Crème Brulee Recipe

Preheat and prepare

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

Heat cream and vanilla

Pour the heavy cream and whole milk into a medium saucepan. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the pod as well (or add 1 tsp vanilla extract later if using extract). Warm the mixture over medium heat until it is steaming and small bubbles form around the edge (do not boil). Remove from heat, cover, and let steep for 10–15 minutes to infuse.

Whisk yolks and sugar

While the cream steeps, whisk together the egg yolks, 2/3 cup (0.66 cup) granulated sugar, and the salt in a medium bowl until the mixture lightens slightly in color and becomes smooth.

Temper the eggs

Remove the vanilla pod from the 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 and avoid scrambling. Continue adding the remaining cream slowly while whisking until combined.

Strain custard

Strain the custard through a fine-mesh sieve into a clean bowl or measuring cup to remove any coagulated egg bits and any vanilla pod pieces for an extra-smooth custard.

Divide into ramekins

Place the ramekins in the prepared roasting pan. Pour the strained custard evenly into the ramekins, filling nearly to the top but leaving a little headspace.

Prepare water bath and bake

Carefully pour the hot water into the roasting pan around the ramekins until it reaches about halfway up the sides of the ramekins (use the hot water quantity listed as a guide; you may need slightly more or less). Gently transfer the pan to the oven and bake at 325°F (160°C) for 35–45 minutes, or until the custards are mostly set but the centers still have a slight jiggle when the ramekin is gently shaken.

Cool and chill

Using oven mitts, remove the roasting pan from the oven. Carefully lift the ramekins out of the water and set them on a rack to cool until room temperature (about 30–40 minutes). Cover each ramekin with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or overnight, to fully set and develop flavor.

Prepare sugar

When ready to serve, remove the chilled custards from the refrigerator and uncover. Evenly sprinkle about 1–2 tablespoons (approximately 0.5 cup total divided among 4 ramekins) of granulated sugar over the top of each custard, rotating the ramekin to produce a uniform thin layer.

Torch the sugar

Using a kitchen torch, hold the flame about 2–3 inches from the sugar and move in a slow circular motion until the sugar melts, bubbles, and forms an evenly browned, glassy crust. Allow the surface to cool and harden for 1–2 minutes before serving.

Alternative broiler method

If you do not have a torch: place the ramekins on a baking sheet and position them under a very hot broiler set to high, about 2–3 inches from the heat source. Broil briefly and watch constantly; it should take 2–5 minutes to melt and caramelize the sugar. Rotate the pan as needed to achieve even browning. Remove and cool 1–2 minutes so the crust hardens.

Serve the crème brûlée chilled with the crisp caramelized top. Crack the caramel with a spoon to reveal the creamy custard beneath. Leftovers can be refrigerated, un-torched, for up to 3 days; caramelize sugar just before serving for best texture.