Site icon the little holly that could

Vanilla Bean Creme Brulee


This Vanilla Bean Creme Brulee recipe is literally so easy, like I can’t believe I spent so many years only ordering this at a restaurant! With only 4 ingredients, this is one of the easiest recipes you’ll ever make and the final results are always a show stopper! Smooth creamy vanilla bean custard, topped with the most delicious smelling burnt sugar you’ve ever had!

Well, what are you waiting for?! Go buy those ingredients and enjoy!

Fancy Vanilla? I’m Not Sold…

When I think of Creme Brulee, I tend to think of vanilla Creme Brulee. That seems to be the most common flavor. Which means I expect to see little dots of vanilla bean all throughout my Creme Brulee. But real, actual vanilla bean is expensive. I’m talking more than $20 for a single vanilla bean. I love Creme Brulee, but not enough to drop $20 on just a single ingredient.

But there’s something that I actually love more than vanilla bean, but is a perfect combination of vanilla bean and vanilla extract.

Vanilla. Bean. Paste.

First things first, it’s definitely not as expensive as vanilla beans, but it is a little bit more expensive than vanilla extract. I found a tube at my local grocery store that was $11. So it’s not awful, but I did want to get that disclaimer out first, so I can now convince you of it’s importance in your kitchen!

Vanilla Bean Paste has the liquid component of vanilla extract but is LOADED with little vanilla bean specks like you would find with a vanilla bean. It takes the fancy level of whatever you’re making to the next level! Seeing those classic vanilla specs literally gets me so excited. If you’re a fan of vanilla, you will love the bright crisp flavor that Vanilla Bean Paste adds!

If you can’t find Vanilla Bean Paste, you can just add regular vanilla! The end result will still be the same! But I hope I’ve convinced you to see the benefits of this ingredient! It’s a staple in my pantry!

But What if I Don’t Have a Kitchen Torch?

I have to say that I think a kitchen torch makes this dish a little bit quicker. But with that being said, a kitchen torch is NOT required to make this Vanilla Bean Creme Brulee.

If you don’t have a kitchen torch, you can just place these under the broiler for about 5 minutes. I move the rack to about the second closest height and then put the Creme Brulee in.

The sugar will caramelize just the same as if you were using a torch! Be careful though! The broiler can get VERY hot and you don’t want the sugar to burn. I always suggest staying right by the oven whenever you’re using the broiler.

Why Add The Water?

What’s the whole point of adding the water to the cake pan? Well. that’s a great question and I’m so glad you asked!

By adding the water to the cake pan it creates steam in the oven, which helps this Vanilla Bean Creme Brulee to keep that smooth, creamy custard texture we all know and love!

I know it seems like kind of an odd step, but it’s crucial to getting that classic Creme Brulee texture!


Vanilla Bean Creme Brulee

A decadent creamy Creme Brulee that is easier to make than you think!
Course Dessert
Keyword creme brulee, creme brulee recipe, creme brulee tips, creme brulee tricks, creme brulee vanilla bean, creme brulee vanilla bean pasta, creme brulee vanilla bean recipe, easy creme brulee, easy creme brulee recipe, easy vanilla creme brulee, simple creme brulee, vanilla creme brulee
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Servings 4 ramekins


  • Kitchen Torch optional, see above for other options!


  • 6 Egg Yolks
  • 1 pint Heavy Cream
  • 2 teaspoons Vanilla Bean Paste
  • 1/3 cup Sugar
  • 1/2 cup Turbinado Sugar
  • Boiling Water


  • Preheat oven to 325 degrees
  • Pour heavy cream into a pot and heat on the stove until it's about to boil
  • Add 6 egg yolks to a bowl and whisk in sugar
  • After the heavy cream is heated, add in vanilla bean paste
  • Take a 1/3 cup of the heavy cream and slowly pour it into the egg mixture, whisking the ENTIRE time
  • Slowly add the heavy cream in 1/3 cup batches, whisking the whole time.
  • Pour the egg mixture through a sieve to make the mixture really smooth.
  • Pour into ramekins about 2/3's of the way up. Place the ramekins into a large cake pan.
  • Pour hot water into the cake pan, until it's about halfway to the top of the ramekins. Make sure the water doesn't splash into the cream mixture.
  • Place in the oven for 35-45 minutes. The edges will be set and the middle will be slightly jiggly.
  • Let cool and then wrap in plastic wrap. Cool for at least 3 hours or overnight.
  • Top with 2 tablespoons of turbinado sugar and use a kitchen torch to caramelize the sugar on top.


If you would like, you can skim the foam off the top of the custard before you bake it. That will give the top a smoother texture. 

Hello Vanilla Bean Creme Brulee

Is that not the easiest thing ever? It’s easier than you thought, right?!

The crispy, crunchy sugar with the smooth, creamy custard is literally the best thing! Vanilla Bean Creme Brulee has to be my favorite dessert. I know I always say that, but this time I really do mean it!


-Holly Michelle

P.S. Looking for another super easy dessert idea? Try these Rocky Road Marshmallow Bars that are a total crowd pleaser!

Exit mobile version