Crème Brûlée Recipe

Preheat and prepare

Preheat the oven to 325°F (160°C). Arrange six 4–6 oz ramekins in a roasting pan with sides high enough to come partway up the ramekins.

Infuse cream

Pour the heavy cream into a medium saucepan. If using a vanilla bean, split it lengthwise and scrape the seeds into the cream, then add the pod. Warm the cream over medium heat just until it begins to steam and small bubbles appear at the edge (do not boil). Remove from heat, cover, and let steep for 15 minutes to infuse. If using extract, wait to add it later.

Whisk yolks and sugar

In a mixing bowl, whisk the egg yolks with 1/2 cup granulated sugar and the salt until the mixture is smooth and slightly pale. Do not incorporate too much air.

Temper eggs

Remove the vanilla pod from the cream and discard (if used). Slowly pour about one-third of the warm cream into the yolk mixture in a thin stream while whisking continuously to temper the eggs. Continue adding the rest of the cream gradually, whisking until fully combined. If using vanilla extract, stir in 1 tsp now.

Strain custard

Pass the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and stray vanilla pod pieces for a silky texture.

Fill ramekins

Divide the custard evenly among the six ramekins, leaving a small gap at the top for water in the bain-marie.

Prepare bain-marie and bake

Place the roasting pan with the filled ramekins on the oven rack. Carefully pour hot (not boiling) water into the pan until it reaches roughly halfway up the sides of the ramekins (about 1–1.25 inches). Bake at 325°F (160°C) for 30–40 minutes, or until the custards are set at the edges but still slightly jiggly in the center when gently shaken.

Cool

Using tongs or oven mitts, carefully remove the ramekins from the water bath. Let them cool to room temperature on a wire rack for about 30 minutes, then cover with plastic wrap and refrigerate for at least 2 hours and up to 3 days. Chilling is essential for cleanly cracking the sugar topping.

Add sugar

When ready to serve, remove the ramekins from the refrigerator and pat the top of each custard dry with a paper towel if any condensation formed. Evenly sprinkle about 1 to 1 1/2 tablespoons (roughly 3 teaspoons) of granulated sugar over the surface of each custard to form a thin, even layer.

Caramelize sugar

Using a kitchen torch held about 2–3 inches from the sugar, move the flame in a circular motion to melt and caramelize the sugar until it forms a golden, glassy crust. If you don't have a torch, place the ramekins on a baking sheet and broil on high 3–6 inches from the element for 2–4 minutes, watching constantly to avoid burning. Rotate as needed for even browning.

Rest and serve

Allow the caramel to cool and harden for 1–2 minutes. Serve immediately so the contrast between the crisp caramel and the silky custard is at its best.

If the torch flame is too hot in one spot, blow gently on the melted sugar to help it solidify evenly. Any unused custard can be covered and refrigerated for up to 3 days; caramelized sugar is best added right before serving.