Vanilla Bean Creme Brulee
Silky vanilla bean creme brulee: stovetop custard, water bath baking, and torch or broiler caramelized sugar. Easy tips for smooth results.
You can use any kind of vanilla bean for this, but Tahitian is particularly nice.
- Use gently heated cream with scraped vanilla seeds and a water bath at 325 F to produce a silky, even custard.
- Temper hot cream into egg yolks, strain the mixture, and bake until the center still jiggles slightly (about 30-35 minutes).
- Caramelize with a kitchen torch for best results or use the broiler with caution; follow chill times to keep a crisp sugar crust.
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Preparation Instructions:
Preheat oven to 325 degrees. Place 6 ramekins in a large baking pan, not touching.
In a heavy saucepan, mix cream, sugar, and pepper. Scrape vanilla seeds into cream mixture and drop in pods. Stirring contantly, bring mixture to a very gentle simmer. Cover and reduce heat; simmer 10 minutes. Strain into large measuring cup.
Whisk egg yolks in a medium bowl. Whisk in hot cream mixture until just blended. Pour back into measuring cup and divide evenly among ramekins.
Pour enough hot water into the baking pan to up halfway up the sides of the ramekins. Bake custards until almost set in the middle when gently shaken (30-35 minutes). Carefully remove ramekins from baking pan to cool surface and cool 30 minutes. Refrigerate custards 3 hours - 2 days.
Sprinkle the top of each custard with 1-2 teaspoons sugar. Hold blowtorch flame 2 inches from surface until sugar melts and browns (about 2 minutes). Refrigerate 2-4 hours, to rechill custard (do not chill more than 4 hours or sugar crust will soften). Garnish with fruit before serving if desired.
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More About This Recipe
If you do not have a kitchen torch, you can brulee your custard under a broiler. Put the heat on high and use 1 teaspoon of sugar per custard. Place custards in a dry baking dish under broiler until sugar melts and brown (about 3-5 minutes). Watch carefully to prevent burning. Do not put individual ramekins under broiler (not in pan), because the last couple you take out of the broiler can burn in the time it takes to remove the first few. If garnishing with fruit, try strawberries, cherries, or thinly-sliced peaches. For a tropical custard, try adding 1 Tablespoon chopped fresh ginger to the cream mixture and topping with sliced mangoes and kiwis.
If you enjoyed this recipe, check out more French recipes here.
Frequently Asked Questions
Which vanilla should I use for the best flavor?
Tahitian vanilla is recommended for its floral aroma, but Madagascar or any vanilla bean works. Split the pod, scrape the seeds into the cream and drop the pod in while heating for maximum flavor, then remove the pod when you strain the custard.
How do I prevent the custard from curdling or becoming grainy?
Heat the cream slowly until it barely simmers, do not boil. Temper the egg yolks by whisking in the hot cream a little at a time. Strain the mixture to remove solids and bake in a water bath at low heat. These steps keep the texture smooth.
How can I tell when the custards are done baking?
They are ready when the edges are set but the center still has a slight wobble when you gently shake the ramekin. At 325 F this usually takes about 30 to 35 minutes.
Can I use a broiler instead of a kitchen torch to caramelize the sugar?
Yes. Sprinkle about 1 teaspoon of sugar per custard and place ramekins in a dry baking dish under a high broiler for 3 to 5 minutes. Watch closely so the sugar browns but does not burn. Avoid leaving ramekins inside a pan under the broiler because uneven removal can cause burning.
How much sugar should I use for the top and what type is best?
Use 1 to 2 teaspoons of fine granulated or superfine sugar per custard. Spread it in an even layer before torching. Superfine sugar melts more evenly and gives a crisp, clear crust.
What are the chilling times before and after caramelizing?
After baking, cool ramekins 30 minutes at room temperature, then refrigerate at least 3 hours. You can refrigerate up to 2 days before caramelizing. After you torch or broil the sugar, chill the custards 2 to 4 hours to let the crust set; avoid chilling more than 4 hours or the crust will soften.
Why is there pepper in the recipe and is it required?
The 1/4 teaspoon of finely ground pepper is an optional touch that adds a subtle savory note and enhances flavor contrast. Leave it out if you prefer a classic sweet-only profile.
How should I store leftovers and can I re-crisp the sugar later?
Cover and refrigerate custards for up to 48 hours. The sugar crust will soften over time. To re-crisp it, briefly reheat the sugar surface with a kitchen torch just before serving.
Which vanilla should I use for the best flavor?
Tahitian vanilla is recommended for its floral aroma, but Madagascar or any vanilla bean works. Split the pod, scrape the seeds into the cream and drop the pod in while heating for maximum flavor, then remove the pod when you strain the custard.
How do I prevent the custard from curdling or becoming grainy?
Heat the cream slowly until it barely simmers, do not boil. Temper the egg yolks by whisking in the hot cream a little at a time. Strain the mixture to remove solids and bake in a water bath at low heat. These steps keep the texture smooth.
How can I tell when the custards are done baking?
They are ready when the edges are set but the center still has a slight wobble when you gently shake the ramekin. At 325 F this usually takes about 30 to 35 minutes.
Can I use a broiler instead of a kitchen torch to caramelize the sugar?
Yes. Sprinkle about 1 teaspoon of sugar per custard and place ramekins in a dry baking dish under a high broiler for 3 to 5 minutes. Watch closely so the sugar browns but does not burn. Avoid leaving ramekins inside a pan under the broiler because uneven removal can cause burning.
How much sugar should I use for the top and what type is best?
Use 1 to 2 teaspoons of fine granulated or superfine sugar per custard. Spread it in an even layer before torching. Superfine sugar melts more evenly and gives a crisp, clear crust.
What are the chilling times before and after caramelizing?
After baking, cool ramekins 30 minutes at room temperature, then refrigerate at least 3 hours. You can refrigerate up to 2 days before caramelizing. After you torch or broil the sugar, chill the custards 2 to 4 hours to let the crust set; avoid chilling more than 4 hours or the crust will soften.
Why is there pepper in the recipe and is it required?
The 1/4 teaspoon of finely ground pepper is an optional touch that adds a subtle savory note and enhances flavor contrast. Leave it out if you prefer a classic sweet-only profile.
How should I store leftovers and can I re-crisp the sugar later?
Cover and refrigerate custards for up to 48 hours. The sugar crust will soften over time. To re-crisp it, briefly reheat the sugar surface with a kitchen torch just before serving.
Made this for Valentines’ Day, and will repeat it for a New Years’ dinner with friends, who LOVE creme brulee, and probably haven’t had it with fresh Spice House vanilla bean.
Follow the recipe closely to avoid scorching the cream or scrambling the eggs. Take your time with the firing of the sugar (brulee), and it turns out amazing.