Vanilla Bean Crème Brûlée with Turbinado 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 with rich vanilla flavor and a crisp caramelized sugar crust made from turbinado sugar. 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 370 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 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F (160°C). Split 1 whole vanilla bean lengthwise and scrape the seeds into 2 cups heavy cream, then add the pod. Heat cream in a saucepan over medium heat until just simmering, then remove from heat and let steep for 15 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 bean pod from the cream and slowly pour the warm cream into the egg yolk mixture in a thin stream, whisking constantly to temper the eggs.
  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 ramekins in a baking dish and add hot water halfway up their 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 cool to room temperature, then refrigerate at least 2 hours.
  7. Step 7: Before serving, sprinkle 3 tbsp turbinado sugar evenly over the tops and caramelize with a kitchen torch until golden and crisp.

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