Broiled Crème Brûlée with Madagascar Vanilla
A classic French custard baked until silky smooth, topped with caramelized sugar torched to a crisp golden crust. This French-inspired recipe, ready in about 65 minutes, layers heavy cream, granulated sugar, 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 "Plan a meal with the AI" 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.
Ingredients
- 2 cups heavy cream
- 1/2 cup, divided granulated sugar
- 5 large egg yolks
- 1 Madagascar vanilla bean, split and scraped
- 3 tbsp for topping turbinado sugar
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: In a mixing bowl, whisk together 5 large egg yolks and 1/4 cup granulated sugar until pale and thick.
- Step 3: Slowly pour the warm cream through a fine sieve into the egg yolk mixture while whisking constantly to temper the eggs.
- Step 4: Remove the vanilla pod and divide the custard evenly among six 6-ounce ramekins.
- 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.
- Step 6: Remove ramekins from water bath and chill in refrigerator for at least 2 hours.
- 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.
Frequently asked questions
How long does Broiled Crème Brûlée with Madagascar Vanilla take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Broiled Crème Brûlée with Madagascar Vanilla?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Broiled Crème Brûlée with Madagascar Vanilla?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Broiled Crème Brûlée with Madagascar Vanilla for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Broiled Crème Brûlée with Madagascar Vanilla?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
