There’s something incredibly satisfying about cracking through a crisp, caramelized sugar top to reveal the creamy custard beneath. That’s the magic of Vanilla Creme Brulee—an elegant dessert that looks fancy but is surprisingly easy to make. With just four ingredients and a little technique, you can create this rich, decadent treat right at home, even if you’re new to baking.
This version is a streamlined take on the classic French dessert, blending the indulgence of traditional creme brulee with a more approachable, American-inspired ease. It’s the perfect ending to a dinner party or a luxurious weeknight treat. Let’s dive into how to make this stunning yet simple dessert.
Why You’ll Love This Vanilla Creme Brulee
- Just 4 Ingredients: Simple pantry staples you already have.
- Rich & Creamy Texture: Velvety custard that melts in your mouth.
- Crispy Caramel Topping: Iconic crackly finish adds the perfect contrast.
- Impresses Every Time: Ideal for holidays, date nights, or family dinners.
- Make-Ahead Friendly: Chill overnight and torch just before serving.
Ingredients (Serves 4)
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 6 egg yolks
- ⅓ cup granulated sugar (for custard)
- ¼ cup granulated sugar (for topping)
- 1 kettle of hot water (for water bath)
How to Make Vanilla Creme Brulee
Step 1: Preheat Your Oven
Set your oven to 325°F (163°C). Place four ramekins inside a deep baking dish or roasting pan.
Step 2: Heat the Cream
In a saucepan over medium heat, combine the heavy cream and vanilla extract. Warm until the mixture is just beginning to simmer—do not boil. Once it starts to steam, remove from heat and set aside.
Step 3: Whisk the Yolks and Sugar
In a medium mixing bowl, beat the egg yolks and ⅓ cup granulated sugar together for about 5 minutes. The mixture should become pale, thick, and slightly fluffy. This step helps achieve that ultra-smooth custard texture.
Step 4: Combine Cream and Eggs
Slowly pour the warm cream into the egg mixture, just a little at a time, whisking constantly. This tempers the eggs and prevents scrambling. Continue adding and whisking until fully combined.
Step 5: Prepare the Water Bath
Divide the custard evenly among the ramekins. Pour hot water into the baking dish, surrounding the ramekins until the water reaches about ¾ up the sides. This water bath helps the custard cook evenly and gently.
Step 6: Bake
Bake for 30–35 minutes, or until the centers are just set but still slightly jiggly. Remove from the water bath carefully and let cool to room temperature. Then, cover and refrigerate for at least 4 hours or overnight.
Step 7: Caramelize the Sugar
Right before serving, sprinkle about 1 tablespoon of granulated sugar over each custard. Use a kitchen torch to melt and brown the sugar until it forms a golden, crackly top. Let cool for a minute or two before serving.
Tips for the Best Creme Brulee
- Strain the Mixture: For extra smooth custard, pour it through a fine-mesh sieve before baking.
- Use Room-Temperature Yolks: They mix better and create a smoother custard.
- Chill Completely: The custard firms as it cools. Don’t skip this step.
- Torch, Don’t Broil: A culinary torch gives the best control and caramelization.
Flavor Variations
While vanilla is classic, creme brulee is a fantastic base for creativity:
- Lavender: Infuse the cream with dried culinary lavender.
- Espresso: Add a teaspoon of instant espresso powder for a coffee twist.
- Citrus Zest: Mix in orange or lemon zest for a bright, zippy finish.
- Almond Extract: Swap half the vanilla for almond for a nutty note.
Serving Ideas
Vanilla Creme Brulee is delicious on its own but pairs beautifully with:
- Fresh berries or fruit compote
- A light dusting of powdered sugar
- A sprig of mint for color
- Crisp cookies or biscotti on the side
Make Ahead and Storage Tips
To Store: Cover with plastic wrap and refrigerate for up to 3 days. Add the sugar and torch right before serving for the best texture.
To Freeze: It’s not ideal for freezing due to texture changes. Best enjoyed fresh or within a few days.
Join the Conversation
Have you tried making Vanilla Creme Brulee at home? Let us know how it turned out! Share your tips, flavor tweaks, and photos in the comments or tag us on social media. We’d love to see your custard creations!
Vanilla Creme Brulee
Ingredients
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 6 egg yolks
- ⅓ cup granulated sugar for custard
- ¼ cup granulated sugar for topping
- 1 kettle of hot water for water bath
Instructions
Step 1: Preheat Your Oven
- Set your oven to 325°F (163°C). Place four ramekins inside a deep baking dish or roasting pan.
Step 2: Heat the Cream
- In a saucepan over medium heat, combine the heavy cream and vanilla extract. Warm until the mixture is just beginning to simmer—do not boil. Once it starts to steam, remove from heat and set aside.
Step 3: Whisk the Yolks and Sugar
- In a medium mixing bowl, beat the egg yolks and ⅓ cup granulated sugar together for about 5 minutes. The mixture should become pale, thick, and slightly fluffy. This step helps achieve that ultra-smooth custard texture.
Step 4: Combine Cream and Eggs
- Slowly pour the warm cream into the egg mixture, just a little at a time, whisking constantly. This tempers the eggs and prevents scrambling. Continue adding and whisking until fully combined.
Step 5: Prepare the Water Bath
- Divide the custard evenly among the ramekins. Pour hot water into the baking dish, surrounding the ramekins until the water reaches about ¾ up the sides. This water bath helps the custard cook evenly and gently.
Step 6: Bake
- Bake for 30–35 minutes, or until the centers are just set but still slightly jiggly. Remove from the water bath carefully and let cool to room temperature. Then, cover and refrigerate for at least 4 hours or overnight.
Step 7: Caramelize the Sugar
- Right before serving, sprinkle about 1 tablespoon of granulated sugar over each custard. Use a kitchen torch to melt and brown the sugar until it forms a golden, crackly top. Let cool for a minute or two before serving.
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