With a luscious vanilla-infused custard, caramelized sugar topping, and a touch of citrus zest, this dessert is a symphony of flavors and textures that will leave you savoring each spoonful.
Set six of your ramekins on a folded towel in a large baking pan.
In a medium saucepan, combine the milk, 1/4 cup of the sugar, the vanilla bean, zests, and salt. Bring to a simmer, then remove from heat. Cover the saucepan and let it stand for 30 minutes.
3 c. Milk, 3/4 c. White Sugar, 1 Vanilla Bean, 4 Orange Zest, 3 Lemon Zest, 3 Lime Zest
Preheat the oven to 325°F.
In a large bowl, whisk together the eggs, egg yolks, salt, and remaining sugar. Whisk until just blended. Whisk in the milk mixture (pour the mixture through a sieve to remove the vanilla and zest bits). Continue whisking until well-blended.
3/4 c. White Sugar, 3 Eggs + 3 Additional Yolks, 1/4 tsp. Salt
Spoon the custard evenly into ramekins. Pour enough water into the baking pan to come halfway up the sides of the ramekins.
Bake uncovered for 45 minutes (or until a knife inserted in the middle comes out clean).
Remove the ramekins from the baking pan and transfer them to a cooling rack.
Caramelizing
Sprinkle 3/4 cup of firmly packed light brown sugar evenly between the ramekins.
3/4 c. Light Brown Sugar
Place the ramekins in the broiler 6-8″ from the coils and broil until they are caramelized. Don’t take your eyes off of them because it happens quickly (about 45 seconds).
Let them cool on a wire rack again and serve when they get to room temperature.
Notes
Store leftover crème brûlée in the refrigerator for optimal freshness. Cover each ramekin with plastic wrap or transfer the custards to an airtight container. Consume within 2–3 days for the best taste and texture. It’s worth noting that the caramelized topping may lose some of its crispiness over time, but the custard will remain delicious.If you’re planning to serve it later, wait to caramelize the topping until just before serving for the perfect finish.