Crème Brulee Recipe

Preheat and prepare

Preheat the oven to 325°F (160°C). Arrange six 6-ounce ramekins in a large roasting pan or baking dish so they sit snugly but with some space between them.

Warm cream and milk

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

Whisk egg yolks and sugar

While the cream is infusing, place the egg yolks in a medium bowl. Add 3/4 cup granulated sugar (for the custard) and the salt. Whisk vigorously until the mixture is pale, slightly thickened, and sugar is mostly dissolved (about 1–2 minutes).

Temper the eggs

Remove the vanilla pod from the cream (if used). Very slowly pour about 1/3 of the hot cream into the yolk mixture in a thin stream while whisking constantly to temper the eggs. Continue adding the cream in 2 more additions, whisking continuously, until fully incorporated and a smooth custard forms. If using vanilla extract, stir in 1 teaspoon now.

Strain

Pass the custard through a fine-mesh sieve into a clean measuring cup or bowl to remove any cooked egg bits and vanilla pod remnants. Use a spoon to press through if needed.

Divide the strained custard evenly among the six ramekins (about 6 ounces / 180 ml each). Place the filled ramekins in the prepared roasting pan. Carefully pour hot (but not boiling) water into the pan until it reaches halfway up the sides of the ramekins, creating a water bath (bain-marie).

Bake in the preheated oven for 35–40 minutes, or until the custards are set around the edges but still slightly wobbly in the center when gently shaken. Avoid overbaking — the center should have a slight jiggle.

Remove the ramekins from the water bath using tongs or a towel, and place them on a wire rack. Let cool to room temperature, then cover each ramekin with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set.

Prep for torching

When ready to serve, remove the chilled custards from the refrigerator and uncover. Have 1/2 cup granulated sugar measured and ready. If you have a kitchen torch, proceed with torching; otherwise you can use the broiler method (see next step).

Torch method

Evenly sprinkle about 1 teaspoon to 1 tablespoon of granulated sugar over the surface of each custard, tilting and tapping the ramekin so the sugar forms a thin, even layer. Using a kitchen torch, hold the flame about 2–3 inches away and move it in a steady circular motion until the sugar melts, bubbles, and turns a deep amber color. Allow the caramel to cool and harden for 1–2 minutes before serving.

Broiler method (if no torch)

Place ramekins on a baking sheet and set them under the preheated broiler on high, about 4–6 inches from the element. Watch closely — broiling takes 1–3 minutes. Remove as soon as the sugar melts and forms browned spots. Let cool 1–2 minutes to harden.

Optionally garnish with fresh berries or a sprig of mint and serve immediately so the contrast between the crisp caramel top and silky custard is best.