Crème Brûlée Recipe

Preheat

Preheat oven to 325°F (160°C). Arrange a rack in the middle of the oven.

Prepare vanilla: If using a vanilla bean, split lengthwise and scrape seeds with the back of a knife into a medium saucepan. Add the bean pod to the pan as well. If using extract, hold aside to add later.

Warm cream and milk: Pour the heavy cream and whole milk into the saucepan with the vanilla seeds and pod. Warm over medium heat until it just begins to steam and small bubbles form at the edge (do not boil), about 5–7 minutes. Remove from heat. If using vanilla extract, stir it in now (1 tsp).

Whisk yolks and sugar: While the cream warms, whisk the egg yolks, 1/2 cup granulated sugar (for custard), and 1 tsp fine sea salt in a large bowl until pale and slightly thickened, about 1–2 minutes.

Temper eggs: Slowly pour about 1/3 of the hot cream into the yolk mixture in a thin stream, whisking constantly to avoid cooking the yolks. Continue pouring the remaining cream in two more additions, whisking until fully incorporated.

Strain custard: Strain the custard through a fine-mesh sieve into a clean bowl or large measuring cup to remove the vanilla pod and any cooked egg bits. This ensures a silky texture.

Arrange ramekins: Place six 6-oz ramekins in a deep roasting pan or baking dish with sides high enough to allow a water bath.

Pour custard: Evenly divide the strained custard among the ramekins (about 3/4 full).

Prepare water bath: Carefully pour hot (not boiling) water into the roasting pan around the ramekins until it comes halfway up the sides of the ramekins. Be careful not to splash water into the custards.

Bake: Transfer to the preheated oven and bake until the edges are set but the centers still slightly jiggle when gently shaken, about 30–40 minutes. Time will vary by oven and ramekin size—check at 30 minutes.

Cool: Remove the ramekins from the water bath using tongs or a towel. Let cool to room temperature on a rack, then cover with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or up to 2 days. Chilling fully sets the custard and makes caramelizing easier.

Macerate berries: In a small bowl combine strawberries, blueberries, raspberries, 1 tsp granulated sugar, and 1 tablespoon lemon juice. Toss gently and let sit for 10–15 minutes to macerate and release juices. Drain any excess liquid before serving (reserve a few whole berries for decoration).

Chill before caramelizing: Ensure custards are well chilled (at least 2 hours). This helps form a crisp top without overcooking the custard beneath.

Even sugar layer: When ready to serve, sprinkle about 1 to 1 1/2 teaspoons of granulated sugar evenly over each custard surface. For extra crunch and color, use a 50/50 mix of granulated sugar and turbinado/demerara; about 1 tsp total per ramekin.

Caramelize sugar: Using a kitchen blowtorch, hold the flame 2–3 inches from the sugar and move in a steady circular motion until the sugar melts, bubbles, and turns a deep amber color, about 1–2 minutes. If you don't have a torch, preheat the oven broiler high and place the ramekins on a baking sheet under the broiler 3–4 inches from the heat. Broil 1–3 minutes, watching constantly to avoid burning; rotate as needed for even caramelization.

Cool briefly: Let the caramelized sugar harden undisturbed for 1–2 minutes to form a crisp glass-like shell.

Plate and garnish: Top each brûlée with a small spoonful of the macerated berries (or arrange a few whole berries on top). Serve immediately so the sugar remains crisp. Optionally add a single fresh mint leaf per ramekin for color.