Silky, creamy, and indulgent with a crisp caramelized sugar crust, this Perfect Vanilla Crème Brûlée is my go-to when I want to make something elegant yet simple. I love how it feels like a fine-dining dessert, but it only takes a few basic ingredients and minimal effort.
Why You’ll Love This Recipe
I adore this Crème Brûlée because it strikes the perfect balance between creamy and crisp. The cool custard contrasts beautifully with the warm, brittle caramelized sugar, giving me that satisfying “crack” with every spoonful. It’s luxurious yet easy to prepare, and I can customize it with different flavors whenever I like.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ cups heavy cream (360 g)
4 large egg yolks
¼ cup granulated sugar (55 g), plus extra for the sugar crust
Pinch of salt
½ vanilla bean pod (split and scraped) or 1 teaspoon vanilla bean paste
Directions
I preheat my oven to 300°F (150°C) and set some water to boil for a water bath. In a small saucepan, I add the heavy cream and vanilla, then heat it gently over low heat until it begins to simmer. I make sure it doesn’t boil. In a medium bowl, I whisk together the egg yolks, sugar, and salt until the mixture looks smooth and pale. Slowly, I pour a small amount of the warm cream into the yolk mixture while whisking constantly to temper the eggs. Then I add the remaining cream and whisk gently until combined. I strain the custard through a fine-mesh sieve to remove any lumps and create a silky texture. I divide the mixture evenly into three 8-ounce (or 4–6 smaller) ramekins, filling almost to the top. I place the ramekins into a baking dish and pour in enough boiling water to come halfway up the sides of the ramekins. I bake for 30–40 minutes, until the edges are set but the centers still jiggle slightly when gently shaken. I remove the ramekins from the hot water and let them cool, then refrigerate for at least 4 hours or overnight. Before serving, I sprinkle about 1 teaspoon of sugar on top of each custard and use a kitchen torch to melt and caramelize it until golden brown and crisp.
Servings and Timing
This recipe makes 4–6 servings. Prep Time: 10 minutes. Cook Time: 30 minutes. Cooling Time: 4 hours (minimum). Total Time: About 40 minutes plus cooling.
Variations
Coffee Crème Brûlée: I mix in 1 teaspoon of instant espresso powder with the cream for a mocha twist. Citrus Infused: I add some lemon or orange zest to the cream for a bright, fresh flavor. Boozy Touch: I stir in 1 tablespoon of bourbon, cognac, or Kahlua before baking for a rich aroma. Chocolate Version: I melt 1 ounce of dark chocolate into the cream for a deeper, decadent flavor. Lavender Vanilla: I steep ½ teaspoon of dried lavender buds in the cream before straining for a floral note.
Storage/Reheating
I like to keep the baked but untorched custards covered in the refrigerator for up to 3 days. When I’m ready to serve, I sprinkle the sugar and torch it just before eating. Once the top is caramelized, I avoid refrigerating again since the sugar crust softens with time. I never reheat Crème Brûlée; it’s best served cold with a freshly torched top.
FAQs
Can I make Crème Brûlée ahead of time?
Yes, I often bake the custards a day before serving. I chill them overnight and only torch the tops when ready to serve so they stay crisp.
What if I don’t have a kitchen torch?
If I don’t have a torch, I place the sugar-topped ramekins under a broiler for a few minutes, keeping a close eye to prevent burning.
Why is my custard grainy?
That happens if the cream is too hot when added to the eggs. I temper slowly and strain the mixture before baking to keep it smooth.
Why didn’t my Crème Brûlée set properly?
It may have been underbaked. I bake until the edges are firm but the center still wobbles slightly when shaken.
Can I use vanilla extract instead of vanilla bean paste?
Yes, I can use 1 teaspoon of vanilla extract instead. The flavor will be lighter but still delicious.
Conclusion
Every time I make this Crème Brûlée, I’m reminded how a handful of ingredients can create something extraordinary. I love cracking through the golden sugar crust and diving into that cool, velvety custard underneath. This dessert never fails to impress—simple to make, stunning to serve, and absolutely irresistible.
This Perfect Vanilla Crème Brûlée is a silky, creamy dessert with a crisp caramelized sugar top. It’s a show-stopping yet easy-to-make treat with rich vanilla flavor and a satisfying contrast of textures.
Ingredients
1½ cups heavy cream (360 g)
4 large egg yolks
¼ cup granulated sugar (55 g), plus extra for topping
Pinch of salt
½ vanilla bean pod (split and scraped) or 1 teaspoon vanilla bean paste
Instructions
Preheat oven to 300°F (150°C) and boil water for a water bath.
Heat cream and vanilla in a saucepan over low heat until it begins to simmer. Do not boil.
Whisk egg yolks, sugar, and salt in a bowl until pale and smooth.
Slowly whisk in a bit of warm cream to temper the eggs, then whisk in the rest.
Strain the mixture through a fine sieve into a bowl.
Divide into 4–6 ramekins and place in a baking dish. Add boiling water halfway up the ramekins.
Bake for 30–40 minutes, until edges are set and centers jiggle slightly.
Remove from water bath, cool, then refrigerate for at least 4 hours or overnight.
Before serving, sprinkle 1 tsp sugar on each custard and caramelize with a torch until golden and crisp.
Notes
Infuse with espresso powder, citrus zest, or chocolate for variations.
Add liqueurs like bourbon or Kahlua for a boozy version.
Straining ensures a smooth custard texture.
Only torch the sugar just before serving for a crisp top.
