Creme Brulee Recipe

Preheat and prepare ramekins

Preheat the oven to 325°F (160°C). Arrange six 4- to 6-ounce ramekins in a deep baking dish or roasting pan that will hold them snugly.

Infuse cream

Pour the heavy cream into a medium saucepan. Split the vanilla bean lengthwise and scrape the seeds into the cream, then add the pod; if using vanilla extract, add it later with the egg mixture. Warm the cream over medium heat until it just begins to steam and small bubbles appear at the edges (do not boil). Remove from heat, cover, and let steep for 15 minutes to infuse the vanilla.

Whisk egg yolks

While the cream is steeping, in a medium bowl whisk together the egg yolks, 1 tablespoon granulated sugar, and a pinch of fine sea salt until the mixture is pale and slightly thickened (about 1–2 minutes).

Temper eggs

Remove the vanilla pod from the cream and discard (if you used a pod). If using vanilla extract, stir it into the warm cream now. Slowly pour about one-third of the hot cream into the egg yolk mixture in a thin steady stream while whisking constantly to temper the yolks. Continue pouring the remaining cream slowly while whisking until fully combined.

Strain custard

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and any vanilla pod pieces. This yields a silky custard.

Fill ramekins and assemble water bath

Divide the strained custard evenly among the prepared ramekins. Place the filled ramekins in the baking dish. Carefully pour hot (not boiling) water into the baking dish until it comes about halfway up the sides of the ramekins — this bain-marie ensures even, gentle cooking.

Bake

Bake in the preheated oven until the custards are mostly set but still slightly wobbly in the center, about 35–45 minutes depending on ramekin size and oven. Start checking at 30 minutes. The edges should be set and the centers should jiggle like gelatin.

Cool and chill

Using tongs or a wide spatula, transfer the ramekins out of the water bath and place them on a cooling rack. Let them cool to room temperature for about 30 minutes, then cover with plastic wrap and refrigerate for at least 2 hours and up to 2 days. Chilling is essential for proper texture.

Prepare sugar for torching

About 10 minutes before serving, remove the chilled custards from the refrigerator and blot any condensation on the surface with a paper towel.

Evenly sprinkle sugar

Evenly divide 3 tablespoons granulated (or caster) sugar among the ramekins, sprinkling a thin, even layer that covers the surface. Tilt the ramekin slightly and tap to spread if necessary; the sugar layer should be about a few millimeters thick.

Caramelize the sugar

Using a small culinary blowtorch, hold the flame about 2–3 inches away and move it in a circular motion to melt the sugar until it liquefies and turns a deep amber color, forming a thin, glassy crust. Work quickly but evenly to avoid overheating any one spot. If you don't have a torch, place the ramekins under a very hot broiler set 6–8 inches from the element and broil for 1–3 minutes watching constantly until the sugar bubbles and browns; rotate the pan as needed for even caramelization.

Set the crust

Let the caramelized sugar cool and harden for 1–2 minutes before serving so it forms a crisp shell.

Garnish each creme brulee with a few fresh berries and a mint leaf if desired. Serve immediately after the crust has set so the contrast between creamy custard and crisp caramel is optimal.

Leftover custard (without torched sugar) can be covered and refrigerated for up to 2 days. Once caramelized, serve immediately; the crust will soften over time.