Crème Brulée Recipe

Preheat and prepare water bath

Preheat oven to 325°F (160°C). Place six 4-oz ramekins in a deep baking dish or roasting pan.

Infuse cream

Pour heavy cream into a small saucepan. Split the vanilla bean lengthwise, scrape seeds into the cream and add the pod (or add 1 tsp pure vanilla if using extract). Heat over medium until just simmering (small bubbles at the edge), then remove from heat. Let steep 15 minutes to infuse; if using extract, add after heating and remove pod if used.

Whisk yolks and sugar

In a medium bowl, whisk together the egg yolks, 1/2 cup granulated sugar (for custard) and 1/8 tsp kosher salt until pale and slightly thickened, about 1–2 minutes.

Temper eggs

Slowly pour about 1/3 of the warm cream into the yolk mixture while whisking constantly to temper. Continue slowly adding the remaining cream in a thin stream while whisking until fully combined. Strain the custard through a fine-mesh sieve into a clean bowl or measuring cup to remove the vanilla pod and any coagulated bits.

Bake in water bath

Divide the strained custard evenly among the six ramekins. Pour hot (but not boiling) water into the baking dish around the ramekins to come halfway up their sides. Carefully transfer to oven and bake until centers are set but still slightly jiggly — about 30–40 minutes (test by gently shaking; the center should wobble like gelatin).

Cool and chill

Remove ramekins from the water bath and let cool to room temperature on a rack. Cover and refrigerate at least 3 hours and up to 2 days (longer chilling improves texture).

Bloom yeast

Combine warm milk (about 100–110°F / 38–43°C), 1/2 tsp active dry yeast and 1 tbsp granulated sugar in a small bowl. Stir and let sit 5–10 minutes until foamy.

Make dough

In a mixing bowl, combine 1 cup all-purpose flour and 1/8 tsp fine salt. Add the yeast mixture, 1 beaten egg, and 2 tbsp softened butter. Mix until a soft, slightly sticky dough forms. If using a stand mixer, knead on low for 4–5 minutes; by hand knead 6–8 minutes until smooth and elastic, adding up to 1 tbsp more flour only if dough is excessively sticky.

First rise

Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 hour.

Shape and second rise

Punch down the dough and divide into 6 small portions (about tablespoon-sized rounds for embedding on crème brûlée or small domes to sit beside them). Lightly oil a mini muffin tin or small individual molds (or use a parchment-lined tray). Place dough portions in prepared tins, cover, and let rise until puffy, 30–45 minutes.

Bake babas

Preheat oven to 350°F (175°C). Bake the risen babas 12–15 minutes until golden brown. Remove from oven and cool on a rack for 5 minutes.

Prepare rum syrup

While babas bake, combine 1/2 cup water and 1/2 cup granulated sugar (syrup) in a small saucepan. Add 1/2 tsp orange zest. Bring to a simmer and cook until sugar dissolves, about 2–3 minutes. Remove from heat and stir in 1/4 cup dark rum. Let cool slightly.

Soak babas

Place warm babas in a shallow bowl or tray and spoon the warm rum syrup over them, turning to saturate. Let them absorb syrup for 10–15 minutes. Transfer babas to a wire rack to drain briefly; they should be moist but not falling apart.

Assemble

When ready to serve, place a rum-soaked baba either on top of each chilled crème brûlée (if small) or beside it on the plate. If the babas are small domes, you can tuck one beside the ramekin and garnish with berries.

Caramelize sugar top

Pat the surface of each chilled custard dry. Evenly sprinkle about 1 tsp (approximately 1 tbsp per ramekin; total 1/2 cup in recipe allows for generous topping) of granulated sugar over each custard surface to form a thin, even layer. Using a kitchen blowtorch, melt and caramelize the sugar until it forms a deep golden-brown crisp crust (rotate for even color). If you don't have a torch, place ramekins under a very hot broiler 2–4 inches from the element for 2–4 minutes—watch closely to avoid burning. Let the caramelized tops rest 1–2 minutes to harden.

Plate and garnish

Arrange the ramekins on plates with the rum babas. Scatter mixed fresh berries alongside or on top of the babas, and tuck a mint leaf beside each for color. Serve immediately so the brûlée crust stays crisp and the babas remain slightly warm and syrupy.