Vanilla Bean Crème Brûlée with Caramelized 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.

Silky vanilla bean custard topped with a perfectly caramelized sugar crust for a classic French dessert experience. This French-inspired recipe (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.

Prep: 20 min Cook: 45 min Serves 4 French cuisine 350 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. Split 1 vanilla bean pod lengthwise and scrape out the seeds.
  2. 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.
  3. Step 3: In a large bowl, whisk together 5 large egg yolks and 1/2 cup granulated sugar until pale and slightly thickened.
  4. Step 4: Remove the vanilla pod from the cream and slowly pour the warm cream into the egg mixture, whisking constantly to prevent curdling.
  5. Step 5: Strain the custard through a fine mesh sieve into a large measuring cup.
  6. 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.
  7. Step 7: Bake for 40-45 minutes until the custard is just set but still slightly jiggly in the center.
  8. Step 8: Remove ramekins from water bath and refrigerate for at least 2 hours until chilled.
  9. 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.

Related recipes