This easy vanilla crème brûlée is rich, silky and creamy underneath a thin layer of crackly caramelized sugar. It looks like a restaurant dessert, but it's surprisingly simple to make at home. I use six egg yolks plus one whole egg to give the custard a wonderfully smooth texture that's rich without feeling overly heavy.
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Vanilla Crème Brûlée
This crème brûlée recipe makes a pure luxurious dessert that is surprisingly simple. Real vanilla bean infuses the cream with a deep flavor and a fancy spickled look. The trick of using one whole egg with six egg yolks results in restaurant quality dessert with zero pastry skills required.
The real magic lies in the caramelized sugar crust that shatters perfectly, showing the creamy, silky dessert. It is completely make-ahead friendly you can bake and chill the custards in advance and save the fun caramelizing step for right before serving.
Ingredients
- Heavy creme, this is the best dairy to give you rich and silky smooth texture, regular milk is not the best option and will not thicken properly.
- Egg yolks plus one whole egg
- Whole vanilla bean is the best in this recipe. You can use a teaspoon of vanilla bean paste or pure vanilla extract.
- Granulated sugar
Is crème brûlée difficult to make?
Despite its fine dining reputation, crème brûlée is surprisingly simple to make with just a few basic ingredients. The process begins by warming cream infused with vanilla, which is slowly whisked into egg yolks to temper them so they remain silky without scrambling.
The custard is then poured into ramekins and baked gently in a water bath, followed by time in the fridge to set completely. Right before serving, a thin layer of sugar is sprinkled on top and caramelized to create its signature crackly crust.
Why does this recipe use one whole egg?
Most of the eggs in this recipe are yolks, which give crème brûlée its rich custardy texture. I also add one whole egg because I like the slightly lighter, silkier consistency it gives the finished custard.
Vanilla Bean Crème Brûlée
Ingredients
- 3 cups heavy whipping cream
- 1 vanilla bean
- ½ cup sugar
- 6 large egg yolks
- 1 whole egg
- Additional sugar for caramelizing the tops
Instructions
Infuse the cream:
- Pour the heavy cream into a saucepan.
- Slice the vanilla bean lengthwise, scrape out the seeds with the back of a paring knife, and add both the seeds and pod to the cream.
- Heat over medium heat until the edges just begin to bubble.
- Remove from the heat, cover, and let steep for 15 minutes.
Prepare the custard:
- Preheat the oven to 300°F/150°C.
- In a large bowl, whisk together the egg yolks, whole egg, and sugar.
- Remove the vanilla bean pod from the cream, then gradually whisk the warm cream into the egg mixture.
- Strain the custard to remove any lumps.
Fill the ramekins:
- Divide the custard among eight 4-ounce ramekins.
- Place the ramekins in a large roasting pan and carefully pour boiling water into the pan until it reaches about halfway up the sides of the ramekins.
Bake:
- Bake for 30–35 minutes, or until the edges are set and the centers still have a slight jiggle when gently moved.
- Remove the ramekins from the water bath and let them cool to room temperature.
Chill:
- Cover and refrigerate for at least 4 hours or overnight.
Caramelize the sugar:
- About 30 minutes before serving, remove the ramekins from the refrigerator. Sprinkle each with about 1 teaspoon of sugar, shaking gently to spread it evenly. Use a kitchen torch to caramelize the sugar until golden brown and crisp.
- Let the topping cool briefly so it hardens before serving.
Video
Notes
-
- Pay extra attention that the cream does not boil.
- Remove any skin forming on the cream mixture before tempering the eggs.
Nutrition
How to Make Vanilla Bean Crème Brûlée
- Cut the vanilla bean in half, scraping the seeds inside with a sharp knife. In a medium saucepan, add heavy cream, vanilla bean and seeds and simmer on medium-low heat for 10 minutes. Remove from heat, cover, and let it cool down for 20 minutes.
- In a large bowl, whisk together eggs and sugar to make the egg mixture.
- Remove the vanilla bean from the cream mixture, ladle some of the warm cream mixture over the eggs and whisk, then mix in all the remaining cream mixture. This is called tempering the eggs, which means slowly increasing the temperature of the egg mixture without cooking the eggs.
- Strain mixture through a fine mesh strainer.
- Pour into ramekins, then place ramekins in a rimmed baking sheet.
- Pour hot water in the baking sheet until it reaches half the sides of the ramekins. Bake in the oven for 30-35 minutes until the edges set while it is jiggling in the center.
- Keep in the sheet for 10 minutes, then transfer to a wire rack to cool down completely and come to room temperature. Cover with plastic wrap and chill in the fridge, preferably overnight.
- Before serving by 30 minutes, take the ramekins out of the fridge and sprinkle white sugar on top of each custard dish and shake the ramekin to get an even layer of sugar. Caramelize using a Blow torch until sugar melts and browns nicely.
I avoided making crème brûlée for years because I thought it was one of those desserts best left to restaurants. Then I finally bought a kitchen torch and realized how surprisingly simple it is.
FAQs
Yes. While crème brûlée is traditionally made primarily with egg yolks, you can add a whole egg as well. This recipe uses six egg yolks plus one whole egg. I like this combination because the yolks give the custard its rich, creamy texture, while the whole egg helps make it silky and slightly lighter.
Yes. You can substitute 1 teaspoon of vanilla bean paste for the vanilla bean. Vanilla bean paste gives the crème brûlée plenty of vanilla flavor and those characteristic little vanilla specks. You can also use pure vanilla extract if that's what you have on hand.
No. A kitchen torch is the easiest way to caramelize the sugar, but you can also use your oven broiler or a metal spoon. Sprinkle sugar over the chilled custard. Heat a metal spoon over a gas flame until very hot, then carefully move it over the sugar until it melts and caramelizes, reheating the spoon as needed. Just be very careful with the spoon as it will be super hot.
The edges should be set, while the center should still have a slight jiggle when you gently move the ramekin. Don't wait for the center to become completely firm in the oven. The custard will continue to set as it cools and chills.
This recipe contains no alcohol or pork ingredients. If you use vanilla extract or vanilla bean paste, check the ingredient label of the product you purchase if halal certification is important to you.
Can I Make Crème Brûlée Ahead of Time?
Sure, actually this is a fancy dessert you can serve to guests without scrambling at the last minute. The custard can be prepared and refrigerated ahead of time, with the sugar caramelized shortly before serving.
Storage
Refrigerate - Keep creme brulee covered in the fridge for up to 3 days. Sprinkle sugar on top just before serving.
Freeze - Creme brulee can be frozen (without the sugar layer) for up to a month. Take it out of the freezer and let it thaw in the fridge overnight, then proceed with caramelizing the sugar.
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- Lemon Meringue Cheesecake
- Galaktoboureko Recipe
- No-Bake Key Lime Pie
- Jello Mold with Cream Cheese
- Marshmallow Buttercream Frosting
- Milk and Apple Pudding
- No Alcohol Baba Cakes
- Pistachio Maamoul Mad
- Baklava Cheesecake
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Karen (Back Road Journal)
I'm never too full to enjoy a crème brûlée after dinner, it is a favorite.
John / Kitchen Riffs
I love having an excuse to use my kitchen torch (actually a torch that I bought from a box box hardware store, but it works just as well). I haaven't had this dessert in ages, and it's been even longer since I've made it -- at least a decade. Gotta have this again, and soon. Thanks!
Evelyne
One of my fave restaurants desserts in a French place. And I can attest that itis easy to make. I don't have a burner so one can also put the oven grill as high as possible and broil the sugar on top.
Amira
Thanks Eve, this is a great tip for those who do not have torch... I heard also heating up a spoon ans work it through the surface caramelizes sugar very well.