Vanilla Bean Crème Brûlée Recipe – Easy Step-by-Step Guide

Last Updated on 2 months by Neha Deshmukh

Vanilla Bean Crème Brûlée Recipe – Easy Step-by-Step Guide

Hey everyone! If you’re looking for a dessert that’s guaranteed to impress, but isn’t too difficult to make, you’ve come to the right place. I first made crème brûlée for a dinner party years ago, and it was a total hit! The satisfying crack of the caramelized sugar… honestly, it’s pure magic. Today, I’m sharing my go-to vanilla bean crème brûlée recipe with you. Let’s get baking!

Why You’ll Love This Recipe

This vanilla bean crème brûlée is the perfect balance of creamy, rich, and subtly sweet. The vanilla bean adds such a beautiful, floral aroma that you just can’t get from extract alone. It’s elegant enough for a special occasion, but simple enough to whip up on a weeknight when you’re craving something truly decadent. Plus, who doesn’t love that dramatic caramelized sugar topping?

Ingredients

Here’s what you’ll need to make this dreamy dessert:

• 4 cups heavy cream (about 946ml)
• 1 1/4 cup granulated sugar (about 250g), plus extra for brûléeing
• 1 pinch salt
• 8 large egg yolks
• 1 vanilla bean
• 1/2 tsp vanilla extract (about 2.5ml)
• Hot water, as needed

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Heavy Cream: Choosing the Right Fat Content

For the richest, creamiest crème brûlée, use heavy cream with at least 36% milk fat. This is key for that luxurious texture. You can find this labelled as ‘heavy whipping cream’ in most supermarkets.

Granulated Sugar: Impact on Texture & Caramelization

Regular granulated sugar works perfectly here. It provides the sweetness and helps create that beautiful, brittle caramelized topping. Don’t substitute with powdered sugar, as it won’t caramelize properly.

Vanilla Bean: Sourcing & Using the Pod

A vanilla bean is so worth it for this recipe. The flavour is incredible! Look for plump, slightly oily beans. Don’t throw away the pod after infusing the cream – you can use it to make vanilla sugar! Just bury it in a jar of sugar and let it sit for a week or two.

Egg Yolks: Achieving Richness & Color

Egg yolks are the heart of crème brûlée, giving it that beautiful colour and incredibly rich texture. Make sure they’re at room temperature for the best results.

Pinch of Salt: Enhancing Flavors

Don’t skip the salt! It balances the sweetness and enhances all the other flavours. A tiny pinch is all you need.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 325°F (163°C).
2. In a saucepan, combine the heavy cream, the seeds scraped from the vanilla bean, and the vanilla bean pod itself. Heat over medium heat until it just barely comes to a simmer. Then, take it off the heat and let it steep for about 15 minutes. This lets that vanilla flavour really infuse into the cream.
3. While the cream is steeping, whisk together the egg yolks, 3/4 cup (about 150g) of the granulated sugar, and the pinch of salt in a separate bowl. Whisk until the mixture is pale and slightly thickened.
4. Now, slowly pour the warm cream mixture into the egg yolk mixture while whisking constantly. This is important to temper the eggs and prevent them from scrambling! Stir in the vanilla extract and discard the vanilla pod.
5. Divide the mixture evenly among ramekins. I usually get about 12 servings. Place the ramekins in a baking pan and carefully pour hot water into the pan, filling it about halfway up the sides of the ramekins. This creates a water bath, which helps the custards bake evenly.
6. Bake for 30-45 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
7. Let the custards cool in the water bath for about 30 minutes, then refrigerate for at least 3 hours, or preferably overnight. This allows them to fully set and chill.
8. Just before serving, sprinkle the remaining granulated sugar evenly over the chilled custards. Use a kitchen torch to caramelize the sugar until it’s golden brown and bubbly.
9. Let the caramelized sugar cool and harden for about 20 minutes before serving. That satisfying crack is the best part!

Expert Tips

• Don’t overbake! You want the custards to be set but still slightly wobbly. They’ll continue to set as they cool.
• Strain the custard: For an extra smooth texture, strain the custard mixture through a fine-mesh sieve before pouring it into the ramekins.
• Water bath is key: Don’t skip the water bath! It ensures even baking and prevents the custards from cracking.

Variations

Want to get creative? Here are a few ideas:

Vegan Crème Brûlée Adaptation

My friend Priya, who’s vegan, loves a version made with coconut cream and a touch of maple syrup. It’s surprisingly delicious!

Gluten-Free Considerations

This recipe is naturally gluten-free, so everyone can enjoy it!

Adjusting Sweetness Levels

If you prefer a less sweet dessert, you can reduce the amount of sugar slightly.

Festival Adaptations (e.g., Diwali Dessert)

During Diwali, my family loves to add a pinch of cardamom to the custard for a warm, festive flavour.

Spice Level Variations (e.g., Cardamom Infusion)

A little cinnamon or nutmeg also works beautifully!

Serving Suggestions

Crème brûlée is perfect on its own, but you can also serve it with fresh berries or a scoop of vanilla ice cream. A cup of chai alongside is also a lovely pairing.

Storage Instructions

Leftover crème brûlée can be stored in the refrigerator for up to 3 days. However, the caramelized sugar topping will soften over time. It’s best to brûlée the sugar just before serving.

FAQs

Let’s answer some common questions:

What is the best way to prevent a skin from forming on the crème brûlée?

Make sure to cover the ramekins with plastic wrap, pressing it directly onto the surface of the custard, while they’re cooling.

Can I make crème brûlée a day ahead?

Absolutely! In fact, it’s often better to make it a day ahead to allow the flavours to develop. Just don’t brûlée the sugar until right before serving.

What if I don’t have a kitchen torch?

You can try broiling the custards for a very short time, but watch them very carefully to prevent burning. A torch is definitely the easiest and most reliable method.

How do I know when the crème brûlée is perfectly set?

The custards should be set around the edges but still slightly jiggly in the center. They’ll continue to set as they cool.

Can I use vanilla extract instead of a vanilla bean?

You can, but the flavour won’t be quite as complex or nuanced. If using extract, use about 1 teaspoon.