Individual Crème Brûlée with Vanilla Bean
Silky smooth vanilla bean custard topped with a perfectly torched caramelized sugar crust, baked individually for elegant dessert servings. This french-inspired desserts ready in about 65 minutes layers heavy cream, divided granulated sugar, vanilla bean pod 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 320 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
- 1/2 cup, divided granulated sugar
- 1 vanilla bean pod
- 4 large egg yolks
- 4 tbsp turbinado sugar
Instructions
- Step 1: Preheat your oven to 325°F. Pour 2 cups heavy cream into a saucepan. Split 1 vanilla bean pod lengthwise and scrape seeds into the cream along with the pod. Heat over medium heat until small bubbles form around the edges, about 5 minutes. Remove from heat and let steep for 15 minutes.
- Step 2: In a medium bowl, whisk 4 large egg yolks and 1/4 cup granulated sugar until pale and smooth.
- Step 3: Remove the vanilla pod from the cream and slowly whisk the warm cream into the egg yolk mixture to temper, stirring constantly.
- Step 4: Strain the custard through a fine sieve into a pitcher. Divide evenly into four 6-ounce ramekins.
- Step 5: Place ramekins in a baking dish and pour hot water into the dish halfway up the sides of ramekins. Bake for 40-45 minutes until custard is just set but still slightly jiggly in the center.
- Step 6: Remove ramekins from water bath and cool to room temperature, then refrigerate at least 4 hours.
- Step 7: Before serving, sprinkle 1 tbsp turbinado sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Individual Crème Brûlée with 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 Individual Crème Brûlée with 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 Individual Crème Brûlée with 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 Individual Crème Brûlée with 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 Individual Crème Brûlée with 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.
