Perfect Vanilla Creme Brulee

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Indulge in the luxuriously smooth and creamy goodness of this dessert, crowned with a delicate, crispy layer of caramelized sugar—truly a treat fit for a fancy dining experience. The best part? You only need five ingredients, including a pinch of salt and a hint of vanilla, and just 10 minutes of effort.

Perfect Vanilla Creme Brulee

Total Time 40 minutes
Course Dessert
Servings 6


  • – 1.5 cups of heavy cream 360g
  • – 4 large egg yolks
  • – ¼ cup of granulated sugar 55g + additional for the crispy coating
  • – A pinch of salt
  • – ½ vanilla bean pod or 1 tsp vanilla bean paste


  • Preheat the oven to 300°F (conventional) and set a pot of water to boil for the water bath.
  • In a saucepan, gently heat the heavy cream and vanilla until it simmers (not a full boil).
  • Whisk egg yolks, sugar, and salt in a bowl until yolks break down.
  • Slowly pour a fourth of the simmering cream into the yolk mixture while whisking to temper the eggs.
  • Add the remaining cream, whisk gently until combined—avoid overmixing.
  • Strain the custard through a fine mesh sieve to remove lumps.
  • Divide the mixture into three 8oz Creme Brulee ramekins, filling nearly to the top.
  • Place ramekins in a larger baking tray, add boiling water to the tray (avoiding ramekins), filling halfway up the height of the ramekins.
  • Carefully place the tray with water and ramekins in the oven.
  • Bake for ~30-40 minutes until edges set with a gentle wobble in the middle.
  • Transfer ramekins to the fridge and cool overnight (or at least 4 hours).
  • The next day, sprinkle a thin layer of granulated sugar on each ramekin and use a blowtorch to caramelize the sugar to a deep brown color.
  • Serve and savor the deliciousness!


  • Creme Brulee ramekins are recommended; if unavailable, use regular 8oz ramekins, dividing the mixture into 4-6 ramekins for optimal thickness.
  • Adjust baking time based on the type of ramekin used, looking for firm edges and a wobbly center.

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