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 there’s one dessert that always feels fancy yet surprisingly simple, it’s this Creamy Vanilla Crème Brûlée Recipe. With its silky custard and that signature caramelized sugar crust, it’s perfection in every spoonful. Let’s dive in and make a little French magic at home!

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 honestly can’t get enough of crème brûlée. It’s an elegant dessert that’s both creamy and crisp, and making it myself means I control the sweetness and the vanilla flavor, which makes it feel so rewarding every time.

Rich, Velvety Custard: The slow baking in a water bath creates a custard that’s incredibly smooth without any curdling.
Perfect Caramelized Crust: That crackly sugar topping done just right adds a beautiful contrast in texture.
Impresses Every Time: Whether it’s a dinner party or a quiet treat, it always feels special and sophisticated.
Easy to Customize: You can tweak the vanilla bean with extracts or other flavors for a personal twist.

Ingredients & Why They Work

Shopping for your ingredients? I recommend choosing the freshest and highest quality items you can find, especially the vanilla bean and the eggs, since they really shine through in this crème brûlée.

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 foundation of the custard, giving it richness and smooth texture.
Granulated Sugar: Divided between the custard and the topping, it sweetens and creates that iconic brittle crust.
Kosher Salt: Just a pinch enhances all the flavors without overpowering the delicate custard.
Vanilla Bean: Scraped for precious seeds that infuse a deep, natural vanilla flavor.
Egg Yolk and Large Egg: They set the custard perfectly without making it rubbery.
Vanilla Extract: For an extra layer of vanilla aroma and flavor.

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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 easily you can customize it to suit your mood or occasion. After all, the classic base is a canvas just waiting for your creative touch!

Almond Delight: I love swapping the vanilla bean for a splash of almond extract—it brings a subtle nutty warmth that transforms the custard into a cozy treat perfect for autumn evenings.
Mocha Magic: Adding a teaspoon of coffee extract gives a delightful espresso twist, turning the dessert into a lively pick-me-up after dinner.
Peppermint Twist: Around the holidays, a few drops of peppermint extract added to the custard makes for a refreshing and festive dessert that everyone enjoys.
Fresh Berry Topping: For a lighter touch, I like to serve the brûlée with a handful of fresh raspberries or blueberries, balancing the rich custard with a bright, juicy pop.
Dairy-Free Version: Although this recipe relies on heavy cream for that luscious texture, you can try substituting with coconut cream for a dairy-free, tropical flair. Just know the flavor and texture will be a bit different but still delicious!

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: Preheat and Prepare the Vanilla Cream Mixture

Start by preheating your oven to 325°F, setting the stage for gentle baking that will yield the silkiest custard. Next, combine 2 cups of heavy cream, half of the granulated sugar (⅙ cup), ¼ teaspoon kosher salt, and the scraped seeds plus pod of half a vanilla bean in a small saucepan. Gently heat until it just begins to boil and simmers, filling your kitchen with that irresistible vanilla aroma. Tip: Keep an eye on it so the cream doesn’t overflow or scorch.

Step 2: Whisk the Eggs and Sugar 'Blanchir' Style

While your cream is heating, whisk together 1 egg yolk, 1 large egg, and the remaining ⅙ cup sugar vigorously in a bowl. You'll want to whisk until the mixture lightens in color and becomes a touch frothy—this French technique called blanchir adds extra silkiness and helps prevent curdling later on.

Step 3: Temper the Eggs with Hot Cream

Slowly pour the hot cream mixture into the eggs while whisking continuously; this gradual blending prevents scrambling. A helpful tip: place a kitchen towel under your bowl to keep it steady while you pour. After incorporating all the cream, skim off any foam on the surface for that perfectly smooth custard.

Step 4: Portion the Custard and Set Up the Water Bath

Divide the custard evenly into six 3-ounce ramekins. Using a kitchen scale or measuring cup ensures each ramekin gets an equal amount, making your baking uniform and professional-looking. Place the ramekins into a large, deep baking dish or roasting pan. Cover the entire pan with foil, leaving a small corner peeled back to keep an eye on things.

Step 5: Add Hot Water and Bake Gently

Carefully pour hot water from a kettle into the baking dish until it reaches halfway up the sides of the ramekins—this water bath allows slow, gentle cooking and results in that signature smooth texture. Cover the foil corner again and bake at 325°F for about 30 minutes. You’ll know it's ready when the centers jiggle like jello but are not liquid—try gently placing a spoon on top to check: it should hold its weight without sinking.

Step 6: Cool, Chill, and Prepare for Brûlée

Remove the ramekins carefully with tongs or a spatula—you don’t want any water spills! Let them cool to room temperature, then cover tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This chilling helps the custard fully set and lets you torch the sugar topping longer, achieving that perfect crunchy crust.

Step 7: The Crowning Glory — Caramelize the Sugar

When it’s time to serve, sprinkle about half a tablespoon of granulated sugar evenly on top of each custard. Tilt the ramekin to coat a thin, even layer—you want it thick enough to see but not so thick it obscures the custard beneath. Use a kitchen torch starting with a low flame from a distance, gradually increasing speed and intensity until the sugar melts and forms an even, dark caramel crust. Let the crust harden for roughly 3 minutes—then dive in immediately for that signature satisfying crack.

Top Tip

Mastering the perfect creamy vanilla crème brûlée is all about the details. These tips will help you achieve that signature velvety custard and crackling caramelized sugar crust every time.

Use a Kitchen Towel Under Your Bowl: When tempering the eggs by gradually whisking in the hot cream, placing a kitchen towel under your mixing bowl keeps it steady and prevents spills—trust me, it makes the process smoother and less stressful.
Divide Custard Evenly: Using a kitchen scale or a measuring cup to portion the custard into ramekins ensures each one cooks evenly, avoiding over- or underdone spots in your batch.
Start Torch at a Distance: When caramelizing the sugar topping, begin with a low flame held a bit farther from the sugar to gently melt it before moving closer to achieve that perfect dark caramel without burning.
Don’t Skip the Chill: Chilling the custards for at least 2 hours (preferably overnight) before brûléeing helps the caramelized sugar form a crisp, crackling crust and keeps the custard smooth and cool beneath.

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

While the classic caramelized sugar topping steals the show, you can enhance your creamy vanilla crème brûlée with a few thoughtful garnishes. Fresh berries, especially raspberries or blueberries, add a lovely pop of color and tartness. A small sprig of fresh mint or a light dusting of powdered sugar can bring elegance to your presentation. For a subtle twist, sprinkle some finely chopped toasted pistachios or a pinch of cinnamon on top before serving.

Side Dishes

This dessert shines wonderfully on its own, but if you want to add some company, try serving it alongside a simple mixed greens salad with a citrus vinaigrette to balance the richness, or pair it with light, crisp cookies like almond biscotti. A glass of dessert wine or a rich espresso also complements the flavors beautifully.

Make Ahead and Storage

Storing Leftovers

Once your crème brûlée has fully cooled and set, cover each ramekin tightly with plastic wrap and store them in the refrigerator. They’ll stay fresh and delicious for up to one week. Just remember to brûlée the sugar topping right before serving to keep that irresistible crackling texture.

Freezing

Because of the delicate custard texture and caramelized top, freezing crème brûlée isn’t recommended. The texture can suffer upon thawing, and the brûlée topping won’t maintain its signature crunch. It’s best enjoyed fresh or within a few days refrigerated.

Reheating

Crème brûlée is ideally served chilled, so reheating isn’t necessary. If your custard has warmed through, simply refrigerate it to cool again before torching the sugar topping. If you want a warm custard with a caramel crust, consider gently warming just before torching—but be careful not to overheat as it may affect the texture.

Frequently Asked Questions:

Can I make crème brûlée without a vanilla bean?

Absolutely! While vanilla beans add a wonderful depth of flavor, you can substitute with 1 teaspoon of vanilla extract. Just stir it in with the eggs for a lovely vanilla taste in your custard.

What if I don’t have a kitchen torch?

No kitchen torch? No problem! You can make dry caramel in a pot by heating granulated sugar until it melts and turns amber, then carefully pour it over the chilled custard. This creates a thicker caramel layer and a slightly different but still delicious crust.

How do I know when the custard is done baking?

Look for centers that jiggle gently like jello but aren’t liquid. You can also gently place a spoon on the surface; it should hold its weight. This ensures a smooth, creamy texture without overbaking.

Can I prepare the custards ahead and brûlée the tops later?

Yes! Prepare and bake the custard, then chill covered for at least 2 hours or overnight. Brûlée the sugar topping right before serving for the best crackling caramel crust and contrast with the creamy custard.

Final Thoughts

Making a classic French creamy vanilla crème brûlée recipe at home is such a rewarding experience. With its rich custard and satisfyingly crisp caramel top, it’s a dessert that feels special yet approachable. Take your time, enjoy the process, and don’t be afraid to make it your own with little tweaks and personal touches. Once you master this recipe, you’ll have a timeless dessert to impress friends and family again and again.