Name: Velvety Vanilla Crème Brûlée Recipe
Prep time: 2 h 15 min
Cook time: 20 min
Total time: 2 h 35 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 dreamt of cracking through a perfectly caramelized sugar shell to reveal a luscious, creamy custard underneath, then this Velvety Vanilla Crème Brûlée Recipe is exactly what you need. It’s a classic French dessert with a silky texture and a delicate vanilla aroma that never fails to impress.

The image shows a white ramekin filled with crème brûlée. The dessert has a shiny, caramelized brown sugar crust as the top layer that is cracked open revealing a smooth and creamy pale yellow custard underneath. A golden spoon is lifting a portion of the custard with crispy caramel shards on top. The ramekin is placed on a wooden board with a white marbled surface visible around it. In the background, there is another white ramekin of crème brûlée slightly out of focus. 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 Velvety Vanilla Crème Brûlée Recipe
Top Tip
How to Serve Velvety Vanilla Crème Brûlée Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Velvety Vanilla Crème Brûlée Recipe

Why You'll Love This Recipe

This recipe has quickly become a favorite in my kitchen, especially when I want to impress friends or treat myself to something indulgent yet surprisingly simple to prepare. Plus, nothing beats that glorious crackle when you tap your spoon through the brûlée topping!

Classic and Elegant: Perfectly captures the traditional French dessert experience with authentic vanilla bean flavor.
Rich, Creamy Texture: Baking the custard in a water bath ensures the smoothest, most velvety consistency.
Simple Ingredients: Uses pantry staples with just a touch of vanilla bean for a gourmet finish.
Make-Ahead Friendly: Prep and chill ahead of time, so you can brûlée right before serving for the best crisp topping.

Ingredients & Why They Work

Before you get started, make sure you have quality ingredients on hand—especially fresh heavy cream and a good vanilla bean. These are what make this custard so decadently rich and beautifully fragrant.

Flat lay of two brown eggs with clean uncracked shells, one small white ceramic bowl of heavy cream, one small white ceramic bowl of granulated sugar, one small white ceramic bowl of kosher salt, half a vanilla bean with visible seeds, one small white ceramic bowl of vanilla extract, all arranged symmetrically with perfect proportions, placed 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 luscious, creamy base that makes the custard so rich and velvety.
Granulated Sugar: Divided use both sweetens the custard and forms that iconic crackly topping.
Kosher Salt: A pinch enhances the vanilla flavor and balances the sweetness.
Vanilla Bean: Using the seeds from half a vanilla bean gives the custard an authentic and intense vanilla aroma that extract alone can’t match.
Egg Yolk and Large Egg: The eggs provide structure and richness, creating the custard’s smooth yet firm texture.
Vanilla Extract: Adds a deeper vanilla note that complements the bean’s flavor perfectly.
Granulated Sugar for Brûlée: For caramelizing into that crisp, crackling surface everyone loves.

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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 making this Velvety Vanilla Crème Brûlée Recipe is how easily you can make it your own. Whether you’re craving a seasonal twist or accommodating a dietary preference, there’s plenty of room to play around while keeping that iconic silky custard and crisp caramel topping.

Almond Crème Brûlée: Swapping the vanilla bean for almond extract adds a lovely nutty depth. I discovered this one when I wanted something a little different for a holiday dinner — just a quarter teaspoon really goes a long way, transforming the custard into an elegant almond indulgence.
Coffee Infusion: Add a teaspoon of finely ground espresso or coffee extract instead of vanilla for a sophisticated mocha custard. It’s a great morning-after dessert or paired with chocolate for a decadent finish.
Peppermint Twist: For a festive version, peppermint extract in place of vanilla offers a refreshing lift. It’s perfect for winter celebrations and pairs wonderfully with dark chocolate shavings on top.
Dairy-Free Alternative: To make this recipe vegan or dairy-free friendly, try swapping heavy cream with full-fat coconut milk. Keep the same sugar and egg ratios, or experiment with plant-based egg substitutes for a similar texture. The flavor won’t be traditional vanilla, but the creamy, luscious feel remains.

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

The image shows three white ramekins each with a thin, golden brown caramelized sugar crust on top, slightly darkened in some spots for texture. One ramekin in the center has a scoop taken out, revealing a smooth, creamy pale yellow custard beneath the crust. Three fresh red raspberries sit on the custard in the middle ramekin, while a few more raspberries rest on the white marbled textured surface around the ramekins. A woman's hand with dark red nail polish holds a gold spoon with a bite of the custard and caramel crust close to the camera, creating a sense of depth. The lighting is soft and natural, highlighting the golden tones and creamy texture. 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 — this gentle temperature is crucial for baking the custards slowly and evenly. In a small saucepan, combine 2 cups of heavy cream, half of the granulated sugar (about 2 tablespoons), ¼ teaspoon of kosher salt, and the split and scraped ½ vanilla bean. Heat this over medium until it just boils and simmers, filling your kitchen with that warm vanilla scent. Then, remove it from the heat and let it rest.

Step 2: Whisk the Eggs and Sugar

While the cream heats, grab a mixing bowl and whisk together 1 large egg, 1 egg yolk, and the remaining 1½ tablespoons of granulated sugar. Whisk vigorously until the mixture lightens in color and thickens slightly — this blanchir technique is your secret to a smooth, silky custard. It might take a minute or two, but the effort shines through in the final texture.

Step 3: Temper the Eggs

This step demands a little patience and gentle hands to avoid scrambled eggs. Slowly drizzle a small amount of the hot cream into the egg mixture while whisking constantly — this tempers the eggs by gradually warming them. Continue adding the cream little by little until it’s fully incorporated. I like to steady my bowl on a kitchen towel to keep it from slipping during this process.

Step 4: Strain and Divide

Next, strain the custard through a fine-mesh sieve into a clean bowl to remove any foam and the vanilla bean pods. This little extra step ensures a perfectly smooth custard. Then, evenly divide the mixture among six 3-ounce ramekins. Using a kitchen scale or measuring cup helps keep every serving just right, ensuring consistent baking results.

Step 5: Set Up the Water Bath and Bake

Arrange the ramekins in a deep baking dish or roasting pan. Cover the dish loosely with foil, leaving a corner open to peek at the custards as they bake. Carefully pour hot water into the pan until it comes halfway up the sides of the ramekins — be mindful not to splash any water into the custards. Place the whole setup in the preheated oven and bake for 20 minutes. The custards are done when they’re set but still jiggle gently in the center, like a soft jelly.

Step 6: Cool and Chill

Remove the ramekins carefully using tongs and a towel. Let them cool to room temperature before covering with plastic wrap. Refrigerate for at least 2 hours — though overnight resting will give you that luscious texture that melts in your mouth. Chilling also helps the caramel topping harden beautifully later on.

Step 7: Caramelize the Sugar

When you’re ready to serve, sprinkle about half a tablespoon of granulated sugar evenly over each custard surface. Tilt the ramekin to spread the sugar for an even layer that’s thick enough to see but not so thick it hides the creamy custard beneath. Using a kitchen torch, slowly melt the sugar, moving the flame steadily until it forms a dark, crisp caramel crust. This is the signature crackle that makes crème brûlée so irresistible!

Step 8: Let It Set and Serve

Allow the caramelized sugar to harden for about 3 minutes, then serve immediately. Whether you’re sharing this elegant dessert at a dinner party or indulging in a quiet night treat, every spoonful reveals that perfect balance of creamy custard and crunchy caramel crust.

Top Tip

These tips come from countless batches of perfecting the Velvety Vanilla Crème Brûlée Recipe, and they’ll help you achieve that silky custard and crackly sugar top every single time without a hitch.

Use a Water Bath: Baking your custards in a water bath ensures even, gentle cooking that prevents curdling and creates that signature velvety texture.
Temper Your Eggs: Slowly whisking hot cream into your egg mixture keeps the eggs from scrambling, producing a smooth custard base every time.
Brûlée Just Before Serving: Torch the sugar topping right before you serve to get that perfect thin caramelized crust with the satisfying crack.
Don't Skip Chilling: Giving your custards at least 2 hours in the fridge (better if overnight!) helps the custard set fully and lets the caramelized sugar harden beautifully.

How to Serve Velvety Vanilla Crème Brûlée Recipe

A clear glass bowl is placed on a white marbled surface, containing a bright yellow liquid layer at the bottom that looks smooth and glossy. A metal whisk rests inside the bowl, partially submerged in the yellow liquid. From the right side of the image, a white pot pours a thick, light cream-colored mixture into the bowl, creating a soft swirl pattern where the two mixtures meet. The scene is clean and bright with natural light highlighting the textures of the liquids, photo taken with an iphone --ar 2:3 --v 7

Garnishes

While the classic burnt sugar top shines on its own, a few simple garnishes can elevate your presentation and add subtle flavor contrasts. Try fresh berries like raspberries or blackberries for a tart pop of color and taste. A light dusting of powdered sugar or a small sprig of mint adds an elegant touch. If you want to get a bit fancy, a thin curl of white chocolate or a few toasted almond slivers make beautiful, textural complements.

Side Dishes

Velvety Vanilla Crème Brûlée is a rich, indulgent dessert that pairs beautifully with light and fresh sides. Consider serving it with a crisp green salad featuring citrus vinaigrette for a nicely balanced meal. A simple fruit sorbet on the side can cleanse the palate between bites. For an extra touch of French flair, a petite butter cookie or madeleine works wonders alongside this creamy custard delight.

Make Ahead and Storage

Storing Leftovers

Got leftovers? No worries! Store your Velvety Vanilla Crème Brûlée covered tightly with plastic wrap in the refrigerator for up to 1 week. Make sure your custards are completely cooled before wrapping to keep that silky texture intact. When ready to enjoy again, give it a quick torching if you like to revive the crackly sugar top.

Freezing

Freezing crème brûlée isn’t the best option since it can alter the custard’s smooth texture upon thawing, causing water crystals that affect creaminess. We recommend enjoying this dessert fresh or refrigerated rather than frozen to preserve its luxurious mouthfeel.

Reheating

Since this dessert is best served cold with a crisp caramelized topping, reheating isn’t necessary. If your custard is warm or room temperature, simply chill it again to restore that cool, creamy experience. When ready, reapply and torch fresh sugar for the perfect finish.

Frequently Asked Questions:

Can I use vanilla extract instead of a vanilla bean?

Yes! You can replace the ½ vanilla bean with 1 teaspoon of vanilla extract. Add it along with the eggs to preserve its aroma. Keep in mind, using a vanilla bean gives a more authentic flavor and beautiful speckles in the custard.

What causes the custard to curdle or crack?

Most often, this happens when the custard is baked at too high a temperature or without a water bath. Using the 325°F oven and baking the ramekins in a water bath as instructed prevents this by cooking the custard gently and evenly.

How do I know when the crème brûlée is done baking?

Look for a slight jiggle in the center when you gently shake the ramekins—like jello. The edges should be set, but the middle should still have a little wobble. This indicates a perfectly cooked custard that will firm up while chilling.

Can I make this dessert ahead of time?

Absolutely! In fact, the custards benefit from chilling for at least 2 hours or overnight for the best texture. Just wait to brûlée the sugar topping right before serving so the caramel crust is crisp and fresh.

Final Thoughts

There’s truly nothing like cracking through the crisp caramelized sugar layer to reveal a luscious, velvety vanilla custard underneath. This Velvety Vanilla Crème Brûlée Recipe is a little bit of French magic you can bring to your table with confidence. Take your time, enjoy the process, and treat yourself and your loved ones to this classic, elegant dessert. Happy cooking and bon appétit!