Vanilla Bean Crème Brûlée Recipe

This classic Vanilla Bean Creme Brulee recipe delivers a rich and creamy custard infused with vanilla bean flavor, topped with a perfectly caramelized sugar crust. Gentle baking in a water bath ensures a silky texture, making it an elegant and timeless dessert for any occasion.

📝 Ingredients

• 2 cups whipping cream (33% fat)
• 1 tablespoon brown sugar
• 1 teaspoon vanilla bean paste (or vanilla extract or seeds from 1 vanilla bean)
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 6 egg yolks
• 1/3 cup granulated white sugar
• 1/2 cup granulated white sugar

👨‍🍳 Instructions

1. 1Preheat Oven and Prepare Water Bath: Preheat your oven to 325℉. Arrange your creme brûlée ramekins or dishes in a large pan to prepare for the water bath, which will ensure gentle and even cooking.
2. 2Heat Cream Mixture: In a medium saucepan, whisk together the whipping cream, brown sugar, vanilla bean paste, and salt. Heat over medium, stirring constantly until the mixture is scalding hot. Remove from heat and stir in the vanilla extract, then allow the mixture to steep for 10 minutes to infuse flavors.
3. 3Whisk Egg Yolks and Sugar: In a large bowl, whisk the egg yolks with ⅓ cup granulated sugar until the mixture is light in color and slightly thickened. This creates the base for the custard.
4. 4Combine Cream and Egg Mixture: Gradually add the slightly cooled cream mixture to the egg yolks while whisking constantly, about ½ cup at a time. This gentle mixing prevents the eggs from scrambling and combines the ingredients smoothly.
5. 5Fill Ramekins and Add Water Bath: Evenly ladle the custard into the prepared ramekins, removing any bubbles from the surface with a spoon. Carefully pour boiling water into the pan around the ramekins until it reaches halfway up their sides, creating a water bath to help the custard cook evenly.
6. 6Bake the Custards: Place the pan in the oven and bake for 25-30 minutes. The custard should be set on the edges but still jiggle slightly in the center when done. Remove the ramekins from the water bath and transfer them to a wire rack to cool to room temperature.
7. 7Chill: Refrigerate the custards for at least 5 hours or until fully chilled and set, allowing the flavors and texture to develop.
8. 8Caramelize Sugar: Just before serving, sprinkle an even layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden and crisp, creating the signature crunchy crust. Serve immediately and enjoy your classic creme brûlée.