Name: Creamy Vanilla Crème Brûlée Recipe
Prep time: 2 h 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: French
Ingredients: 2 cups heavy cream; ⅓ cup granulated sugar, divided; ¼ teaspoon kosher salt; ½ vanilla bean, scraped; 1 egg yolk; 1 large egg; 1 teaspoon vanilla extract; ¼ cup granulated sugar, for brûlée

There’s something magical about cracking through a brittle caramelized sugar shell to reveal a luxuriously smooth custard beneath—this Creamy Vanilla Crème Brûlée Recipe is exactly that kind of dessert. It’s elegant, timeless, and surprisingly easy to make at home, perfect whether you want to impress guests or simply treat yourself after a long day.

A white ceramic ramekin filled with crème brûlée, showing three layers: a thin, caramelized golden-brown sugar crust on top with a slightly cracked texture, beneath it a creamy, pale yellow custard layer visible where a spoon has scooped it out. A gold spoon is lifting a scoop with remnants of the crispy caramel crust sticking to the smooth, thick custard. The ramekin is placed on a light wooden board, and the surface beneath the board has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Vanilla Crème Brûlée Recipe
Top Tip
How to Serve Creamy Vanilla Crème Brûlée Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Vanilla Crème Brûlée Recipe

Why You'll Love This Recipe

I can’t get enough of how this creamy custard turns out every time—rich, silky, and infused with that irresistible vanilla bean aroma. Plus, caramelizing the sugar on top right before serving adds such a satisfying crunch that changes the whole game.

Classic Elegance: The perfect balance of creamy custard and crisp brûlée topping makes this dessert a timeless crowd-pleaser.
Vanilla Bean Flavor: Using real vanilla beans infuses the custard with a depth of flavor that extracts just can’t match.
Simple Techniques: Baking in a water bath ensures a smooth, velvety texture without any scrambling.
Versatile Topping: Whether you have a kitchen torch or not, you can achieve that caramelized sugar perfection.

Ingredients & Why They Work

Before you start, here’s the lowdown on what makes this recipe so special. You’ll want to grab quality ingredients, especially the vanilla bean and heavy cream, because they’re the stars of the show that contribute to the dish’s incredible creaminess and flavor depth.

Flat lay of two whole brown eggs with clean shells, one small white ceramic bowl of heavy cream, one small white ceramic bowl of granulated sugar, one half vanilla bean pod split open showing the seeds, one small white ceramic bowl of golden caramelized sugar, and one small white ceramic bowl of coarse kosher salt, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Heavy Cream: The rich fat content creates an ultra-smooth, luscious custard base that feels indulgent with every spoonful.
Granulated Sugar: Dividing the sugar helps sweeten the custard evenly and creates that iconic hard caramel crust on top.
Kosher Salt: Just a pinch amps up the flavors by balancing the sweetness perfectly.
Vanilla Bean: Scraping the seeds gives off the freshest and most natural vanilla essence you can get, lifting the entire dessert.
Egg Yolks and Whole Egg: These bind the custard while keeping it silky and tender when baked.
Vanilla Extract: A little extra vanilla magic to reinforce that gorgeous flavor.
Granulated Sugar (for brûlée): The key to achieving that classic caramelized top, whether torched or caramelized dry.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Creamy Vanilla Crème Brûlée Recipe is how wonderfully adaptable it is. Whether you want to play with flavors or need a way to make it work without fancy tools, there’s a variation here just for you.

Vanilla Bean Swap: I once tried swapping the vanilla bean for almond extract. Just a few drops gave it a lovely nutty warmth, perfect for the holidays. Remember, extracts can be strong—start small and add more to taste.
Dry Caramel Alternative: Don’t have a kitchen torch? No worries. Making dry caramel on the stovetop is my go-to. It’s a bit trickier to get that thin caramel shell, but the rich amber flavor is definitely worth it—and it’s a fun kitchen adventure!
Seasonal Flavors: For a winter twist, I like adding a pinch of ground cinnamon or a splash of peppermint extract. In the summer, a hint of coffee extract adds a surprisingly refreshing depth.

Step-by-Step: How I Make Creamy Vanilla Crème Brûlée Recipe

A close view of a dessert in a white round dish with a caramelized golden-brown top layer that looks crisp and shiny. Below this top is a creamy, smooth creamy yellow custard layer that is soft and thick. The dessert is decorated with a few fresh red raspberries on top. A woman's hand with red-painted nails holds a gold spoon lifting a small serving that shows the caramel layer on top and the creamy custard inside. The dishes rest on a white marbled textured surface with some extra raspberries scattered around. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Warm the Cream and Infuse with Vanilla

Start by preheating your oven to 325°F. Gently heat 2 cups of heavy cream with half of your sugar (about 2½ tablespoons), a pinch of kosher salt, and the split and scraped half vanilla bean in a small saucepan. You’ll want to bring it just to a simmer—not a full boil—to coax out that warm, aromatic vanilla essence. When you see little bubbles around the edges, it’s time to remove it from heat.

Step 2: Whisk Eggs and Sugar Until Lightened

While your cream is heating, whisk together 1 egg yolk and 1 large whole egg vigorously. Then, add the remaining sugar and keep whisking until the mixture lightens slightly—a technique fancy folk like to call "blanchir." This step ensures your custard will be silky smooth and not grainy.

Step 3: Temper the Eggs to Avoid Curdling

This part requires a little patience: slowly pour some of the hot cream into your egg mixture while whisking continuously. The goal is to gently raise the eggs’ temperature without scrambling them. I like to keep a kitchen towel underneath my bowl to steady it during this delicate dance. Keep adding the cream bit by bit until everything is combined.

Step 4: Strain and Distribute the Custard

Skim off any foam on top of the custard mixture for a perfectly smooth finish. For an extra-refined texture, strain through a fine mesh sieve. Then, evenly portion the custard into six 3-ounce ramekins—using a kitchen scale helps keep things even! Place the ramekins side-by-side in a large, deep baking dish or roasting pan.

Step 5: Set Up the Water Bath and Bake

Cover the baking dish loosely with foil, leaving a small corner open so you can peek inside. Pour hot water from a kettle carefully into the pan until it reaches halfway up the sides of the ramekins. This gentle water bath ensures the custard cooks evenly without cracking. Bake for 20 minutes or until the centers have a slight jiggle—like a very soft jelly—indicating perfect doneness.

Step 6: Cool Down and Chill Thoroughly

Use tongs or a spatula to carefully remove the ramekins from the hot water bath. Let them cool to room temperature before covering them tightly with plastic wrap. Pop them in the refrigerator for at least 2 hours—overnight is even better. The chill helps the custard set fully and makes torching a breeze later on.

Step 7: Brûlée the Top to Crispy Perfection

Right before serving, sprinkle about half a tablespoon of granulated sugar evenly over each custard’s surface. To get that iconic crackly crust, hold a kitchen torch a few inches away and melt the sugar slowly from a distance, then move closer to caramelize it into a deep amber color. Let the caramel harden for about 3 minutes—resist the urge to dig in right away; the waiting is worth it!

Step 8: Serve and Savor

Enjoy your Creamy Vanilla Crème Brûlée immediately to experience that perfect contrast between the luscious smooth custard and the crisp caramel shell. It’s a show-stopping dessert that feels fancy but comes together right at home.

Top Tip

These tips will help you nail your Creamy Vanilla Crème Brûlée Recipe every time, giving you that perfect custard texture and caramelized topping you've been dreaming of.

Tempering Eggs: I always place a kitchen towel under my mixing bowl when adding hot cream to the eggs — it keeps the bowl steady and avoids spills, making tempering a breeze.
Even Custard Portions: Using a kitchen scale to divide the custard evenly among ramekins ensures uniform baking and consistent texture across all servings.
Brûlée Technique: Start torching the sugar from a distance to gently melt it, then move closer to get that dark caramelized crust without burning the sugar.
Cooling and Chilling: Don’t rush the chill! Cooling your custards for at least 2 hours (or overnight) helps the custard set perfectly and makes torching easier.

How to Serve Creamy Vanilla Crème Brûlée Recipe

A clear glass bowl containing a smooth golden yellow liquid being mixed with a metal whisk. From the right side of the image, a white bowl is pouring a light, frothy white mixture into the glass bowl, creating swirling patterns as the two mixtures combine. The scene is set on a white marbled surface, adding a clean and bright background. The photo captures the motion of mixing ingredients. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Garnish your crème brûlée with fresh berries like raspberries or blackberries to add a pop of color and a bright contrast to the creamy richness. A light dusting of finely grated orange zest or a small sprig of mint can also add a fresh, aromatic touch. If you’re feeling indulgent, serve with a dollop of softly whipped cream flavored lightly with vanilla or a splash of liqueur.

Side Dishes

Pair your elegant dessert with a simple side of shortbread cookies or buttery biscotti for added crunch and texture alongside the smooth custard. For a balance of flavors, a crisp glass of late harvest wine or a light espresso works beautifully as a companion drink.

Make Ahead and Storage

Storing Leftovers

Cover your leftovers tightly with plastic wrap and refrigerate for up to 1 week. Make sure the custards have cooled to room temperature before covering to prevent condensation and soggy tops. Keep the sugar topping uncaramelized until just before serving for the best texture.

Freezing

Crème brûlée doesn’t freeze well due to its delicate custard texture. Freezing can cause the custard to become watery or grainy. It’s best to enjoy this dessert fresh or refrigerated.

Reheating

If your custard has been refrigerated, bring it to room temperature before torching the sugar topping. There’s no need to reheat the custard itself, as it’s traditionally served chilled. Simply torch the sugar just before serving to get that perfect crisp caramel layer.

Frequently Asked Questions:

Can I use vanilla extract instead of a vanilla bean?

Absolutely! While a vanilla bean adds the richest, most authentic flavor, you can substitute it with 1 teaspoon of vanilla extract. Just add it to the custard mixture after tempering the eggs for best results.

What if I don’t have a kitchen torch?

No worries! You can make a dry caramel on the stovetop by melting sugar over medium-high heat until amber and then carefully pouring it over the chilled custards. The texture will differ slightly but still taste delicious.

How do I know when the custard is done baking?

Look for a gentle jiggle in the center of the custard, similar to jello. It should not be liquid, and it can hold the weight of a small spoon on the surface without collapsing.

Can I prepare this recipe ahead of time?

Yes! The custard can be baked and refrigerated for up to 1 week ahead. Just wait to brûlée the sugar topping until just before serving to keep it crisp.

Final Thoughts

There’s something utterly magical in cracking through that caramelized sugar crust to reveal the smooth, creamy custard underneath. This Creamy Vanilla Crème Brûlée Recipe is a timeless French dessert that never fails to impress and satisfy. Whether you’re making it for a special occasion or simply to treat yourself, I hope these tips and tricks help you create a dessert that’s as beautiful as it is delicious. Happy cooking and enjoy every luscious spoonful!