Crème Brûlée with Madagascar Vanilla Bean

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 baked custard infused with fragrant Madagascar vanilla bean, featuring a perfectly torched caramelized sugar crust. This French-inspired recipe, 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.

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 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.
  2. 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.
  3. 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.
  4. Step 4: Strain the custard through a fine mesh sieve into a large measuring cup. Divide the mixture evenly into four 6-ounce ramekins.
  5. 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.
  6. Step 6: Bake for 40-45 minutes until the custards are set but still slightly jiggly in the center.
  7. Step 7: Remove ramekins from the water bath and cool to room temperature, then refrigerate for at least 2 hours.
  8. 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.

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