Today I made a Creme Brulee Recipe using heavy cream, a fragrant vanilla bean, and rich egg yolks for the creamy custard base. The addition of sugar with a pinch of salt produces a luscious texture capped with a crunchy caramel top. A make-ahead indulgence that promises truly memorable surprises.

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I love making a classic Creme Brulee because it always manages to surprise my friends when they least expect it. I start with 2 cups of heavy cream and a vanilla bean to create the most silky and smooth custard base.

When I mix in 5 large egg yolks with 1/2 cup granulated sugar and a pinch of salt, I know I’m onto something special. After baking, I sprinkle 3 tbsp of granulated sugar over the top and torch it to form that irresistible crispy caramel layer.

I’ve always enjoyed how a well-done brulee recipe can easily pass as one of those mini desserts that feels both sophisticated and delightfully minimalistic. There’s a charm about this method that makes you feel like you are sharing just desserts with close ones, reminding me of my favorite baking recipes that hold memories even in every small mistake I make.

Why I Like this Recipe

I really love how this recipe makes me feel like a fancy chef at home. First, I love that the custard turns out super creamy and smooth every time, thanks to the heavy cream and egg yolks. Second, the caramelized sugar topping gives me a satisfying crunch that contrasts perfectly with the soft custard underneath. Third, I appreciate that it’s a make-ahead dessert, so I can prepare it in advance and still impress my friends when they come over. And finally, using real vanilla bean (or even the extract) makes the flavor taste so authentic and special, like a little treat just for me.

Ingredients

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Heavy Cream: Rich, high-fat dairy that yields a smooth, velvety texture perfect for decendent desserts.
Vanilla Bean: Natural flavor booster that infuses a warm, floral essence enhancing the dessert’s depth.
Egg Yolks: Deliver protein, unsung richness, and help thicken the custard for a silky finish.
Granulated Sugar: Sweetens the custard and caramellizes on top when broiled, adding crunch and flavor.
Pinch of Salt: Enhances flavors and balances sweetness, making the dessert taste more vibrant.
Sugar for Topping: Creates a glossy, crackly caramel layer that contrasts perfectly with creamy custard.

Ingredient Quantities

2 cups heavy cream

1 vanilla bean (or 1 tsp vanilla extract if you dont have a bean)

5 large egg yolks

1/2 cup granulated sugar

A pinch of salt

3 tbsp granulated sugar for the topping

How to Make this

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1. Preheat your oven to 325°F and place 4 to 6 ramekins in a baking dish.

2. Pour the heavy cream into a small saucepan along with the vanilla bean. If you’re using vanilla extract, add it later once the cream is heated.

3. Heat the cream until it just begins to simmer but don’t let it boil, then remove from heat. If using a vanilla bean, let it steep for about 15 minutes.

4. While the cream is steeping, whisk together the egg yolks, 1/2 cup granulated sugar, and a pinch of salt in a bowl until the mixture is smooth.

5. If using vanilla extract instead of the bean, stir it in now to the egg mixture.

6. Slowly pour the warm cream into the yolk mixture while whisking constantly, making sure none of the eggs cook in the process.

7. Divide the mixture evenly among the ramekins, then carefully lower the baking dish into the oven.

8. Pour boiling water into the baking dish until it around half way up the sides of the ramekins. Bake for about 30-40 minutes until the custard is just set but still a bit jiggly in the center.

9. Remove the ramekins from the water bath and let them cool to room temperature, then chill them in the fridge for at least 2 hours (or overnight if you plan ahead).

10. Before serving, sprinkle 3 tablespoons of granulated sugar evenly over the tops of the custards and use a kitchen torch or broiler to melt and caramelize the sugar until it forms a crisp golden topping. Enjoy!

Equipment Needed

1. Preheated Oven – You’ll need one that can get to 325°F for baking the custard properly.
2. Ramekins (4 to 6) – These small, oven-safe dishes hold the custard mix.
3. Baking Dish – A dish large enough to fit all ramekins and hold the water bath.
4. Small Saucepan – Used for warming the heavy cream with the vanilla bean or extract.
5. Stove – To heat the cream in the saucepan until it simmers.
6. Mixing Bowl – A medium sized bowl for whisking egg yolks, granulated sugar, and salt.
7. Whisk – Helps combine the egg yolks and sugar smoothly.
8. Measuring Cups and Spoons – Essential for accurately measuring heavy cream, sugar, salt, and vanilla extract if needed.
9. Kitchen Torch or Broiler – Needed to caramelize the sugar topping just before serving.

FAQ

Q: Can I prep the custard ahead of time?

A: Yup, you can make the custard a day or two in advance. Just cover tightly and keep it in the fridge until you're ready to add the sugar topping and broil.

Q: What's the deal with using a vanilla bean vs vanilla extract?

A: If you've got a vanilla bean, scrape out the seeds and add 'em to the cream for a richer flavor but if you don't, use 1 tsp of vanilla extract. Both work, just a bit different in taste.

Q: How do I know when the creme brulee is done baking?

A: When it jiggles like a soft jelly in the middle it's usually perfect. The edges will be a bit set but the center should still have that slight wobble.

Q: Any tricks for getting that crispy, caramelized sugar topping?

A: Sure do! After sprinkling the 3 tbsp of sugar evenly on top, use a torch or put it under a very hot broiler for just a minute. Keep an eye on it cause it can burn fast.

Q: Can I switch up the heavy cream if needed?

A: Heavy cream is key for the rich texture so it's best not to swap it out, but if you must, be ready for a less creamy result.

Classic Creme Brulee Recipe Substitutions and Variations

If you don’t have heavy cream, try using half-and-half for a lighter version of the recipe. It won’t be as rich but still works great.
Instead of a vanilla bean, you can use 1 teaspoon of vanilla extract or even a bit of vanilla paste if that’s what you have on hand.
If you’re out of granulated sugar, you might use raw sugar to get a slightly different but tasty flavor profile.
For a pinch of salt, if sea salt is all you have, that’s totally fine to use in the recipe.

Pro Tips

1. Make sure you heat the cream gently so it only simmers and doesnt boil; otherwise the egg yolks might scramble and ruin the smooth texture of your custard.
2. If you use a vanilla bean, let it steep in the hot cream for the full 15 minutes. This extra wait really enhances the flavor and makes it way better than just using the extract too early.
3. When you set up the water bath, be super careful to only fill the baking dish until the liquid reaches half up the ramekins. This helps the custards cook evenly without getting too watery.
4. If you dont have a kitchen torch and need to use a broiler for the sugar topping, keep a close eye on it because the sugar can go from golden to burnt in seconds.