Joy Crème Brûlée Recipe

Preheat and prepare ramekins

Preheat your oven to 325°F (160°C). Arrange six 6-ounce (180 ml) ramekins in a deep roasting pan or baking dish that will hold them snugly without touching (or use 4 larger ramekins).

Infuse cream

Split the vanilla bean lengthwise and scrape the seeds into a medium saucepan. Add the pod and pour in 2 cups heavy cream and 1/2 cup whole milk. Warm the mixture over medium heat until it just begins to steam and small bubbles form around the edge (do not boil). Remove from heat, cover, and let steep for 15 minutes to infuse vanilla. If using 1 teaspoon vanilla extract instead, stir it in after warming and remove from heat.

Whisk yolks and sugar

While the cream is steeping, whisk together 5 large egg yolks, 1/2 cup granulated sugar (for custard), and 1 teaspoon fine sea salt in a heatproof bowl until the mixture is pale and slightly thickened, about 1-2 minutes. Do not incorporate too much air.

Temper 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, whisking constantly to temper the yolks and prevent curdling. Continue pouring the remaining cream in a steady stream while whisking until combined.

Strain custard

Pass the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits of egg and the vanilla pod. This yields a silky-smooth custard.

Fill ramekins

Divide the custard evenly among the prepared ramekins, filling them nearly to the top but leaving a little space for expansion (about 6 ounces each).

Prepare bain-marie and bake

Place the filled ramekins in the roasting pan. Carefully pour hot (not boiling) water into the pan until it reaches halfway up the sides of the ramekins (about 1 inch/2.5 cm up the sides). Transfer the pan to the preheated oven and bake at 325°F (160°C) for 30–40 minutes, or until the custards are set at the edges but still slightly jiggly in the center when gently shaken. Exact time depends on ramekin size—start checking at 30 minutes.

Cool and chill

Remove the ramekins from the water bath using tongs or a spatula and place them on a wire rack. Let them cool to room temperature (30–45 minutes), then refrigerate uncovered for at least 2 hours and up to 3 days to fully set and develop flavor.

Dry top

When ready to serve, remove the ramekins from the refrigerator. If any condensation has formed on the surface, blot gently with a paper towel so the sugar will melt evenly.

Caramelize sugar

Evenly sprinkle about 2/3 tablespoon (roughly 1 teaspoon) of granulated sugar over the top of each custard (total ~4 tablespoons). Using a kitchen torch, hold the flame 2–3 inches away and move in a circular motion until the sugar melts, bubbles, and forms an even golden-brown crust, about 1–2 minutes. If you don't have a torch, place the ramekins on a baking sheet and broil on high for 2–4 minutes, watching closely to avoid burning; rotate for even caramelization.

Rest and serve

Allow the caramelized sugar to cool and harden for 1–2 minutes before serving. Garnish with the optional fresh berries or mint if desired. Serve immediately so the contrast between the crisp sugar top and creamy custard is at its best.