There’s something undeniably special about cracking through the caramelized sugar crust of a perfectly made crème brûlée. That satisfying tap, tap, tap with your spoon before diving into the rich, creamy vanilla custard underneath—it’s pure dessert magic! This classic vanilla bean crème brûlée is everything you love about the French favorite: silky-smooth, deeply flavorful, and topped with that irresistible glass-like sugar shell. And trust me, making it at home is easier than you think!
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Why You’ll Love This Recipe
Restaurant-Quality at Home: Achieve that signature creamy texture and caramelized top just like a pro.
Simple, Yet Elegant: A short ingredient list makes this feel luxurious without being complicated.
Make-Ahead Friendly: Perfect for dinner parties—just caramelize the sugar before serving!
Infused with Real Vanilla: Using vanilla bean adds depth and warmth to every bite.
Satisfyingly Indulgent: Creamy, rich, and just sweet enough for a truly decadent treat.
Ingredients
Here’s what makes this crème brûlée absolutely irresistible:
Heavy Cream: The base of the custard, giving it that ultra-creamy texture.
Vanilla Bean: The star ingredient, adding a rich, aromatic vanilla flavor. You can substitute with pure vanilla extract if needed.
Egg Yolks: Create a velvety smooth custard while adding richness.
Sugar: Used in both the custard and for that signature crackly caramelized top.
Salt: Just a pinch to enhance the flavors.
(Note: The full ingredient list, including measurements, is provided in the recipe card below.)
Instructions
Preheat the Oven: Set your oven to 325°F (163°C). Arrange ramekins in a baking dish.
Heat the Cream & Vanilla: In a saucepan, heat the cream with the vanilla bean (split and scraped) until warm but not boiling. Remove from heat and let steep for 10 minutes.
Whisk the Yolks & Sugar: In a separate bowl, whisk the egg yolks with sugar until pale and slightly thickened.
Temper the Eggs: Slowly pour the warm cream into the yolk mixture, whisking constantly to prevent scrambling. Strain through a fine-mesh sieve for an ultra-smooth custard.
Bake in a Water Bath: Divide the custard among ramekins and place in the baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake until set but slightly jiggly in the center, about 30–35 minutes.
Chill: Remove from the oven, let cool, then refrigerate for at least 4 hours (or overnight) to fully set.
Caramelize the Sugar: Just before serving, sprinkle an even layer of sugar over each custard. Use a kitchen torch to caramelize until golden and crisp. Let cool for a minute before cracking in!
How to Serve Crème Brûlée
Classic Style: Enjoy as is, letting the creamy custard contrast with the crunchy top.
With Fresh Berries: Garnish with raspberries, blueberries, or strawberries for a refreshing touch.
Flavored Whipped Cream: Add a dollop of lightly sweetened whipped cream for extra indulgence.
Chocolate Drizzle: For a twist, drizzle with a little melted dark chocolate.
Additional Tips
Don’t Skip the Water Bath: This ensures even cooking and prevents cracking.
Torch Technique: Move in circular motions to caramelize the sugar evenly without burning.
Storage: Leftover crème brûlée (before torching) can be refrigerated for up to 3 days. Caramelize just before serving for the best texture.
FAQ Section
Q1: Can I use vanilla extract instead of vanilla bean?
A1: Yes! Use 1 teaspoon of pure vanilla extract if you don’t have a vanilla bean.
Q2: Can I make crème brûlée ahead of time?
A2: Absolutely! Prepare and chill up to 3 days in advance. Just caramelize the sugar before serving.
Q3: What if I don’t have a kitchen torch?
A3: You can caramelize the sugar under a broiler—watch closely to avoid burning.
Q4: How do I know when the custard is set?
A4: The edges should be firm, but the center should still have a slight jiggle.
Q5: Can I freeze crème brûlée?
A5: Freezing is not recommended as it alters the texture.
Final Thoughts
Classic vanilla bean crème brûlée is one of those desserts that never goes out of style. It’s sophisticated yet simple, indulgent yet light, and that first crack into the caramelized top is always satisfying. Whether you’re making it for a special occasion or just treating yourself, this recipe is a keeper. Enjoy!
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Classic Vanilla Bean Crème Brûlée (With Crackly Top!)
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 4 servings
- Category: Dessert
- Cuisine: FRENCH
Description
Homemade Crème Brûlée is one of my favorite easy desserts to make! This decadent dessert features a velvety custard base topped with a satisfyingly crispy sugar crust. If you have access to a vanilla bean, it truly elevates the flavor. This gluten-free dessert is as fun to make as it is to eat, with the ultimate crackly top!
Ingredients
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2 cups (473ml) heavy cream
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1/4 cup (50g) granulated sugar, plus 1/4 cup more for the topping
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Pinch of kosher salt
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5 large egg yolks, room temperature
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1 vanilla bean
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Hot water
Instructions
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Prepare the Ramekins:
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Preheat the oven to 300°F (150°C) and place 4 ramekins in a 9×9 baking pan. Boil a large kettle of water.
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Warm the Cream Mixture:
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In a medium saucepan, combine heavy cream, ¼ cup granulated sugar, and kosher salt. Cook over medium heat, stirring occasionally, until the sugar has dissolved.
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Mix in the Egg Yolks:
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In a large mixing bowl, whisk the 5 egg yolks. Gradually add the warmed cream mixture, whisking constantly, until fully incorporated. Strain the mixture through a fine mesh strainer into a large measuring cup or bowl with a spout.
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Add Vanilla Bean:
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Slice the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Add the seeds to the cream mixture and stir well.
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Bake the Custards:
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Divide the custard mixture evenly between the ramekins. Pour hot water into the baking dish to reach halfway up the sides of the ramekins. Bake for 25-35 minutes, or until the custards are just set. The center should jiggle slightly when shaken.
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Refrigerate Until Needed:
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Transfer the ramekins to a wire rack and let them cool completely (about 4 hours). Cover with plastic wrap and refrigerate for at least a few hours or up to 2 days in advance.
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Brulée the Top:
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Just before serving, sprinkle 1 Tbsp of sugar evenly over the top of each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a golden, crisp shell.
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Serve Immediately:
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Once the sugar is caramelized, serve the crème brûlée immediately for that satisfying crackly texture.
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Notes
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Optional: Serve with fresh raspberries or other berries to balance the richness of the dessert.
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Vanilla Bean Substitute: If you don’t have a vanilla bean, substitute with 2 tsp pure vanilla extract or 1 tsp vanilla bean paste.
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Make Ahead: The custards can be made up to 2 days in advance. Just brûlée the top before serving.
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Leftovers: Store in the fridge for up to 2 days, though the sugar crust may soften over time. Freezing is not recommended.
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Caramelizing Sugar Without a Torch: If you don’t have a kitchen torch, place the ramekins under a broiler set on high (about 4-6 inches from the heat) for 5-10 minutes until the sugar melts and caramelizes.
Nutrition
- Serving Size: 1 ramekin
- Calories: 520 kcal
- Sugar: 16g
- Sodium: 42mg
- Fat: 49g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0 g
- Carbohydrates: 17g
- Protein: 7g
- Cholesterol: 360mg