5 Ingredients vanilla creme brulee

This vanilla creme brulee has the perfect creamy and silky texture, with a beautiful contrast of crunchy caramel on top. Its sweetness is balanced with a classic vanilla flavor. If you prefer a light dessert that is quick and easy to make but also exceptionally delicious, then this recipe is for you.

Why you’ll love this recipe

There is something so satisfying about that first crack of the caramelized sugar, leading to a smooth, creamy custard beneath. Beyond its unforgettable taste, crème brulee is the perfect choice for special occasions or gatherings, with the benefit of making it ahead of time without spending hours in the kitchen.

Vanilla crème brulee is one of those desserts that is super easy to make. You need only a handful of ingredients. The key to making the best vanilla creme brulee is to use good-quality ingredients: fresh cream, vanilla bean, and organic eggs.

I highly recommend using vanilla bean or at least vanilla paste. Don’t get me wrong, there is nothing wrong with vanilla extract, and if it’s all you have on hand, then use that. It comes down to personal preference and availability. For custard-type desserts, pastry cream, or any type of creams and fillings in which vanilla is the main flavor, I always prefer to use whole vanilla bean or vanilla paste. The presence of the vanilla seeds elevates the dessert, adding not only more flavor but also making it look expensive and well-made.

What is crème brulee?

Creme brulee is a classic French dessert consisting of a rich custard base topped with a layer of caramelized sugar, creating a beautiful contrast of textures. The name itself, from French, translates to “burnt cream,” which refers to the caramelized/burnt sugar on top. The custard is typically made with cream, sugar, egg yolks, and vanilla, however, other ingredients can be added to achieve different flavors.

Recipe Ingredients

The ingredients for this vanilla crème brulee are:

Heavy cream, egg yolks, granulated sugar, vanilla bean, and salt.

Things to know before making this recipe

For optimal vanilla flavor, use a whole vanilla bean. Make sure to split open the vanilla bean and scrape the seeds out. Add the bean and the seeds to the cream, bring to a simmer, remove from heat, and let the vanilla infuse for at least 30 minutes, or even better, overnight.

If you are not short on time, you can do this step the night before (make sure to refrigerate the cream once cooled). The next morning, proceed with the recipe. By the evening, you will have perfectly chilled vanilla creme brulee.

When making the custard, make sure to temper the eggs by gradually adding the hot cream while whisking the egg yolks. This will prevent scrambling the eggs.

Be careful not to bake the custard for too long, as they may become rubbery. They should still be wobbly at the center.

Make sure to fully chill the custard before adding the sugar on top. If the creme brulee hasn’t completely set, the extra heat from the kitchen torch will change the texture of the custard.

The sugar layer on top should be evenly distributed into a thin layer, this will ensure an even caramelization. If you add too much sugar, you won’t be able to caramelize all of it, and you will end up with sugar crystals under the caramelized top.

How to make vanilla creme brulee?

Note! For exact measurements and detailed directions, see the recipe card below.

Step 1: To a saucepan, add the cream.

Step 2: Split open the vanilla bean and scrape the seeds.

Step 3: Add the vanilla and salt to the cream and heat until simmering.

Step 4: Whisk the sugar and egg yolks until creamy.

Step 5: Pour the cream over the egg yolks while whisking.

Step 6: Run the liquid through a sieve.

Step 7: Place cream brulee containers inside a deep baking dish.

Step 8: Pour the liquid into each ramekin.

Step 9: Pour HOT water inside the large dish.

Step 10: Bake the custards on the middle rack until still wobbly at the center, about 25-30 minutes.

Step 11: Let the custards cool completely before transferring them to the fridge for at least 4 hours. When ready to serve, sprinkle a thin layer of sugar on top of the custard and caramelize it using a kitchen torch.

Additions and substitutions

If you’d like to explore different creme brulee flavors, here are a few ideas: chocolate creme brulee, of course! As a chocolate lover, I can’t skip this option 🙂 Also, coffee-infused creme brulee is a great option for coffee lovers. Berry creme brulee is a perfect bright summer flavor. For fall and winter, pumpkin spice will be a delicious warming and cosy flavor option.

Storage and reheating

Vanilla creme brulee can be stored covered in the fridge for up to 5 days without the caramelized sugar on top. Caramelize the sugar right before eating. If you make it ahead of time, the caramel will soften up and won’t have the hard, crunchy top when served.

I don’t recommend freezing the creme brulee as it may change its texture. Sometimes you may end up with the custard separating and having a layer of water on top. Since we are not adding any stabilizers or thickeners, as some commercial creme brulees you might find in the frozen section at the grocery store, it’s best to be made fresh.

More recipes to try

Hibiscus Panna Cotta – This luscious, creamy, light, and slightly tart panna cotta is definitely something you need to try!

Chocolate Panna Cotta – For a quick, easy, and delicious dessert, this is the perfect go-to recipe. You only need a few ingredients and about 15 minutes to make this creamy chocolate goodness. One pot, no baking, super delicious, no need to say more.

Let’s connect!

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