Vanilla Bean Crème Brûlée Recipe

Preheat and prepare

Preheat oven to 325°F (160°C). Place four 6-ounce (about 175 ml) ramekins in a large roasting pan.

Split the vanilla bean lengthwise and scrape the seeds with the back of a knife. Put both seeds and pod into a medium saucepan with the heavy cream. If using vanilla extract instead, wait to add it later.

Heat the cream and vanilla 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 flavor.

While cream is steeping, whisk the egg yolks, 1 tablespoon granulated sugar (custard sugar), and a pinch of fine sea salt in a medium bowl until the mixture is smooth and slightly pale, about 1 minute.

After steeping, remove the vanilla pod from the cream. If using vanilla extract instead of a bean, stir 1½ teaspoons vanilla extract into the warm cream now.

Slowly temper the egg yolks: pour about one-quarter of the warm cream into the yolk mixture while whisking constantly to prevent curdling. Continue adding the remaining cream in a slow, steady stream while whisking until fully combined.

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits and ensure a silky texture.

Pour the strained custard evenly into the four prepared ramekins.

Carefully pour hot water into the roasting pan around the ramekins to come about halfway up the sides, creating a water bath (bain-marie). This provides gentle, even heat for the custard.

Bake in the preheated oven for 30–35 minutes, or until the edges are set but the centers still jiggle slightly when nudged. Exact time depends on oven and ramekin size.

Remove the ramekins from the water bath and let cool to room temperature on a wire rack. Once cool, cover lightly with plastic wrap and refrigerate at least 2 hours, preferably 4 hours or overnight, to fully set.

When ready to serve, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each chilled custard (divide the 4 tablespoons among the four ramekins).

Use a kitchen torch to melt and caramelize the sugar until it turns golden brown and forms a hard, glassy crust. Hold the torch about 2–3 inches from the surface and move it in a steady circular motion to avoid burning. This takes roughly 1–2 minutes per ramekin.

If you do not have a torch, place the sugared ramekins under a very hot broiler set on high for 2–4 minutes, watching constantly; rotate the pan as needed so the sugar caramelizes evenly but does not scorch.

Allow the caramelized tops to rest for a couple of minutes so the sugar hardens fully before garnishing or serving.

Arrange fresh blackberries and blueberries on top or alongside each brûlée. For four ramekins, divide the 3 oz blackberries and 3 oz blueberries between them (about 3–4 berries of each per ramekin, depending on size).

Tuck 2 fresh mint leaves per ramekin beside the berries for color and aroma. Lightly rinse berries and mint and pat dry before placing to avoid softening the caramel top.

Serve immediately after garnishing so guests experience the contrast between the crisp caramel top and the creamy custard, with fresh berries and mint.