Name: Creamy Vanilla Crème Brûlée Recipe
Prep time: 2 h 15 min
Cook time: 20 min
Total time: 2 h 35 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’re craving a smooth, luscious dessert with a delightful crackling top, you’re in the right place. This Creamy Vanilla Crème Brûlée Recipe is my absolute favorite for impressing guests or treating yourself after a long day—it’s elegance and comfort all in one.

A white ceramic ramekin filled with crème brûlée, showing three layers: a thin, caramelized golden-brown sugar crust on top with a slightly cracked texture, beneath it a creamy, pale yellow custard layer visible where a spoon has scooped it out. A gold spoon is lifting a scoop with remnants of the crispy caramel crust sticking to the smooth, thick custard. The ramekin is placed on a light wooden board, and the surface beneath the board has a white marbled texture. 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 love making this vanilla-infused custard because it’s irresistibly silky but easy enough to prepare in advance—perfect for feeling fancy without stress.

Classic yet simple: Uses straightforward ingredients you likely already have.
Spoil-worthy texture: Velvety custard base balanced by a crisp caramelized sugar crust.
Vanilla bean magic: The subtle, fragrant flavor elevates it beyond ordinary vanilla desserts.
Perfect for any occasion: Impress at dinner parties or savor solo indulgence.

Ingredients & Why They Work

Gathering quality ingredients is key for this crème brûlée. I always pick a fresh vanilla bean and rich heavy cream to achieve the ideal flavor and texture—you can never go wrong investing in those essentials!

Flat lay of two whole brown eggs with clean shells, one small white ceramic bowl of heavy cream, one small white ceramic bowl of granulated sugar, one half vanilla bean pod split open showing the seeds, one small white ceramic bowl of golden caramelized sugar, and one small white ceramic bowl of coarse kosher salt, all arranged symmetrically and naturally 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: Creates the rich, smooth custard texture crème brûlée is famous for.
Granulated sugar: Divided use for sweetening the custard and caramelizing the top.
Kosher salt: Just a pinch balances sweetness and enhances flavor complexity.
Vanilla bean: Adds that authentic, aromatic vanilla flavor you can see and taste.
Egg yolk: Thickens and enriches the custard for a creamy consistency.
Large egg: Helps bind the mixture and provides body.
Vanilla extract: Boosts the vanilla notes alongside the bean.

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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 parts about this Creamy Vanilla Crème Brûlée Recipe is how adaptable it is to your taste and occasion. Feel free to make it truly yours with little twists that add personality and flair!

Variation: I love experimenting with different extracts instead of vanilla. Using almond extract brings a warm, nutty aroma that pairs beautifully with the silky custard. Just remember: a little goes a long way, so start with just a few drops!
Dietary: For a lighter take, substitute half the heavy cream with whole milk — it will still be rich but a bit less heavy on the palate.
Seasonal: For a holiday spin, infuse your cream with a cinnamon stick or a few crushed cardamom pods during heating. It adds a cozy warmth perfect for cooler months.
No Torch? No worries! You can create a luscious caramel crust by melting sugar in a pot and carefully pouring it over your custards. It’s a charming, rustic twist when you’re without a kitchen torch.

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

A close view of a dessert in a white round dish with a caramelized golden-brown top layer that looks crisp and shiny. Below this top is a creamy, smooth creamy yellow custard layer that is soft and thick. The dessert is decorated with a few fresh red raspberries on top. A woman's hand with red-painted nails holds a gold spoon lifting a small serving that shows the caramel layer on top and the creamy custard inside. The dishes rest on a white marbled textured surface with some extra raspberries scattered around. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat for Perfection

Begin by preheating your oven to 325°F. This gentle heat is essential for cooking the custard evenly and preventing cracks. Meanwhile, prepare a large baking dish where your ramekins will nestle comfortably in a warm, steamy water bath.

Step 2: Infuse the Cream with Vanilla

In a small saucepan, combine 2 cups of heavy cream, half of the sugar (about 2 tablespoons), kosher salt, and the scraped seeds plus pod of half a vanilla bean. Slowly warm over medium heat, stirring occasionally, letting it just come to a simmer. This step gently extracts the intoxicating vanilla aroma that will permeate your custard.

Step 3: Whisk Eggs and Sugar Until Light

In a clean bowl, vigorously whisk together 1 egg yolk, 1 whole large egg, and the remaining sugar until the mixture becomes slightly lighter in color—a technique called blanchir. This aeration ensures your custard will be silky smooth without any graininess.

Step 4: Temper Your Eggs With Care

To avoid scrambled eggs, slowly drizzle a small amount of the hot cream into your egg mixture while whisking constantly. Once combined, continue gradually adding the rest of the cream. A tip: place a kitchen towel under your bowl to keep it steady during this important process.

Step 5: Strain for a Silky Smooth Custard

Skim off any foam from the cream and strain the mixture through a fine sieve to remove the vanilla pod and any cooked egg bits. This extra step guarantees the smoothest texture for your crème brûlée.

Step 6: Distribute Custard Evenly and Prepare Water Bath

Divide the custard evenly between six 3-ounce ramekins. Accuracy helps ensure all cook evenly — I recommend using a kitchen scale or measuring cup. Place the ramekins in a deep baking dish. Cover the dish loosely with foil, leaving a corner ajar to let steam escape.

Step 7: Bake in a Water Bath

Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This water bath provides gentle, steady heat that sets the custard without curdling. Bake on the middle rack for 20 minutes until the centers jiggle softly, reminiscent of a gentle wobble like jello but are not liquid.

Step 8: Cool and Chill to Set

Using oven mitts and tongs, carefully remove the ramekins from the water bath. Let them cool to room temperature, then cover each with plastic wrap. Refrigerate for at least 2 hours, though overnight chilling is ideal. This waiting game lets the custard firm up perfectly and enhances flavor melds.

Step 9: Sugar It Up and Torch

Right before serving, sprinkle about half a tablespoon of granulated sugar evenly over each custard’s surface. Tilt the ramekin to form a thin, visible layer of sugar. With a kitchen torch, start melting the sugar from a distance and gradually increase flame proximity until a deep golden caramel crust forms. No torch? No problem! You can pour carefully made dry caramel right on top.

Step 10: Let the Magic Set and Serve

Allow the brûléed sugar to harden for about 3 minutes until crackable. Then dive in immediately for that unbeatable contrast—crunchy caramelized topping over delicate, creamy custard. This is truly the heart of the Creamy Vanilla Crème Brûlée Recipe experience!

Top Tip

These tips will help you master the art of the perfect creamy vanilla crème brûlée — that delightful balance of smooth custard and crisp caramelized top is easier than you think!

Tempering Eggs: Use a kitchen towel under your mixing bowl to stabilize it while slowly whisking the hot cream into eggs. This dodge keeps the bowl steady and helps avoid scrambled eggs in your custard.
Water Bath Watch: Be cautious pouring hot water into the baking dish. Pour slowly until it’s halfway up the ramekins without splashing a drop inside — this gentle bath ensures even baking without watery custards.
Perfect Sugar Crust: Torch the sugar topping just before serving to get that signature crackling, golden caramel crust. Waiting until serving keeps the crust crisp and fresh.
Don’t Skip Straining: Always strain the custard through a fine sieve after mixing. This extra step removes any tiny cooked egg bits and vanilla pod pieces, giving you an ultra-smooth, silky custard every time.

How to Serve Creamy Vanilla Crème Brûlée Recipe

A clear glass bowl containing a smooth golden yellow liquid being mixed with a metal whisk. From the right side of the image, a white bowl is pouring a light, frothy white mixture into the glass bowl, creating swirling patterns as the two mixtures combine. The scene is set on a white marbled surface, adding a clean and bright background. The photo captures the motion of mixing ingredients. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate your classic crème brûlée, try topping it with fresh berries like raspberries or blueberries for a pop of color and tartness that pairs beautifully with the sweet custard. A sprig of fresh mint adds a refreshing herbal touch and a lovely contrast. If you want a little extra indulgence, a light dusting of edible gold flakes or a thin slice of candied orange peel looks stunning and sophisticated.

Side Dishes

This French dessert is perfectly happy on its own but pairs wonderfully with a crisp glass of dessert wine like Sauternes or a light sparkling rosé. If you’re serving a full meal, keep the main course light and fresh — a citrus salad or a simple green salad with vinaigrette complements the richness of the crème brûlée without overwhelming it.

Make Ahead and Storage

Storing Leftovers

Once your crème brûlée has cooled to room temperature, cover each ramekin tightly with plastic wrap and store them in the refrigerator. Properly stored, they will keep beautifully for up to 1 week. This makes it easy to prepare the custards ahead of time if you’re planning a special dinner.

Freezing

Freezing crème brûlée is not recommended as the texture of the custard changes when thawed, leading to a loss of that silky creaminess. For best results, enjoy this dessert fresh or refrigerated within the week.

Reheating

Since crème brûlée is best served cold with a warm caramelized top, reheating the custard itself isn’t ideal. Instead, if left in the fridge, simply torch the sugar topping anew just before serving to refresh the signature brittle crust and enjoy the contrast with the chilled creamy custard underneath.

Frequently Asked Questions:

What’s the best way to know when the crème brûlée is done baking?

Look for the custards’ center to jiggle softly—like jello—without appearing liquid. A small spoon placed on the surface should hold its weight gently. This means the custard is set but still creamy.

Can I make crème brûlée without a kitchen torch?

Absolutely! You can make a dry caramel in a pot by melting sugar over medium-high heat until golden amber, then carefully pour it over the cold custards for a thicker caramel crust. Just be cautious as caramel is very hot and can burn quickly.

Why do I need to temper the eggs with hot cream?

Tempering prevents the eggs from scrambling by gradually raising their temperature before mixing all together. This step is key for a smooth, velvety custard without lumps.

How long can I store leftover crème brûlée?

You can store covered crème brûlée in the refrigerator for up to 1 week. Always cool to room temperature before wrapping to maintain the best texture and flavor.

Final Thoughts

Crafting the perfect Creamy Vanilla Crème Brûlée Recipe is a truly rewarding experience — it’s a celebration of texture and flavor that never fails to impress. Whether it’s a special occasion or a quiet evening indulgence, take your time with each step and savor the magic of that crackling sugar top giving way to luscious custard. Happy brûlée-making!