Crème Brûlée Recipe

Preheat and prepare

Preheat oven to 325°F (160°C). Arrange six 6-oz ramekins in a large baking dish so they sit evenly and will be stable in the water bath.

Infuse cream

In a medium saucepan, combine 2.5 cups heavy cream, 1 tablespoon fresh orange zest, and the split vanilla bean with its scraped seeds (or 1 each vanilla extract if using). Warm over medium 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 15 minutes to allow the orange and vanilla to infuse the cream.

Whisk yolks and sugar

While the cream is steeping, whisk together 6 egg yolks, 1/2 cup granulated sugar (for custard), and 1/4 teaspoon fine sea salt in a medium bowl until the mixture lightens slightly in color and becomes smooth.

Temper eggs

Remove the vanilla bean pod (if used) from the warm cream. Slowly pour about 1/3 of the warm cream into the yolk mixture in a thin, steady stream while whisking constantly to temper the eggs. Continue adding the rest of the cream slowly, whisking until fully combined and smooth.

Strain custard

Strain the custard through a fine-mesh sieve into a clean bowl or large measuring cup to remove any bits of cooked egg, zest pieces, or vanilla pod remnants. This ensures an ultra-silky texture.

Portion into ramekins

Divide the strained custard evenly among the six ramekins, filling them nearly to the top but leaving a small gap (about 1/4 inch).

Set up water bath

Place the filled ramekins in the baking dish. Pour hot (not boiling) water into the baking dish until it reaches about halfway up the sides of the ramekins, taking care not to splash water into the custards.

Bake

Carefully transfer the baking dish to the preheated oven. Bake for 35–45 minutes, rotating the pan once halfway through, until the custards are mostly set but the centers still have a slight jiggle (they will set further as they cool). Baking time varies with oven and ramekin thickness; begin checking at 30 minutes.

Cool

Remove the ramekins from the water bath using tongs or oven mitts and place them on a wire rack. Let cool to room temperature for about 30–60 minutes, then cover each ramekin loosely with plastic wrap and refrigerate for at least 4 hours or up to 48 hours. Chilling improves texture and makes caramelizing easier.

Prepare for caramelizing

When ready to serve, remove the chilled custards from the refrigerator and pat the tops dry if any condensation has formed. Evenly sprinkle about 1/2 cup granulated sugar across the six custards (roughly 2–3 teaspoons per ramekin), shaking off any excess so you have a thin, even layer of sugar.

Caramelize sugar

Using a handheld kitchen torch, melt and caramelize the sugar by moving the flame in small circular motions until the sugar bubbles and turns a deep amber color, forming a crisp top. If you don't have a torch, set the oven broiler to high, place the ramekins on a baking sheet and broil on the top rack about 3–6 inches from the heat for 2–4 minutes, watching constantly to avoid burning. Allow the caramel to cool and harden for about 1–2 minutes.

Garnish and serve

Optionally garnish each brûlée with a small piece of orange segment or candied orange for an extra citrus note. Serve immediately so the caramel remains crisp and the custard underneath is creamy.

For a more pronounced orange flavor, steep the cream with a whole strip of orange peel (avoiding the white pith) in addition to the zest, or add 1 teaspoon orange liqueur (e.g., Grand Marnier) to the strained custard before pouring into ramekins. If using vanilla extract instead of a vanilla bean, add it after tempering so the alcohol does not affect the eggs during heating.