helps the sugar adhere and caramelize evenly.

Apply sugar

Evenly sprinkle about 1 teaspoon of granulated sugar over the top of each custard. Tilt and tap the ramekin to distribute the sugar into a thin, even layer. Use a little more sugar if you prefer a thicker crust (up to 1½ tsp).

Caramelize with torch

Using a kitchen torch, hold the flame about 2–3 inches from the sugar surface and move in a slow, circular motion until the sugar melts, bubbles, and turns a deep amber color (about 1–2 minutes). Let the caramel cool and harden for 1–2 minutes before serving.

Alternative broiler method

If you don't have a torch, place the sugared ramekins on a baking sheet and set them under the oven broiler set to high. Position the rack about 4–6 inches from the broiler element. Broil one tray at a time for 2–5 minutes, watching closely; the sugar will melt and caramelize. Remove when amber and bubbling. Allow to cool and harden 1–2 minutes.

Serve immediately after the sugar crust has hardened so the contrast between the cold, creamy custard and the crisp caramelized top is at its best. Optionally garnish with a few fresh berries or a sprig of mint, but keep toppings minimal so the classic texture contrast remains.