Crème Brûlée Recipe

Preheat and prepare

Preheat oven to 325°F (160°C). Arrange six 4–6 oz ramekins in a baking dish with enough room to pour in water later. Set aside.

Infuse cream

In a medium saucepan, combine heavy cream and whole milk. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the pod (or add 1 teaspoon vanilla extract later if using extract). Heat gently over medium heat until tiny bubbles appear around the edge and the mixture is steaming — do not boil. Remove from heat, cover, and let steep for 15 minutes to infuse.

Whisk yolks and sugar

While the cream steeps, place the egg yolks and 1/2 cup granulated sugar into a heatproof bowl. Add a pinch of fine sea salt. Whisk vigorously until the mixture lightens slightly in color and becomes smooth (about 1–2 minutes).

Temper and combine

Remove the vanilla pod from the cream and discard (if used). Slowly pour about 1/3 of the warm cream into the yolk-sugar mixture while whisking constantly to temper the yolks. Continue pouring in the remaining cream in a slow, steady stream while whisking until fully combined and smooth.

Strain custard

Strain the combined custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits or vanilla pod residue. This ensures a silky texture.

Portion into ramekins

Divide the strained custard evenly among the six ramekins, filling them nearly to the top but leaving a small gap (about 1/4 inch) for expansion.

Bake in a water bath

Place the baking dish with filled ramekins in the oven. Carefully pour hot (not boiling) water into the baking dish until it reaches halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30–40 minutes, or until the custards are mostly set but still slightly wobbly in the center (a gentle jiggle). Start checking at 25–30 minutes as ovens vary.

Cool and chill

Using tongs or oven mitts, carefully remove the ramekins from the water bath and place them on a wire rack. Let cool to room temperature for about 30 minutes, then cover loosely with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or overnight, to fully set and chill.

Prepare sugar for caramelizing

When ready to serve, remove ramekins from the refrigerator and dry their tops with a paper towel to ensure the sugar melts evenly. Measure about 1 teaspoon of granulated sugar per ramekin (total approx. 3–4 teaspoons each depending on taste). Alternatively, use a light even layer from the 1/4 cup reserved sugar.

Caramelize the sugar

Evenly sprinkle the granulated sugar over each chilled custard to form a thin layer. Using a kitchen torch, hold the flame about 2–3 inches from the sugar and move it in small circles until the sugar melts, bubbles, and forms an even golden-brown crust. If using a broiler, place ramekins on a baking sheet and broil on high 3–6 inches from the heat for 1–3 minutes—watch constantly to avoid burning. Let the caramel harden for 1–2 minutes.

Garnish and serve

Optionally top with a few fresh berries or a small mint leaf. Serve immediately so the caramel remains crisp while the custard underneath is cool and creamy.

If you used vanilla extract instead of a vanilla bean, add 1 teaspoon of extract to the custard after tempering and before straining. If you prefer extra-smooth custard, press the custard through the sieve using the back of a ladle.