If you have a soft spot for luxuriously creamy desserts with a perfectly crisp caramelized topping, then this Vanilla Bean Crème Brûlée Recipe is about to become your new favorite indulgence. This classic French custard combines the elegant aroma of real vanilla bean with a rich, velvety texture that melts in your mouth. Each bite offers a delightful contrast between the smooth, silky custard and the brittle, golden sugar crust on top, making it a crowd-pleaser whether you’re impressing guests or treating yourself to something truly special.
Ingredients You’ll Need
Creating an unforgettable Vanilla Bean Crème Brûlée Recipe is surprisingly simple, relying on just a handful of quality ingredients that truly shine. Each ingredient plays a crucial role—from the richness of the heavy cream to the fragrant vanilla bean, and the eggs that give the custard its luscious body.
- 2 cups heavy cream: The rich base that gives the custard its velvety texture and luxurious mouthfeel.
- 1 vanilla bean (or 1 tablespoon pure vanilla bean paste): Infuses the custard with authentic, aromatic vanilla flavor that elevates the dessert.
- 5 large egg yolks: Provide structure and creaminess, making the custard silky and smooth.
- 1/2 cup granulated sugar (plus more for topping): Sweetens the custard evenly and forms the caramelized crust.
- Pinch of salt: Enhances all the flavors, balancing the sweetness perfectly.
How to Make Vanilla Bean Crème Brûlée Recipe
Step 1: Infuse the Cream
Start by heating your heavy cream along with the split vanilla bean and its scraped seeds over medium heat. Heat just until you see steam rising—you don’t want it to boil. This process releases the natural oils and fragrance from the vanilla, which make this custard so irresistibly flavorful. After heating, let the cream steep for about 10 minutes to intensify the vanilla infusion.
Step 2: Whisk the Yolks and Sugar
While the cream is steeping, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is smooth and pale yellow. This step is key because it incorporates air and creates a silky base that balances texture and sweetness in the final custard.
Step 3: Combine the Mixtures Carefully
Slowly pour the warm vanilla cream into the yolk mixture while whisking constantly. This gradual mixing is crucial to prevent the eggs from scrambling. Once fully combined, strain the custard through a fine mesh sieve to eliminate any clumps or vanilla pod bits for an ultra-smooth finish.
Step 4: Bake in a Water Bath
Divide the custard evenly among your ramekins and place them in a large baking dish. Fill the dish with hot water halfway up the sides of the ramekins, creating a gentle water bath. Bake at 325°F (160°C) for 35 to 40 minutes, just until the custard is set but still slightly jiggly at the center. This slow, gentle baking ensures a creamy, tender texture without overcooking.
Step 5: Chill Until Set
Remove the ramekins from the water bath and cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to let the custard firm up completely. Chilling is essential to achieve that signature custardy consistency before caramelizing the top.
Step 6: Caramelize the Sugar Topping
Sprinkle about a teaspoon of granulated sugar evenly on each chilled custard, then use a kitchen torch to melt and caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, you can briefly broil them in your oven, but watch closely to avoid burning. Let the custards sit for a minute or two so the sugar hardens perfectly.
How to Serve Vanilla Bean Crème Brûlée Recipe
Garnishes
Although the caramelized sugar topping is the crown jewel of this dessert, simple garnishes can add an appealing touch. Fresh berries like raspberries, blueberries, or a sprig of mint add color and a hint of freshness that balances the richness. A light dusting of powdered sugar or edible flowers can also make it feel extra special.
Side Dishes
This Vanilla Bean Crème Brûlée Recipe shines brightest on its own but pairs beautifully with light sides. Consider serving it alongside a crisp green salad with citrus vinaigrette or some lightly roasted nuts to add texture contrasts. For a cozy finish, a small glass of dessert wine or a cup of freshly brewed espresso complements the flavors perfectly.
Creative Ways to Present
Presentation can make all the difference. Try serving your crème brûlée in charming individual ramekins or even in elegant glass jars for a rustic-meets-chic feel. You can also make mini versions in a muffin tin for parties. For a dramatic flair, serve with an extra torch at the table and caramelize the sugar topping right before your guests’ eyes.
Make Ahead and Storage
Storing Leftovers
Leftover crème brûlée should be kept tightly covered in the refrigerator. Because the caramelized sugar topping will soften over time, it’s best to store the custard separately and caramelize sugar just before serving again to enjoy that perfect crunchy crust.
Freezing
Freezing is not recommended for crème brûlée since the custard’s texture suffers when thawed. The smooth, creamy consistency can become grainy or watery. For best results, enjoy the custard fresh within a few days after preparation.
Reheating
Since the custard is served chilled, reheating isn’t generally necessary or advised. If you prefer it slightly warmed, gently place the ramekin in a warm water bath for a few minutes, but avoid microwaving as it can cause curdling or uneven heating.
FAQs
Can I use vanilla extract instead of a vanilla bean in this Vanilla Bean Crème Brûlée Recipe?
Yes, you can substitute pure vanilla extract if you don’t have a vanilla bean. Add about 1 to 2 teaspoons of extract after heating the cream instead of infusing with a bean. While the flavor won’t be as complex, it will still taste wonderful.
How do I know when the custard is perfectly baked?
The custard should be set on the edges but slightly jiggly in the center, much like gelatin. It continues to firm up as it chills, so avoid overbaking to keep it silky and smooth.
What if I don’t have a kitchen torch for caramelizing sugar?
If you don’t have a torch, you can place the sugared custards under a broiler for 1 to 2 minutes, watching carefully to prevent burning. Another option is using a hot metal spoon pressed onto the sugar to melt and caramelize it.
Can I prepare this dessert a day ahead?
Absolutely! Prepare and bake the custard a day ahead, refrigerate it, and caramelize the sugar just before serving to ensure the best texture and crackly topping.
Is this Vanilla Bean Crème Brûlée Recipe suitable for vegetarians?
Yes, it is vegetarian-friendly since it contains no meat or gelatin. It’s a perfect option for a rich, indulgent dessert that fits a vegetarian diet.
Final Thoughts
This Vanilla Bean Crème Brûlée Recipe is a masterpiece of simplicity and elegance that anyone can master in their own kitchen. The combination of creamy vanilla-infused custard and crisp caramelized sugar topping creates an unforgettable dessert experience. Whether you’re celebrating a special occasion or craving something decadent, I wholeheartedly encourage you to give this recipe a try and savor every glorious spoonful.
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Vanilla Bean Crème Brûlée Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 55 minutes
- Yield: 4–6 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This classic French Vanilla Bean Crème Brûlée is a rich and creamy baked custard dessert topped with a crisp, caramelized sugar crust. Made with aromatic vanilla bean-infused heavy cream, egg yolks, and a touch of sugar, it is baked in a water bath for a silky smooth texture and finished with a perfect crunchy brûlée topping using a kitchen torch.
Ingredients
Custard
- 2 cups heavy cream
- 1 vanilla bean (or 1 tablespoon pure vanilla bean paste)
- 5 large egg yolks
- 1/2 cup granulated sugar (plus more for topping)
- Pinch of salt
Instructions
- Preheat Oven and Prepare Cream: Preheat the oven to 325°F (160°C). In a saucepan over medium heat, combine the heavy cream and the scraped seeds from the vanilla bean, adding the pod as well for extra flavor. Heat just until steaming, not boiling. Remove from heat and let steep for 10 minutes.
- Whisk Egg Mixture: Meanwhile, in a medium bowl, whisk together the egg yolks, 1/2 cup granulated sugar, and a pinch of salt until smooth and pale.
- Combine Cream and Eggs: Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent curdling. Strain the combined custard through a fine mesh sieve into a clean bowl to remove any solids or vanilla pod pieces.
- Fill Ramekins: Divide the custard evenly among 4 to 6 ramekins.
- Prepare Water Bath and Bake: Place the ramekins in a large baking dish. Pour hot water into the pan halfway up the sides of the ramekins to create a water bath. Carefully transfer the pan to the oven and bake for 35 to 40 minutes, or until the custard is set but still slightly jiggly in the center.
- Cool and Chill: Remove ramekins from the water bath and let them cool at room temperature for 30 minutes. Then refrigerate for at least 2 hours or until fully chilled.
- Caramelize Sugar Topping: Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden, crisp crust. Let the brûlée sit for 1–2 minutes to harden before serving.
Notes
- You can use pure vanilla extract if you don’t have a vanilla bean—add it after heating the cream.
- Crème brûlée is best served the same day you torch the sugar to maintain optimal crunch.
