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Homemade Classic Vanilla Bean Creme Brulee: Simple Homemade Dessert photo
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Classic Vanilla Bean Creme Brulee: Simple Homemade Dessert

This Classic Vanilla Bean Creme Brulee is a luscious, creamy custard with a perfectly caramelized sugar crust—an elegant and easy homemade dessert!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: French
Keyword: Custard, Easy, Make Ahead, Vanilla
Servings: 6 servings

Ingredients

  • 1 quart heavy cream full-fat for the creamiest texture
  • 1 vanilla bean look for plump, fragrant pods
  • 1/2 cup granulated sugar for the custard
  • 6 large egg yolks room temperature for best mixing
  • 1/4 cup granulated sugar for the brûlée topping

Instructions

  • Begin by pouring 1 quart of heavy cream into a saucepan. Slice the vanilla bean pod lengthwise and scrape out the seeds. Add both the seeds and pod to the cream. Gently heat the cream over medium heat until it just starts to simmer. Then remove from heat and let it steep for 15 minutes to infuse the vanilla flavor deeply.
  • While the cream is infusing, whisk together 6 egg yolks and 1/2 cup sugar in a large bowl. Whisk just until the mixture is smooth and pale yellow. Avoid over-whisking to prevent incorporating too much air, which can cause bubbles in your custard.
  • Slowly pour the warm vanilla cream into the egg yolk mixture in a thin stream, whisking constantly. This step is crucial to avoid scrambling the eggs. Once combined, strain the custard through a fine mesh sieve to remove the vanilla pod and any cooked egg bits, ensuring a silky smooth texture.
  • Preheat your oven to 325°F (160°C). Place your ramekins in a large baking dish. Pour the custard evenly into the ramekins. Carefully pour hot water into the baking dish halfway up the sides of the ramekins, creating a gentle water bath. This method helps the custard cook evenly and prevents cracking.
  • Bake for 40-45 minutes, or until the custard is set but still slightly wobbly in the center. Remove ramekins from the water bath and let cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to allow the custard to fully set and the flavors to meld.
  • When ready to serve, sprinkle about 1 tablespoon of granulated sugar evenly over the surface of each custard. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crisp, golden crust. Let the sugar harden for a minute before serving to enjoy that signature crack when you tap with your spoon.

Equipment

  • Ramekins
  • Large baking dish or roasting pan
  • Kitchen torch
  • Fine Mesh Sieve
  • Mixing bowls and whisk
  • Sharp Knife

Notes

  • For a lighter version, use half-and-half cream and substitute coconut sugar for granulated sugar.
  • Make the custard ahead and refrigerate overnight; caramelize sugar topping just before serving.
  • If you don’t have a kitchen torch, use a broiler carefully to caramelize the sugar.