Vanilla Bean Crème Brûlée with Caramelized Sugar Crust
Silky vanilla bean custard topped with a perfectly caramelized sugar crust for a classic French dessert experience. This french-inspired desserts (vegetarian) ready in about 65 minutes layers heavy cream, large egg yolks, granulated sugar 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 350 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
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1 vanilla bean pod
- 3 tbsp turbinado sugar
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 325°F. Split 1 vanilla bean pod lengthwise and scrape out the seeds.
- Step 2: In a medium saucepan, combine 2 cups heavy cream, vanilla bean seeds, and the pod. Heat over medium until just simmering, then remove from heat and let steep for 15 minutes.
- Step 3: In a large bowl, whisk together 5 large egg yolks and 1/2 cup granulated sugar until pale and slightly thickened.
- Step 4: Remove the vanilla pod from the cream and slowly pour the warm cream into the egg mixture, whisking constantly to prevent curdling.
- Step 5: Strain the custard through a fine mesh sieve into a large measuring cup.
- Step 6: Divide the custard evenly among four 6-ounce ramekins placed in a baking dish. Pour hot water into the dish halfway up the ramekins.
- Step 7: Bake for 40-45 minutes until the custard is just set but still slightly jiggly in the center.
- Step 8: Remove ramekins from water bath and refrigerate for at least 2 hours until chilled.
- Step 9: Before serving, evenly sprinkle 3 tbsp turbinado sugar over the custards and use a kitchen torch to caramelize the sugar until golden and crisp.
Frequently asked questions
How long does Vanilla Bean Crème Brûlée with Caramelized Sugar Crust 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 Vanilla Bean Crème Brûlée with Caramelized Sugar Crust?
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 Vanilla Bean Crème Brûlée with Caramelized Sugar Crust?
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 Vanilla Bean Crème Brûlée with Caramelized Sugar Crust 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.
Is Vanilla Bean Crème Brûlée with Caramelized Sugar Crust vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
