Name: Creamy Vanilla Crème Brûlée Recipe
Prep time: 2 h 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: French
Ingredients: 2 cups heavy cream; ⅓ cup granulated sugar, divided; ¼ teaspoon kosher salt; ½ vanilla bean, scraped; 1 egg yolk; 1 large egg; 1 teaspoon vanilla extract; ¼ cup granulated sugar, for brûlée

If you love that satisfying crackle of caramelized sugar atop a luxuriously smooth custard, then this Creamy Vanilla Crème Brûlée Recipe is going to become your new favorite indulgence. Let me show you how simple it is to create this classic French dessert right in your own kitchen.

The image shows a white ramekin filled with crème brûlée. The dessert has a shiny, caramelized brown sugar crust as the top layer that is cracked open revealing a smooth and creamy pale yellow custard underneath. A golden spoon is lifting a portion of the custard with crispy caramel shards on top. The ramekin is placed on a wooden board with a white marbled surface visible around it. In the background, there is another white ramekin of crème brûlée slightly out of focus. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Vanilla Crème Brûlée Recipe
Top Tip
How to Serve Creamy Vanilla Crème Brûlée Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Vanilla Crème Brûlée Recipe

Why You'll Love This Recipe

I’ve made crème brûlée countless times, and every time, it feels like a celebration. The joy of cracking through that caramelized sugar to a creamy custard underneath—nothing quite beats it. Trust me, once you try this recipe, you’ll be hooked!

Perfectly smooth custard: The custard is silky, rich, and delicately infused with real vanilla from a bean.
Simple ingredients: You likely have everything on hand, making it an easy fancy dessert.
Water bath baking: Ensures gentle, even cooking for that flawless creamy texture.
Classic caramel crust: A crisp brûlée topping that cracks beautifully every time.

Ingredients & Why They Work

When choosing your ingredients for this recipe, freshness and quality make all the difference. Opt for the best heavy cream you can find and a fresh vanilla bean if possible—it really elevates the flavor beyond vanilla extract alone.

Flat lay of two brown eggs with clean uncracked shells, one small white ceramic bowl of heavy cream, one small white ceramic bowl of granulated sugar, one small white ceramic bowl of kosher salt, half a vanilla bean with visible seeds, one small white ceramic bowl of vanilla extract, all arranged symmetrically with perfect proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Heavy cream: This is the backbone of the custard, providing richness and a velvety mouthfeel you don’t get with milk.
Granulated sugar: Divided between sweetening the custard and creating that golden brûlée crust on top.
Kosher salt: Just a pinch to balance the sweetness and enhance the vanilla aroma.
Vanilla bean: I love using half a vanilla bean scraped for the authentic vanilla flavor and those pretty specks in each ramekin.
Egg yolk: Gives the custard its creamy body and smooth texture.
Whole egg: Adds structure without making it too firm or rubbery.
Vanilla extract: Boosts the vanilla flavor and complements the bean’s natural sweetness.
Granulated sugar (for brûlée topping): This is the magic ingredient that you’ll caramelize to create the signature crackly, caramelized sugar crust.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Creamy Vanilla Crème Brûlée Recipe is how delightfully adaptable it is. Don’t hesitate to play around with flavors and textures to make it truly your own!

Variation: I love swapping out the vanilla bean for almond extract when I want a little nutty warmth. Just a tiny splash added at the egg mixture stage gives the custard a lovely, unexpected twist without overpowering the creamy base.
Dairy-Free Option: For those avoiding dairy, try substituting heavy cream with full-fat coconut milk. The result has a subtle coconut undertone that pairs beautifully with the caramelized sugar.
Seasonal Flavors: Around the holidays, adding a touch of peppermint extract or espresso powder transforms this classic into a festive treat that’s sure to impress guests.
Brûlée Techniques: If you don’t have a kitchen torch, no worries! Dry caramel poured over the custard works beautifully to create a thicker, yet wonderfully crunchy top layer.

Step-by-Step: How I Make Creamy Vanilla Crème Brûlée Recipe

The image shows three white ramekins each with a thin, golden brown caramelized sugar crust on top, slightly darkened in some spots for texture. One ramekin in the center has a scoop taken out, revealing a smooth, creamy pale yellow custard beneath the crust. Three fresh red raspberries sit on the custard in the middle ramekin, while a few more raspberries rest on the white marbled textured surface around the ramekins. A woman's hand with dark red nail polish holds a gold spoon with a bite of the custard and caramel crust close to the camera, creating a sense of depth. The lighting is soft and natural, highlighting the golden tones and creamy texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Warm the Cream and Infuse with Vanilla

Start by preheating your oven to 325°F so it’s ready when your custard is mixed. In a small saucepan, gently combine 2 cups of heavy cream, half of the ⅓ cup granulated sugar, ¼ teaspoon kosher salt, and the split and scraped seeds of ½ a vanilla bean. Warm over medium heat, stirring occasionally, until it just starts to simmer — watch carefully to avoid boiling over. This slow warming releases the vanilla’s rich aroma and infuses the cream with that classic flavor.

Step 2: Whisk Eggs and Sugar to Perfection

While the cream is heating, vigorously whisk together 1 egg yolk and 1 whole large egg in a separate bowl. Add the remaining granulated sugar and continue whisking until the mixture lightens slightly in color—this blanchir technique aerates the eggs and creates a silky, smooth custard texture.

Step 3: Temper the Eggs with the Cream

Here’s a crucial part to avoid scrambled eggs: slowly pour a small amount of the hot cream mixture into your egg bowl while whisking constantly. Gradually add more cream in increments, maintaining a steady whisk. This tempers the eggs, gently bringing them up to temperature so your custard stays silky and lump-free.

Step 4: Strain and Prepare for Baking

After adding all the cream, skim off any foam from the surface of your mixture. Then, carefully strain the custard through a fine sieve to catch any pieces of vanilla pod or curdled egg. This ensures a perfectly smooth custard. Divide the strained custard evenly into six 3 oz ramekins—using a kitchen scale here makes this step foolproof.

Step 5: Set Up the Water Bath and Bake

Place all ramekins in a large roasting pan. Cover the pan with foil but leave a small corner open for steam to escape. Carefully pour hot water into the pan—it should reach halfway up the sides of each ramekin. Be extra careful not to splash water into the custards. Slide the roasting pan onto the oven’s middle rack and bake the custards for 30 minutes. You’ll know they’re ready when the centers gently jiggle but are set—not liquid—when nudged.

Step 6: Cool, Chill, and Prepare for the Perfect Brûlée

Remove the ramekins carefully with tongs or a spatula and towel. Let them cool to room temperature, then cover each with plastic wrap and refrigerate for at least 2 hours or overnight — this chilling step helps develop that luscious, creamy texture we’re aiming for.

Step 7: Add Sugar and Torch Your Brûlée Topping

When you’re ready to serve, sprinkle about half a tablespoon of granulated sugar evenly over each custard’s surface. Tilt the ramekin to spread the sugar into a thin, even layer—just thick enough to see the sugary crystals without hiding the custard beneath. Using a kitchen torch, start melting the sugar from a lower flame held further away, then gradually work closer and faster until a deep amber caramel crust forms. Let this caramelized top cool and harden for about 3 minutes, then dig right in!

Top Tip

Mastering this Creamy Vanilla Crème Brûlée Recipe comes down to a few small but impactful techniques that truly elevate the final dessert.

Use a Kitchen Scale for Even Portions: I always weigh my custard out to exactly divide it between ramekins. This ensures consistent baking so everyone gets that perfect silky texture.
Don’t Skimp on the Cooling Time: Patience pays off! Letting the custards chill for at least 2 hours (ideally overnight) leads to a custard that sets beautifully and a much easier time achieving that crisp brûlée topping.
Temper Your Eggs Slowly: Pouring the hot cream in gradually while whisking is key to avoid scrambling. A steady hand here means a smooth, luscious custard every time.
Brûlée Right Before Serving: For that iconic crackle and fresh caramel flavor, torch the sugar topping moments before serving rather than doing it ahead of time.

How to Serve Creamy Vanilla Crème Brûlée Recipe

A clear glass bowl is placed on a white marbled surface, containing a bright yellow liquid layer at the bottom that looks smooth and glossy. A metal whisk rests inside the bowl, partially submerged in the yellow liquid. From the right side of the image, a white pot pours a thick, light cream-colored mixture into the bowl, creating a soft swirl pattern where the two mixtures meet. The scene is clean and bright with natural light highlighting the textures of the liquids, photo taken with an iphone --ar 2:3 --v 7

Garnishes

Adding a fresh twist to your Crème Brûlée can be as simple as a few subtle garnishes. Try a sprinkle of fresh berries like raspberries or a few blueberries for a pop of color and tartness that beautifully complements the creamy custard. A light dusting of finely grated lemon or orange zest atop the caramel crust adds a refreshing brightness. For a touch of elegance, a small edible flower or a sprig of fresh mint can create an eye-catching finish.

Side Dishes

While Crème Brûlée often shines as a standalone dessert, pairing it thoughtfully can elevate your dessert course. Consider serving alongside shortbread cookies or buttery madeleines for an indulgent crunch contrast. A small bowl of lightly sweetened whipped cream or a dollop of mascarpone can add richness without overpowering the vanilla custard. For a festive touch, a glass of dessert wine, such as Sauternes or a late-harvest Riesling, complements the caramel notes perfectly.

Make Ahead and Storage

Storing Leftovers

Store your Crème Brûlée covered tightly with plastic wrap in the refrigerator for up to 1 week. Before wrapping, make sure the custard is completely cooled to room temperature to prevent condensation from ruining the texture. When ready to enjoy, allow it to come to room temperature for the best creamy texture and flavor experience.

Freezing

Freezing Crème Brûlée isn’t recommended as the delicate custard texture can suffer from ice crystal formation, causing it to become grainy or watery upon thawing. To keep your dessert perfect, it’s better to make it fresh or store only in the fridge.

Reheating

Since Crème Brûlée is best enjoyed chilled with a warm caramelized sugar topping, reheating the custard itself isn’t necessary. Just torch the sugar right before serving. If needed, let refrigerated custards sit at room temperature for about 15 minutes to take the chill off before caramelizing the topping.

Frequently Asked Questions:

Can I prepare the custard base in advance?

Absolutely! You can prepare the custard base a day ahead, store it sealed in the refrigerator, then pour into ramekins and bake just before serving.

What if I don’t have a kitchen torch?

No torch? No problem! You can make a dry caramel by melting sugar in a pan until amber and carefully pour it over the chilled custard. This method creates a thicker crust but still delicious.

How do I know when the custard is perfectly baked?

The custard is done when the center jiggles slightly when you gently shake the pan but is not liquid. It should hold a small spoon on top without it sinking in.

Can I use extracts instead of a vanilla bean?

Yes, you can substitute the vanilla bean with vanilla extract or try almond, coffee, or peppermint extracts. Just add sparingly, as extracts vary in strength.

Final Thoughts

Creating this Creamy Vanilla Crème Brûlée Recipe is like inviting a little bit of French elegance into your kitchen. The dance of the silky custard, the warm vanilla aroma, and that satisfying crack of caramelized sugar on top makes it an unforgettable treat. Whether you’re celebrating a special occasion or just craving an indulgent dessert, I hope these tips and insights inspire you to create your own perfect brûlée moments. Happy cooking and savor every delicious bite!