Classic Vanilla Crème Brûlée is the ultimate elegant dessert—creamy, rich custard with a crisp caramelized sugar top. This simple recipe is perfect for National Creme Brulee Day or any special occasion!
Ingredients
- 2 cups heavy cream
- 1 vanilla bean (or 2 tsp pure vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar (plus extra for topping)
- Pinch of salt
Instructions
- Preheat oven to 325°F (163°C). Place 4 ramekins in a deep baking dish.
- In a saucepan, heat heavy cream and split vanilla bean (or extract) over medium heat until just simmering. Remove from heat and let steep 10 minutes. Remove bean pod if used.
- In a bowl, whisk egg yolks, 1/2 cup sugar, and salt until pale and smooth.
- Slowly whisk warm cream into yolk mixture. Strain through a fine sieve into a pitcher.
- Divide custard among ramekins. Pour hot water into baking dish to come halfway up sides of ramekins.
- Bake 30–35 minutes, until centers are just set. Remove ramekins and cool to room temp, then chill at least 2 hours.
- Before serving, sprinkle 1–2 tsp sugar over each custard. Caramelize with a kitchen torch or under broiler until golden and crisp. Let stand 1–2 minutes before serving.
Tips
- Use a kitchen torch for best caramelization.
- Custards can be made a day ahead and chilled.
FAQ
Can I use vanilla extract?
Yes, add it after heating the cream.
No torch?
Use your oven’s broiler, watching closely.
Looking for vanilla beans? Find them on Amazon.
Try more classic desserts like our No-Bake Cheesecake!
