Vanilla Bean Creme Brulee

Prep Time
Cook Time
Ready In

Recipe: #32409

May 29, 2019

Categories: Desserts, Puddings

"Classic French dessert. This is a favorite in my home. Time does not include setting time."

Original recipe yields 6 servings


  • Serving Size: 1 (397 g)
  • Calories 1245.6
  • Total Fat - 104.5 g
  • Saturated Fat - 42.5 g
  • Cholesterol - 3583.9 mg
  • Sodium - 175.6 mg
  • Total Carbohydrate - 20.6 g
  • Dietary Fiber - 0.5 g
  • Sugars - 8.8 g
  • Protein - 52.7 g
  • Calcium - 456.7 mg
  • Iron - 9 mg
  • Vitamin C - 2.3 mg
  • Thiamin - 0.6 mg

Step 1

Preheat oven to 350.

Step 2

Split Vanilla bean lengthwise and place in a saucepan.

Step 3

Add cream to pan and bring almost to a boil. Take off heat and let stand for 15 minutes to allow vanilla flavor to develope, then remove vanilla bean.

Step 4

Scrape seeds into cream and discard the vanilla bean casing.

Step 5

Using a fork, mix together egg yolks and sugar.

Step 6

Reheat the cream then gradually mix into the egg mixture. Strain back into a saucepan.

Step 7

Place 6 ovenproof ramekins into a roasting pan, divide the custard between the ramekins, then pour warm water into the pan so that it comes halfway up the side of the ramekins.

Step 8

Bake for 20-25 minutes, or untill just set. There should be a little softness at the center.

Step 9

Leave dishes to cool in the water, then remove them and refridgerate for minimum of 3-4 hours.

Step 10

Roughly 25 minutes before serving, sprinkle tops with confectioners sugar and caramelize using a blow torch.

Step 11

Leave at room temperature.

Tips & Variations

No special items needed.



Love it OMG, Yummy! Made late last night and just indulged as part of my breakfast! So good with fruit salad and half of a bagel and cream cheese.

review by:
(29 Jan 2021)


I don't have a blowtorch so I used my oven broiler instead. Turned out pretty good but you have to keep a close eye on it so it doesn't burn on top.

review by:
(7 Apr 2020)