Classic Vanilla Bean Crème Brûlée
There’s something undeniably luxurious about cracking through the crisp, caramelized sugar topping of a perfectly made crème brûlée. That first spoonful—silky, rich vanilla custard with that satisfying crunch—is pure magic. The best part? This classic French dessert is much easier to make than you might think! With just a handful of ingredients and a little patience, you’ll have a restaurant-worthy treat right at home. Trust me, this one’s a game-changer!
Why You’ll Love Classic Vanilla Bean Crème Brûlée
Versatile: Perfect for date nights, dinner parties, or just treating yourself after a long day.
Budget-Friendly: Made with simple pantry staples, yet tastes like a million bucks.
Easy to Make: Surprisingly simple, even if it looks fancy! No complicated techniques required.
Customizable: Swap out vanilla for other flavors like coffee, chocolate, or citrus.
Crowd-Pleasing: A guaranteed hit—who doesn’t love cracking that caramelized sugar top?
Ingredients
Ingredients in Classic Vanilla Bean Crème Brûlée
Heavy Cream: The secret to a rich, creamy custard with a luxurious texture.
Vanilla Bean: The star ingredient! It gives the custard deep, aromatic flavor with those signature little black specks.
Egg Yolks: Essential for creating that smooth, custard-like consistency.
Sugar: Used both in the custard and for that irresistible caramelized top.
Salt: Just a pinch to enhance the flavors.
Instructions
Prepare the Cream Mixture
Preheat your oven to 325°F (163°C). In a saucepan over medium heat, warm the heavy cream until it just begins to simmer. Scrape the seeds from the vanilla bean and stir them into the cream, along with the pod for extra flavor. Remove from heat and let it steep for 10 minutes.
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks, sugar, and salt until smooth and slightly thickened.
Temper the Eggs
Slowly pour the warm cream into the egg mixture, whisking constantly to prevent curdling. Strain through a fine-mesh sieve to remove any cooked bits and the vanilla pod.
Bake the Custard
Divide the custard mixture into ramekins and place them in a deep baking dish. Fill the dish with hot water until it reaches halfway up the ramekins. Bake for 30-35 minutes until the custard is just set but still slightly jiggly in the center.
Cool and Chill
Remove from the water bath and let the custards cool to room temperature. Cover and refrigerate for at least 4 hours (or overnight) to set completely.
Caramelize the Sugar
Just before serving, sprinkle an even layer of sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden and crispy. Let it cool for a minute to harden.
Serve and Enjoy
Crack through that golden sugar crust and enjoy the creamy, dreamy custard beneath!
Notes
Servings: 4
Calories per serving: Approximately 300 kcal
Preparation Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Chill Time: 4 hours
Total Time: 4 hours 50 minutes
How to Serve Classic Vanilla Bean Crème Brûlée
Fresh Berries: A few raspberries, blueberries, or strawberries add a refreshing contrast.
Whipped Cream: A light, fluffy topping for extra indulgence.
Chocolate Shavings: A sprinkle of dark chocolate for a touch of decadence.
Espresso or Coffee: A perfect pairing to balance the sweetness.
Additional Tips
Use room-temperature eggs for smoother custard.
Don’t rush the caramelizing step—move the torch in circles for an even golden crust.
No torch? Broil the sugar-topped custards in the oven for a few minutes.
Make ahead! The custards can be refrigerated for up to 2 days before caramelizing.
For extra depth, add a splash of liqueur like Grand Marnier or Amaretto.
FAQ’s
1. Can I use vanilla extract instead of a vanilla bean?
Yes! Use 1-2 teaspoons of pure vanilla extract, but the flavor won’t be as intense.
2. How do I know when the custard is done baking?
It should be set around the edges but still have a slight jiggle in the center when you gently shake the ramekin.
3. What if I don’t have a kitchen torch?
You can caramelize the sugar under a broiler—just watch it closely to avoid burning!
4. Can I make crème brûlée in advance?
Absolutely! The custards can be made and refrigerated up to 48 hours before caramelizing the sugar.
5. Why did my custard turn out grainy?
This happens if the eggs cook too quickly. Make sure to temper them slowly with warm cream and bake at a gentle temperature.
6. What type of sugar is best for the caramelized topping?
Granulated sugar works best as it melts evenly for a crisp, golden crust.
7. Can I use milk instead of heavy cream?
Heavy cream is essential for the rich texture, but you can mix in a bit of whole milk if needed.
8. How do I store leftover crème brûlée?
Cover and refrigerate for up to 3 days. For best results, caramelize the sugar just before serving.
9. Can I freeze crème brûlée?
Yes! Freeze the custard without the sugar topping, then thaw and torch the sugar when ready to serve.
10. How thick should the sugar layer be?
A thin, even layer (about 1-2 teaspoons per ramekin) ensures a perfect crack without being too thick or too thin.
Conclusion
Classic Vanilla Bean Crème Brûlée is one of those desserts that feels fancy but is actually super simple to make. With its rich, creamy custard and crunchy caramelized sugar top, it’s the ultimate indulgence. Whether you’re making it for a special occasion or just because (hey, you deserve it!), this recipe is sure to impress. So grab your spoon, crack that golden crust, and enjoy every decadent bite!
PrintClassic Vanilla Bean Crème Brûlée
This classic vanilla bean crème brûlée is a rich and creamy French dessert with a crisp caramelized sugar topping. Infused with real vanilla bean, it offers a luxurious taste and silky-smooth texture, making it the perfect indulgence for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes + chill time
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
– 2 cups heavy cream
– 1 vanilla bean (or 1 tbsp pure vanilla extract)
– 4 large egg yolks
– 1/4 cup granulated sugar
– 2 tbsp brown sugar (for caramelized topping)
Instructions
1. Preheat the oven to 325°F (163°C).
2. In a saucepan over medium heat, heat the heavy cream until it begins to simmer. Do not boil.
3. Slice the vanilla bean in half lengthwise, scrape out the seeds, and stir them into the cream. Remove from heat and let it cool slightly.
4. In a separate bowl, whisk the egg yolks and granulated sugar until pale and thick.
5. Slowly pour the warm cream into the egg mixture, whisking constantly to prevent curdling.
6. Strain the mixture through a fine-mesh sieve to remove any lumps.
7. Divide the custard evenly among four ramekins and place them in a baking dish.
8. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
9. Bake for 30-35 minutes, or until the edges are set but the center is slightly jiggly.
10. Remove from the oven and let the ramekins cool to room temperature before refrigerating for at least 2 hours (or overnight).
11. Before serving, sprinkle brown sugar evenly over the custards and use a kitchen torch to caramelize the sugar until golden and crisp.
12. Let the sugar harden for a minute, then serve immediately.
Notes
– If you don’t have a kitchen torch, place the ramekins under a broiler for 1-2 minutes to caramelize the sugar.
– Allow the crème brûlée to rest for a minute after caramelizing to achieve the perfect crackly sugar topping.
– Serve with fresh berries or a dollop of whipped cream for extra flavor.
Nutrition
- Serving Size: 1 ramekin
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 40mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 190mg
