Vanilla Bean Crème Brûlée
Course: DessertCuisine: FrenchDifficulty: MediumServings
6
servingsPrep time
20
minutesCooking time
40
minutesCalories
310
kcalVanilla Bean Crème Brûlée is a classic French dessert featuring a rich and silky vanilla-infused custard topped with a crisp caramelized sugar crust. Made with real vanilla bean seeds and simple ingredients, this elegant dessert delivers a perfect balance of creamy texture and deep vanilla flavor, making it ideal for dinner parties, special occasions, or whenever you’re craving a luxurious homemade treat.
Ingredients
- For the Custard
2 cups heavy cream
1 premium vanilla bean, split and seeds scraped
5 large egg yolks
½ cup granulated sugar
1 tsp pure vanilla extract
Pinch of salt
- For the Caramelized Topping
6 tbsp granulated sugar
How to Cook
- Preheat the oven to 325°F (165°C). Arrange six ramekins in a deep baking dish.
- In a saucepan, combine heavy cream, vanilla bean seeds, and the vanilla pod. Heat over medium heat until steaming but not boiling.
- Remove from heat and let the mixture steep for 10 minutes to infuse the vanilla flavor.
- In a mixing bowl, whisk together egg yolks, sugar, and salt until smooth and slightly pale.
- Slowly pour the warm cream mixture into the egg mixture while whisking continuously.
- Strain the custard through a fine-mesh sieve and stir in the vanilla extract.
- Divide the custard evenly among the ramekins.
- Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- Bake for 35–40 minutes, or until the custards are set around the edges but slightly wobbly in the center.
- Remove the ramekins from the water bath and allow them to cool to room temperature.
- Refrigerate for at least 4 hours or overnight for the best texture.
- Before serving, sprinkle 1 tablespoon of sugar evenly over each custard and caramelize using a kitchen torch until golden and crisp.
- Allow the sugar topping to harden for 2 minutes before serving.
Additional Tips
- Use Premium Madagascar Vanilla Beans for authentic flavor and aroma.
- Chill thoroughly before caramelizing the sugar topping.
- If you don’t have a kitchen torch, briefly broil the custards under a hot grill while watching carefully.
- Serve immediately after caramelizing for the perfect crackly crust.
