Classic Crème Brûlée with Vanilla Bean and Caramelized Sugar

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 rich French custard infused with vanilla bean, finished with a crisp, caramelized sugar crust for a timeless dessert experience. This French-inspired recipe, ready in about 65 minutes, layers heavy cream, vanilla bean pod, 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 400 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 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. In a saucepan, pour 2 cups heavy cream. Slice 1 vanilla bean pod lengthwise and scrape the seeds into the cream along with the pod. Heat over medium heat until just simmering; remove from heat and let steep for 15 minutes.
  2. Step 2: In a mixing bowl, whisk 5 large egg yolks with 1/2 cup granulated sugar until the mixture is pale and slightly thickened, about 2 minutes.
  3. Step 3: Remove the vanilla pod from the cream and slowly pour the warm cream into the egg yolk mixture in a thin stream while whisking constantly to temper the eggs.
  4. Step 4: Strain the custard through a fine mesh sieve into a large measuring cup to remove any cooked egg bits.
  5. Step 5: Divide the custard evenly among four 6-ounce ramekins placed in a baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
  6. Step 6: Bake for 40-45 minutes until the custards are set but still slightly wobbly in the center.
  7. Step 7: Remove ramekins from water bath and cool to room temperature, then refrigerate for at least 2 hours.
  8. Step 8: Before serving, sprinkle 1/2 tbsp turbinado sugar evenly over each custard. Using a kitchen torch, caramelize the sugar by moving the flame in a circular motion until the sugar melts and forms a golden, crisp crust. Let cool for 1-2 minutes before serving.

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