Copycat Ruth's Chris Crème Brûlée Recipe

With a velvety-smooth vanilla-infused custard and a crisp caramelized shell, our copycat Ruth's Chris Crème Brûlée recipe will transport you to a French cafe.

📝 Ingredients

• 1 vanilla bean
• 3 cups heavy cream
• 6 large egg yolks
• 1/2 cup white sugar
• 1/2 cup plus 1 tablespoon turbinado sugar

👨‍🍳 Instructions

1. 1Preheat the oven to 350 F.
2. 2Slice the vanilla bean in half crosswise, then split each piece lengthwise. Using your knife, scrape the seeds from the pod.
3. 3Place the cream, vanilla seeds, and pods in a medium saucepan set over medium-low heat.
4. 4Slowly heat the cream to 190 F.
5. 5Strain out the pods, then allow the cream to cool for 5 minutes or until the temperature lowers to 165 F.
6. 6Add the yolks and white sugar to a medium-sized bowl.
7. 7Whisk in the eggs and sugar until the mixture is pale yellow and glossy.
8. 8Slowly whisk the cream into the eggs, half a cup at a time, until fully incorporated.
9. 9Using a small spoon, skim any bubbles from the surface of the custard mixture.
10. 10Place six ramekins in a deep baking pan. Slowly pour the custard into each, leaving a little space at the top.
11. 11Carefully pour hot tap water into the baking pan until it reaches about halfway up the sides of the ramekins.
12. 12Place the baking pans in the oven. Bake for 30–40 minutes, until the custards are set around the edges but still slightly soft in the center.
13. 13Remove the ramekins from the water bath, let them cool just enough to handle safely, then refrigerate for at least 4 hours, or until fully chilled.
14. 14Remove the ramekins from the fridge. Sprinkle 1–2 tablespoons of turbinado sugar evenly over each custard, gently shaking the ramekin to distribute the sugar.
15. 15Using a culinary torch, carefully caramelize the sugar by moving the flame evenly across the surface until it melts and forms a golden-brown crust.
16. 16Garnish with berries and mint leaves if desired, and serve.