Vanilla Bean Crème Brûlée

Name: Vanilla Bean Crème Brûlée
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 cups heavy cream; 1 vanilla bean; 5 large egg yolks; 1/2 cup granulated sugar; 1/4 cup granulated sugar (for topping)

🕒 Prep: 20 min

🔥 Cook: 35 min

🍽 Serves: 4

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Vanilla Bean Crème Brûlée is that perfect blend of creamy custard and crunchy caramelized sugar. A classic dessert that feels like a special treat but is surprisingly straightforward to make at home. Here's how to get that restaurant-quality result right from your own oven.

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Ingredients for Vanilla Bean Crème Brûlée

The star of this dessert is the vanilla bean, which infuses the cream with a rich, aromatic flavor that can't be beaten by extract alone. The heavy cream gives the custard its luxurious texture, while the egg yolks provide the necessary richness and structure. Granulated sugar is used both in the custard for sweetness and on top for that signature brûlée crunch.

Tips & Tricks

Use a sharp knife to split the vanilla bean and scrape out the seeds; they pack a punch of flavor.
If you don’t have a torch, broil the custards in the oven, watching closely to prevent burning.
Make sure to whisk continuously when mixing the hot cream with the egg yolks to avoid curdling.

Serving Suggestions

Serve your Vanilla Bean Crème Brûlée with fresh berries or a dollop of whipped cream to add a touch of freshness. Pair it with a glass of dessert wine like Sauternes for a truly indulgent experience.

Frequently Asked Questions

Can I make this recipe ahead of time?: Yes, you can prepare the custard a day in advance and caramelize the sugar just before serving.
What if I don’t have a vanilla bean?: You can substitute with 1 teaspoon of pure vanilla extract, though the flavor won't be as intense.
How do I know if my custard is set?: Gently shake the ramekin; the center should wobble slightly but not be liquid.

Vanilla Bean Crème Brûlée Recipe Walkthrough

Start by preheating your oven to 325°F. This ensures it's ready to go when you need it. In a saucepan, combine the heavy cream and the split vanilla bean. Heat this over medium until it just begins to simmer, then take it off the heat to allow the flavors to meld together for about 15 minutes.

While the cream is infusing, grab a mixing bowl and whisk together the egg yolks and 1/2 cup sugar. You’ll want this mixture to turn pale and slightly thickened, which might take a few minutes of whisking.

Strain the infused cream to remove the vanilla bean, then slowly incorporate it into the egg yolk mixture. Stir continuously as you pour to prevent the eggs from curdling.

Carefully pour the custard into ramekins, filling them evenly. Arrange these ramekins in a baking dish, and then pour hot water into the dish so it reaches halfway up the sides of the ramekins. This water bath helps the custard cook evenly.

Slide the whole setup into the oven for 30-35 minutes. The custard should be set but still have a slight jiggle in the center when you gently shake the ramekin.

Once done, remove the ramekins from the water bath and let them cool to room temperature. Pop them in the refrigerator for at least 2 hours to firm up.

Just before serving, sprinkle the remaining 1/4 cup sugar evenly over each custard. Use a kitchen torch to gently caramelize the sugar until it’s crisp and golden. Let it sit for a minute to harden, and you’re ready to dig in.

Why You'll Love This Recipe

Achieves a silky, smooth custard texture every time.
Uses real vanilla bean for an unparalleled depth of flavor.
Impressive yet simple — ideal for dinner parties or romantic dinners.
Customizable sweetness with a sugar topping that's just right.

Ingredients

2 cups heavy cream

1 vanilla bean

5 large egg yolks

1/2 cup granulated sugar

1/4 cup granulated sugar (for topping)

Step-by-step Instructions

1. Preheat your oven to 325°F.

2. In a saucepan, heat the heavy cream and split vanilla bean over medium heat until just simmering.

3. Remove from heat and let it infuse for 15 minutes.

4. In a mixing bowl, whisk together the egg yolks and 1/2 cup sugar until pale and slightly thickened.

5. Strain the cream mixture to remove the vanilla bean, then slowly mix it into the egg yolks while stirring continuously.

6. Pour the custard into ramekins.

7. Place the ramekins in a baking dish, then add hot water to the dish until it reaches halfway up the sides of the ramekins.

8. Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

9. Remove from the water bath and let cool to room temperature, then refrigerate for at least 2 hours.