Why You’ll Love This Recipe
This dessert combines a silky custard with a satisfying caramelized sugar crust, giving a delightful contrast of textures. It’s elegant, impressive, and surprisingly simple to make at home with minimal ingredients. Vanilla bean adds a rich, aromatic flavor that elevates the custard to a restaurant-quality dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
heavy cream
egg yolks
granulated sugar
vanilla bean or vanilla bean paste
salt
additional sugar for caramelizing
Directions
Preheat the oven to 325°F (160°C). Place six ramekins in a baking dish.
In a saucepan, heat the heavy cream with the scraped seeds of the vanilla bean (or vanilla bean paste) over medium heat until it’s hot but not boiling. Remove from heat and allow to infuse for 10 minutes.
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until pale and smooth. Gradually pour the warm cream into the egg yolk mixture, whisking constantly to avoid curdling.
Strain the custard through a fine-mesh sieve into a large measuring cup or bowl. Pour evenly into the prepared ramekins.
Carefully pour hot water into the baking dish around the ramekins to create a water bath, reaching halfway up the sides. Bake for 35–40 minutes, or until the custards are just set but still slightly jiggly in the center.
Remove ramekins from the water bath and let cool to room temperature. Refrigerate for at least 2 hours or overnight.
Before serving, sprinkle a thin, even layer of sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Let stand for a minute, then serve.
Servings and timing
This recipe makes 6 servings.
Preparation time is approximately 15 minutes, with baking time of 35–40 minutes and chilling time of at least 2 hours. Total time is around 3 hours.
Variations
You can infuse the cream with citrus zest, coffee, or a splash of liqueur for a different flavor. For a chocolate twist, add cocoa powder or melted chocolate to the cream. Adjust the sugar topping by mixing in spices like cinnamon or cardamom for subtle complexity.
Storage/Reheating
Store Vanilla Bean Crème Brûlée in the refrigerator, covered, for up to 2 days. The sugar crust is best caramelized just before serving. Reheating is not recommended, as it can affect the custard texture.
FAQs
Can I use vanilla extract instead of vanilla bean?
Yes, use 1–2 teaspoons of pure vanilla extract if you don’t have a vanilla bean, though the flavor will be slightly less aromatic.
Can I make this ahead of time?
Yes, the custards can be made a day in advance and stored in the refrigerator until ready to caramelize.
Can I use a microwave to caramelize the sugar?
No, a kitchen torch gives the best caramelized texture. Broiler can be used with caution.
What’s the texture supposed to be?
The custard should be creamy and silky, with a firm top layer of caramelized sugar.
Can I freeze crème brûlée?
Freezing is not recommended; it affects the custard’s texture.
Why did my custard crack?
Overbaking or rapid temperature changes can cause cracking.
Can I make a smaller batch?
Yes, adjust the ingredients proportionally.
How do I prevent the sugar from burning?
Caramelize slowly and evenly with the torch or broiler.
Is crème brûlée gluten-free?
Yes, this dessert is naturally gluten-free.
Can I use low-fat cream?
Full-fat cream is recommended for the best texture and flavor.
Conclusion
Vanilla Bean Crème Brûlée is a classic dessert that combines creamy custard and crisp caramelized sugar for a luxurious treat. Elegant yet approachable, it’s perfect for special occasions or anytime you want a decadent dessert that impresses.
PrintVanilla Bean Crème Brûlée
A classic French dessert featuring silky vanilla custard topped with a crisp, caramelized sugar layer, infused with real vanilla bean for rich, aromatic flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
- 2 cups heavy cream
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 vanilla bean, seeds scraped or 2 teaspoons vanilla bean paste
- Pinch of salt
- 2 tablespoons additional granulated sugar for caramelizing
Instructions
- Preheat the oven to 325°F (160°C) and place six ramekins in a baking dish.
- In a saucepan, heat the heavy cream with the scraped vanilla bean seeds or paste until hot but not boiling. Remove from heat and let infuse for 10 minutes.
- In a mixing bowl, whisk together egg yolks, granulated sugar, and a pinch of salt until pale and smooth.
- Gradually pour the warm cream into the egg yolk mixture, whisking constantly to prevent curdling.
- Strain the custard through a fine-mesh sieve into a measuring cup or bowl.
- Pour custard evenly into prepared ramekins.
- Pour hot water into the baking dish around the ramekins to create a water bath halfway up the sides.
- Bake for 35–40 minutes, until custards are just set but slightly jiggly in the center.
- Remove ramekins from the water bath and cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle sugar evenly over each custard and caramelize with a kitchen torch until golden and crisp. Let stand for a minute before serving.
Notes
- Use a kitchen torch for best caramelized sugar; broiler can be used carefully.
- Full-fat cream is recommended for silky texture.
- Infuse cream with optional flavors like citrus zest, coffee, or liqueur for variations.
- Do not freeze; chilling is preferred for custard texture.
Nutrition
- Serving Size: 1 ramekin
- Calories: 360
- Sugar: 28g
- Sodium: 35mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 180mg
