The first time I cracked through the caramelized sugar top of a creme brulee with my spoon, I was certain this elegant dessert must require culinary school training to create. I was delightfully wrong! This classic French dessert is surprisingly simple to make at home with just four basic ingredients. The contrast between the silky, cool custard and warm, crackling sugar crust creates a sensory experience that feels truly special. Best of all, you can prepare the custards days in advance and just torch the sugar topping right before serving.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Table of Contents
Why This Recipe Works
The secret to perfect creme brulee lies in its simplicity and technique. Using real vanilla bean instead of extract infuses the custard with complex flavor compounds that develop during the slow cooking process. The water bath method ensures gentle, even heating that prevents the eggs from curdling, resulting in that signature silky-smooth texture. Making the custards ahead allows the flavors to develop further in the refrigerator, creating an impressive dessert that’s surprisingly easy to master at home.
Ingredients
- Vanilla bean – Delivers complex, aromatic vanilla flavor superior to extract
- Heavy cream – Provides the rich, luxurious base for the custard (don’t substitute with half-and-half or milk)
- Egg yolks – Create the smooth, custard texture and help set the dessert
- Sugar – Sweetens the custard and forms the caramelized top crust
Special Equipment
I personally like to use a regular blow torch from the hardware store. I think they are cheaper and work just as well as the BonJour Crème Brûlée Chef’s Professional Culinary Torch with Fuel Gauge
. I can also use the blow torch to do a sugar-coated crust on ham.
Do not use an industrial blow torch from someone’s welding kit. It may use a fuel that isn’t safe for human consumption.
Step-by-Step Instructions
Preparing the Custard
- Preheat oven to 325°F and place six ramekins in a large baking dish.
- Split vanilla bean lengthwise and scrape out seeds with a knife.
- In a saucepan, combine heavy cream, vanilla bean seeds, and the scraped pod.
- Heat cream mixture over medium heat until it begins to simmer around the edges (do not boil).
- Remove from heat, cover, and let steep for 15 minutes.
- In a bowl, whisk egg yolks and half the sugar until pale yellow and slightly thickened.
- Remove the vanilla pod from the cream and slowly whisk the warm cream into the egg mixture.
- Strain the custard through a fine-mesh sieve to remove any solids.
Baking the Custard
- Pour custard evenly into ramekins.
- Place the baking dishes in the oven and carefully add hot water to reach halfway up the sides of the ramekins.
- Bake for 30-35 minutes or until the centers are set but still slightly jiggly.
- Remove ramekins from the water bath and cool completely on a wire rack.
- Cover each ramekin with plastic wrap and refrigerate for at least 2 hours or up to 3 days. It is essential to chill these before caramelizing the sugar.
Caramelizing the Sugar Topping
- Just before serving, remove custards from the refrigerator and blot any moisture from the tops.
- Sprinkle 1-2 teaspoons of sugar evenly over each custard.
- Using a kitchen torch, melt the sugar in a circular motion until it bubbles and turns a deep amber color.
- Allow caramelized sugar to harden for 1-2 minutes before serving.
Classic Vanilla Bean Creme Brulee
Ingredients
- 1 quart heavy cream
- 1 vanilla bean
- 1/2 cup sugar
- 6 egg yolks
- 1/4 cup sugar for brulee.
Instructions
- Pour heavy cream into a heavy-bottomed pot. Split vanilla bean open with a sharp knife. Scrape out vanilla beans and put the seeds in the pot. Add the vanilla bean to the pot. Boil the cream for about 30 seconds, and then allow the cream to cool.
- Preheat oven to 300 degrees. Whisk together egg yolks and sugar until they are light and creamy. Add a small amount of the warmed cream into the egg yolks whisking briskly. Continue to add warmed cream in small amounts until it is fully incorporated. Do not add the milk too quickly, but do it very slowly.
- Fill 6 ramekins with custard. Place ramekins in a baking dish. Add boiling water to the baking dish. Bake custards for 30 minutes or until set. Allow the custards to cool to room temperature place in the refrigerator for a couple of hours before you make the brulee. The custards may not seem fully set when you remove them out of the oven, but they continue to set while they cool.
- Blot the custard dry with a paper towel before sprinkling with sugar. Add about 1 to 1/2 teaspoons of sugar to the top of each ramekin. Ignite the flame and sweep the flame from the outside to the inside of the ramekin. You will need to rotate the ramekin as you swipe the flame across the custard. You can refrigerate these about an hour before serving.
Video
Notes
Equipment
Nutrition
Substitutions and Dietary Modifications
- Vanilla Substitute: If vanilla beans are unavailable, use 1 tablespoon pure vanilla extract added after removing cream from heat
- Sugar Options: Regular granulated sugar works best, but organic sugar adds a subtle complexity
- Dairy-Free Version: Full-fat coconut milk can work but will change the flavor profile
- Flavor Variations: Add citrus zest, espresso powder, or spices to the cream while steeping
Storage and Reheating
- Make Ahead: Custards can be prepared up to 3 days ahead and stored covered in the refrigerator
- Caramelizing: Only add and torch the sugar topping right before serving
- Freezing: Not recommended as it compromises the silky texture
Made this for the first time. My husband laughed when I asked to use the blow torch, I can’t even light a grill.
Hi,
Thanks for sharing your recipe.
Since you did not mention removing the vanilla bean and seeds from the heated cream, does your recipe leave the vanilla bean in the custard?
Thanks,
Les
What is your favorite type of dessert?