Crème Brulée Recipe

Preheat and prepare

Preheat the oven to 325°F (160°C). Arrange six 6-oz (180 ml) ramekins in a large roasting pan or baking dish with sides high enough to hold water that will come halfway up the ramekins.

Infuse cream

Split the vanilla bean lengthwise and scrape the seeds into a medium saucepan; add the pod as well (if using extract, add later). Pour in the heavy cream and whole milk. Warm the 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 for 15 minutes to infuse. If using vanilla extract, omit the bean and stir 1 tsp extract in after heating.

Mix yolks and sugar

While the cream steeps, whisk the egg yolks, 3/4 cup granulated sugar (custard sugar), and fine sea salt in a medium bowl until the mixture is pale and slightly thickened, about 1–2 minutes.

Temper eggs

Remove the vanilla pod from the cream (if used). Pour a slow steady stream of about 1/2 cup of the warm cream into the yolk mixture while whisking constantly to temper the eggs. Continue adding the rest of the warm cream in a thin stream while whisking until fully combined and smooth.

Strain and fill ramekins

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits and vanilla pod fragments. Divide the custard evenly among the six ramekins (about 1/2 to 2/3 cup each).

Prepare bain-marie and bake

Place the filled ramekins in the roasting pan. Carefully pour hot (not boiling) water into the pan until it comes halfway up the sides of the ramekins to create a water bath (bain-marie). Transfer to the oven and bake at 325°F (160°C) until the custards are set but still slightly wobbly in the center, about 35–40 minutes. Rotate the pan once halfway through for even baking.

Cool and chill

Using tongs or oven mitts, remove the ramekins from the water bath 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 chill in the refrigerator at least 2 hours, preferably 4 hours or overnight for best texture.

Prepare to torch or broil

About 10–15 minutes before serving, remove the chilled custards from the refrigerator and let them sit at room temperature for 5–10 minutes. If using vanilla extract instead of a bean, stir it into the custard now if not already added.

Evenly sprinkle sugar

Divide 3/4 cup granulated sugar evenly among the six custards, sprinkling in a thin, even layer that completely covers the surface. Tilt and tap the ramekin gently to level the sugar and remove any lumps.

Caramelize sugar

Option A - Torch: Use a kitchen blowtorch to caramelize the sugar. Hold the flame about 2–3 inches away and move it steadily in a circular motion until the sugar melts, bubbles, and forms an even golden-brown crust, about 1–2 minutes. Let sit for 1–2 minutes to harden. Option B - Broiler: Place the ramekins on a baking sheet and position them under a hot broiler on high, about 2–3 inches from the element. Broil briefly, watching constantly, until the sugar melts and browns, 2–4 minutes. Remove promptly and allow crust to cool and harden for 3–5 minutes.

Check final texture

Gently tap the caramelized top to ensure it has hardened into a crisp shell. If any spots remain soft, spot-torch or briefly return to the broiler until even.

Top each brûlée with a small handful of fresh mixed berries (about 2–3 berries per ramekin depending on size). Add a mint leaf for color if desired. Serve immediately so guests enjoy the contrast between the cool, creamy custard and the warm, crisp caramelized sugar.