Individual Crème Brûlée with 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.

Silky smooth vanilla bean custard topped with a perfectly torched caramelized sugar crust, baked individually for elegant dessert servings. This French-inspired recipe, ready in about 65 minutes, layers heavy cream, 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.

Prep: 20 min Cook: 45 min Serves 4 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: In a medium bowl, whisk 4 large egg yolks and 1/4 cup granulated sugar until pale and smooth.
  3. Step 3: Remove the vanilla pod from the cream and slowly whisk the warm cream into the egg yolk mixture to temper, stirring constantly.
  4. Step 4: Strain the custard through a fine sieve into a pitcher. Divide evenly into four 6-ounce ramekins.
  5. 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.
  6. Step 6: Remove ramekins from water bath and cool to room temperature, then refrigerate at least 4 hours.
  7. 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.

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