Vanilla Bean Crème Brûlée Recipe
A classic dessert with a rich vanilla bean flavor and a caramelized sugar crust.
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.
Ingredients
Method
Directions
Prepare the Cream
In a medium saucepan, combine the heavy cream and the seeds scraped from the vanilla beans. Add the whole vanilla bean pod as well. Heat the mixture over medium heat until it begins to simmer, then remove from heat and let it infuse for 15 minutes.
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks, sugar, and a pinch of salt until pale and slightly thickened.
Combine Mixtures
Remove the vanilla bean pod from the cream mixture. Gradually whisk the warm cream into the egg yolk mixture until fully combined.
Bake the Custard
Preheat the oven to 325°F (163°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custards are set but still slightly jiggly in the center.
Chill
Remove the ramekins from the baking dish and let them cool at room temperature for about 30 minutes. Then refrigerate for at least 2 hours or overnight.
Caramelize the Sugar
When ready to serve, sprinkle about 1 tablespoon of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. Alternatively, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
Serve
Let the crème brûlée sit for a minute to cool and harden the sugar. Then serve immediately.