Classic Vanilla Crème Brûlée

Elijah Grounds

Sophisticated yet simple, Crème Brûlée is a timeless French dessert that captures the essence of elegance. With its creamy vanilla custard base and caramelized sugar top, it offers a delightful contrast of textures—from silky softness to a delicate glass-like crunch. This recipe honors traditional French patisserie while using ingredients easy to find in your local market.

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Dessert

Cuisine French

Servings ramekins

Calories 620 kcal

Equipment

Mixing bowl
Saucepan
Fine mesh strainer
Whisk
Oven-safe ramekins
Baking dish or roasting pan
Kitchen torch

Ingredients

For the Custard Base:

2 cups heavy cream use high-quality cream for a rich texture
1 piece vanilla bean split lengthwise and seeds scraped. Substitute with 2 tsp vanilla extract if needed
5 large egg yolks room temperature for easier emulsification
½ cup granulated sugar divided use; 1/4 cup for custard, remainder for topping

For Caramelized Top:

¼ cup granulated sugar for brûlée topping after baking

Instructions

Preheat your oven to 325°F (160°C). Place 4 ramekins in a deep baking dish or roasting pan large enough to hold them comfortably.
In a medium saucepan, combine the heavy cream and the vanilla bean (both seeds and pod). Heat over medium heat until it begins to steam—not boil—then remove from heat and allow it to steep for 10 minutes. If using vanilla extract, add it after the steeping.
Meanwhile, whisk the egg yolks and 1/4 cup granulated sugar in a mixing bowl until the mixture becomes pale and slightly thickened. This creates a light structure for the custard.
Slowly pour the warm cream into the yolk mixture while whisking continuously. This tempering step prevents the yolks from scrambling.
Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any curdled bits. Skim off any foam from the top to ensure an even baked surface.
Pour the custard evenly into the ramekins. Fill the roasting pan with hot water until it comes halfway up the sides of the ramekins to create a gentle bain-marie (water bath).
Bake for 45–50 minutes or until the edges are set but the center still slightly jiggles. Remove ramekins from the water bath and cool to room temperature. Chill in the refrigerator for at least 2 hours or up to 2 days.
When ready to serve, sprinkle 1 tablespoon of granulated sugar over the top of each custard. Use a kitchen torch to caramelize until golden and crisp. Let sit for 1–2 minutes before serving.

Notes

For a citrus twist, incorporate finely grated orange or lemon zest into the cream before the steeping step.
If you don’t have a kitchen torch, place ramekins under a preheated broiler for 2-3 minutes, watching carefully.
Use a thermometer to check for doneness: the custard should reach about 170°F (77°C) at the center.

Nutrition

Calories: 620kcalCarbohydrates: 42gProtein: 7gFat: 49gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 364mgSodium: 43mgPotassium: 137mgSugar: 41gVitamin A: 2056IUVitamin C: 1mgCalcium: 106mgIron: 1mg

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