Classic Vanilla Crème Brûlée with Caramelized Sugar

Why You’ll Love This Recipe

• Silky-smooth custard with real vanilla bean flecks and a perfectly glassy sugar crust.
• Foolproof technique: gentle bake in a water bath for a creamy, never-curdled texture.
• Make-ahead friendly: bake and chill the custards in advance, caramelize just before serving.
• Restaurant-quality results with simple ingredients you likely have on hand.

Grocery List

• Produce: 1 vanilla bean (or use vanilla extract); optional fresh berries and small mint sprigs for garnish
• Dairy: Heavy cream (2 cups); Eggs (5 large)
• Pantry: Granulated sugar; Superfine/caster sugar for topping; Fine sea salt

Full Ingredients

For the Custard

• 2 cups (480 ml) heavy cream
• 1 vanilla bean, split lengthwise and seeds scraped
  (or 2 tsp pure vanilla extract; see Step 4 for when to add)
• 1/8 tsp fine sea salt
• 5 large egg yolks
• 1/2 cup (100 g) granulated sugar

For the Caramelized Sugar Top

• 3 Tbsp (36 g) superfine/caster sugar
  (or granulated sugar; superfine melts more evenly)

For the Water Bath

• About 6 cups (1.4 L) very hot water

Optional Garnish

• Fresh berries and tiny mint leaves

Step-by-Step Instructions

Step 1: Preheat the oven and set up the water bath

Heat the oven to 325°F (163°C). Arrange six 4-ounce (120 ml) ramekins in a 9×13-inch baking dish. Bring a full kettle of water to a boil (you will pour this around the ramekins later). This gentle water bath helps the custard cook evenly and stay silky.

Step 2: Warm the cream with vanilla

In a medium saucepan, combine the heavy cream, vanilla bean seeds and pod, and salt. Warm over medium heat until the cream is steaming and small bubbles form around the edges, 3–5 minutes. Do not boil. Remove from heat, cover, and let steep 10 minutes to infuse. Lift out and discard the vanilla pod.

Step 3: Whisk yolks and sugar

In a mixing bowl, whisk the egg yolks and granulated sugar just until the mixture lightens slightly and looks smooth, 20–30 seconds. Avoid whipping in too much air; you want a silky custard, not a foamy one.

Step 4: Temper the yolks, strain, and flavor

While whisking constantly, slowly stream the warm vanilla cream into the yolk mixture. Go gradually to prevent scrambling. When combined, pour the custard through a fine-mesh sieve into a large measuring jug for easy pouring. If using vanilla extract (instead of a bean), whisk it in now so its aroma stays bright.

Step 5: Fill ramekins and prepare the bain-marie

Divide the strained custard evenly among the ramekins. Skim any foam from the surface with a spoon for the smoothest finish. Carefully pour the hot water into the baking dish until it reaches halfway up the sides of the ramekins, taking care not to splash water into the custard.

Step 6: Bake gently until just set

Transfer to the oven and bake 30–35 minutes. The custards are done when the edges are set but the centers wobble like gelatin when you nudge the pan. For a precise check, an instant-read thermometer inserted in the center should read about 170°F (77°C). Do not overbake; they will firm up as they cool.

Step 7: Cool, cover, and chill

Remove the ramekins from the water bath and set on a wire rack to cool 30 minutes. Cover each with plastic wrap and refrigerate until completely chilled and set, at least 4 hours or up to 3 days.

Step 8: Caramelize the sugar and serve

Just before serving, sprinkle about 1/2 tablespoon (1.5 teaspoons) superfine sugar evenly over each custard. Use a kitchen torch, holding the flame 2–3 inches away, to melt and caramelize the sugar to a deep amber, moving in small circles for even browning. Let stand 1–2 minutes to harden. For a thicker crust, add a second very thin layer of sugar and torch again. If using a broiler, place ramekins on a chilled sheet pan and broil 1–3 minutes, watching constantly. Serve plain or with a few berries and a tiny mint leaf.

Pro Tips

• Use superfine (caster) sugar for the topping; it melts faster and more evenly than regular granulated.
• Always strain the custard to remove any curdled bits or bubbles for the smoothest texture.
• Doneness cue: the center should wobble, not slosh. Overbaking leads to a grainy custard.
• For the most delicate vanilla flavor, add extract only after straining and before pouring.
• Broiler method: keep custards very cold and watch like a hawk to avoid overheating the custard beneath.

Variations

• Espresso Crème Brûlée: Whisk 1 Tbsp instant espresso powder into the warm cream in Step 2.
• Citrus Vanilla: Add 1 tsp finely grated orange or lemon zest to the warm cream; strain before baking.
• Bourbon Vanilla: Stir 1 Tbsp good-quality bourbon into the strained custard before pouring.

Storage & Make-Ahead

Baked, unbrûléed custards keep well covered in the refrigerator for up to 3 days. Caramelize the sugar right before serving so the top stays shatter-crisp. If you have leftovers after brûléeing, refrigerate uncovered for 30 minutes to avoid condensation, then cover lightly; re-crisp with a quick pass of the torch before serving. Freezing is not recommended.

Nutrition (per serving)

Approximate: 410 calories; 33 g fat; 25 g carbohydrates; 5 g protein; 22 g sugars; 80 mg sodium.