How to Make the Perfect Classic Vanilla Bean Creme Brulee
French · Medium · 65 min · 6 servings
Silky smooth vanilla custard baked low and slow, then finished with a perfectly caramelized sugar crust that shatters beautifully with a spoon. This elegant French dessert is simpler than it looks.
Why this recipe works
This Classic Vanilla Bean Creme Brulee recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 65 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 380 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 600 ml heavy cream
- 1 whole vanilla bean split and scraped
- 6 large egg yolks
- 100 g granulated sugar
- 1 pinch salt
- 6 tbsp superfine sugar for brulee topping
Step by step instructions
Step 1: Infuse the Cream
Preheat oven to 150C. In a saucepan, combine heavy cream, vanilla bean pod, and scraped seeds. Heat over medium until just beginning to simmer, then remove from heat. Let the vanilla infuse for 15 minutes, then discard the pod.
Step 2: Prepare the Custard
In a large bowl, whisk egg yolks, granulated sugar, and salt together until pale and slightly thickened, about 2 minutes. Slowly pour the warm cream into the egg mixture in a thin stream, whisking constantly to prevent scrambling.
Step 3: Strain and Fill Ramekins
Strain the custard through a fine mesh sieve into a large pouring jug. Skim any foam from the surface. Place 6 ramekins in a deep baking dish and divide the custard evenly among them.
Step 4: Bake in Water Bath
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Carefully transfer to the oven and bake for 40 to 45 minutes until the edges are set but the centers still wobble gently. Remove ramekins and refrigerate for at least 4 hours.
Step 5: Brulee the Sugar Top
Sprinkle 1 tablespoon of superfine sugar evenly over each chilled custard. Use a kitchen torch to caramelize the sugar in circular motions until it turns deep amber and forms a hard glassy surface. Serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- vanilla bean → 1 teaspoon of pure vanilla extract added after heating the cream
- heavy cream → full fat coconut cream for a dairy-free variation
- superfine sugar for brulee → regular granulated sugar processed briefly in a blender
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Pouring hot cream too quickly into egg yolks which scrambles the eggs and ruins the custard
- Overbaking the custard until it is fully set with no wobble which results in a grainy texture
- Applying too thick a layer of sugar on top which prevents even caramelization and burns before melting through
Nutrition facts
Per serving: 380 calories, 5g protein, 28g carbs, 28g fat, 0g fiber.
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