Vanilla Bean Crème Brûlée with Brown Sugar Crust

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 custard infused with vanilla bean, finished with a perfectly torched brown sugar crust that cracks delightfully. 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 380 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 380 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. Slice 1 whole vanilla bean lengthwise and scrape out the seeds. In a saucepan, combine 2 cups heavy cream, vanilla bean seeds, and pod; heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes.
  2. Step 2: In a large bowl, whisk 5 large egg yolks with 1/2 cup granulated sugar until pale and slightly thickened.
  3. Step 3: Remove vanilla pod from cream. Gradually pour warm cream into egg mixture, whisking constantly to temper the eggs.
  4. Step 4: Strain the custard through a fine sieve into a large measuring cup.
  5. Step 5: Divide the custard evenly among four 6-ounce ramekins.
  6. Step 6: Place ramekins in a baking dish and pour hot water halfway up the sides. Bake for 40-45 minutes until custards are set but still slightly jiggly in the center.
  7. Step 7: Remove ramekins from water bath and cool to room temperature, then refrigerate for at least 2 hours.
  8. Step 8: Just before serving, sprinkle about 3/4 tbsp brown sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Let stand for 2 minutes before serving.

Related recipes