Table-side Crème Brûlée Recipe

Preheat and prepare

Preheat the oven to 325°F (160°C). Place the ramekins in a large baking pan with enough room to pour water around them for a water bath.

Infuse cream

In a small saucepan, combine the whole milk, heavy cream, and the scraped seeds and pod of the optional vanilla bean (or just the extract). Warm over medium heat until tiny bubbles form at the edge and steam rises — do not boil. Remove from heat, cover, and let steep 10–15 minutes to infuse vanilla.

Whisk yolks

While the cream steeps, whisk the egg yolks with 1 tablespoon granulated sugar and a pinch of fine sea salt in a medium bowl until smooth and slightly pale.

Temper eggs

Remove and discard the vanilla bean pod if used. Slowly pour about 1/3 of the warm cream into the egg yolks in a thin stream, whisking constantly to temper. Continue pouring in the remaining cream in two additions, whisking continuously until fully combined.

Strain and flavor

Pass the mixture through a fine-mesh sieve into a clean bowl or large measuring cup to remove any cooked bits or vanilla pod fragments. Stir in 1 teaspoon pure vanilla extract (if not using a vanilla bean).

Fill ramekins

Divide the custard evenly among the ramekins (for 4 x 6-oz ramekins or 2 x 8-oz). Place the filled ramekins back into the baking pan.

Bake in water bath

Carefully pour hot (not boiling) water into the pan around the ramekins until the water reaches halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30–40 minutes, or until the custards are set at the edges but still slightly wobbly in the center (a thermometer inserted near the center should read about 175°F/80°C).

Cool and chill

Using oven mitts, remove the baking pan and transfer the ramekins to a rack. Let cool to room temperature, then cover loosely with plastic wrap and refrigerate at least 4 hours or up to 48 hours to fully set and chill.

Prepare sugar

Just before serving, remove the chilled ramekins from the refrigerator. Sprinkle an even, thin layer (about 1/2 tablespoon) of granulated sugar over each custard, tilting and tapping the ramekin to distribute sugar to the edges.

Torch to caramelize

Using a kitchen torch held about 2–3 inches from the surface, apply steady circular motions to melt and caramelize the sugar until it becomes amber and glassy. This takes about 30–60 seconds per ramekin. Avoid burning — if edges darken too much, wave the flame away briefly to cool and continue. Allow the caramel to harden for 1–2 minutes until crisp.

Alternative broiler method (if no torch)

If you don't have a torch, place ramekins on a baking sheet and broil on high about 3–5 inches from the element for 2–4 minutes, watching carefully so sugar caramelizes but does not burn. Rotate as needed for even color.

Plate and garnish

Arrange 1–2 halved fresh strawberries and a small mint leaf beside each ramekin. Lightly dust the strawberries and the rim of the ramekin with powdered sugar for an elegant touch.

Tableside presentation

For an interactive tableside experience, bring the chilled custards to the table with the sugar and torch (or perform the torching at the table if safe and permitted). After caramelizing the sugar in front of guests, allow 30–60 seconds for the glassy top to cool and harden, then serve immediately so diners can crack the crisp top and enjoy the creamy custard beneath.

Serve

Serve each ramekin with a small spoon. The contrast of the warm caramelized top and the chilled custard is ideal; encourage guests to tap the top to hear the crack and then spoon through to the smooth custard.