Torched 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.

Silky vanilla custard topped with a caramelized sugar crust that cracks delightfully with every spoonful. This French-inspired recipe, ready in about 65 minutes, layers heavy cream, vanilla bean, 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 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 oven to 325°F. Split 1 whole vanilla bean lengthwise and scrape out the seeds with the back of a knife. Pour 2 cups heavy cream into a saucepan, add the vanilla bean seeds and pod, and heat gently until just boiling; remove from heat and let steep for 15 minutes.
  2. Step 2: In a bowl, whisk 5 large egg yolks with 1/2 cup granulated sugar until the mixture is pale and slightly thickened.
  3. Step 3: Remove the vanilla pod from the cream and slowly pour the warm cream into the yolk mixture in a thin stream, whisking constantly to prevent curdling.
  4. Step 4: Strain the custard through a fine sieve into a large measuring cup. Divide the custard evenly among four 6-ounce ramekins.
  5. Step 5: Place the ramekins in a baking dish and pour hot water to reach halfway up the ramekin sides. Bake for 40-45 minutes until custards are set but still slightly jiggly in the center.
  6. Step 6: Remove ramekins from water bath and chill at least 2 hours or overnight.
  7. Step 7: Before serving, sprinkle 1/2 tbsp turbinado sugar evenly on top of each custard and caramelize the sugar with a kitchen torch until golden brown and crisp. Serve immediately.

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