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Perfect Crème Brûlée Recipe with Vanilla Bean and Torched Caramel Crust

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A classic, silky smooth crème brûlée infused with real vanilla bean and topped with a perfectly torched caramel crust. This easy homemade dessert is elegant, indulgent, and approachable for any occasion.

Ingredients

Scale
  • 2 cups heavy cream (480 ml)
  • 1 whole vanilla bean, split and scraped (or 2 teaspoons pure vanilla bean paste)
  • 5 large egg yolks, room temperature
  • ½ cup granulated sugar (100 g) for custard
  • Extra granulated sugar for torched crust (about 3 tablespoons per ramekin)
  • A pinch of salt

Instructions

  1. Preheat your oven to 325°F (160°C). Position a rack in the middle and prepare your baking dish for the water bath.
  2. In a saucepan, combine the heavy cream and the scraped seeds plus the pod of the vanilla bean. Warm over medium heat until just about to simmer—do not boil. Remove from heat and let steep for 15 minutes.
  3. While the cream is steeping, whisk together egg yolks, granulated sugar, and a pinch of salt in a mixing bowl until pale and slightly thickened (about 2-3 minutes).
  4. Slowly pour the warm cream into the egg yolk mixture in a thin stream while whisking constantly to temper the eggs.
  5. Strain the custard mixture through a fine mesh sieve into a clean bowl to remove any cooked bits or vanilla pod pieces.
  6. Divide the custard evenly among 4 to 6 ramekins, filling about ¾ full.
  7. Place ramekins in the baking dish and add hot water halfway up the sides of the ramekins to create a water bath.
  8. Bake for 40-45 minutes until the custard is mostly set but still slightly jiggly in the center.
  9. Remove ramekins from the water bath, discard the water, and let cool to room temperature. Refrigerate for at least 3 hours or overnight.
  10. Before serving, sprinkle 1-2 teaspoons of granulated sugar evenly over each custard.
  11. Use a kitchen torch to melt and caramelize the sugar until golden and crisp, keeping the torch moving to avoid burning.
  12. Allow the caramel crust to harden for a minute or two before serving.

Notes

Use fine sugar for the crust to caramelize evenly. Keep the torch moving to avoid burning the sugar. Chill the custard overnight for best texture and flavor. If no kitchen torch is available, use a broiler carefully. Straining the custard ensures a silky smooth texture. Vanilla bean paste can substitute the bean. Coconut cream can replace heavy cream for a dairy-free version but expect a different texture.

Nutrition

Keywords: crème brûlée, vanilla bean, caramel crust, custard dessert, easy dessert, homemade crème brûlée, classic French dessert

Find it online: https://tessierecipes.com/perfect-cr-e-me-br-u-l-e-e-recipe-with-vanilla-bean-and-torched-caramel-crust-for-easy-homemade-dessert/