Vanilla Crème Brûlée: A Timeless Classic Made Easy
If you’re searching for the ultimate vanilla crème brûlée recipe, you’re in the right place. This timeless French dessert combines a creamy custard base with a caramelized sugar crust, making it perfect for any occasion. With our straightforward guide, you’ll master this classic dish effortlessly.
Why Vanilla Crème Brûlée is a Classic
The appeal of vanilla crème brûlée lies in its contrast of textures and flavors. The silky custard, infused with the rich taste of vanilla, pairs beautifully with the crunchy caramel topping. By following this recipe, you can create a dessert that’s as impressive as it is delicious.
To achieve the perfect caramelized crust, explore these caramelized sugar techniques. For an authentic flavor, consider using a vanilla bean instead of extract; learn more about the benefits of real vanilla beans.
Essential Ingredients for Vanilla Crème Brûlée
For the Custard:
- 2 cups heavy cream or half-and-half
- 1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar
For the Topping:
- 1/3 cup turbinado or granulated sugar
Tools You’ll Need
- Medium saucepan
- Ramekins
- Whisk
- Fine mesh sieve
- Baking tray
- Culinary torch or oven broiler
Step-by-Step Instructions
1. Prepare the Custard
- Heat the cream in a medium saucepan over medium heat until steaming (do not boil).
- Scrape the seeds from the vanilla bean and stir them into the cream. If using vanilla extract, add it after removing the cream from the heat.
- In a separate bowl, whisk egg yolks and sugar until pale and smooth.
- Gradually whisk the warm cream into the yolk mixture to temper the eggs and avoid curdling.
2. Assemble the Crème Brûlée
- Strain the custard through a fine mesh sieve into ramekins to ensure a smooth texture.
- Arrange the ramekins in a baking tray. Pour hot water into the tray until it reaches halfway up the sides of the ramekins.
Pro Tip: Use a water bath for even cooking and to prevent cracks in the custard.
3. Bake the Custard
- Preheat the oven to 325°F (160°C).
- Bake the custards for 35–40 minutes, or until the edges are set but the center is slightly jiggly.
- Remove from the oven, let cool to room temperature, and refrigerate for at least 2 hours.
4. Caramelize the Sugar
- Sprinkle an even layer of sugar over the surface of each custard.
- Use a culinary torch to melt the sugar until it turns golden brown and forms a crispy crust.
- If a torch is unavailable, place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
Serving Suggestions
- Garnish with fresh fruit such as raspberries or blueberries for a pop of color and flavor.
- Add a small dollop of whipped cream for extra indulgence.
- Serve immediately after caramelizing the sugar for the best texture.
FAQs About Vanilla Crème Brûlée
Why is my custard runny?
Runny custard may indicate undercooking. Ensure the edges are set and the center is slightly jiggly before removing from the oven.
Can I use vanilla extract instead of a vanilla bean?
Yes, but a vanilla bean provides a richer, more authentic flavor.
How do I store leftover crème brûlée?
Cover tightly and refrigerate for up to 3 days. Caramelize the sugar topping just before serving.
Can I make crème brûlée ahead of time?
Absolutely! Prepare the custard a day in advance and refrigerate. Caramelize the sugar topping just before serving.
Why This Recipe Works
This vanilla crème brûlée recipe balances sophistication with simplicity, making it accessible for home cooks. With high-quality ingredients and clear instructions, you can create a dessert that rivals restaurant-quality. Whether for a dinner party or a quiet evening treat, this recipe is a guaranteed success!