Crème Brûlée with Madagascar Vanilla 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 classic French custard dessert with a smooth vanilla-infused base and a perfectly torched crisp sugar top. This French recipe, ready in about 65 minutes, layers Heavy cream, Vanilla bean pod, 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 310 calories and feeds 4, 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: 20 min Cook: 45 min Serves 4 French cuisine 310 cal/serving
Add this recipe to your weekly plan → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat your oven to 325°F. Split 1 vanilla bean pod lengthwise and scrape the seeds into a medium saucepan along with the pod and 2 cups heavy cream. Heat over medium heat until just below boiling, then remove from heat and let steep for 15 minutes.
  2. Step 2: In a bowl, whisk together 5 large egg yolks and 1/2 cup granulated sugar until pale and thick, about 2 minutes.
  3. Step 3: Remove the vanilla pod from the cream and slowly pour the warm cream into the egg mixture in a thin stream, whisking constantly to avoid curdling.
  4. Step 4: Strain the custard through a fine mesh sieve into a large measuring cup. Pour the mixture evenly into four 6-ounce ramekins.
  5. Step 5: Place the ramekins in a baking dish and add hot water halfway up the sides. Bake for 40-45 minutes until custards are set but slightly wobbly in the center.
  6. Step 6: Remove ramekins from water bath, cool to room temperature, then refrigerate for at least 4 hours or overnight.
  7. Step 7: Before serving, sprinkle 3 tbsp brown sugar evenly over each custard and caramelize with a kitchen torch until the sugar forms a crackling golden crust. Serve immediately.

Related recipes