Classic Crème Brûlée with Vanilla Bean | Silky French Custard Dessert

Classic Crème Brûlée with Vanilla Bean | Silky French Custard Dessert 🇫🇷

With its velvety smooth custard base and crisp caramelized sugar topping, crème brûlée is the ultimate French indulgence. Infused with fragrant vanilla bean, this dessert is easier to make than it looks—and worth every spoonful.

💚 Why You’ll Love It

• 🍮 Elegant yet simple: Just 5 ingredients!
• 🔥 That iconic crack: A torchable caramelized sugar crust that’s oh-so-satisfying.
• 🌿 Pure vanilla flavor: Use real vanilla bean or paste for a deeply aromatic custard.

🛒 Ingredients

• 2 cups heavy cream
• 1 whole vanilla bean (or 1 tsp vanilla bean paste)
• 5 large egg yolks
• ½ cup granulated sugar (plus extra for topping)
• Pinch of salt

👨‍🍳 Instructions

1. Preheat oven to 325°F (160°C). Place 4–6 ramekins in a deep baking dish or roasting pan.
2. Heat the cream: In a saucepan, combine heavy cream and the split vanilla bean (scrape the seeds into the cream too). Heat until steaming (do not boil), then let steep 10 minutes. Remove pod.
3. Whisk yolks and sugar: In a bowl, whisk egg yolks with sugar and salt until pale and creamy.
4. Temper the eggs: Slowly pour the warm cream into the egg yolks while whisking constantly.
5. Strain the mixture through a fine sieve into a pouring jug for an ultra-smooth texture.
6. Pour into ramekins and place the baking dish in the oven. Carefully pour boiling water into the pan around the ramekins (about halfway up the sides).
7. Bake for 30–40 minutes, until the custards are just set but still slightly jiggly in the center.
8. Cool and chill: Remove from the water bath, cool at room temp, then refrigerate at least 4 hours (or overnight).

🔥 How to Caramelize the Sugar Topping

1. Remove chilled custards from the fridge and dab off any condensation with paper towel.
2. Sprinkle 1–2 teaspoons of granulated sugar evenly over each custard.
3. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. Rotate as needed for even browning.
4. Let sit 2–3 minutes before serving to allow the sugar to harden into a crackly top.

💡 No torch? No problem! Place ramekins under the broiler for 1–2 minutes, watching carefully to avoid burning.

✨ Flavor Variations

• 🌼 Lavender Crème Brûlée: Steep 1 tsp dried culinary lavender in the cream with vanilla.
• 🍊 Orange Zest: Add 1 tsp fresh orange zest to the egg yolk mixture for a citrusy twist.
• ☕ Espresso: Dissolve 1 tsp instant espresso in the cream while heating for a mocha vibe.
• 🥥 Coconut Milk: Substitute half the cream with full-fat coconut milk for tropical flair.

💚 Pro Tips

• ⏳ Chill thoroughly: Cold custard contrasts beautifully with warm brûlée topping.
• 🧯 Torch with care: Keep the flame moving to avoid burning in one spot.
• 🥄 Use shallow ramekins: They promote even cooking and perfect sugar-to-custard ratio.

❄️ Make-Ahead & Storage

• 🧊 Chill time: Can be made up to 2 days in advance—cover with wrap (no sugar topping yet).
• 🔥 Brûlée just before serving: Sugar topping should be torched right before serving for crunch.
• 🥶 Leftovers: If torched, eat within 1 day—the sugar topping softens over time.

❓ FAQ

• Can I use vanilla extract instead of a vanilla bean?
  Yes—substitute with 1½ tsp good quality vanilla extract or paste.
• Why is my custard grainy?
  It was likely overbaked. Pull them from the oven when still jiggly in the center.
• Do I need a water bath?
  Yes! It ensures gentle, even cooking for that signature silky texture.
• What sugar is best for the topping?
  Regular granulated sugar caramelizes best. Don’t use powdered or coarse sugar.

🍮 Voilà! Crème Brûlée Perfection

Crack the sugar crust, dip your spoon into that creamy vanilla custard, and savor a truly timeless French dessert made effortlessly at home.