Easy Vanilla Crème Brûlée Recipe

If you’re looking for a simple but classy French dessert that even a beginner can make, it’s this vanilla bean infused crème Brûlée. It’s soft, rich and creamy and it’s topped with a thin and crisp layer of caramel sugar. 

Hey team, Nick here! Can I just list all the things I think you’ll love about this classy dessert? Cos this is why I love this dessert so much!

• It’s a great make ahead of time dessert – Perfect for dinner parties or dates.
• Low effort – It comes together with simple ingredients and steps. I mean it when I say this is beginner friendly!
• Big on flavor and texture – creamy silky smooth custard and that toffee on top is to die for!

This ones a good one for dinner tonight or a dinner party tomorrow. Once it’s baked and cooled, it can go in the fridge and the last thing you do before you serve it is toast the sugar to create that crisp, glassy caramel layer on top!

Related – If you’re looking for more French desserts, my French macarons and chocolate macarons are two of the most popular recipes on the site. Crisp shells, chewy centers, and bakery style results at home.

Making it so easy!

• Use a sharp knife to carefully split the vanilla bean in half. 
• Use the sharp side to scrape the beans out. 

Tip – You can use vanilla bean paste instead. Otherwise, pure vanilla extract will give you that great vanilla flavor, but no vanilla bean specks!

• Add to the milk mixture, along with the split vanilla bean. Mix on low heat until mixture barely begins to bubble. Take off the heat.
• Add the egg yolks and sugar to a large mixing bowl or jug and whisk to combine, about 60 seconds.

• While whisking, slowly add the milk until all added. 
• Add 4 medium sized ramekins to a deep baking dish. Fill each ramekin with egg milk mixture, making sure they’re all evenly filled. 

• Fill the baking dish 1/4 of the way with boiling water and bake for 30-40 minutes.
• Once baked, they will still be a little jiggly in the center. Take out of the baking dish and allow to cool completely.

Tip – You can make and bake the custard layer a day in advance. Cover the baked custards when they’ve completely cooled to room temp and store in the fridge for up to 2 days.

That crispy golden caramel layer!

This is the fun part if you ask me. My one piece of advice is, don’t have too much fun and toast for too long or you’ll end up with burned caramel.

• Use a spoon to sprinkle a thin layer (don’t go too thick!) of caster sugar. Caster sugar is also known as superfine sugar is the best thing to use for this because it’ll toast nice and evenly.
• Speaking of toasting, I do this with a kitchen torch. Don’t hold it too close to the sugar and go slow! Let it slowly caramelize and when you can see it turning golden and starting to bubble, back off to the rest of the sugar otherwise you’ll burn it.

Can you do this without a kitchen torch?

Short answer, yes. Although I didn’t test it, but I’ve heard of people popping this under their oven grill/broiler. Just keep a close eye on it and make sure the entire surface is covered in sugar so the oven doesn’t burn the custard. Not a great look.