Crème Brulé Recipe

Preheat and prepare ramekins

Preheat oven to 325°F (160°C). Arrange six 4- to 6-ounce ramekins in a large roasting pan so they sit snugly but not touching.

Infuse cream

Split the vanilla bean lengthwise and scrape the seeds into a medium saucepan. Add the pod, heavy cream, and whole milk. Warm over medium heat until just beginning to steam and small bubbles form at the edge (do not boil). Remove from heat, cover, and let steep 15 minutes to infuse.

Whisk yolks and sugar

While cream steeps, whisk the egg yolks, 1 tablespoon granulated sugar (for custard), and a pinch of fine sea salt in a large bowl until mixture is smooth, slightly thickened, and pale.

Temper eggs

Remove vanilla pod from the cream. Slowly pour a ladleful of the warm cream into the egg yolk mixture while whisking constantly to temper. Continue adding warm cream in a thin stream until about three-quarters has been incorporated and mixture is warm to the touch.

Strain and fill

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

Prepare water bath and bake

Place the roasting pan with filled ramekins on the oven rack, then carefully pour hot (not boiling) water into the pan until it reaches about halfway up the sides of the ramekins (use kettle or hot tap water). Bake at 325°F (160°C) until custards are set at the edges but still slightly wobbly in the center, about 30–40 minutes depending on ramekin size.

Cool

Carefully remove ramekins from water bath and transfer to a wire rack. Let cool to room temperature, then cover each ramekin with plastic wrap and refrigerate at least 2 hours and up to 3 days to fully set.

Dry surface

When ready to serve, remove ramekins from refrigerator. If any condensation has formed, pat the custard surface very gently with a paper towel so sugar will caramelize evenly.

Apply sugar

Evenly sprinkle about 1/2 tablespoon granulated sugar over each custard. For extra crunchy texture, replace half the granulated sugar with turbinado (so about 1/2 tbs turbinado + 1/2 tbs granulated) or sprinkle the 1 tbs turbinado as preferred.

Caramelize sugar

Using a kitchen blowtorch, hold the flame 2–3 inches from the surface and move in a slow circular motion until sugar melts, bubbles, and forms an even golden-brown crust (about 1–2 minutes). If you don't have a torch, place ramekins under a preheated broiler on the top rack about 3–4 inches from the heat for 2–4 minutes—watch closely to avoid burning. Let sit 1–2 minutes to harden.

Serve

Serve immediately so the contrast between the chilled custard and warm, crisp caramel is at its best. If made ahead, store caramelized custards loosely covered for up to 2 hours at room temperature.