Crème Brûlée Recipe

Preheat and prepare

Preheat oven to 325°F (160°C). Arrange six 6-oz ramekins in a deep roasting pan or baking dish that will hold them without touching.

Infuse cream

In a medium saucepan, combine 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. Warm the mixture over medium heat until it just begins to steam and small bubbles form at the edge (do not boil). Remove from heat, cover, and let steep for 15 minutes to infuse vanilla.

Whisk yolks and sugar

While the cream infuses, whisk the egg yolks, 1/2 cup granulated sugar, and the fine sea salt in a medium bowl until the mixture is pale and slightly thickened, about 1–2 minutes.

Temper eggs

Remove the vanilla pod from the cream (if used). Slowly pour about 1/3 of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the eggs. Continue pouring gradually until fully combined.

Strain and fill ramekins

Pass the custard through a fine-mesh sieve into a clean bowl or large measuring cup to remove any cooked bits and vanilla pod. Divide the custard evenly among the six ramekins (about 3/4 cup each).

Bake in water bath

Place the roasting pan with the filled ramekins on the oven rack. Carefully pour hot (not boiling) water into the pan until it reaches halfway up the sides of the ramekins (about 1 inch). Bake at 325°F (160°C) until the custards are set but still slightly jiggly in the center, 30–40 minutes. Start checking at 30 minutes.

Cool and chill

Using tongs or oven mitts, transfer the ramekins out of the water bath. Let them cool to room temperature for 30–45 minutes, then cover loosely with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or overnight. Chilling completes the set and improves texture.

Prepare sugar topping

When ready to serve, remove ramekins from refrigerator and pat the tops dry if any condensation forms. Evenly sprinkle about 1 to 1 1/2 tablespoons of the granulated sugar (from the topping portion) over each custard, creating a thin, level layer.

Caramelize sugar

Using a kitchen torch, hold the flame 2–3 inches from the sugar and move in a steady circular motion until the sugar melts, bubbles, and turns a deep amber color, about 1–2 minutes per ramekin. If using a broiler, place the ramekins on a baking sheet and broil on high 3–6 inches from the heat, watching constantly; rotate as needed until the sugar is melted and caramelized. Let the caramel cool and harden for 1–2 minutes.

Serve

Serve immediately so the crisp caramel contrasts with the cool, creamy custard. If not serving right away, keep refrigerated but note the sugar crust may soften over time.

If you used a vanilla bean, you can rinse and dry the pod, then place it in a jar of sugar to make vanilla sugar. A torch gives the most consistent caramelization; use the broiler only if you can watch closely and the oven rack adjustment brings the sugar close to the heat source.