Creamy vanilla bean custard is topped with a layer of perfectly crystallized sugar in this vanilla bean creme brûlée. It’s so easy, you’ll wonder why you never tried to make it before.
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I love creme brûlée. Like LOVE love it. We have an amazing local restaurant called Bambu that specializes in a large variety of creme brûlée flavors that they have on rotation each week. My husband and I would frequent this restaurant early in our marriage (thought it’s still our favorite, we don’t get out as much with three littles at home!), and would look forward to trying the new flavors as the were released. Each one was equally creamy and delicious, with hints of flavors like coconut, mocha, mango, or ginger. I set out to create my own creme brûlée with the same intention: make a phenomenal base that can be altered with many different varieties of unique flavors. Enter the vanilla bean creme brûlée. It’s everything I want it to be, from it’s lusciously smooth and creamy filling, to those glorious specs of vanilla bean shining through, to that irresistible crunch on top. It doesn’t take a lot of time or patience, just the jump to actually make it. I guarantee you’ll love the results.
What you’ll need to make this vanilla bean creme brûlée:
Half and half
Whole vanilla bean (or vanilla bean paste)
Salt
Egg yolks
Granulated sugar
Torch (optional, but totally fun!)
The Custard
This creamy custard base requires only five ingredients, perfectly proportioned out to create the most decadent and smooth creme brûlée base. I used all half and half, but you could definitely experiment with heavy cream if you don’t have half and half. It would be richer and slightly on the heavier side, but it would be delicious either way.
The Crystalized Sugar
The granulated sugar on top is what makes this dessert so special. Anyone can whip up a bowl of custard, but this unique and well loved dessert calls for a layer of sugar that is torched to a golden brown, and quickly crystallizes to the custard. This solid layer of golden sugar is cracked to reveal the delicious custard below, and there you have this incredibly satisfying yet totally easy to whip up dessert.
Now if you do not own a torch, fear not. You can absolutely use your oven broiler on high, just ensure that your custards are straight from the fridge and are very cold. Quickly sprinkle the sugar and watch them carefully under the broiler so the don’t burn, about 3-5 minutes should be plenty of time.
The Dietary Substitutions
If you need this dessert to be dairy free, you can absolutely sub in this Dairy Free Half and Half by Silk. You could also use the Silk Dairy Free Heavy Cream as a dairy free option as well.
I hope you love this amazing vanilla bean creme brûlée, and I am already dreaming up plenty of variations in this recipe for you to look forward to.
Enjoy!
XO,
Heather
PS: if you love vanilla, try my Vanilla Pineapple Sandwich Cookies!
Vanilla Bean Creme Brûlée
Ingredients
- 2 Cups Half and Half
- 1 Vanilla Bean Scraped, or 1 teaspoon Vanilla Bean Baste
- ¼ teaspoon Salt
- 6 Large Egg Yolks
- ⅔ Cup Granulated Sugar
- ¼ Cup Granulated Sugar (for topping)
Instructions
- Heat oven to 325 degrees. In a bowl, beat yolks and sugar together until it begins to lighten in color, about 1 minute. Scrape the insides of a vanilla bean with a small flat knife or stir stick, and add to the mixture. Stir to combine, about 10 seconds.
- Stir the cream into this mixture little by little, ensuring that you mix well after each addition {about 20 seconds each time}. Pour into 6 small ramekins and place the ramekins in a roasting or baking dish.
- Fill the dish with hot water halfway up to the sides of the ramekins. Bake for 40-50 minutes, or until centers are slightly jiggly and just barely set. Cool completely in the refrigerator for 2-3 hours.
- When creme brûlées are sufficiently chilled, remove from the refrigerator and top each custard with about 2 teaspoon of sugar in an even layer. Using a kitchen torch, torch each brûlée until the sugar is golden and crystallizes, being cautious as to not burn the sugar.
- Alternatively you can place ramekins in the oven on broil for 3-5 minutes or until sugar has crystallized. Serve in immediately. You can store the crème brûlée in the fridge for several days, but store without the crystallized sugar topping as it will become runny if refrigerated. Crystalize the sugar on top just before serving each time. Enjoy!
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