Crème Brulée Recipe

Preheat and prepare ramekins

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

Infuse cream

Pour heavy cream and whole milk into a medium saucepan. Split the vanilla bean lengthwise, scrape the seeds into the cream and add the pod (or add 1½ tsp pure vanilla extract later if using extract). Warm the cream over medium heat until it just begins to steam and small bubbles form at the edge (do not boil). Remove from heat, cover, and let steep for 15 minutes to infuse vanilla flavor.

Whisk eggs and sugar

While cream steeps, whisk together the egg yolks, whole egg, and ½ cup granulated sugar in a mixing bowl until the mixture is pale and slightly thickened. Whisk in the salt.

Temper eggs

Remove the vanilla pod from the cream. Gradually pour about ½ cup of the warm cream into the egg mixture while whisking constantly to temper the eggs. Continue adding the warm cream in a slow stream, whisking, until all cream is incorporated and the mixture is smooth.

Strain custard

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and any vanilla pod fragments. If using vanilla extract, stir it in now.

Fill ramekins

Divide the custard evenly among the six prepared ramekins (about 4–5 oz per ramekin). Place the filled ramekins into the baking dish.

Prepare water bath and bake

Carefully pour hot (but not boiling) water into the baking dish around the ramekins until it reaches halfway up the sides of the ramekins (this provides gentle, even baking). Cover the entire pan loosely with aluminum foil (optional, helps prevent surface from browning). Bake in the preheated oven for 35–40 minutes, or until the custards are set at the edges but still slightly wobbly in the center when gently shaken.

Cool and chill

Remove ramekins from the water bath using tongs and transfer them to a wire rack. Let cool to room temperature, then refrigerate uncovered for at least 2 hours, preferably 4 hours or overnight, until completely chilled and firm.

Prepare sugar for torching

When ready to serve, sprinkle an even, thin layer of the granulated sugar (about 1 to 1½ tablespoons per ramekin; total sugar quantity provided) over each chilled custard so it covers the surface completely. Gently shake or tap the ramekin so the sugar settles to a uniform layer.

Caramelize sugar

Using a kitchen blowtorch, hold the flame 2–3 inches (5–8 cm) above the sugar and move it in a slow circular motion until the sugar melts, bubbles, and turns a deep amber color. Take care not to burn the sugar — aim for a uniform amber caramel. If you don’t have a torch, place the ramekins under a high broiler set to high for 2–4 minutes, watching carefully and rotating the pan so sugar caramelizes evenly. Allow the caramel to harden for 1–2 minutes.

Top each caramelized custard with a small handful of fresh mixed berries and a sprig of mint if using. Serve immediately so the caramel remains crisp. Leftover custard (uncaramelized) can be refrigerated for up to 3 days; caramelized tops are best the day they are torched.