Crème Brulé Recipe

Preheat and prepare

Preheat the oven to 325°F (160°C). Place four 6-ounce (180 ml) ramekins in a large roasting pan or baking dish with sides high enough to hold water halfway up the ramekins.

Infuse cream

Split the vanilla bean lengthwise and scrape the seeds into a medium saucepan; add the pod as well. Combine heavy cream and whole milk in the saucepan and warm 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 the vanilla infuse for 10–15 minutes. If using 1 tsp vanilla extract instead, stir it in after removing from heat and do not steep.

Mix yolks and sugar

While the cream steeps, whisk the egg yolks, 1/2 cup granulated sugar (for custard), and fine sea salt in a medium bowl until the mixture is smooth, slightly pale, and the sugar is mostly dissolved (about 1–2 minutes).

Temper the yolks

Remove the vanilla pod from the warm cream. Slowly pour about one third of the warm cream into the yolk mixture in a thin stream, whisking constantly to temper the yolks. Continue to add the remaining cream gradually, whisking until fully incorporated and smooth.

Strain and portion

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and the vanilla pod residue. Divide the custard evenly among the four prepared ramekins (about 5–6 ounces / 150–180 ml each).

Create a water bath

Pour hot (not boiling) water into the roasting pan around the ramekins until the water comes halfway up the sides of the ramekins. Be careful not to splash water into the custard.

Bake

Bake in the preheated 325°F (160°C) oven until the custards are set but still slightly wobbly in the center, about 30–40 minutes. Start checking at 25 minutes if your ramekins are smaller or oven runs hot.

Cool and chill

Carefully remove ramekins from the water bath using tongs or a spatula. Let them cool to room temperature on a wire rack, then cover with plastic wrap and refrigerate for at least 2 hours and up to 3 days. Chilling fully is important for clean caramelization later.

Prepare sugar layer

When ready to serve, remove chilled custards from the refrigerator. Sprinkle about 3/4 tablespoon (roughly 1 tablespoon spread across two ramekins) of granulated sugar evenly over the top of each custard so there is a thin, even layer of sugar.

Caramelize the sugar

Using a kitchen blowtorch, hold the flame about 2–3 inches (5–7 cm) from the sugar and move it in small circles until the sugar melts, bubbles, and turns a deep amber color. This takes about 1–2 minutes per ramekin. If you do not have a torch, place the ramekins under a very hot broiler set 3–4 inches from the heat for 2–5 minutes, watching constantly to prevent burning. Let the caramel cool and harden for 1–3 minutes.

Serve

Serve immediately after the caramel has hardened. Optionally, garnish with a few fresh berries or a small mint leaf, but traditional crème brûlée is served plain to showcase the crisp caramel and silky custard.