Crème Brûlée with Madagascar Vanilla Bean
A classic French baked custard infused with fragrant Madagascar vanilla bean, featuring a perfectly torched caramelized sugar crust. This french-inspired desserts ready in about 65 minutes layers heavy cream, vanilla bean, 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 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.
Ingredients
- 2 cups heavy cream
- 1 vanilla bean
- 5 large egg yolks
- 1/2 cup granulated sugar
- 2 tbsp turbinado sugar
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat your oven to 325°F. Split 1 whole vanilla bean lengthwise and scrape out the seeds. In a medium saucepan, combine 2 cups heavy cream, the vanilla bean seeds, and the pod. Heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes.
- Step 2: In a mixing bowl, whisk together 5 large egg yolks and 1/2 cup granulated sugar until pale and thick, about 2-3 minutes.
- Step 3: Slowly pour the warm cream into the egg yolk mixture in a thin stream, whisking constantly to prevent curdling. Remove the vanilla pod.
- Step 4: Strain the custard through a fine mesh sieve into a large measuring cup. Divide the mixture evenly into four 6-ounce ramekins.
- Step 5: Place the ramekins in a baking dish and pour hot water halfway up the sides of the ramekins to create a water bath.
- Step 6: Bake for 40-45 minutes until the custards are set but still slightly jiggly in the center.
- Step 7: Remove ramekins from the water bath and cool to room temperature, then refrigerate for at least 2 hours.
- Step 8: Before serving, sprinkle 1/2 tablespoon turbinado sugar evenly over each custard and caramelize the sugar using a kitchen torch until golden and crisp. Let sit for 1-2 minutes before serving.
Frequently asked questions
How long does Crème Brûlée with Madagascar Vanilla Bean take to make?
Total time is about 65 minutes (20 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 Crème Brûlée with Madagascar Vanilla Bean?
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 Crème Brûlée with Madagascar Vanilla Bean?
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 Crème Brûlée with Madagascar Vanilla Bean 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 Crème Brûlée with Madagascar Vanilla Bean?
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.
