Crème Brûlée Recipe

Preheat and prepare ramekins

Preheat the oven to 325°F (160°C). Place four 6-ounce (about 180 ml) ramekins in a deep baking dish or roasting pan.

Infuse the cream

Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Add the seeds and pod to a medium saucepan with 2 cups heavy cream. Warm the cream over medium heat until it just begins to steam and small bubbles form at the edge (do not boil). Remove from heat, cover, and let steep 15–20 minutes to infuse flavor.

Mix yolks and sugar

While the cream steeps, whisk 6 egg yolks with 1 tablespoon granulated sugar and 1 teaspoon fine sea salt in a bowl until the mixture is smooth and slightly pale. Do not aerate heavily.

Temper and combine

Remove the vanilla pod from the cream. Slowly pour about one-quarter of the warm cream into the yolk mixture while whisking constantly to temper the yolks. Gradually whisk in the remaining cream until fully combined.

Strain and fill ramekins

Strain the custard through a fine-mesh sieve into a clean bowl or large liquid measuring cup to remove any cooked bits or vanilla pod fragments. Divide the custard evenly among the four prepared ramekins (about 3/4 full).

Prepare water bath and bake

Pour hot (not boiling) water into the baking dish until it reaches halfway up the sides of the ramekins to create a bain-marie. Carefully transfer the pan to the oven and bake at 325°F (160°C) for 35–45 minutes, or until the custards are set at the edges but still slightly wobbly in the center when gently shaken.

Cool and chill

Remove ramekins from the water bath and transfer to a wire rack. Let cool to room temperature, then cover each ramekin with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or overnight, until thoroughly chilled and set.

Prepare for caramelizing

When ready to serve, remove chilled custards from the refrigerator and uncover. Pat the tops dry with a paper towel to remove any condensation.

Caramelize sugar

Evenly sprinkle 1 tablespoon granulated sugar over the top of each custard. Using a kitchen torch, hold the flame 2–3 inches from the surface and move it in a slow circular motion until the sugar melts, bubbles, and turns a deep amber color, forming a crisp caramel crust. If you don't have a torch, place the ramekins on a baking sheet and broil on high about 2–4 inches from the broiler for 2–4 minutes, watching constantly to avoid burning.

Set the crust

Let the caramelized tops sit at room temperature for 1–2 minutes until fully hardened. The caramel will crack when tapped with a spoon.

Make whipped cream

For optional whipped cream, chill a mixing bowl and whisk (or beaters). Pour 1 cup cold heavy cream into the bowl with 1 teaspoon powdered sugar and 1/2 teaspoon vanilla extract. Whip until soft peaks form. Be careful not to over-whip.

Serve

Top each brûlée with a small dollop of whipped cream and a few fresh berries if desired. Serve immediately after caramelizing to enjoy the contrast between cold custard and warm crunchy top.