Vanilla bean crème brûlée is an elegant dessert that has a creamy custard base and a crunchy caramelized sugar topping. Though a fancy French dessert, it’s actually very easy to make using just a few simple ingredients like cream, eggs, sugar, and vanilla beans.

Did you ever think you would be making you own crème brûlée? The process is actually super easy! Now you can skip the fancy restaurants and enjoy this luscious classic dessert at home. Since we are only using the egg yolks you can save the egg whites and make coconut macaroons (without condensed milk) or easy meringue cookies.
This easy vanilla bean crème brûlée recipe is perfect for your next dinner party. For the main course try juicy air fryer cornish hens, with duchess potatoes, and honey glazed carrots. It also pairs well with a dry wine, but if you like something a little more fruity, try a Port or our Christmas sangria.
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🍮 Ingredients:

- vanilla bean – see instructions in the variations section if using vanilla extract. Vanilla beans are sold in most grocery stores and even Costco, nowadays. You can find them online or in specialty shops like Williams Sonoma, as well.
- heavy cream, whole milk, egg yolks – bring to room temperature before mixing.
- granulated sugar – plus more for caramelizing tops
- Caster sugar – optional, but gets the best results for the topping since it has a finer grain.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Garnish vanilla bean creme brûlée with fresh berries and/or whipped cream.
Substitutions and Variations
- Pure vanilla extract – if you don’t want to use whole vanilla beans, follow the directions for mixing the yolks and sugar. Then add the vanilla with the cream and milk. Heating the milk and cream isn’t really necessary unless you are steeping the vanilla bean. Instead of being warm, you will place them into the oven at room temperature, which will take 5-10 minutes longer of baking time. If the ingredients are cold going in the oven, add 5 more minutes.
- Broiler – if you don’t have a torch, that’s okay! Simply add the sugar on top then place the desserts under the oven’s broiler until the sugar melts, and repeat. This method cooks a bit unevenly but will work in a pinch.
- Granulated sugar – we think caster sugar is the best, but you can sub granulated sugar if needed for the topping.
🔪 Instructions:

Step 1: Use a sharp knife to slice the vanilla bean in half lengthwise and scrape the inner walls of the beans to reach the bean paste.

Step 2: In a medium saucepan, add the vanilla bean paste, shell, milk, and cream and bring to a low simmer over medium heat. Stir and remove from heat. Cover and steep for 30 minutes.

Step 3: Take out the vanilla bean pod, and discard.

Step 4: In a large bowl, whisk egg yolks with ¾ cup of sugar until they are pale and slightly thickened.
Pro Tip: You don’t want the cream to be extremely hot. We are tempering the eggs so they do not scramble.

Step 5: Slowly ladle the cream into the egg mixture. Once you have ladled one or two scoops, pour in the remaining cream and whisk to combine.

Step 6: Divide the mixture into 6 individual ramekins in a even layer.

Step 7: Place the ramekins in a large baking pan (9×13) or roasting pan. Pour hot water into the dish to fill it halfway up the sides. Do not get the water in the custard mixture.

Step 8: Bake for 40-45 minutes or until the crème brulee is set but is a little jiggly in the middle. Remove the baked custard from the oven and cool on a wire rack until the water is at room temperature. Chill in the refrigerator for at least 2 hours or up to 2 days.

Step 9: When ready to serve, top each creme brulee with a thin layer of caster sugar. Hold a blow torch a few inches from the surface and torch to caramelize and melt the sugar crystals. Add another thin layer of sugar and repeat. Let the desserts rest for 2-3 minutes then serve.

Creme Brulee with Vanilla Bean Recipe Tips
- A baking dish works better than a baking sheet because it has taller sides, so we can make the water bath.
- It’s important to use shallow ramekins so the creamy vanilla custard bakes evenly and doesn’t overcook on top before the inside is done.
- Caster sugar is superfine sugar and makes the perfect caramelized topping.
- The milk and cream combination is a bit lighter so you can enjoy the entire thing while still keeping a nice balance between a rich dessert.
- Be sure to covered the entire surface of the top with sugar, or else the heat will curdle the custard.
- Keep an eye if using the oven broiler, you don’t want to end up with burnt sugar.
Fun Fact
The 1600s is when the first printed creme brulee recipe made its debut even though it was served at a college in Cambridge in the 1400s. -National Today

Recipe FAQs
Crème brûlée is a classic French dessert that consists of a rich custard base topped with a layer of caramelized sugar. The name “crème brûlée” is French for “burnt cream,” which refers to the layer of caramelized sugar on top and is sometimes called trinity cream as well. It is known for its combination of rich, velvety custard and the satisfying crunch of the caramelized sugar crust. It’s a popular dessert in many countries and is often served in fine dining restaurants.
Before serving, you can store the desserts covered with plastic wrap in the refrigerator for up to 2 days. Do not add the sugar until you are ready to serve. It will turn to liquid and pool on top of each custard.
More Amazing Dessert Recipes
If you tried this Vanilla Bean Crème Brûlée Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.

Vanilla Bean Crème Brûlée
Ingredients
- 1 vanilla bean or two teaspoons vanilla extract
- 1 ½ cups heavy cream room temperature
- ¾ cup whole milk room temperature
- 8 egg yolks room temperature
- ¾ cup granulated sugar plus more for caramelizing tops
- Optional: use caster sugar which has a finer grain for the caramelized top, not pictured
Instructions
- Preheat oven to 325°F.
- Split vanilla bean lengthwise with a sharp knife and scrape along the inner walls of the bean to extract the flakes of bean paste.
- Place bean paste, vanilla bean shell, cream, and milk in a medium saucepan and bring to a low simmer. Stir then remove from heat. Cover with a lid and allow to steep for 30 minutes.
- Remove the bean pod and discard.
- In a separate bowl, whisk together egg yolks and ¾ cup sugar until yolks pale in color and mixture thickens slightly.
- Slowly ladle the warm cream mixture into the egg yolk mixture. If the cream is still quite warm, you are tempering the egg yolks so they don’t scramble while adding the hot milk mixture. Once you have added a ladle or two of cream, you can pour the remaining cream into the egg yolks and whisk to fully combine.
- Divide mixture between 6 ramekins.
- Place ramekins on a large baking dish (like a 9×13).
- Carefully pour boiling water into the baking dish (do not splash into the ramekins) to fill up to halfway up the sides of the ramekins.
- Bake approximately 40-45 minutes, until the creme brulee is set, but jiggles slightly in the center.
- Remove from oven and cool until the water in the pan reaches room temperature.
- Transfer ramekins to the refrigerator to chill for at least 2 hours and up to 2 days.
- When ready to serve, sprinkle a thin layer of caster sugar over the tops of the creme brulee. Use a kitchen torch held several inches from the surface to melt and caramelize the sugar crystals. Add a second layer of sugar and repeat, if desired.
- Allow the ramekins to set for 2-3 minutes, then serve.
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Notes
Before serving, you can store the desserts covered with plastic wrap in the refrigerator for up to 2 days. Do not add the sugar until you are ready to serve. It will turn to liquid and pool on top of each custard if left in the refrigerator. Caster sugar is superfine sugar and makes the perfect caramelized topping. The milk and cream combination is a bit lighter so you can enjoy the entire thing while still keeping a nice balance between a rich dessert. Be sure to cover the entire surface of the top with sugar, or else the heat will curdle the custard. Keep an eye on your ramekins if using the oven broiler, you don’t want to end up with burnt sugar. If you don’t want to use whole vanilla beans, follow the directions for mixing the yolks and sugar. Then add the vanilla with the cream and milk. Heating the milk and cream isn’t really necessary unless you are steeping the vanilla bean. Instead of being warm, you will place them into the oven at room temperature, which will take 5-10 minutes longer of baking time. If the ingredients are cold going in the oven, add 5 more minutes.
Nutrition
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