We Have the Keys to the Perfect Crème Brulée

This recipe uses four tested-and-proven secrets to the best version of the classic dessert.

Turbinado sugar makes the crust extra crunchy. Daniel J. van Ackere/TCA

With a lot of testing, we discovered the keys to the perfect crème brulée recipe: lots of yolks for richness, turbinado sugar for a crunchy crust, an instant-read thermometer for judging the custard’s doneness, and a final chill for the best texture.

Classic Crème Brulée

Serves 8

• 1 vanilla bean
• 4 cups heavy cream
• 2/3 cup granulated sugar
• Pinch table salt
• 12 large egg yolks
• 8 teaspoons turbinado sugar or Demerara sugar

Adjust oven rack to lower-middle position and heat oven to 300 degrees F.

Cut vanilla bean in half lengthwise. Using the tip of a paring knife, scrape out seeds. Combine vanilla bean and seeds, 2 cups cream, granulated sugar, and a pinch of salt in a medium saucepan. Bring cream mixture to boil over medium heat, stirring occasionally to dissolve sugar. Off heat, let steep for 15 minutes.