Vanilla Bean Crème Brulee – It's about the Quality of Vanilla Bean

Vanilla Bean Creme Brulee Vanilla Bean Crème Brulee

Crème Brulee is one of the best ways to relish the subtle flavors of Madagascar Grade A vanilla bean. Creamy and luscious, this classic French dessert features the perfect culinary marriage of the sweet, mellow flavors of vanilla with the crispy caramel topping. While a blow torch comes really handy while creating the stunning crispy caramel crust, don’t fret if you lack one in the kitchen. Heat up your broiler with a rack placed closest to the heating coil. Broil the chilled custard for few minutes to give the final caramelized touch to this dessert. Once served, get ready to be showered with praises by its takers!

It's all about the Quality of the Vanilla Bean for this Vanilla Bean Crème Brulee Recipe

Serves: 8

Vanilla Bean Crème Brulee Ingredients:

1 quart heavy cream

1 Madagascar Grade A vanilla bean, pod split and seeds scraped (Get them at

6 egg yolks

1 cup sugar, plus more as required

One pinch salt


  1. Warm up your oven to 325 degrees F.
  2. Empty ½ cup of sugar into the bowl with egg yolks and sprinkle a dash of salt.
  3. Whisk thoroughly for a couple of minutes until the mixture turns frothy.
  4. Pour the heavy cream into a medium saucepan and place it on the hob (stove).
  5. Add the scraped vanilla seeds into the cream and throw in the pod.
  6. Stir in the remaining sugar and bring the mixture to a boil.
  7. Turn off the heat and let it stand for 15 minutes to allow the vanilla bean to infuse its flavor into the mixture.
  8. Remove the pod and discard it.
  9. Line a large roasting pan with a cotton kitchen towel and arrange 8 ramekins into it, spaced an inch apart.
  10. Pour enough hot water into the pan so that it stands 2/3 along the outer side of the ramekins.
  11. Slowly pour the egg mixture into the vanilla-flavored cream to temper and whisk continuously until fully incorporated.
  12. Pass it through a fine mesh sieve to strain into a jug and divide it equally among the ramekins.
  13. Wrap the surface of each ramekin with a piece of aluminum foil and pop the pan into the hot oven.
  14. Bake for 20 minutes, rotating the ramekins halfway through cooking.
  15. Once baked perfectly, the custard should appear firm around the edges yet wobble when the ramekins are shaken.
  16. Remove the ramekins from the oven and allow to cool on a wire rack for 20 minutes.
  17. Transfer them into the refrigerator and chill for 4 hours.
  18. To serve, sprinkle extra sugar generously on top of each serving of custard and swirl the ramekins to distribute it evenly.
  19. Bring the lighted cooking torch near the sugar layer and move it towards the center until the former melts completely.
  20. Serve right away.

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