Creme Brullee Recipe

Preheat and prepare

Preheat oven to 325°F (160°C). Place four 6-ounce (180 ml) ramekins in a deep roasting pan or baking dish large enough to hold them in a single layer.

Infuse cream

Pour the heavy cream and whole milk into a medium saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk with the back of a knife, then add the pod. Heat the mixture over medium heat until it just begins to steam and small bubbles form around the edges (do not boil), about 5–7 minutes. Remove from heat, cover, and let steep for 15 minutes to infuse vanilla flavor.

Whisk yolks and sugar

While the cream steeps, whisk the egg yolks, 1/2 cup granulated sugar, and fine sea salt together in a bowl until the mixture is smooth and slightly pale, about 1–2 minutes. Do not aerate excessively.

Temper and combine

Remove the vanilla pod from the cream and discard (or save to dry for vanilla sugar). Slowly pour about 1/3 of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the yolks. Continue pouring the remaining cream slowly while whisking until fully combined and smooth.

Strain custard

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits of egg and remaining vanilla fiber for an ultra-smooth custard.

Fill ramekins

Divide the strained custard evenly among the prepared ramekins (about 4 to 6 ounces each). Place the filled ramekins in the roasting pan.

Prepare water bath and bake

Carefully pour hot water (from the kettle) into the roasting pan around the ramekins until it reaches halfway up the sides of the ramekins (about 1 inch). Transfer the pan to the preheated oven and bake until the custards are set but still slightly wobbly in the center, 30–40 minutes depending on oven and ramekin size. A thermometer inserted near the center should read about 170–175°F (77–80°C).

Cool and chill

Using oven mitts, remove the roasting pan from the oven. Carefully lift the ramekins out of the water bath and place them on a wire rack to cool to room temperature. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or up to 2 days to fully set and develop flavor.

Prepare sugar

When ready to serve, remove the chilled custards from the refrigerator and uncover. Divide 1/2 cup granulated sugar evenly among the ramekins, sprinkling the sugar in an even, thin layer to cover the surface.

Caramelize

Using a kitchen blowtorch, melt and caramelize the sugar by moving the flame in a slow circular motion about 2–3 inches from the surface until the sugar liquefies and turns a deep amber color, about 1–2 minutes. Be careful to avoid scorching. If you don't have a torch, place the ramekins under a very hot broiler set as high as possible for 2–5 minutes, watching constantly to prevent burning; rotate the rack if necessary for even color.

Set and serve

Allow the caramelized sugar to cool and harden for 1–2 minutes until it forms a crisp shell. Optionally garnish with a few fresh berries or a mint leaf. Serve immediately.

Make sure all custard ingredients are fresh and the cream is not boiling when added to the yolks. For a richer vanilla flavor, substitute 1 teaspoon pure vanilla extract for the vanilla bean and add it after tempering. To pre-sweeten the custard less, reduce custard sugar to 1/3 cup and increase topping sugar as desired.