Crème Brulee Recipe

Preheat and prepare ramekins

Preheat your oven to 325°F (160°C). Place four 6-ounce (about 180 ml) ramekins in a large roasting pan or baking dish that will hold them in a single layer.

Infuse cream

Pour the heavy cream into a small saucepan. Split the vanilla bean lengthwise and scrape the seeds into the cream, then add the scraped pod as well (if using extract, do not add bean or pod now). Warm the cream over medium heat just until steam appears and small bubbles form at the edge (do not boil). Remove from heat and let the vanilla infuse for 10–15 minutes. If using vanilla extract, stir 1 tsp of extract into the warm cream after you remove it from heat.

Mix yolks and sugar

While the cream is infusing, whisk the egg yolks with 1 tablespoon granulated sugar and a pinch of fine sea salt in a medium bowl until the mixture is pale and slightly thickened — about 1–2 minutes. Do not incorporate a lot of air.

Temper eggs

Remove the vanilla pod from the cream and discard. Slowly stream about 1/3 of the warm cream into the yolk mixture while whisking continuously to temper the yolks. Continue adding the remaining cream in a thin steady stream while whisking until fully combined.

Strain custard

Pour the tempered custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits and any remaining vanilla pod pieces. This ensures a silky texture.

Fill ramekins

Divide the strained custard evenly among the four ramekins (each should be about 3/4 full). Place the filled ramekins back into the roasting pan.

Prepare the water bath by carefully pouring hot water into the roasting pan until it comes about halfway up the sides of the ramekins (about 1 inch / 2.5 cm). Be careful not to splash water into the custards.

Cover the pan loosely with aluminum foil to reduce surface browning and steam loss (optional). Bake in the preheated 325°F (160°C) oven for 35–45 minutes, or until the custards are set around the edges but still slightly jiggly in the center when the ramekin is gently shaken.

Remove the ramekins from the water bath using tongs or a spatula and transfer them to a wire rack. Let cool at room temperature for 30–60 minutes, then refrigerate uncovered for at least 2 hours and up to 3 days to fully set and chill.

Prepare

When ready to serve, sprinkle 1 tablespoon granulated sugar evenly over the surface of each chilled custard. Shake the ramekin gently to level the sugar into an even layer.

Caramelize sugar

Using a kitchen blowtorch: hold the torch about 2–3 inches (5–7 cm) above the sugar and move in a circular motion until the sugar melts, bubbles, and turns a deep amber color. Allow the caramel to cool and harden for 1–2 minutes before serving. Without a torch: place the ramekins on a baking sheet and broil on the top rack of your oven set to high (watch closely). Broil 2–4 minutes until the sugar melts and browns — rotate the pan if needed for even color. Remove and cool 1–2 minutes.

Serve

Serve immediately after the caramel has set so you get the contrast between the crisp caramel and the cold creamy custard. Optionally garnish with a few fresh berries or a mint leaf.