Vanilla Crème Brûlée Recipe

Preheat and prepare ramekins

Preheat oven to 325°F (160°C). Arrange six 4- to 6-ounce ramekins in a baking dish large enough to hold them with some space between. Bring a kettle of water to near-boil for the water bath.

Infuse cream

In a medium saucepan, combine the heavy cream, whole milk, and the split vanilla bean with its scraped seeds. Warm 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.

Whisk yolks and sugar

While the cream is steeping, whisk together the egg yolks, 1 1/4 tablespoons granulated sugar, and a pinch of fine salt in a medium bowl until the mixture is smooth, slightly pale, and sugar is dissolved (about 1–2 minutes).

Temper and combine

Remove the vanilla bean pod from the cream. Slowly pour about one-third of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the eggs. Then pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking to combine. Stir in 1/2 teaspoon vanilla extract.

Strain custard

Pass the custard through a fine-mesh sieve into a clean bowl or large measuring cup to remove any cooked bits and any remaining vanilla pod fragments. This yields a silky custard.

Fill ramekins

Divide the strained custard evenly among the prepared ramekins, filling within about 1/4 inch (6 mm) of the rim.

Place the baking dish with filled ramekins into the preheated oven. Carefully pour the hot water into the baking dish around the ramekins until the water reaches about halfway up the sides of the ramekins (about 1 inch/2.5 cm).

Bake at 325°F (160°C) until the custards are set but still slightly wobbly in the center, 30–40 minutes depending on ramekin size and oven. Check at 30 minutes: edges should be set and center should jiggle like gelatin.

Using tongs or an oven mitt, carefully remove the baking dish from the oven and lift the ramekins out of the water. Let the ramekins cool on a wire rack for 30 minutes, then refrigerate uncovered until thoroughly chilled, at least 2 hours and up to 3 days.

Prepare for torching

About 5–10 minutes before serving, remove the chilled custards from the refrigerator and let them sit at room temperature for a few minutes so the surface isn't extremely cold (this helps the sugar melt evenly).

Evenly sprinkle sugar

Evenly distribute about 1/2 tablespoon granulated sugar over the surface of each custard, rotating the ramekin to create a uniform, thin layer. If you prefer a thicker crust, use up to 1 tablespoon per ramekin but note it will be crunchier.

Caramelize

Using a kitchen blowtorch, hold the flame 2–3 inches (5–7.5 cm) from the sugar and move it in a slow, steady circular motion until the sugar melts, bubbles, and forms an amber-brown crust (about 1–2 minutes). If you don't have a torch, place ramekins on a baking sheet and broil in a very hot oven on the top rack 3–5 inches from the broiler for 2–4 minutes — watch closely to avoid burning.

Set and serve

Let the caramelized sugar cool and harden for 1–2 minutes before serving so it cracks cleanly. Serve immediately.