Print

Perfect Crème Brûlée Recipe with Vanilla Bean

perfect crème brûlée recipe - featured image
Print Recipe

A classic French dessert featuring a rich, creamy custard infused with real vanilla bean and topped with a perfectly caramelized sugar crust. Easy to prepare and elegant for any occasion.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 whole vanilla bean, split and scraped
  • 5 large egg yolks, room temperature
  • 1/2 cup (100 g) granulated sugar, divided
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (160°C). Position a rack in the middle.
  2. Pour the heavy cream into a saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the cream. Warm over medium heat until just simmering—bubbles form around the edges, but do not boil. Remove from heat and let steep for 15 minutes.
  3. In a medium bowl, whisk together egg yolks, 1/4 cup (50 g) sugar, and a pinch of salt until pale and slightly thickened (about 2-3 minutes).
  4. Slowly pour the warm vanilla cream into the yolk mixture while whisking constantly to avoid scrambling the eggs.
  5. Pour the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits.
  6. Divide the custard evenly among four to six 6-ounce (180 ml) ramekins, filling about 3/4 full.
  7. Place ramekins in a baking dish. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
  8. Bake for 40-45 minutes, or until the custards are just set but still slightly jiggly in the center. A toothpick inserted near the edge should come out clean.
  9. Remove ramekins from water bath and let cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
  10. When ready to serve, sprinkle about 1 tablespoon of granulated sugar evenly over each custard.
  11. Using a kitchen torch, melt and caramelize the sugar until golden and crisp. Alternatively, place ramekins under a preheated broiler for 2-3 minutes, watching closely to avoid burning.
  12. Let the caramelized sugar cool for a minute to harden, then serve immediately.

Notes

Use a real vanilla bean for best flavor and visual appeal. Be gentle when whisking to avoid air bubbles. Use a water bath with hot (not boiling) water to prevent cracking. If caramelizing sugar unevenly, shake ramekin gently and keep torch moving steadily. For dairy-free option, substitute heavy cream with full-fat coconut milk, noting a slight coconut flavor. Caramelize sugar just before serving to maintain crispness.

Nutrition

Keywords: crème brûlée, vanilla bean, classic French dessert, custard, caramelized sugar, easy dessert, elegant dessert

Find it online: https://cooksyla.com/perfect-cr-e-me-br-u-l-e-e-recipe-with-vanilla-bean-easy-classic-french-dessert/