I love my Vanilla Bean Creme Brulee Recipe. Every time I whip up this classic treat using 2 cups of heavy cream, freshly scraped egg yolks, sugar and a pinch of salt, I’m impressed by its rich, delicate flavor. Its simple ingredients create a refined dessert that’s both playful and irresistible.

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I’ve always been fascinated by the art of making creme brulee, and over the years I’ve played around with different takes until I landed on this Ultimate Guide to Creme Brulee. It’s pretty, simple, and sweet, capturing the best parts of classic and modern twists.

I start with 2 cups heavy cream, heating it gently alongside a split and scraped vanilla bean (or vanilla extract if you’re short on beans) which sets up a rich base. Then come the 5 egg yolks, providing that silky texture, and a mix of granulated sugar, split perfectly between the custard and topping, along with a pinch of salt to balance everything out.

I’ve experimented with everything from quick creme brulee recipes to those showcasing unique creme brulee flavors and it never disappoints. Trust me, the satisfying crack of the caramelized top makes all the effort worth it, proving that sometimes simpler really is better.

Why I Like this Recipe

I really love this recipe because it gives me that rich, creamy flavor that makes every bite feel like a special treat. I like how the vanilla bean (or extract if I dont have a bean handy) really brings out the depth in the custard and makes it taste so real homemade. I also appreciate that the water bath method ensures the custard cooks evenly so i dont end up with any awkwardly set parts, which makes me feel confident every time i make it. Finally, the crunchy, caramelized sugar topping adds the perfect contrast to the smooth creaminess beneath and makes each spoonful so addicting.

Ingredients

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Heavy cream adds rich fats and creates an incredibly smooth, luxurious texture.
Vanilla bean brings a natural, aromatic sweetness that lifts the entire dessert.
Egg yolks mix proteins with rich fats, forming a velvety, indulgent custard base.
Granulated sugar not only sweetens the custard, but also caramelizes into a crispy topping.
A pinch of salt perfectly balances excessive sweetness, intensifying the overall flavor.

Ingredient Quantities

2 cups heavy cream

1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract if you dont have a bean)

5 egg yolks

1/2 cup granulated sugar (divided for the custard and the topping)

A pinch of salt

How to Make this

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1. Preheat your oven to 325°F. While it’s warming up, pour the heavy cream into a small saucepan. Add the vanilla bean (if you have one, or a teaspoon of vanilla extract) and heat it over medium heat until it’s almost boiling, then remove it from the heat.

2. In a mixing bowl, whisk together the egg yolks, about 1/4 cup of the granulated sugar (reserve the rest for later), and a pinch of salt.

3. Slowly pour a little of the warm cream into the egg mixture while whisking constantly to prevent the eggs from cooking too fast.

4. Once combined, gradually mix in the rest of the warm cream. Make sure to stir continuously so the custard remains smooth.

5. Strain the mixture through a fine sieve into a clean bowl to get rid of any solids, like bits from the vanilla bean.

6. Divide the custard evenly among your ramekins. Place them in a large baking dish that can hold them snugly.

7. Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins; this water bath helps the custards cook evenly.

8. Bake in the oven for 40 to 45 minutes until the edges are set but the center still jiggles slightly when you tap the ramekin.

9. Remove the ramekins from the water bath and let them cool to room temperature. Then cover them and chill in the refrigerator for at least 2 hours.

10. Before serving, sprinkle the remaining granulated sugar evenly over the top of each custard. Use a kitchen torch (or your oven’s broiler) to caramelize the sugar until it forms a crisp, golden topping. Enjoy your creme brulee!

Equipment Needed

1. Oven
2. Small saucepan
3. Measuring cups
4. Mixing bowl
5. Whisk
6. Fine sieve
7. Clean bowl (for straining)
8. Ramekins
9. Large baking dish
10. Kitchen torch (or use your oven’s broiler)

FAQ

Can I use vanilla extract instead of a vanilla bean?

Yup, you can use vanilla extract if you dont have a bean but the flavor might be a bit lighter.

How do I avoid making a scrambled custard?

Make sure you heat the cream slowly and let it cool a little before mixing it with the egg yolks so it doesnt cook them too fast.

What's the best way to caramelize the top?

Sprinkle the remaining sugar evenly over the chilled custard and use a kitchen torch until the sugar melts and turns a golden brown.

Can I make Creme Brulee ahead of time?

Yes, you can make the custard a day or two ahead, just keep it in the fridge and add the sugar topping right before serving.

What should I do if my custard seems too runny?

If it is runny, it might need a bit longer in the oven. Every oven is different so check a few minutes longer until its set but still wobbly in the center.

Ultimate Guide To Creme Brulee Recipe Substitutions and Variations

Heavy cream: If you dont have heavy cream, you can mix half n half with a little melted butter (about 2 tablespoons per cup) or try using coconut cream if youre feeling adventurous, but it might change the flavor a bit.
Vanilla bean: No bean? Just swap it out for 1 teaspoon of vanilla extract, or even vanilla paste if you happen to have some.
Egg yolks: If you dont have egg yolks on hand, you can use whole eggs instead although the custard will be a bit lighter and less rich.
Granulated sugar: If you run out of granulated sugar, try brown sugar or demerara sugar for the topping, it give a slight caramel taste change thats actually pretty cool.
Salt: Instead of a pinch of regular salt, you can use a tiny pinch of kosher salt or even Himalayan pink salt, just be mindful of the extra texture.

Pro Tips

1. When heating the cream, dont let it come to a full boil if you can help it. You just wanna see little bubbles forming around the edges so you dont risk burning the cream and affecting the custard’s smooth texture.
2. Always add the warm cream to the egg yolks really slowly while whisking nonstop. This helps avoid cooking the eggs too fast and ending up with lumpy custard.
3. If you have a kitchen torch, use it gradually to caramelize the sugar. Also be careful not to hold the flame in one spot too long or the top may burn, leaving a bitter taste.
4. When using a water bath, make sure the water is added gradually and reaches about halfway up the sides of the ramekins. This helps the custards cook evenly and keeps them from curdling.

Ultimate Guide To Creme Brulee Recipe

Recipe by Theo Fines

0.0 from 0 votes

I love my Vanilla Bean Creme Brulee Recipe. Every time I whip up this classic treat using 2 cups of heavy cream, freshly scraped egg yolks, sugar and a pinch of salt, I'm impressed by its rich, delicate flavor. Its simple ingredients create a refined dessert that's both playful and irresistible.

Servings

servings

Calories

580

kcal

Equipment: 1. Oven
2. Small saucepan
3. Measuring cups
4. Mixing bowl
5. Whisk
6. Fine sieve
7. Clean bowl (for straining)
8. Ramekins
9. Large baking dish
10. Kitchen torch (or use your oven’s broiler)

Ingredients

2 cups heavy cream
1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract if you dont have a bean)
5 egg yolks
1/2 cup granulated sugar (divided for the custard and the topping)
A pinch of salt

Directions

Preheat your oven to 325°F. While it’s warming up, pour the heavy cream into a small saucepan. Add the vanilla bean (if you have one, or a teaspoon of vanilla extract) and heat it over medium heat until it's almost boiling, then remove it from the heat.
In a mixing bowl, whisk together the egg yolks, about 1/4 cup of the granulated sugar (reserve the rest for later), and a pinch of salt.
Slowly pour a little of the warm cream into the egg mixture while whisking constantly to prevent the eggs from cooking too fast.
Once combined, gradually mix in the rest of the warm cream. Make sure to stir continuously so the custard remains smooth.
Strain the mixture through a fine sieve into a clean bowl to get rid of any solids, like bits from the vanilla bean.
Divide the custard evenly among your ramekins. Place them in a large baking dish that can hold them snugly.
Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins; this water bath helps the custards cook evenly.
Bake in the oven for 40 to 45 minutes until the edges are set but the center still jiggles slightly when you tap the ramekin.
Remove the ramekins from the water bath and let them cool to room temperature. Then cover them and chill in the refrigerator for at least 2 hours.
Before serving, sprinkle the remaining granulated sugar evenly over the top of each custard. Use a kitchen torch (or your oven’s broiler) to caramelize the sugar until it forms a crisp, golden topping. Enjoy your creme brulee!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.