SaveClassic Vanilla Crème Brûlée
Vanilla bean custard with a shatter-crack sugar top. Four ingredients, bain-marie technique, restaurant elegance.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $12.00 · $2.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 2 cup heavy cream
- 1/2 cup whole milk
- 1 piece vanilla bean (split and scraped; or 2 tsp extract)
- 6 piece large egg yolks
- 1/2 cup granulated sugar (for custard)
- 1 pinch kosher salt
- 6 tbsp turbinado sugar (for brûlée top; or regular white)
Instructions
- 1
Preheat oven to 325°F. Place 6 shallow 6-oz ramekins in a deep roasting pan. Boil a kettle of water.
Shallow ramekins = more surface area for the crackled top. The classic shape.
- 2
Combine cream, milk, vanilla pod and scraped seeds in a saucepan. Warm over medium until barely steaming (180°F, little bubbles at edges). Off heat, steep 10 minutes.
Steeping extracts vanilla depth. Don't skip — this is the difference between generic and gasping.
- 3
In a bowl, whisk yolks, sugar, and salt until pale and thick, about 90 seconds.
- 4
Remove vanilla pod from cream. Slowly stream warm cream into yolks, whisking constantly — this tempers, preventing scrambles.
Slow + constant whisk. Dumping = sweet yolk soup.
- 5
Strain through a fine mesh sieve to catch any cooked bits. Skim foam — foam = bubbly baked tops.
Straining and skimming are the silk-finish tricks.
- 6
Divide custard among ramekins. Place pan in oven, carefully pour boiling water into pan to come halfway up ramekin sides (bain-marie).
Bain-marie = even gentle cooking. Without it, custard curdles at edges.
- 7
Bake 35-45 minutes until just set at edges and jiggly in the center (like Jello). A knife inserted 1 inch from edge comes out clean.
Underdone > overdone. They set as they cool.
- 8
Lift ramekins from water, cool to room temp 30 minutes. Cover loosely, refrigerate at least 4 hours, or overnight.
- 9
Before serving: blot custard tops with a paper towel. Sprinkle 1 tbsp turbinado evenly over each.
Even layer = even crack. Bald spots burn, thick spots don't caramelize.
- 10
Torch sugar with a kitchen torch in small circular motions until deeply amber and bubbling. Or broil 6 inches from element 90 seconds.
Torch is infinitely better than broiler — no overheating the custard beneath.
- 11
Rest 2 minutes for sugar to harden. Crack with a spoon. Listen for the sound.
Pairs With
French dessert wine
Honeyed, apricot notes echo caramel; cuts the fat.
Vodka, espresso, Kahlúa
Bitter coffee balances sugar.
Strong, sweet
Coffee and caramel are soulmates.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Warm oven, flour everywhere, and the kind of music that makes the kitchen feel like home.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •A butane kitchen torch is $20 and worth every penny. The broiler is a compromise.
- •Freshly scraped vanilla bean changes the game. Paste is a great backup; extract is third.
- •Custards keep 3 days covered — but torch ONLY right before serving, or sugar weeps.
Substitutions
- vanilla bean → 2 tsp extract or 2 tsp vanilla bean paste
- turbinado → granulated white (torches well, browns less deep)
- heavy cream → half cream / half half-and-half (lighter but works)
Leftovers
Custards keep 3 days refrigerated, uncovered sugar tops keep 30 minutes before going soft.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
