Crème Brûlée Recipe

Preheat and prepare ramekins

Preheat the oven to 325°F (160°C). Place six 4–6 ounce ramekins in a large roasting pan to create a water bath later.

Infuse cream

Pour the heavy cream into a medium saucepan. If using a vanilla bean, split it lengthwise, scrape the seeds into the cream and add the pod as well. Warm the cream over medium heat until it just begins to steam and small bubbles form at the edges (do not boil). Remove from heat, cover, and let steep for 15 minutes to infuse.

Whisk yolks and sugar

While the cream steeps, whisk the egg yolks, 1 tablespoon granulated sugar, and a pinch of sea salt in a medium bowl until the mixture lightens slightly in color and is smooth.

Temper the eggs

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

Strain and fill ramekins

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits or vanilla pod remnants. Divide the strained custard evenly among the prepared ramekins (about 4–6 oz each).

Bake in a water bath

Place the roasting pan with the filled ramekins on the oven rack. Carefully pour hot (not boiling) water into the roasting pan around the ramekins until the water reaches about halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30–40 minutes, or until the custards are set at the edges but still slightly wobbly in the center when gently shaken.

Cool

Using tongs or oven mitts, remove ramekins from the water bath and place on a wire rack. Let cool to room temperature (about 1 hour), then cover each ramekin with plastic wrap and refrigerate for at least 2 hours and up to 3 days to fully set.

Dry the surface

Remove chilled custards from the refrigerator and let them sit at room temperature for 10–15 minutes. Pat the top of each custard lightly with a paper towel if any condensation is present so the sugar will melt evenly.

Sprinkle sugar and torch

Evenly sprinkle about 1 tablespoon of granulated sugar over the surface of each custard, tilting and tapping to distribute a uniform layer. Using a kitchen blowtorch, hold the flame about 2–3 inches away and move it slowly in a circular motion until the sugar melts, bubbles, and forms a deep golden-brown crust. Allow the sugar to cool and harden for 1–2 minutes before serving. If you don't have a torch, preheat the broiler to high and place ramekins on a baking sheet; broil 2–4 inches from the heat for 2–4 minutes, watching closely to avoid burning.

While the custards chill (or just before serving), gently rinse the berries and pat dry. Hull and quarter the strawberries. Arrange small clusters of raspberries, blueberries, and strawberry quarters on a plate or place a few berries on each ramekin next to the caramelized top.

Garnish each ramekin with one mint leaf (or two small leaves) placed on the berries for color and freshness. Serve immediately after caramelizing so the crust stays crisp; if prepared ahead, add berries just before serving.