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    Home » Dessert

    Published: Feb 13, 2025 · Modified: Feb 20, 2025 by Kadee

    Vanilla Créme Brûlée

    Jump to Recipe Jump to Video Print Recipe

    Cool, silky cream, scented with vanilla and sweetened with a touch of sugar, paired with a thin layer of hot brittle burned sugar. Every bite is hot and cold, smooth and crunchy, and sweet and bitter. Fortunately, this Vanilla Creme Brûlée is simple to make and will impress almost any guest.

    Creme brûlée in a blue ramekin. There are blueberries scattered around.

    What Is Creme Brûlée?

    Creme Brûlée is a custard dessert - sometimes called burnt cream. The dessert has a cool, subtly sweet vanilla custard base, with a warm layer of hardened caramelized sugar. The word "brûlée" is French and means "burnt" - which is honestly the best part of this dessert. That burnt sugar on the top is divine!!

    Why You'll Love This Recipe

    This dessert it seriously my favorite. If a restaurant has it on the menu, I'm partaking! The homemade version is even better. Creme Brûlée is the perfect ending to a roast and potatoes, or fettuccini Alfredo. You're going to love this recipe because:

    • It has a rich and creamy texture - it is pure indulgence when eating this smooth vanilla custard.
    • The carmelized crust is perfect! The crunch combined with the smooth filling is heaven.
    • It pleases a crowd - serve this at a dinner party and impress all your guests.
    • It is perfect to make ahead! Make the day before and cartelize the crust before serving.
    • Creme brûlée is gluten free! There is no gluten in this recipe, so it is allergy friendly.

    About The Ingredients

    All the ingredients for this recipe can be purchased at your local grocery store. Here are a few items to note:

    Heavy cream, eggs, vanilla and sugar on a marble counter.
    • heavy whipping cream - this is the base of the custard. Make sure it is "heavy" meaning the fat content is high. Perfect for a rich custard! Heavy whipping cream and heavy cream are the same thing.
    • egg yolks - this is the other element of custard. I like to use large eggs.
    • sugar - you'll need sugar in the custard and more on top to caramelize.
    • vanilla (bean or extract) - you can use vanilla extract or a vanilla bean. Both are delicious! If use a vanilla bean, you'll remove the vanilla bean pulp and use that. You could also use vanilla bean paste which is a thick extract.

    For a complete list of ingredients and amounts see the recipe card below.

    How to Make Vanilla Creme Brûlée?

    You are going to be shocked by how easy this creme brûlée recipe is! Here is how to make it:

    Prep: If you are using a vanilla bean, scrape the pulp from the bean and set aside. If you are using extract, skip this step.

    How to make creme brûlée.
    1. Combine your 4 cups heavy cream and the vanilla bean pulp or vanilla extract. Heat to a boil, remove from heat, and cover. Set aside to cool slightly.
    2. Separate your egg yolks from your egg whites. You can do this by cracking the egg and transferring the yolk back and forth between the two shell halves over a bowl, until the white has fallen into the reserved bowl and the yolk is remaining. Place yolk in another bowl and discard the shell.
    3. Now combine your egg yolks and ¾ cup granulated sugar in a mixing bowl.  
    4. Whip them with your stand mixer until the color turns pale.
    How to make creme brûlée.
    1. Now start adding your hot cream into the egg mixture, little by little so you don't cook the eggs. Continue to whisk with your stand mixer. Once you have added all the cream you can skim the foam off the top. This stop is not necessary, but makes the custard a little smoother.
    2. Now pour that delicious mixture into your ramekins. Place the ramekins in a baking dish. Pour some hot water into your pan so that if come about half way up your ramekins. Bake at 325 for 40 to 45 minutes until firm, but still a bit jiggly.  Let cool slightly on the counter and then transfer to the fridge. Refrigerate for 2+ hours.
    3. After they have chilled in the fridge sprinkle them with fine sugar.

    Pro Tip: Use a blender or food processor to make your own fine sugar out of regular granulated sugar.  A few whirls is all it takes to create that fine consistency.

    1. Caramelize the sugar. Using a culinary torch in a smooth circular motion will create the perfect caramelized crust on your custard. You can also set your oven to broil, and place custards on the rack closest to the heat for about 5 minutes. Either way, you are going to want to let the sugar cool before digging in.  Trust me - if you don't - you'll have a burned tongue!

    Pro Tip: If you don't have a culinary torch - use your oven broiler to melt and caramelize your sugar.

    Pro Tip: Finding butane for your culinary torch can be tricky.  Most home improvement stores have it on the shelf.  So skip looking for it all over town and head to the hardware store.

    Creme brûlée in ramekins on a marble counter. There is a silver spoon to the side.

    FAQs

    What is the best sugar for caramelizing?

    Ultra fine sugar is best for Creme brûlée because it melts easily.  The last thing you want is a crust that is half melted and half sugar.  Ultra fine sugar is sometimes hard to fine, so you can make your own by giving regular granulated sugar a whirl in your blender or food processor. Ultra fine sugar is NOT the same thing as powdered sugar.  Powdered sugar WILL NOT work for creme brulee.

    Can I make vanilla creme brûlée in advance?

    Yes! Make the custard in advance in store in the ramekins in the fridge. Add the sugar topping and caramelize right before serving.

    How do I know that the custard is done cooking?

    The edges should be set and the center slightly jiggly.

    What if I don't have a kitchen torch for caramelizing the sugar?

    If you don't have a culinary torch - use your oven broiler to melt and caramelize your sugar.

    Creme brûlée crust being broken with a spoon.

    Pro Kitchen Tips

    • Ultra Fine Sugar: Use a blender or food processor to make your own fine sugar out of regular granulated sugar. A few whirls is all it takes to create that fine consistency.
    • Use your broiler: If you don't have a culinary torch - use your oven broiler to melt and caramelize your sugar.
    • Finding Butane: Finding butane for your culinary torch can be tricky.  Most home improvement stores have it on the shelf.  So skip looking for it all over town and head to the hardware store.
    • Prevent Curdling: To prevent curdling, gradually add the warm cream mixture to the beaten egg yolks while whisking continuously. This is called tempering the eggs and helps create a smooth custard.
    4 ramekins of creme brûlée on a marble counter. They are surrounded by blueberries.

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    We love to hear from our readers! If you tried this vanilla creme brûlée or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re up to!

    Vanilla creme brûlée in ramekins on a marble counter top. There a blueberries to the side.

    Vanilla Créme Brûlée

    Cool, silky cream, scented with vanilla and sweetened with a touch of sugar, paired with a thin layer of hot brittle burned sugar. Every bite is hot and cold, smooth and crunchy, and sweet and bitter. Fortunately, this Vanilla Creme Brûlée is simple to make and will impress almost any guest.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: French
    Diet: Gluten Free
    Prep Time: 20 minutes minutes
    Cook Time: 45 minutes minutes
    Chill Time: 2 hours hours
    Total Time: 3 hours hours 5 minutes minutes
    Servings: 6 servings
    Calories: 768kcal
    Author: Kadee & Desarae

    Equipment

    • Culinary Torch optional
    • hand or stand mixer
    • large saucepan

    Ingredients

    • 6 egg yolks
    • 1 vanilla bean split and scraped (or 1 teaspoon vanilla extract)
    • ¾ cup sugar
    • 4 cups heavy cream
    • ½ cup sugar for topping
    • berries for garnish

    Instructions

    • Preheat your oven to 325.
    • In a saucepan, combine cream and vanilla bean pulp (or extract). Heat over medium high heat just until boiling. Remove from heat and cover while you prepare the rest of the ingredients.
    • In a stand mixer combine egg yolks and sugar. Using the whisk attachment whisk until the color becomes pale. 
    • With the whisk still turning start adding in the hot cream, little by little. (Dumping it all in would cook the eggs, so take it slow.)
    • Place 6 ramekins on a large baking sheet or cake pan. Fill the ramekins evenly with the mixture.
    • Now pour hot water into your cake pan so that the water reaches about halfway up your ramekins.
    • Transfer to your pre-heated oven and bake for about 40-45 minutes until set, but still a little jiggly. Refrigerate for at least 2 hours...but can be left in the fridge for 2-5 days. By placing them in the fridge your custard will firm up and become the perfect texture.
    • After the custard is done chilling use the ½ cup sugar sprinkle each ramekin with a bit of sugar. I like a thicker crust on mine, so I put a bit more sugar. Using a torch caramelize the sugar using an even circular motion until the sugar bubbles and becomes golden brown. Don't have a torch? Try using your oven broiler to caramelize the sugar. After you are done there should be a firm crust on your custard.
    • Let cool for 5 minutes. Garnish with berries.

    Video

    Notes

    Caramelizing Tip #1: If you don't have a culinary torch - use your oven broiler to melt and caramelize your sugar.
    Caramelizing Tip #2: Finding butane for your culinary torch can be tricky.  Most home improvement stores have it on the shelf.  So skip looking for it all over town and head to the hardware store.
    Ultra Fine Sugar Tip #1: Use a blender or food processor to make your own fine sugar out of regular granulated sugar.  A few whirls is all it takes to create that fine consistency.

    Nutrition

    Serving: 1ramekin | Calories: 768kcal | Carbohydrates: 46g | Protein: 6g | Fat: 63g | Saturated Fat: 38g | Cholesterol: 412mg | Sodium: 69mg | Potassium: 138mg | Sugar: 41g | Vitamin A: 2590IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 0.5mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!

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    Reader Interactions

    Comments

    1. Virginia C says

      February 12, 2019 at 6:22 pm

      5 stars
      Kudos! Super impressed with your layout and pictures/videos. Simplifies everything. As a result I will be checking out your site very frequently.You have become one of my favs.
      Hope to try your recipe/recipes soonest - They look delicious!
      Thanks

      Reply
    5 from 2 votes (1 rating without comment)

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