This Vanilla Bean Crème Brûlée is a favorite in my family and a lovely choice for Mother’s Day. The custard is luxuriously thick, creamy, and subtly sweet. A thin layer of caramelized sugar crowns the custard and cracks satisfyingly when tapped with a spoon. It’s straightforward to prepare, and torching the sugar at the table always makes for an impressive finish.
Ingredients
Only five simple ingredients create this elegant dessert:
- Egg yolks: Egg whites are not used here — save them for meringues or macarons.
- Sugar: Used to sweeten the custard and sprinkled on top to form the caramelized shell.
- Heavy cream: Combined with the yolks to make a rich, silky custard.
- Vanilla extract: Use a good-quality pure vanilla extract for the best flavor.
- Vanilla bean paste: I prefer paste because it leaves pretty vanilla specks in the custard. A split whole vanilla bean steeped in the cream works well too. If needed, substitute an extra teaspoon of vanilla extract.
How to Make Vanilla Bean Crème Brûlée
- Temper the eggs. Whisk the egg yolks with the sugar until combined and light. Gently heat the cream until it simmers, then stream the hot cream into the egg mixture while whisking constantly. Tempering prevents the eggs from scrambling.
- Strain the custard. After adding the vanilla, pour the mixture through a fine-mesh sieve to remove any bits of cooked egg and ensure a completely smooth custard.
- Bake in a water bath. Divide the strained custard among ramekins set in a baking dish. Place the baking dish on the oven rack, then carefully pour hot water around the ramekins until it reaches halfway to two-thirds up their sides. Bake until the custards are set but still slightly jiggly in the center.
- Chill for at least 3 hours. Crème Brûlée is best served cold with a warm, crisp caramel top. You can make the custards a day ahead and refrigerate overnight—then caramelize the sugar just before serving.
- Caramelize the sugar. A kitchen torch gives the best results for an even, crackly top. If you don’t have a torch, make a caramel syrup by cooking sugar with a touch of water until it turns amber, then pour and spread it over the chilled custard so it hardens. Broiling in the oven tends to warm the custard and doesn’t always create a perfect crust.
Tips For Torching Vanilla Bean Crème Brûlée
- Torch just before serving: Add an even layer of sugar to chilled custards and caramelize right before serving. Once torched, do not refrigerate again or the sugar will soften.
- Keep the torch a few inches away: Hold the flame at a safe distance so the sugar caramelizes without burning. Use a medium-high setting if your torch allows adjustments.
- Move the torch constantly: Sweep the flame in small circular motions to caramelize evenly and avoid burning one spot.
More Decadent Desserts
- Lemon Brulee Bars
- Chocolate Espresso Truffles
- Mini Biscoff Cheesecakes
This recipe is simple yet impressive—perfect for special occasions or any time you want a refined dessert. Enjoy making your Vanilla Bean Crème Brûlée!
Vanilla Bean Crème Brûlée
Rich, silky custard finished with a crisp, caramelized sugar crust. Elegant and surprisingly simple to make.
Author: Rachel
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Yield 4 servings
Ingredients
- 5 large egg yolks
- ⅓ cup (74g) granulated sugar, plus more for the caramelized top
- 1¼ cups (298g) heavy cream
- ½ teaspoon vanilla extract
- 1 teaspoon vanilla bean paste
Instructions
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Preheat oven to 350°F (175°C).
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Whisk egg yolks and sugar in a large bowl until the mixture is slightly thickened and lighter in color, about 2 minutes.
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Heat the heavy cream over low heat until it just begins to simmer. Remove from heat and, while whisking, slowly pour the hot cream into the egg mixture. Stir in vanilla extract and vanilla bean paste, then strain the custard through a fine mesh sieve.
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Place four oven-safe ramekins in a baking dish and divide the custard evenly among them.
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Carefully pour hot water into the baking dish around the ramekins until it reaches halfway to two-thirds up their sides. Bake for about 40 minutes, or until the custards are set at the edges but still slightly jiggly in the center.
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Let the ramekins cool in the water bath briefly, remove them, then refrigerate for at least 3 hours or overnight.
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Before serving, sprinkle an even layer of granulated sugar over each custard and caramelize with a kitchen torch. Allow the sugar to cool and harden for a few minutes, then serve immediately.
Notes
- Torching: Refer to the tips above for guidance on torching — keep the flame moving and caramelize just before serving for the best crisp top.
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