Published November 1, 2001.
With a lot of testing, we discovered the keys to the perfect crème brûlée 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.
Separate the eggs and whisk the yolks after the cream has finished steeping; if left to sit, the surface of the yolks will dry and form a film. A vanilla bean gives custard the deepest flavor, but 2 teaspoons of extract, whisked into the yolks in step 4, can be used instead. The best way to judge doneness is with a digital instant-read thermometer. The custards, especially if baked in shallow fluted dishes, will not be deep enough to provide an accurate reading with a dial-face thermometer. For the caramelized sugar crust, we recommend turbinado or Demerara sugar. Regular granulated sugar will work, too, but use only 1 scant teaspoon on each ramekin or 1 teaspoon on each shallow fluted dish. If you don't own eight individual ramekins, see the related Family Style version.
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