Vanilla Bean Crème Brûlée Recipe
Make Vanilla Bean Crème Brûlée Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Custard Base
Finishing / Caramelized Top
Method
Custard Base
- 1
- 2
Infuse cream with vanilla
Pour the heavy cream and whole milk into a medium saucepan. Split the vanilla bean lengthwise with a sharp knife and scrape the seeds into the cream, then add the scraped pod. Heat the mixture over medium heat until it is hot and just beginning to steam — do not boil. Remove from heat, cover, and let steep for 15 minutes to extract maximum vanilla flavor.
- 3
Mix yolks and sugar
While the cream steeps, whisk the egg yolks and the 1/2 cup granulated sugar in a medium bowl until the mixture is smooth and slightly paler (about 1–2 minutes). Add a pinch of fine sea salt and whisk briefly to combine.
- 4
Temper the eggs
Remove the vanilla pod from the cream and discard (or rinse, dry, and use in sugar). Slowly pour about 1/3 cup of the hot cream into the yolk mixture while whisking constantly to temper the eggs. Continue adding the cream in a thin stream while whisking until fully incorporated and the custard is smooth.
- 5
Strain and portion
Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and the vanilla pod remnants. Divide the strained custard evenly among the six ramekins (about 5–6 ounces / 150–180 ml each).
- 6
Set up bain-marie and bake
Place the filled ramekins in the baking dish. Carefully pour hot (not boiling) water into the pan until it reaches halfway up the sides of the ramekins to create a bain-marie. Cover the entire pan loosely with aluminum foil to reduce evaporation and protect the tops. Bake in the preheated oven for 30–40 minutes, or until the custards are mostly set but still slightly wobbly in the center when gently shaken.
- 7
Cool and chill
Remove the ramekins from the water bath and let cool to room temperature on a wire rack. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.
Finishing / Caramelized Top
- 8
Prepare for torching
When ready to serve, remove the chilled ramekins from the refrigerator and let sit at room temperature for 10 minutes. Evenly sprinkle 1 teaspoon of granulated sugar over the surface of each custard, tilting and tapping the ramekin to distribute the sugar into a thin, even layer.
- 9
Caramelize the sugar
Using a culinary blowtorch, hold the flame about 2–3 inches from the sugar surface and move it in a steady circular motion until the sugar melts, bubbles, and turns a deep amber color, forming a crisp caramelized crust (about 1–2 minutes per ramekin). If you don't have a torch, place the ramekins under a very hot broiler on the top rack for 2–4 minutes — watch closely to prevent burning.
- 10
Set and serve
Let the caramelized sugar cool and harden for 1–2 minutes before serving so it forms a crisp shell. Serve immediately. The contrast between the cool, creamy custard and the warm, crunchy caramel makes the classic experience.
