Go Back
Vanilla Crème Brulée
Print Recipe

Vanilla Crème Brulée

This creamy and decadent Vanilla Crème Brulée recipe is a French classic that’s sure to impress. The secret to the perfect crème brulée lies in using high-quality ingredients, especially pure vanilla extract or, better yet, a vanilla bean for an intense and aromatic flavor. With a smooth custard base and a perfectly caramelized top, it’s a dessert that delivers on both taste and texture. Here's how to make it.
Prep Time15 minutes
Cook Time35 minutes
Wait Time3 hours
Total Time50 minutes
Course: Dessert
Cuisine: French
Keyword: Vanilla Crème Brulée
Servings: 3
Calories: 310kcal

Ingredients

  • 1 cup heavy whipping cream
  • 3 large egg yolks
  • 0.25 cup sugar
  • 2 teaspoons sugar to caramelize
  • 0.5 vanilla bean or 1 tablespoon pure vanilla extract

Instructions

Make the custard:

  • Preheat the oven to 325° F. Boil some water, and prepare the Bain Marie by placing the ramekins into a 4 x 6-inch baking pan. Usually, ramekins are about 1 inch high.
  • Split the vanilla bean in half and scrape the seeds into the cream. Boil the cream with the vanilla. Put the yolks in a bowl. When the cream is almost boiling, add the sugar and gently whisk. Pour the boiling cream on top of the yolk and sugar mixture. Gently stir, just enough to mix well. Do not over whip! Remove foam using a skimmer. Fill the ramekins using a small ladle. Pop the bubbles if any appear.

Cook in the oven:

  •  Place the Bain Marie pan in the oven, fill the pan to the top with boiling water. Do not allow any water to fall into the ramekins. Cook for about 35 minutes or until set. Gently jiggle the ramekins to determine whether the Crème Brulée is done. The centers should wiggle just slightly.
  • Remove from the oven when cooked, remove from the Bain Marie, cool and refrigerate.

Finish and serve:

  •  Crème Brulée is served in the mold. Sprinkle a teaspoon of sugar in a thin layer and, using a blowtorch, caramelize!

Video

Notes

Hints and tips: It is important to keep the mixture in motion, as it is heated very slowly. This will allow the protein in the egg to coagulate without creating lumps. When you separate the eggs, make sure to remove all traces of the egg white. Even a few drops of white in the yolks can produce a lumpy texture instead of a smooth custard. Cook the custard in a water bath called Bain Marie