Creme Brulee Recipe

Preheat and prepare ramekins

Preheat the oven to 325°F (160°C). Arrange six 6-ounce (approximately) ramekins in a deep baking dish or roasting pan so they fit snugly without touching.

Infuse cream

Pour the heavy cream and whole milk into a medium saucepan. Split the vanilla bean lengthwise and scrape the seeds into the cream; add the bean pod as well. Warm the cream mixture 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 develop flavor. If using 1 tsp pure vanilla extract instead, stir it in after removing from heat and skip the steep time.

Whisk yolks and sugar

While the cream is steeping, place the egg yolks in a medium heatproof bowl. Add 3/4 cup granulated sugar and a pinch of fine sea salt. Whisk vigorously until the mixture is pale, slightly thickened, and the sugar begins to dissolve (about 1–2 minutes).

Temper the eggs

Remove the vanilla pod from the cream and discard. Slowly pour about one cup of the warm cream into the yolk mixture in a thin steady stream while whisking constantly to temper the eggs. Continue adding the rest of the cream in two more additions, whisking after each, until incorporated.

Strain and portion

Pass the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits and vanilla pod remnants. Divide the smooth custard evenly among the six ramekins (about 4–5 ounces each).

Prepare water bath and bake

Place the filled ramekins in the baking dish. Carefully pour hot (not boiling) water into the baking dish until it reaches about halfway up the sides of the ramekins—this creates an even water bath. Cover the baking dish loosely with foil to reduce surface rippling if desired. Bake in the preheated oven until the custards are set but still slightly jiggly in the center, about 30–40 minutes. Start checking at 25 minutes depending on oven; a toothpick inserted near the center should come out mostly clean with a slight custard clinging.

Cool

Using tongs or oven mitts, carefully remove the ramekins from the water bath and place them on a wire rack. Let cool to room temperature for 30–60 minutes, then refrigerate uncovered until thoroughly chilled, at least 2 hours and up to 48 hours. Chilling helps the custard fully set and improves texture.

Prepare sugar topping

When ready to serve, remove the chilled ramekins from the refrigerator. Evenly sprinkle about 1 to 1 1/4 tablespoons of granulated sugar over the surface of each custard (the recipe provides about 3/4 cup for 6 ramekins). Tap the ramekin gently to level the sugar into a thin, even layer.

Caramelize

Using a culinary blowtorch, melt and caramelize the sugar by moving the flame evenly over the surface until the sugar liquefies, bubbles, and turns a deep amber color—about 1–2 minutes per ramekin. Hold the torch about 2–3 inches away and keep it moving to avoid burning. If you don't have a torch, place the ramekins under a preheated broiler set to high about 2–3 inches from the element. Broil for 2–4 minutes, watching constantly, until the sugar melts and browns; rotate the pan as needed for even coloring. Allow the caramel to harden undisturbed for 1–2 minutes.

Serve

Serve immediately so the caramel is crisp and contrasts with the smooth custard. Optionally garnish with a few fresh berries and a mint leaf per ramekin for color and brightness.