Lightened-Up Vanilla Bean Crème Brûlée

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 silky custard infused with vanilla bean, finished with a perfectly torched caramelized sugar crust for a delicate, elegant treat. This French-inspired recipe, ready in about 60 minutes, layers heavy cream, whole milk, 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 250 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: 40 min Serves 4 French cuisine 250 cal/serving
Build a week of meals around this recipe → 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 oven to 325°F and bring 1 cup heavy cream and 1/2 cup whole milk to a simmer in a saucepan. Split 1 whole vanilla bean pod lengthwise, scrape seeds into the cream mixture, and steep for 15 minutes off heat.
  2. Step 2: In a mixing bowl, whisk 4 large egg yolks with 1/3 cup granulated sugar until pale and thickened.
  3. Step 3: Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
  4. Step 4: Strain the custard through a fine sieve into 4 ramekins and place them in a baking dish. Fill the dish with hot water halfway up the ramekins.
  5. Step 5: Bake for 35-40 minutes until custards are set but slightly jiggly in the center. Remove ramekins and cool to room temperature, then refrigerate for at least 2 hours.
  6. Step 6: Before serving, sprinkle each custard evenly with 1/2 tbsp turbinado sugar and caramelize using a kitchen torch until the sugar melts and forms a crunchy golden crust.

Related recipes