Description
Indulgent French dessert Vanilla Bean Crème Brûlée brings silky custard elegance to your table. Caramelized sugar crust shatters beneath delicate spoon, revealing rich cream infused with fragrant vanilla essence.
Ingredients
Scale
Dairy & Eggs:
- 2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- 1 whole egg
Vanilla & Sweeteners:
- 2 vanilla beans
- 1/2 cup granulated sugar
Topping & Finishing:
- 1/4 cup granulated sugar (for caramelized top)
Instructions
- Carefully split vanilla beans lengthwise and scrape out seeds, reserving both seeds and pods.
- Combine heavy cream, whole milk, vanilla bean seeds, and scraped pods in a heavy-bottomed saucepan. Heat mixture over medium heat until it reaches a gentle simmer, stirring occasionally to prevent scorching.
- Remove cream mixture from heat and let steep for 15 minutes, allowing vanilla flavors to infuse thoroughly.
- Whisk egg yolks and whole egg with granulated sugar in a separate large bowl until mixture becomes pale and slightly thickened.
- Slowly pour warm cream mixture into egg mixture, whisking constantly to prevent egg curdling and create a smooth custard base.
- Strain the custard through a fine-mesh sieve to remove vanilla pods and ensure silky texture.
- Position oven rack in center position and preheat to 300°F. Arrange ramekins in a large deep baking pan.
- Divide custard evenly among ramekins, filling each almost to the top.
- Create a water bath by carefully pouring hot water around ramekins, reaching halfway up their sides.
- Bake for 35-40 minutes until custards are set but still slightly jiggly in the center.
- Remove ramekins from water bath and chill completely in refrigerator for minimum 2 hours.
- Before serving, sprinkle remaining sugar evenly over custard surfaces.
- Use kitchen torch to caramelize sugar until golden brown and crisp, or broil carefully in oven for 2-3 minutes.
- Let caramel top cool and harden for 2-3 minutes before serving.
Notes
- Select premium vanilla beans for intense, authentic flavor that elevates the entire dessert experience.
- Temper egg mixture gradually to prevent scrambling, ensuring smooth, silky custard texture every time.
- Use room temperature eggs for more consistent incorporation and better emulsification with cream mixture.
- Optional dairy-free adaptation: Replace heavy cream and whole milk with coconut cream and almond milk for lactose-sensitive guests.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 372
- Sugar: 34 g
- Sodium: 60 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 186 mg