Crème brûlée has a reputation for being a little fancy, but once you understand the process, it becomes one of the most reliable and impressive desserts you can make at home. It’s creamy, smooth, lightly sweetened custard topped with a thin layer of caramelized sugar that cracks when you tap it with a spoon. The magic of crème brûlée comes from simple ingredients handled with care, and nothing plays a bigger role than the vanilla.

Using real vanilla beans gives this dessert depth and warmth that bottled flavoring just can’t touch. The seeds melt into the custard and perfume the cream in a way that feels both comforting and elevated. If you’ve ever ordered crème brûlée in a restaurant and wondered why it tastes different than the version made with extract, the reason is almost always the beans.

Ingredients

This recipe makes 4 to 6 servings, depending on the size of your ramekins.

For the custard:

4 cups heavy cream

1 whole vanilla bean from Vanilla Bean Kings

6 large egg yolks

¾ cup granulated sugar

Pinch of salt

For the topping:

4–6 tablespoons granulated sugar

How to Make Vanilla Crème Brûlée

1. Infuse the Cream

Preheat your oven to 325°F.

Pour the heavy cream into a saucepan. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the cream.

Warm the mixture over medium heat until it just begins to steam. You don’t want it to boil; you only want it hot enough to draw out the flavor. Remove the pan from the heat, cover it, and let the vanilla steep for at least 15 minutes. If you have extra time, 30 minutes results in a deeper flavor.

2. Whisk the Egg Yolks and Sugar

While the cream rests, whisk the egg yolks, sugar, and a pinch of salt in a bowl until the mixture lightens slightly in color. You don’t need to whip it into a foam; just mix until smooth and combined.

Sugar helps protect the yolks from curdling when the warm cream is added, so don’t skip this step or rush it.

3. Temper the Eggs

Tempering simply means adding warm liquid to eggs slowly so they don’t scramble.

Whisk the yolk mixture continuously, and ladle in the warm vanilla cream a little at a time. Once you’ve added about half the cream, you can pour in the rest more quickly.

Strain the custard through a fine sieve into a large measuring cup or bowl. This removes any tiny bits of cooked egg and the vanilla pod, giving you a smooth base.

4. Fill and Bake the Custards

Arrange ramekins in a baking dish. Pour the custard evenly into each ramekin, leaving a little space at the top.

Fill the baking dish with warm water until the ramekins are halfway submerged. This water bath (or bain-marie) helps the custards cook gently and evenly.

Bake for 40 to 50 minutes. You’re looking for a custard that’s set around the edges but still slightly wobbly in the center. It should look a little looser than you think because it firms up as it cools.

5. Chill Completely

Remove the ramekins from the water bath and let them cool on the counter for about an hour. Cover each ramekin with plastic wrap and refrigerate for at least 3 hours, preferably overnight.

Crème brûlée tastes best when it has time to settle and fully develop its texture.

6. Torch the Sugar

Right before serving, sprinkle about a teaspoon of sugar evenly over each custard. Tilt the ramekin to distribute the sugar in a very thin layer.

Use a kitchen torch to melt and caramelize the sugar until it forms a crisp, glass-like surface. If you don’t have a torch, you can use your broiler, though the torch gives you more control and prevents overheating the custard.

Once the caramel hardens, your crème brûlée is ready to tap, crack, and enjoy.

Tips for the Best Vanilla Crème Brûlée

Use real vanilla beans.

Vanilla extract works in a pinch, but the flavor and aroma are not the same. A high-quality vanilla bean gives the custard its signature fragrance and those beautiful specks of vanilla caviar throughout. Madagascar beans produce a classic, creamy vanilla flavor, while Tahitian beans give a floral note that’s especially lovely in this dessert.

Don’t overheat the cream.

Boiling can change the texture of the custard. Gentle heating is all you need.

Watch the bake time closely.

Custards continue cooking after they leave the oven. Remove them as soon as the centers wobble slightly.

Use shallow ramekins

Crème brûlée is all about balancing creamy custard with crisp caramel. Shallow dishes give you more surface area for caramelization.

Caramelize right before serving

If done too far in advance, the sugar topping softens in the refrigerator.

Troubleshooting

My custard turned grainy.

This usually means the cream was too hot when mixed with the yolks or the custard was overbaked. Straining the mixture before baking helps avoid lumps, too.

There are bubbles on top.

Small bubbles can form when whisking vigorously. Letting the custard rest for a couple of minutes before pouring helps.

The sugar won’t caramelize evenly.

Use superfine sugar or pulse granulated sugar briefly in a food processor. A thin, even layer yields the best crack.

Bring Home the Best Vanilla for Your Crème Brûlée

If you want a dessert that tastes as if it came from a restaurant kitchen, it starts with the right vanilla. Vanilla Bean Kings offers premium beans sourced from Madagascar, Tahiti, Uganda, and other top growing regions, each one packed with rich fragrance and natural oils.

Whether you're making crème brûlée, homemade extract, or any other vanilla-forward recipe, you deserve ingredients that deliver full, authentic flavor.

Explore the full selection of vanilla beans, vanilla bean powder, pure extracts, and gourmet baking essentials at Vanilla Bean Kings and take your desserts to the next level.