Broiled Crème Brûlée with Madagascar Vanilla

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A classic French custard baked until silky smooth, topped with caramelized sugar torched to a crisp golden crust. This French recipe, ready in about 65 minutes, layers heavy cream, granulated sugar, and large egg yolks into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 40 min Serves 6 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F and bring 2 cups heavy cream and the scraped seeds plus pod of 1 Madagascar vanilla bean to a gentle simmer in a saucepan over medium heat. Remove from heat and let steep for 15 minutes.
  2. Step 2: In a mixing bowl, whisk together 5 large egg yolks and 1/4 cup granulated sugar until pale and thick.
  3. Step 3: Slowly pour the warm cream through a fine sieve into the egg yolk mixture while whisking constantly to temper the eggs.
  4. Step 4: Remove the vanilla pod and divide the custard evenly among six 6-ounce ramekins.
  5. Step 5: Place ramekins in a deep baking dish and pour hot water halfway up the sides. Bake for 35-40 minutes until custards are just set but still slightly jiggly in the center.
  6. Step 6: Remove ramekins from water bath and chill in refrigerator for at least 2 hours.
  7. Step 7: Before serving, sprinkle 1/2 tbsp turbinado sugar evenly on top of each custard and broil on high for 2-4 minutes until the sugar melts and turns golden brown and crisp. Let sit 5 minutes to harden before serving.

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