Vanilla Bean Crème Brûlée

Introduction

Vanilla Bean Crème Brûlée is a timeless dessert beloved for its luxurious creamy custard and crackly caramelized sugar crust. With striking vanilla bean flavor in every spoonful and the impressive presentation of its shattery top, this classic French treat easily elevates any dinner party or special occasion.

Whether you’re impressing guests or treating yourself, the perfect crème brûlée is as rewarding to make as it is to eat. The simplicity of the ingredient list lets vanilla shine, while the magic happens in the contrast between silky custard and the torched, caramelized sugar layer.

Why Vanilla Bean Crème Brûlée is an All-Time Favorite

Crème brûlée’s appeal lies in its arresting simplicity. The velvety, vanilla-flecked custard pairs effortlessly with the crispy sugar topping, offering an alluring play of textures. It’s naturally gluten-free, and the individual ramekins make for an elegant, portioned dessert.

Unlike many fancy desserts, crème brûlée is surprisingly accessible at home—with just a handful of common ingredients and a few readily available kitchen tools. Making this classic from scratch ensures unbeatable freshness and an authentic vanilla bean infusion.

Crafting the Perfect Vanilla Bean Custard

Start by gently steeping real vanilla beans in heavy cream, allowing the tiny, aromatic seeds to fully infuse the custard. For incredible smoothness, carefully temper the egg yolks and sugar with the hot cream. A lightweight whisk or spatula ensures gentle incorporation.

Straining the mixture through a fine mesh sieve removes any stray egg bits, creating the silkiest custard possible. To keep your portions consistent, use an Amazon Basics Digital Kitchen Scale with LCD Display, Black and Stainless Steel for measuring cream and sugar.

Caramelizing the Sugar Topping

The hallmark of crème brûlée is its caramelized sugar crust. After chilling the baked custards, sprinkle with an even layer of granulated sugar. The easiest way to achieve a beautifully even crust is to use a kitchen torch—but if you don’t have one, a hot broiler will do the trick.

Before torching, protect your baking area with a sheet of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet to catch sugar drips and make cleanup easy. Rotate the ramekin as you torch for an evenly golden, glassy finish.

Serving and Presentation Tips

Crème brûlée is best served in its signature shallow ramekins, with the caramelized top freshly torched and crackling under the tap of a spoon. For a clean plated look, rest ramekins atop a folded Homaxy 100% Cotton Waffle Weave Kitchen Dish Cloths, 6-Pack, Dark Grey or add a sprinkle of fresh berries just before serving.

If you wish to prepare ahead, bake the custards in advance and refrigerate—caramelize the sugar topping just before serving for the best contrast in textures.

Nutritional Information and Serving Size

This recipe makes 6 standard servings. Each serving has around 300–350 calories, primarily from cream, egg yolks, and sugar. It’s an indulgent dessert that’s naturally gluten-free and can easily be made ahead for convenience.

Vanilla Bean Crème Brûlée (Recap)

Vanilla Bean Crème Brûlée dazzles with its deep flavor and perfect textural contrast, earning its place as a perennial favorite. This recipe, simple yet refined, guarantees impeccable results every time—ideal for making memorable culinary moments.

Instructions

1. Preheat your oven to 325°F. Arrange 6 (6-ounce) ramekins in a deep baking dish. Boil water for a bain-marie later on.
2. Split the vanilla bean lengthwise and scrape out the seeds. In a saucepan, combine the cream, vanilla bean seeds, and pod over medium heat, bringing to just a simmer. Remove from heat, cover, and let steep for 10 minutes.
3. While the cream is steeping, whisk egg yolks, ½ cup sugar, and a pinch of salt in a mixing bowl until pale and smooth.
4. Remove the vanilla pod from the cream. Gradually pour the warm cream into the yolk mixture, whisking constantly to avoid curdling.
5. Strain the mixture into a large measuring cup through a fine mesh sieve for an ultra-smooth custard. Divide the mixture evenly among ramekins using your Amazon Basics Digital Kitchen Scale with LCD Display for precise portions.
6. Set the baking dish with ramekins on the oven rack. Pour the hot water into the dish until it comes halfway up the sides of the ramekins, forming a bain-marie.
7. Bake for 30–35 minutes, or until centers are just set with a slight wobble. (Test with an Alpha Grillers Meat Thermometer Digital, Instant Read—they should register about 170–175°F.)
8. Remove ramekins from the water bath and cool to room temperature. Refrigerate, uncovered, for at least 4 hours (or overnight) to fully chill and set.
9. When ready to serve, blot the custard’s surface gently to remove any condensation. Sprinkle a thin, even layer of sugar over each custard. On top of your Reynolds Kitchens Brown Parchment Paper Roll, caramelize the sugar with a torch until golden and crisp.
10. Let stand 1–2 minutes to allow the sugar to harden. Serve in ramekins or on a dish with a folded Homaxy 100% Cotton Waffle Weave Kitchen Dish Cloths for grip and style.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: About 5 hours (including chilling time)