About this recipe

The ultimate elegant dessert — silky, rich vanilla custard baked low and slow in a water bath, then finished with a perfectly crackled caramel sugar crust. This reliable, home-tested recipe demystifies the French classic and delivers restaurant-quality results every time. With just five ingredients and a few simple techniques, you'll have a showstopper dessert that can be made days ahead.

Instructions

1. 1

   Preheat your oven to ![325°F]. Set 6 shallow ramekins (about 4–6 oz each) in a deep roasting pan or baking dish large enough to hold them without touching. Bring a kettle of water to a boil.

2. 2

   In a medium saucepan over ^[medium-low heat], warm the heavy cream with the pinch of salt (and vanilla bean seeds + pod, if using) until it just begins to steam and small bubbles form around the edges — do NOT let it boil. Remove from heat. If using a vanilla bean, let it steep in the heavy cream for 10 minutes, then remove the pod.

3. 3

   In a large mixing bowl, whisk together the egg yolks and ¼ cup of granulated sugar until the mixture is pale yellow and slightly thickened, about 2 minutes. Do not over-whisk — you want it smooth, not frothy.

4. 4

   Slowly temper the warm heavy cream into the egg yolks mixture: while whisk constantly, pour the heavy cream in a thin, steady stream a little at a time. This gradually raises the temperature of the egg yolks without scrambling them. Once all the heavy cream is incorporated, stir in the vanilla extract (if not using a vanilla bean).

5. 5

   Pour the custard through a sieve into a large measuring cups or pitcher (Large) with a pour spout — this removes any bits of cooked egg yolks and ensures a perfectly smooth custard. Skim off any foam on the surface with a wooden spoon.

6. 6

   Evenly ladle or pour the custard into the 6 ramekins. Place the roasting pan in the oven, then carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the ramekins. This water bath (bain-marie) ensures gentle, even cooking and prevents the custard from cracking.

7. 7

   Bake at ![325°F] for 40–45 minutes, until the custards are set around the edges but still have a slight, uniform jiggle in the center (like Jell-O — not sloshy). Start checking at 35 minutes, as oven temperatures vary. Do not overbake or the texture will be grainy.

8. 8

   Carefully remove the ramekins from the water bath using tongs or a folded kitchen towel. Set them on a wire rack and let cool to room temperature, about 30 minutes. Then cover each ramekins loosely with plastic wrap and refrigerate for at least 4 hours, or overnight. The custard must be completely cold before brûléeing.

9. 9

   When ready to serve, remove the ramekins from the fridge. Pat the surface of each custard dry with a paper towel if any condensation has formed. Sprinkle an even layer of granulated sugar (about 1½ to 2 teaspoons) over each custard, then tilt and tap the ramekins to spread it into a thin, uniform layer.

10. 10

    Using a kitchen torch, hold the flame 2–3 inches from the granulated sugar surface and move it in slow, circular motions. The granulated sugar will melt, bubble, and caramelize to a deep amber color. Stop just before it looks done — it will continue cooking for a few seconds after the flame is removed. Let the caramel set and harden for 1–2 minutes before serving. Serve immediately for the best crack.