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An overhead picture showing a spoon cracking in the vanilla bean creme brulee

Vanilla Bean Creme Brulee

A decadent creamy Creme Brulee that is easier to make than you think!
Prep Time 10 mins
Cook Time 40 mins
Resting Time 1 hr
Total Time 1 hr 50 mins
Course Dessert
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. 
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