Classic Crème Brûlée with Vanilla Bean Infusion
A timeless French dessert featuring a silky custard base infused with real vanilla bean, crowned with a perfectly caramelized sugar crust. This french-inspired desserts ready in about 75 minutes layers heavy cream, vanilla bean, 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 410 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.
Ingredients
- 2 cups heavy cream
- 1 vanilla bean
- 5 egg yolks
- 3 tbsp granulated sugar
- 1 tsp vanilla bean paste
- 2 tbsp extra granulated sugar
Instructions
- Step 1: Preheat oven to 325°F (163°C) and place 4 ramekins in a deep baking dish; set aside.
- Step 2: Split 1 vanilla bean lengthwise, scrape seeds into 2 cups heavy cream, and add seeds and pod to cream; heat gently in a saucepan until steaming but not boiling, then remove pod and let steep for 15 minutes.
- Step 3: Whisk 5 egg yolks, 3 tbsp granulated sugar, and 1 tsp vanilla bean paste in a bowl until pale; slowly pour in 1 1/2 cups of warm infused cream while whisking constantly.
- Step 4: Strain mixture through a fine-mesh sieve into a pitcher, then divide evenly among ramekins; place baking dish in oven and fill with hot water halfway up ramekin sides.
- Step 5: Bake for 35-40 minutes until edges are set but centers still wobble slightly; cool completely, then refrigerate for at least 4 hours.
- Step 6: Before serving, sprinkle 2 tbsp granulated sugar evenly over each custard surface; caramelize using a kitchen torch until golden and cracked, or broil for 2-3 minutes until sugar bubbles and browns.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Classic Crème Brûlée with Vanilla Bean Infusion take to make?
Total time is about 75 minutes (30 min prep + 45 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 Classic Crème Brûlée with Vanilla Bean Infusion?
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 Classic Crème Brûlée with Vanilla Bean Infusion?
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 Classic Crème Brûlée with Vanilla Bean Infusion for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Classic Crème Brûlée with Vanilla Bean Infusion?
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.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
