Classic Crème Brûlée Recipe

Prep

Preheat oven to 325°F (160°C). Arrange six 6-ounce ramekins in a deep roasting pan or baking dish that will hold them snugly.

Flavoring the cream

Split the vanilla bean lengthwise and scrape seeds with the back of a knife. In a medium saucepan, combine heavy cream, whole milk, vanilla seeds and pod (or 1 tsp vanilla extract if using), and honey. Warm gently over medium-low heat just until it begins to steam and small bubbles form at the edge (do not boil). Remove from heat, cover, and let steep for 10–15 minutes to infuse.

Make the custard base

While cream steeps, whisk egg yolks, granulated sugar (for custard), and fine sea salt in a bowl until pale and slightly thickened (do not aerate excessively).

Temper eggs

Remove the vanilla pod from the cream. Slowly drizzle about 1/3 of the warm cream into the yolk mixture while whisking constantly to temper the yolks. Continue adding the rest of the cream in a slow steady stream, whisking until combined and smooth.

Strain and distribute

Strain the custard through a fine-mesh sieve into a clean pouring bowl to remove any coagulated bits and vanilla pod remnants. Pour the strained custard evenly into the six ramekins (about 4–5 oz custard each).

Prepare water bath

Place the filled ramekins in the roasting pan. Carefully pour hot (not boiling) water into the pan until it reaches about halfway up the sides of the ramekins (about 1/2 to 3/4 inch).

Bake

Bake in the preheated oven for 30–40 minutes, or until the custards are set at the edges but still slightly wobbly in the center when gently shaken. Exact time depends on oven and ramekin size—check at 30 minutes.

Cool

Using tongs or oven mitts, carefully remove the ramekins from the water bath and transfer to a wire rack. Let cool to room temperature, then refrigerate uncovered for at least 2 hours and up to 3 days to fully set.

Prepare sugar

When ready to serve, remove the custards from the refrigerator. Pat the top of each custard dry with a paper towel if any condensation has formed. Evenly sprinkle about 1 to 1 1/2 teaspoons (roughly 1/2 tablespoon) of turbinado sugar over the surface of each chilled custard, distributing the 1/2 cup among the six ramekins.

Caramelize

Using a kitchen torch, hold the flame about 2–3 inches from the sugar and move in small circles until the sugar melts, bubbles, and forms an even golden-brown crust. Allow the crust to cool and harden for 1–2 minutes. If you don't have a torch, place the ramekins under a very hot broiler on the top rack about 2–4 inches from the element and watch closely for 2–4 minutes until caramelized; rotate as needed for even browning.

Serve

Let the caramelized top rest for 1–2 minutes so it fully hardens, then serve immediately. Crack the sugar crust with a spoon and enjoy the creamy honey-scented custard beneath.

Notes: Use a deep roasting pan that will hold hot water safely. The specified 1 liter of hot water is approximate; use enough to reach halfway up the ramekins. When pouring hot water into the pan, pour slowly to avoid splashing into the custards.