Name: Crispy 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 you’ve ever dreamed of cracking through a perfectly caramelized sugar shell to reveal a velvety, smooth custard beneath, you’re in for a treat. This Crispy Vanilla Crème Brûlée Recipe is exactly the kind of elegant dessert that feels fancy but is surprisingly straightforward to make at home.

A white ceramic ramekin filled with crème brûlée, showing three layers: a thin, caramelized golden-brown sugar crust on top with a slightly cracked texture, beneath it a creamy, pale yellow custard layer visible where a spoon has scooped it out. A gold spoon is lifting a scoop with remnants of the crispy caramel crust sticking to the smooth, thick custard. The ramekin is placed on a light wooden board, and the surface beneath the board has a white marbled texture. 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 Crispy Vanilla Crème Brûlée Recipe
Top Tip
How to Serve Crispy Vanilla Crème Brûlée Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Vanilla Crème Brûlée Recipe

Why You'll Love This Recipe

I absolutely love this recipe because it brings a restaurant-quality dessert right into your own kitchen, impressing friends or making a weeknight feel special. Seriously, that crackly sugar top and rich vanilla custard combo is unbeatable.

Classic Elegance: A timeless French dessert that’s both simple and sophisticated.
Authentic Vanilla Flavor: Real vanilla bean and extract deliver rich, pure taste.
Perfect Texture: Silky custard baked in a water bath ensures the ideal creamy consistency.
That Signature Crackle: The crispy caramelized sugar top is made right before serving for the best experience.

Ingredients & Why They Work

Choosing the right ingredients is key to making your crème brûlée shine. I always recommend using fresh heavy cream and real vanilla bean for that luxurious flavor and creamy texture you just can’t fake.

Flat lay of two whole brown eggs with clean shells, one small white ceramic bowl of heavy cream, one small white ceramic bowl of granulated sugar, one half vanilla bean pod split open showing the seeds, one small white ceramic bowl of golden caramelized sugar, and one small white ceramic bowl of coarse kosher salt, all arranged symmetrically and naturally 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: Provides the rich, silky base for the custard’s texture and taste.
Granulated sugar: Split between the custard and topping for balanced sweetness and caramelization.
Kosher salt: Enhances flavor depth and balances sweetness.
Vanilla bean: Freshly scraped for intense, authentic vanilla flavor.
Egg yolk and large egg: Create that luscious custard consistency when baked gently.
Vanilla extract: Adds an extra layer of vanilla warmth and aroma.
Sugar for brûlée topping: The star of the crispy caramelized crust you torch just before serving.

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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 joys of this Crispy Vanilla Crème Brûlée Recipe is how wonderfully adaptable it is. Whether you want to experiment with flavors or accommodate dietary preferences, it’s easy to personalize this elegant dessert to make it your own.

Almond Twist: I love swapping out the vanilla bean for a splash of almond extract for a subtle nutty aroma that pairs beautifully with the crisp sugar crust.
Mocha Magic: Adding a teaspoon of strong brewed coffee or espresso powder to the cream mixture gives a rich mocha flavor that coffee lovers will adore.
Peppermint Pop: A drop or two of peppermint extract creates a refreshing holiday-themed treat that’s perfect for winter gatherings.
Without a Torch? No worries! Try making a dry caramel on the stovetop to pour over your chilled custards for a thicker, delicious crust.
Dietary Tweaks: While classic heavy cream is key to the luscious texture here, you can experiment with lower-fat creams—just expect a slightly less rich result.

Step-by-Step: How I Make Crispy Vanilla Crème Brûlée Recipe

A close view of a dessert in a white round dish with a caramelized golden-brown top layer that looks crisp and shiny. Below this top is a creamy, smooth creamy yellow custard layer that is soft and thick. The dessert is decorated with a few fresh red raspberries on top. A woman's hand with red-painted nails holds a gold spoon lifting a small serving that shows the caramel layer on top and the creamy custard inside. The dishes rest on a white marbled textured surface with some extra raspberries scattered around. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare the Cream Mixture

Start by preheating your oven to 325°F, perfect for that gentle water bath baking. In a small saucepan, combine 2 cups of heavy cream, half of your granulated sugar (about 3 tablespoons), a pinch of kosher salt, and your freshly scraped vanilla bean. Heat this mix just to a simmer—watch it closely so it doesn’t overflow. This step infuses the cream with that rich vanilla aroma you crave.

Step 2: Whisk Eggs and Sugar Until Lightened

While the cream warms, in a mixing bowl whisk together 1 large egg, 1 egg yolk, the remaining sugar (about 2 tablespoons), and 1 teaspoon vanilla extract. Whisk vigorously until the mixture blanches—meaning it lightens slightly in color and texture. This "blanchir" technique aerates your custard, giving it that signature velvety finish.

Step 3: Temper the Eggs with Warm Cream

Slowly drizzle a small amount of the hot cream into your egg mixture while whisking constantly. This gradual warming prevents the eggs from scrambling. Continue adding the cream bit by bit until fully combined. Pro tip: place a damp kitchen towel under your bowl for stability—it makes whisking much easier and safer!

Step 4: Strain and Portion the Custard

Once blended, skim any foam off the surface for a smoother custard. Pour the mixture evenly into six 3-ounce ramekins. For consistent results, I like using a kitchen scale or a measuring cup to get equal portions. This way, every ramekin bakes perfectly.

Step 5: Set Up the Water Bath and Bake

Place the ramekins snugly in a large, deep baking dish or roasting pan. Cover the pan loosely with foil, leaving a small corner open for steam to escape. Then, carefully pour hot water from a kettle into the dish until it comes halfway up the sides of the ramekins—be mindful not to splash water into the custards. Transfer to the middle rack and bake for about 30 minutes. You’ll know it’s ready when the centers gently jiggle but aren’t liquid.

Step 6: Cool, Chill, and Prepare to Brûlée

Remove the ramekins carefully and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours—or, if you can wait, overnight is ideal. Chilling helps the custard set and makes caramelizing the sugar on top easier and more satisfying.

Step 7: Caramelize the Sugar Topping

When you’re ready to serve, sprinkle about half a tablespoon of granulated sugar evenly over each chilled custard. Tilt the ramekin to get a thin, even layer—thick enough to see the sugar crystals but not so thick that the custard disappears. Using a kitchen torch, start melting the sugar from a distance with a low flame, then move closer as the sugar begins to caramelize. Aim for a deep golden brown crust that cracks perfectly under your spoon. Let the sugar set for about 3 minutes before serving to enjoy that signature crackle!

Top Tip

Getting that perfectly crisp top and silky custard is what makes this Crispy Vanilla Crème Brûlée Recipe such a standout dessert. Here are some tips I've found invaluable along the way to help you get it just right every time.

Even Portioning: Use a kitchen scale or measuring cup to divide the custard evenly between ramekins. This ensures consistent baking and that perfect wobble in the center.
Slow Tempering: When adding hot cream to the eggs, go slow and whisk constantly—this avoids scrambled eggs and keeps the custard silky smooth.
Water Bath Setup: Make sure the water reaches halfway up the ramekins but does not splash inside. This gentle cooking method gives you that creamy texture without curdling.
Caramelizing Sugar: Torch the sugar just before serving for the signature crackle. Waiting too long causes the crust to soften.

How to Serve Crispy Vanilla Crème Brûlée Recipe

A clear glass bowl containing a smooth golden yellow liquid being mixed with a metal whisk. From the right side of the image, a white bowl is pouring a light, frothy white mixture into the glass bowl, creating swirling patterns as the two mixtures combine. The scene is set on a white marbled surface, adding a clean and bright background. The photo captures the motion of mixing ingredients. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For an elegant touch, try garnishing your crème brûlée with fresh berries like raspberries, blueberries, or sliced strawberries. A light dusting of powdered sugar or a sprig of mint can add a pop of color and freshness. If you're feeling indulgent, a tiny dollop of whipped cream or a twist of citrus zest complements the rich vanilla flavors beautifully.

Side Dishes

This dessert shines on its own, but pairing it with light accompaniments can elevate the experience. Consider serving with a crisp, refreshing fruit salad, a simple biscotti, or even a delicate almond tuile. A glass of dessert wine like Sauternes or a rich espresso also pairs beautifully with the creamy custard and caramelized sugar crust.

Make Ahead and Storage

Storing Leftovers

Store leftover crème brûlée covered tightly in plastic wrap in the refrigerator. It will keep well for up to 1 week. Just be sure to cool your custards to room temperature before covering and refrigerating to maintain their creamy texture.

Freezing

Freezing crème brûlée isn’t recommended as the custard’s delicate texture can be compromised. The water content may cause ice crystals to form, resulting in a grainy dessert once thawed. For best results, enjoy this Crispy Vanilla Crème Brûlée Recipe fresh within the week.

Reheating

This dessert is best served cold right out of the fridge with the caramelized sugar freshly torched. If you prefer it a little warmer, allow it to sit at room temperature for about 15 minutes before caramelizing the sugar. Avoid microwaving as it can alter the texture and melt your crisp topping prematurely.

Frequently Asked Questions:

Can I use vanilla extract instead of a vanilla bean?

Yes! While the vanilla bean gives a wonderfully rich and authentic flavor, you can substitute it with 1 teaspoon of vanilla extract in this recipe without sacrificing too much in taste.

What should I do if I don’t have a kitchen torch?

No torch? No problem! You can make a dry caramel by melting sugar in a pot until golden amber and pour it carefully over the chilled custard. Keep in mind this will create a thicker crust and won’t have the same crackle, but it’s a tasty alternative.

How do I know when the custard is perfectly baked?

Look for the centers to jiggle slightly like jello but not be liquid. If a spoon can rest lightly on top without sinking, that’s a good sign your custard is done.

Can I prepare the custard base in advance?

Absolutely! You can prepare and bake the custard ahead of time, refrigerate it covered for up to 1 week, and brûlée the sugar just before serving to keep that signature crisp top.

Final Thoughts

Making the Crispy Vanilla Crème Brûlée Recipe is such a rewarding experience, and it’s a dessert that never fails to impress guests or satisfy a sweet craving. With its silky custard and that addictive caramelized crust, it’s pure magic in every spoonful. Don’t rush the process, take your time, and enjoy every step—because the best desserts are made with a little patience and a lot of love.