Vanilla Bean Crème Brûlée

A recipe for Vanilla Bean Crème Brûlée! This creamy vanilla-based custard is topped with a layer of crisp, caramelized sugar for a fun and indulgent dessert at home.

I was first inspired to make this Vanilla Bean Crème Brûlée after trying a version at Wolfgang Puck Express in Downtown Disney (now Disney Springs). I was so inspired, that this was the push I needed to finally get a culinary torch at home to make that notable caramelized topping!

Start by steeping vanilla beans in heavy cream to develop the vanilla bean flavor before mixing with sugar, egg yolks, and vanilla extract.

This vanilla custard base is then divided among ramekins and baked in a water bath just until barely set.

Refrigerate the baked custard until well chilled, about 4 hours and up to 3 days (perfect for making ahead!).

Then the fun starts. Right before serving, sprinkle the tops evenly with about a tablespoon of sugar and heat with the torch until the sugar caramelizes. The result is a crisp caramelized layer over the creamy custard.

A few tips for Crème Brûlée

If you don’t have vanilla beans available, substitute with about 1-2 teaspoons vanilla bean paste.

While beating the eggs, add the warm heavy cream in a very thin and light stream to keep the eggs from scrambling. If a few pieces do scramble, strain the mixture before dividing among ramekins.

Carefully pour the water into the baking dish around the ramekins and transfer to the oven. You don’t want any water splashing into the custard and no custard falling into the water. The water should reach about halfway up the ramekins.

Bake the custards just until set around the edges, but still a little wobbly in the center. They will set further as they cool. Deeper ramekins will take longer than the wider, more shallow ramekins. I personally prefer the more shallow dishes to really have that contrast in texture in every bite.

Make sure the custard is completely chilled before caramelizing the top and serving. I usually refrigerate them overnight.

Don’t cover the top with sugar and torch until immediately before serving. It will soften with time and lose that contrasting crisp texture.

If you don’t have a torch to caramelize the sugar, stick the ramekins under a broiler just until the sugar caramelizes to a deep golden brown. Keep an eye on them and rotate as needed to evenly heat.

Looking for more Crème Brûlée recipes?

Try my:

• Dark Chocolate Crème Brûlée
• Matcha Crème Brûlée
• Pumpkin Crème Brûlée

Vanilla Bean Crème Brûlée Recipe

Adapted from Pineapple and Coconut

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Vanilla Bean Crème Brûlée

A recipe for Vanilla Bean Crème Brûlée! This creamy vanilla-based custard is topped with a layer of crisp, caramelized sugar for a fun and indulgent dessert at home.

Course Dessert

Cuisine French

Keyword creme brulee, dessert, vanilla, vanilla bean

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Resting Time: 4 hours hours 20 minutes minutes

Total Time 5 hours hours 15 minutes minutes

Servings 4 Servings

Ingredients

• 2 cups (470 milliliters) heavy cream
• 1 vanilla bean
• 1/3 cup (67 grams) granulated sugar
• 5 large egg yolks
• 1 teaspoon (5 milliliters) vanilla extract
• Pinch salt

Topping:

• 1/4 cup (50 grams) granulated sugar
• Fresh berries

Instructions

• Place 4 (6 ounce, 170 milliliter) ramekins in a deep, large baking dish and set aside.
• In a small saucepan, place the heavy cream over medium heat. Scrape in the seeds from the vanilla bean and add the emptied pod. Once the cream begins to steam, but not boil, remove from heat, cover, and steep for 20 minutes.
• Preheat oven to 325˚F (160˚C).
• In a medium bowl, whisk together the sugar, egg yolks, vanilla extract, and salt until light and thickened.
• Remove the pod from the heavy cream. While whisking the eggs, slowly add the heavy cream in a thin stream, careful not to heat the eggs too quickly or beat too much air into the mixture. If any of the eggs scramble, strain the mixture.
• Divide the custard evenly among the ramekins. Carefully fill the pan halfway up the ramekins with hot water without splashing any into the ramekins.
• Gently transfer the pan to the preheated oven without splashing any water. Bake until barely set, but still a little loose on the top, 30-35 minutes.
• Remove the ramekins from water bath and place on wire rack to cool. Once room temperature, cover, and refrigerate 4 hours to up to 3 days.
• Once ready to serve, bring the ramekins to room temperature and top each custard with an even layer of sugar, about 1 tablespoon (12 grams). Move the flame from a culinary torch across the entire surface until the sugar starts to darken and caramelize.
• Serve the Crème Brûlée immediately after caramelizing the top with fresh berries if desired.