Name: Creamy Vanilla Crème Brûlée Recipe
Prep time: 2 h 15 min
Cook time: 25 min
Total time: 2 h 40 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

Let me share one of my all-time favorite desserts that feels both fancy and comforting: a Creamy Vanilla Crème Brûlée Recipe. It’s that luscious vanilla custard with a crisp caramelized sugar topping that cracks perfectly with every spoonful—trust me, you’re going to love it.

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 adore this crème brûlée because it’s incredibly elegant yet surprisingly simple to make. Once you get the hang of the water bath and torching technique, you’ll never want to buy it at a restaurant again.

Silky Texture: The custard comes out smooth and velvety thanks to gentle baking in a warm water bath.
Real Vanilla Flavor: Infusing the cream with fresh vanilla bean makes a huge difference in depth and aroma.
Perfect Crust: That caramelized sugar layer cracks beautifully every time when torched just right.
Make Ahead Friendly: You can prepare it a day ahead and simply brûlée right before serving.

Ingredients & Why They Work

For a silky custard with that signature crack, quality ingredients and the right tools matter. Here's a quick overview to help guide your shopping, especially if you want to impress friends with your crème brûlée skills.

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: Provides the rich, creamy base that gives the custard its luscious mouthfeel.
Granulated Sugar: Used both to sweeten the custard and to form that irresistible brûlée crust on top.
Kosher Salt: A tiny pinch balances the sweetness and heightens the vanilla flavor.
Vanilla Bean: Scraped seeds add the deep, natural vanilla notes you want—much better than extract alone.
Egg Yolks and Egg: These are the stars for binding the custard and creating that silky texture without curdling.
Vanilla Extract: A final boost of vanilla flavor that complements the bean infusion beautifully.

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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

The Creamy Vanilla Crème Brûlée Recipe is a beautiful canvas for your creativity. Don’t hesitate to tailor it to your taste or dietary preferences — the classic flavor is wonderful, but a few tweaks can make it truly your own.

Almond Bliss: I once swapped the vanilla bean for almond extract for a nutty twist. Just a few drops elevated the custard with a cozy, aromatic note — perfect for cozy fall evenings.
Mocha Magic: Adding a hint of coffee extract turned the crème brûlée into a decadent mocha delight. It’s my go-to when I want a coffeehouse vibe at home.
Peppermint Twist: For a festive touch, especially around the holidays, a splash of peppermint extract adds a refreshing coolness that contrasts beautifully with the rich custard.
Dairy-Free Variation: Substitute heavy cream with full-fat coconut milk and ensure your sugar is vegan-friendly. The custard’s creamy texture stays intact, with a subtle coconut undertone that is just divine.

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: Preheat and Prepare Your Oven

Start by preheating your oven to 325°F — the perfect gentle heat for the water bath baking method essential to this custard. This slow, careful baking gives you that decadent, silky texture without curdling or cracking. Trust me, it’s worth the wait!

Step 2: Infuse the Cream with Vanilla Bean

In a small saucepan, combine 2 cups of heavy cream, half of the granulated sugar (about 2 ½ tablespoons), ¼ teaspoon kosher salt, and your scraped ½ vanilla bean pod. Bring the mixture just to a boil — you’ll see little bubbles forming around the edges and smell that warming vanilla aroma fill your kitchen. Remove from heat promptly to avoid overcooking.

Step 3: Whisk Eggs and Sugar to a Blanched Mixture

While your cream is heating, whisk together 1 egg yolk, 1 large egg, and the remaining sugar until the mixture lightens slightly and looks a bit frothy. This blanchir step may sound fancy, but it’s simply key for a smooth custard texture — and it’s pretty satisfying to see your mixture brighten before your eyes.

Step 4: Temper the Eggs Gently

Slowly pour a small amount of the hot cream into the egg mixture while whisking constantly. This tempering prevents the eggs from scrambling. Then gradually add the rest of the cream, stirring continuously. To keep things steady, I like setting the bowl on a kitchen towel during this step — it prevents slipping and lets you whisk confidently.

Step 5: Strain and Portion Your Custard

Skim off any foam on top and remove the vanilla bean pod. Use a fine mesh strainer to pour the custard into six 3-ounce ramekins evenly — a kitchen scale can be super helpful to make sure every serving is just right. Even portions mean they bake evenly, resulting in consistent silky texture across all your ramekins.

Step 6: Set Up the Water Bath and Bake

Place your ramekins in a large, deep baking dish. Cover with foil but leave a corner open so you can peek at the custards. Carefully pour hot water into the dish until it reaches halfway up the ramekins, avoiding splashes into the custard. This water bath gently surrounds your custard with steam, baking it evenly. Bake for 25 minutes — the centers should jiggle softly but not be liquid, like a delicate wobbly jelly.

Step 7: Cool, Chill, and Prepare for Torching

Use tongs or a spatula with a towel to carefully remove the ramekins from the water bath. Let them cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours, or better yet, overnight. This chilling step is crucial — it firms up the custard so that when you torch your sugar topping, it cracks perfectly and won’t crackle through the custard itself.

Step 8: Sprinkle Sugar and Torch to Perfection

Right before serving, evenly sprinkle about ½ tablespoon of granulated sugar over each custard’s surface. Tilt the ramekin gently to coat with a thin, shimmering sugar layer where you can still see the custard beneath. Using a kitchen torch, start melting the sugar from a distance with a low flame, then increase heat gradually until you see a deep golden caramel forming. Be patient and careful — burnt sugar can ruin all your hard work!

Step 9: Let Your Crust Set and Serve

Give your caramelized crust about 3 minutes to cool and harden. The moment you hear that delightful crackle when you break through the surface with your spoon is pure magic. Serve immediately and savor every creamy, crunchy bite of your homemade classic French dessert.

Top Tip

Mastering the perfect Creamy Vanilla Crème Brûlée Recipe can seem daunting, but these insider tips will help ensure your custard is silky smooth and your caramelized sugar crust cracks just right every time.

Tempering Eggs Properly: I always place a kitchen towel under my mixing bowl when whisking hot cream into eggs. It keeps the bowl stable and prevents scrambling the eggs, which is key for a smooth custard.
Even Portioning: Using a kitchen scale to divide your custard evenly among ramekins helps guarantee consistent baking, so you don’t end up with half-set or overcooked portions—trust me, it makes a difference!
Water Bath Watch: Make sure the water comes halfway up the ramekins without splashing inside. I learned the hard way that even a tiny splash can ruin the custard’s texture.
Timing the Torch: Torch the sugar topping right before serving for the best crackle. I’ve found that chilling the custards overnight strengthens the crust and makes the caramelizing process easier and more rewarding.

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

To elevate your crème brûlée, consider garnishing with fresh berries like raspberries or blueberries for a tart contrast to the creamy sweetness. A light dusting of finely chopped toasted nuts—such as pistachios or almonds—adds lovely texture. For a touch of elegance, a small sprig of fresh mint or a delicate edible flower can make the presentation truly stunning.

Side Dishes

Serve your crème brûlée alongside lightly sweetened whipped cream or a crisp fruit salad for balance. A petite cookie like a tuile or biscotti pairs wonderfully, adding a satisfying crunch without overpowering the rich custard. If you’re aiming for a festive dinner, a glass of late harvest dessert wine complements the vanilla and caramel notes beautifully.

Make Ahead and Storage

Storing Leftovers

Leftover crème brûlée should be stored tightly covered in the refrigerator for up to 1 week. Make sure the custards are cooled to room temperature before wrapping them with plastic wrap or placing them in an airtight container. This keeps the custard fresh and silky, waiting for you to torch the sugar topping just before serving again.

Freezing

While freezing crème brûlée isn’t ideal because it can affect the texture of the custard and the crispness of the sugar topping, you can freeze the custard portion before brûléeing. Pour the prepared custard into ramekins, cover well, and freeze for up to 1 month. When ready to enjoy, thaw overnight in the refrigerator and caramelize the sugar topping right before serving.

Reheating

Because crème brûlée is best served cold with a warm caramelized top, avoid reheating the custard itself. Instead, if you have stored brûléed custards, you can briefly use a kitchen torch to melt and crisp the sugar topping once more just before serving to refresh that signature crackle. If you need the custard a little softer, let it sit at room temperature for 10-15 minutes before torching.

Frequently Asked Questions:

Can I use vanilla extract instead of a vanilla bean?

Yes! While fresh vanilla bean adds an extra layer of fragrance and speckled beauty to your custard, a good-quality vanilla extract can be substituted. Use 1 teaspoon of vanilla extract as directed to maintain that lovely vanilla flavor.

What if I don’t have a kitchen torch?

No worries! You can make dry caramel by melting sugar in a pot over medium-high heat until amber colored, then carefully pour it over your chilled custards. It creates a thicker crust but still delicious. Just be very careful as caramel can burn quickly.

How do I tell when the custard is done baking?

The custard should gently jiggle in the center but not be liquid. You can place a small spoon on top, and if it holds its weight without sinking, the custard is perfectly set. This gentle jiggle means it will be silky smooth when chilled.

Can I make this recipe ahead of time?

Absolutely! In fact, chilling the custards overnight before torching the sugar topping improves the texture and makes caramelizing easier. Just cover your cooled ramekins with plastic wrap and refrigerate for at least 2 hours or up to 1 week.

Final Thoughts

There’s something truly magical about cracking through that glossy, caramelized sugar crust to reveal a luscious, velvety vanilla custard beneath. This Creamy Vanilla Crème Brûlée Recipe invites you to slow down and savor each spoonful—a perfect ending to any meal or a special treat just for yourself. With just a few helpful tips and a little patience, you’ll be creating elegant, crowd-pleasing desserts that taste as wonderful as they look. Happy cooking and happy indulging!