Vanilla Bean Crème Brûlée with Torched Sugar

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 dessert infused with vanilla bean and finished with a perfectly caramelized sugar crust for a delightful contrast of textures. This French-inspired recipe, ready in about 65 minutes, layers heavy cream, granulated sugar, 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 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
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Slice 1 vanilla bean pod lengthwise and scrape out the seeds. In a medium saucepan, combine 2 cups heavy cream, the vanilla bean seeds, and pod; heat over medium until just simmering and fragrant, about 5 minutes. Remove from heat and let steep for 10 minutes.
  2. Step 2: In a mixing bowl, whisk 5 large egg yolks with 1/2 cup granulated sugar until pale and slightly thickened.
  3. Step 3: Remove the vanilla pod from the cream. Gradually pour the warm cream into the egg yolks while whisking constantly to temper the eggs.
  4. Step 4: Strain the mixture through a fine sieve into a large measuring cup for smoothness.
  5. Step 5: Divide the custard evenly into four 6-ounce ramekins. Place ramekins in a baking pan and add hot water halfway up their sides.
  6. Step 6: Bake for 40-45 minutes until custards are set but still slightly jiggly in the center. Remove ramekins from water bath and cool to room temperature, then refrigerate for at least 4 hours.
  7. Step 7: Before serving, sprinkle 3 tbsp turbinado sugar evenly over each custard. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden crust. Let sit for 2 minutes before serving.

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