Classic Vanilla Bean Creme Brulee with Caramelized Sugar Top
A silky French custard dessert featuring rich vanilla bean flavor topped with a dramatic layer of caramelized sugar that cracks under the spoon. This elegant make-ahead dessert combines heavy cream, egg yolks, and vanilla bean into a smooth custard baked in a water bath, then chilled until serving. The signature burnt sugar topping creates a delightful textural contrast against the creamy custard beneath. Perfect for dinner parties and special occasions when you want to impress guests with restaurant-quality technique.
Ingredients
- 6 egg yolks
- 1 cup sugar
- 2 ½ cups heavy cream
- ½ vanilla bean
Instructions
- 1
Preheat oven to 325 degrees
- 2
Combine cream and vanilla bean in heavy bottomed pot over medium heat and bring to a simmer then remove from heat
- 3
Whisk together egg yolks and half of the sugar in separate bowl
- 4
Temper the egg mixture by adding warm cream gradually while whisking continually until temperatures match
- 5
Add the tempered mixture back to pot with remaining cream
- 6
Return to medium heat and whisk continually until mixture coats the back of a spoon
- 7
Remove from heat and strain the custard
- 8
Place ramekins in shallow pan and fill almost to top with custard
- 9
Bring pan to oven then add water halfway up sides of ramekins
- 10
Bake for 40 to 45 minutes until custard is set in center
- 11
Remove from oven and water bath then cool in refrigerator
- 12
Coat tops with thin layer of remaining sugar and shake off excess
- 13
Torch the sugar until amber colored or broil briefly for caramelization
Tips
Strain the custard to remove any lumps and vanilla bean pieces for the smoothest texture.
Torch the sugar just before serving to maintain the crispy caramelized top that guests can crack with their spoon.
Use a kitchen torch for best results as broiling can overcook the custard edges.
Good to Know
Refrigerate covered up to 3 days before torching sugar topping
Make custard 1-2 days ahead and torch sugar just before serving
Serve immediately after torching while sugar is crispy
Common Mistakes
Temper eggs slowly to avoid scrambling when adding hot cream
Stop torching once sugar turns amber to prevent burning
Use ramekins of equal size for even cooking
Substitutions
FAQ
Can I make this without a kitchen torch?
Yes, place ramekins under broiler for 1-2 minutes watching carefully to caramelize sugar, though results won't be as even as torching.
What if my custard doesn't set properly?
Continue baking in 5-minute intervals until center barely jiggles when shaken, as overcooking creates grainy texture.
How long will this keep in the refrigerator?
Custard keeps 3 days covered, but torch sugar topping just before serving to maintain crispy texture.