Classic Crème Brûlée with Vanilla Bean Custard

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 developed and reviewed.

A rich and velvety vanilla bean custard topped with a crisp, caramelized sugar crust, perfect for a special occasion dessert. This French-inspired recipe, ready in about 65 minutes, layers heavy cream, granulated sugar, vanilla bean 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 350 calories and feeds 4, 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.

Prep: 20 min Cook: 45 min Serves 4 French cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 325°F. In a medium saucepan, combine 2 cups heavy cream, 1/4 cup granulated sugar, and the seeds plus pod of 1 split vanilla bean. Heat over medium heat until just simmering and fragrant, about 5 minutes. Remove from heat and let steep for 15 minutes.
  2. Step 2: In a large bowl, whisk 5 large egg yolks with the remaining 1/4 cup granulated sugar and a pinch of salt until pale and slightly thickened.
  3. Step 3: Slowly pour the warm cream mixture into the egg yolks in a thin stream, whisking constantly to temper the eggs without curdling.
  4. Step 4: Strain the custard through a fine mesh sieve into a large measuring cup or bowl. Divide the custard evenly among four 6-ounce ramekins.
  5. Step 5: Place the ramekins in a deep baking dish and pour hot water into the dish halfway up the sides of the ramekins to create a water bath.
  6. Step 6: Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center. Remove ramekins from water bath and cool to room temperature, then refrigerate for at least 4 hours or overnight.
  7. Step 7: Just before serving, sprinkle 1/2 tbsp turbinado sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp, about 1-2 minutes per ramekin.

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