Vanilla Bean Crème Brûlée

Crème brûlée, often lauded as the epitome of French dessert mastery, has enchanted dessert lovers across the globe with its perfect marriage of simplicity and sophistication. This classic dish features a rich and creamy custard base, made luscious by the natural flavors of vanilla bean, topped with a contrasting layer of brittle caramelized sugar. The moment a spoon breaks through the glossy, burnt sugar crust to reveal the velvety custard beneath is nothing short of magical.

Indulge in the rich and creamy delight of heavenly vanilla bean crème brûlée, a classic French dessert that effortlessly blends sophistication with simplicity. This recipe showcases a luscious custard base infused with authentic vanilla bean, topped with a satisfying layer of caramelized sugar. Perfect for any occasion, this show-stopping dessert is impressively easy to make at home with just a few high-quality ingredients. Enjoy the magic of breaking through the crispy sugar crust for a truly memorable treat.

Print Recipe Pin Recipe

Ingredients

2 cups heavy cream

1 vanilla bean (or 1 tablespoon pure vanilla extract)

5 large egg yolks

1/2 cup granulated sugar (plus extra for caramelizing)

Pinch of salt

Fresh berries or mint leaves for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C).

Infuse the Cream: In a medium saucepan, heat the heavy cream over medium heat until it begins to steam but not boil. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the bean pod to the pot. If using vanilla extract, you will add this in a later step. Allow the mixture to sit off the heat for about 15 minutes to infuse the flavor.

Whisk the Yolks: In a mixing bowl, whisk together the egg yolks, sugar, and pinch of salt until well combined and pale in color. If you're using vanilla extract, mix it in now.

Combine Mixtures: Remove the vanilla bean pod from the cream, ensuring that the sticky seeds remain in the cream. Gradually add the warm cream to the egg mixture, whisking constantly to avoid curdling.

Strain: Strain the mixture through a fine-mesh sieve into a large pouring jug to ensure a silky-smooth texture.

Prepare the Ramekins: Place 4 to 6 ramekins in a deep baking dish. Pour the custard mixture evenly into the ramekins, filling each about three-quarters full.

Water Bath: Carefully pour hot water into the baking dish around the ramekins, ensuring the water comes about halfway up the sides. This will help the custards cook evenly.

Bake: Bake in the preheated oven for 30 to 40 minutes, or until the custards are set but still slightly jiggly in the center. When done, remove from the oven and let cool in the water bath for about 10 minutes. Then, remove the ramekins and refrigerate for at least 2 hours (or overnight).

Caramelize the Sugar: Before serving, sprinkle an even, thin layer of granulated sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a hard, golden crust. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.

Serve: Allow the brûlée to sit for a minute or two until the sugar crust hardens. Garnish with fresh berries or mint leaves before enjoying this decadent dessert!

Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 4-6