Easy Crème Brûlée

Preheat the oven to 325°F. Split one vanilla bean lengthwise with a sharp knife, then use the tip of the blade to gently scrape out the seeds.

In a medium saucepan, combine 2¼ cups of heavy whipping cream, the vanilla bean seeds, and the scraped vanilla bean pod. Heat over medium until the cream is steaming and just beginning to bubble around the edges — do not let it boil. Remove from the heat and let it steep for 10–15 minutes to draw out maximum vanilla flavor.

Whisk together 6 egg yolks, ½ cup of granulated sugar, and a pinch of salt until the mixture is smooth, pale, and slightly thickened.

After the cream and vanilla bean have steeped, remove the vanilla bean pod from the cream, leaving the seeds behind. Give the cream and seeds a quick whisk to blend them, then slowly whisk the warm vanilla‑infused cream into the egg mixture, whisking constantly.

Carefully pour the custard through a fine‑mesh strainer into a clean, large bowl. This removes any bits of egg that may have cooked and ensures a perfectly silky‑smooth custard.

Pour the strained custard into the ramekins; the ones shown in the photo are 4‑ounce dishes. Arrange the filled ramekins inside a larger baking dish — a 9×13‑inch casserole dish works perfectly. Placing the ramekins in a larger dish allows you to create a water bath, which surrounds the custards with gentle, even heat so they bake slowly without curdling or cracking.

Pour hot tap water into the larger baking dish, being careful not to splash any into the custards, until the water reaches halfway up the sides of the ramekins.

Bake for 30–40 minutes, or until the custards are set and the centers still give a gentle jiggle when the ramekins are lightly shaken.

Once they come out of the oven, carefully lift the ramekins out of the water bath and set them on a cooling rack. Let them cool undisturbed until they reach room temperature, then refrigerate until fully set — ideally overnight for the best texture.

To caramelize the top, remove the ramekins from the refrigerator and let them stand at room temperature for 20–30 minutes; this helps prevent the dishes from cracking when torched. Sprinkle 1 to 2 teaspoons of sugar evenly over each custard — a heavier sprinkle creates a thicker layer and takes a bit longer to brûlée. Use a kitchen torch to melt and caramelize the sugar, keeping the flame moving in small circles so it melts evenly and develops a crisp, golden topping.

Enjoy!

For more delicious dessert recipes, try these next:

• Pumpkin Spice Crème Brûlée
• Gingerbread Crème Brûlée
• Easy Baked Flan
• Apple Pie Cheesecake
• Coffee Custard
• Applesauce Custard Pie
• Easy Chocolate Pudding
• Irish Cream Chocolate Cheesecake (No-Bake)