Crème Brûlée Recipe

Preheat and prepare

Preheat oven to 325°F (163°C). Arrange six 6-ounce ramekins in a roasting pan or baking dish with room between them for even heat circulation.

Infuse cream

In a medium saucepan, combine the heavy cream and whole milk. If using a vanilla bean, split it lengthwise, scrape the seeds into the cream and add the pod as well. Heat over medium until the mixture is just steaming and tiny bubbles appear around the edges (do not boil), about 5–7 minutes. Remove from heat, cover, and let steep 15 minutes to infuse. If using vanilla extract, add it later with the cream after heating and cooling slightly (see step: temper eggs).

Whisk yolks and sugar

While cream is steeping, whisk the egg yolks, granulated sugar (for custard), and salt in a medium bowl until the mixture is pale and slightly thickened, about 1–2 minutes. Do not aerate excessively; you want smooth yolks.

Temper eggs

If you used a vanilla bean, remove and discard the pod from the cream. Gradually pour about 1/2 cup of the hot cream into the yolk mixture in a slow, steady stream while whisking constantly to temper the yolks. Continue adding the cream in a thin stream until about three-quarters of the cream is incorporated. If using vanilla extract, stir 1 teaspoon into the tempered custard now. Then add the remaining cream and whisk until combined and smooth.

Strain and divide

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits and any remaining vanilla pod pieces. Divide the strained custard evenly among the six prepared ramekins (about 5–6 ounces custard per ramekin).

Place the roasting pan with filled ramekins on the oven rack. Carefully pour the hot water into the roasting pan until it reaches about halfway up the sides of the ramekins (approximately 1 to 1 1/2 inches). This water bath provides gentle, even baking.

Bake in the preheated 325°F (163°C) oven until the custards are set around the edges but still slightly jiggly in the center when gently shaken, about 30–40 minutes. Check at 25 minutes to avoid overcooking; exact time depends on oven and ramekin size.

Remove the ramekins from the water bath using tongs or tongs and a towel. Allow them to cool to room temperature on a wire rack for 30–60 minutes. Once cooled, cover each ramekin loosely with plastic wrap and refrigerate for at least 2 hours, ideally 4 hours or overnight, to fully set and chill.

Prepare for torching

When ready to serve, remove custards from the refrigerator and blot the surface of each with a paper towel to remove any condensation. If you prefer a slightly thicker crust, let them sit at room temperature 10–15 minutes first.

Even sugar layer

Divide the granulated sugar (for topping) evenly among the six custards (about 2 tablespoons per ramekin). Gently shake and tilt each ramekin so the sugar forms an even, level layer covering the custard. If you have trouble getting sugar to spread evenly, sprinkle in a fine, even stream or use the optional wet-sanding method: very lightly sprinkle 1/4 teaspoon cold water onto the sugar surface before torching to help it melt and glass over smoothly.

Caramelize sugar

Using a handheld kitchen torch held about 2–3 inches from the sugar surface, move the flame slowly in a circular motion until the sugar melts, bubbles, and turns a deep amber color (about 1–2 minutes per ramekin). Be careful not to burn the sugar; aim for an even amber caramel. If you don't have a torch, place the ramekins under a very hot broiler set 2–3 inches from the heat and broil briefly, watching constantly (this method is less precise and can warm the custard).

Set the crust

After caramelizing, let the ramekins sit at room temperature for 2–3 minutes to allow the sugar to harden into a crisp shell. Then serve immediately so the contrast between the chilled custard and warm brittle top is enjoyed.