Vanilla Bean Crème brûlée is my all-time favorite dessert. It’s silky, rich, and perfectly balanced with a crisp, caramelized sugar crust. I usually only enjoy it when dining out, but sometimes I create a special evening at home and treat the family to this classic French custard.
Vanilla Bean Crème Brûlée
Crème brûlée is the dessert I’ll order every time. The custard is exceptionally creamy and contrasts delightfully with a thin, crunchy layer of caramelized sugar. Since dinners out have become rarer, I decided to make this at home. I don’t own a torch, so I planned to borrow my brother-in-law’s blow torch for the finishing touch. Last Sunday everything came together, and I made a big batch for the family after a wonderful meal.
I took advantage of the chance to photograph the desserts on my sister-in-law’s weathered outdoor wood hutch — a backdrop that works beautifully for rustic food photography. While I was busy, my seven-year-old insisted I take some “photos” of the kids playing in the leaves. Who can say no to that request? A few candid moments later, I had a small gallery of fall images that perfectly captured the day.
We don’t get as many leafy autumn days here as in the Midwest, and the leaves are often soggy from rain. This year, though, Western Washington gave us an unusually lovely stretch of summer-fall weather — perfect for backyard play and a relaxed dinner shared with family.
Sunday’s main course was an incredible pork roast with cream gravy, roasted potatoes, and fresh butter rolls — one of the best meals I’ve had. We’ll definitely make it again, and I hope to adapt it to a slow-cooker version for an easy fall dinner.
Note the deep color of those egg yolks — a sign of happy, well-fed hens. Before baking, be sure to remove any foam that forms on the surface of the custard mixture; it’s tempting to taste, but clearing it off helps create a smooth finish.
Bake the custards gently in a water bath. A practical tip: place the filled baking pan in the oven first, then pour hot water around the ramekins while they’re on the oven rack. Transferring a pan full of water from the counter into the oven can be awkward and risky.
Remove the custards from the oven when they are just set; the centers should still wobble slightly. Let them cool on the counter for about 30 minutes, then refrigerate for at least four hours or up to 24 hours. Take them out of the fridge about 20 minutes before torching — a very hot flame on cold glass can be risky.
Right before serving, sprinkle a thin, even layer of vanilla sugar (or regular granulated sugar) over each custard. Using a propane torch, carefully caramelize the sugar to a golden brown. Work patiently and keep the flame moving so the sugar melts evenly without scorching.
Serve immediately once the sugar has crisped. The contrast between the warm, brittle top and the cool, custardy interior is what makes crème brûlée such a memorable dessert.
Enjoy right away, and savor every spoonful.
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Vanilla Bean Crème Brûlée
Smooth, creamy, and fragrant with real vanilla bean, this crème brûlée is a restaurant-quality dessert you can make at home with simple ingredients.
Ingredients
- 4 cups heavy whipping cream
- 1 vanilla bean, split and scraped
- 1 teaspoon pure vanilla extract
- 1 cup vanilla sugar
- 12 large egg yolks
- Vanilla sugar or granulated sugar for sprinkling on the tops
Instructions
- Combine the cream, sugar, vanilla bean seeds and pod, and vanilla extract in a medium saucepan. Heat over medium, stirring frequently, until the mixture begins to simmer. Reduce heat to medium-low and continue stirring for about 10 minutes, until the sugar is fully dissolved. Remove from heat.
- Remove the vanilla bean pod and reserve it for another use if desired.
- Whisk the egg yolks in a bowl. Temper the yolks by slowly drizzling about 1/4 cup of the hot cream into the yolks while whisking constantly. Continue adding the hot cream slowly — after about a cup has been incorporated, begin pouring the egg mixture slowly back into the remaining hot cream while whisking until fully combined.
- Place ramekins in a large, deep baking pan. Preheat the oven to 325°F (163°C). Put the pan with ramekins on the oven rack, then carefully fill the pan with hot water until it reaches about the same level as the custard in the ramekins.
- Bake for 35–45 minutes, or until the edges are set and the center still has a slight jiggle.
- Carefully remove the pan from the oven and take the ramekins out of the water bath. Let cool on the counter for 30 minutes, then refrigerate for at least 4 hours or up to 24 hours.
- Just before serving, sprinkle a light layer of vanilla sugar (or granulated sugar) on each custard and caramelize with a propane torch until golden brown and crisp. Serve immediately.
Notes
Recipe adapted from Alton Brown.
Nutrition Information
Amount Per Serving:
Calories: 394 • Saturated Fat: 19g • Cholesterol: 293mg • Sodium: 38mg • Carbohydrates: 19g • Sugar: 16g • Protein: 4g