Best Creme Brulee Recipe (Vanilla Bean Creme Brulee)

1. Preheat the oven to 325°F (165°C) with the rack in the middle position. Arrange six 6-ounce ramekins in a 9x13-inch baking dish, so they are level and evenly distributed. (for other size ramekins see Note 1)
2. In a heavy-bottomed medium saucepan, add heavy cream and the split vanilla bean - see Note 2; if using extract or vanilla bean paste, add after heating. Heat over medium until it just starts to simmer, stirring with a wooden spoon occasionally. Remove from heat and let stand for 15 minutes to infuse. If using vanilla extract or paste, stir it in now.
3. In a large bowl, whisk 5 egg yolks (see High-Altitude Adjustments in notes if above 7000 feet), sugar, and salt until smooth and pale yellow, this will take a few minutes (it’s a good workout) and the result is called the ribbon consistency. 
4. Optional for the smoothest custard; strain the hot cream through a fine-mesh sieve into a bowl with a pouring spout to remove any solids. Discard the vanilla bean.
5. Gradually and slowly and continuously whisk the cream into the egg mixture in a slow, steady stream, this will avoid scrambling the eggs. If you are unsure or concerned about pouring too much at once, while whisking with one hand, slowly pour a ladleful of hot cream into the egg mixture, this will temper the eggs so you don’t scramble them (see Note 3). Continue gently whisking in the hot cream until it’s all incorporated.
6. Strain the custard mixture through a clean fine mesh sieve (see Note 4) one more time for extra smoothness, don’t skip this straining step; then pour evenly into ramekins.
7. Carefully add boiling water to the baking dish, filling halfway up the sides of the ramekins, careful that you don’t splash water into the custards. See Note 5.
8. Bake for 30-45 minutes. The edges should be set, and the centers slightly jiggly (not soupy). Give the pan a little gentle push to see how wobbly the centers are. Avoid over-browning and overbaking; a pale yellow with a few golden spots is okay.
9. Carefully (remember that water is hot) remove from the oven and place on a cooling rack. Allow the custards to cool completely in the water bath, then transfer ramekins to a baking sheet. Cover loosely and chill for at least 3-4 hours or up to 48 hours (2 days).
10. Just before serving, sprinkle each custard with 1-1½ teaspoons of sugar, tilting and swirling to the edges for an even layer.

Kitchen Torch Method

1. Use a kitchen torch on a medium flame to caramelize the sugar until it bubbles and turns a deep amber (not black) color. Keep the torch about 3-4 inches above the dish and keep it moving while you are caramelizing the sugar. Be careful if you are turning the ramekins they will get hot – don’t ask me how I know! ;-)

Broiler Brûlée Method

1. Place an oven rack at the top, about 4-6 inches from the broiler element, turn on broiler. Place creme brulees on a sheet pan and place in preheated oven. Watch closely as the sugar will caramelize quickly—within 1-3 minutes. Rotate the baking sheet if needed to ensure even browning. Allow to cool for 1 minute before serving, careful the ramekins may be hot to the touch. 
2. Serve immediately, garnished with berries and mint if desired.