Vanilla Bean Creme Brûlée

makes 4 


  • 3 cups heavy whipping cream
  • 1 1/2 tsp. vanilla bean paste
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. kosher salt
  • 8 egg yolks
  • 3/4 cup granulated sugar + more for topping


  • Preheat oven to 325°F.
  • Boil ~8-10 cups of water in a large pot.
  • Meanwhile, in a saucepan, heat the heavy whipping cream & salt on low heat till just hot.
  • Turn off the heat & whisk in both vanillas. Let it sit to cool for a few minutes.
  • In a stand mixer, beat the yolks & sugar together till the mixture turns a light, pale yellow color.
  • Take the bowl off the stand & slowly drizzle in 1/3 of the cream while whisking.
  • Now add the egg mixture into the rest of the cream & whisk to combine.
  • Pour the mixture into four 8oz. ramekins & place them in a pan, making sure there’s at least 1in. between the ramekins.
  • Carefully pour the boiling water into the pan till it reaches halfway up the ramekins.
  • Bake for 35-40 mins or until the center is barely set. It should jiggle just a bit!
  • Let them cool completely to room temp. before covering and chilling for at least 3 hours or up to 3 days.
  • Once you’re ready to eat them, sprinkle ~1/2 tbsp. of granulated sugar evenly on top of each pot & use a culinary torch to heat the sugar till just bubbling & it turns an amber color. If they’re a little burnt that is okay too.
  • Serve within the next couple hours or else the sugar will melt & it’ll no longer be crunchy.


  1. Your recipe looks absolutely elegant and delicious. I have all of the ingredients on hand except for the vanilla bean paste. Where did you purchase this item? It’s not available at my grocery store. Thank you so much! I look forward to all of your recipes as they inspire me to try new ideas. Thank you again!

    P.S. Your photography skills are amazing as well?

    1. Hi Dawn!
      Thank you so much for the sweet and kind words. I usually purchase vanilla bean pods (which you can also use) at my local grocery store and vanilla bean paste from stores that carry Nielsen Massey such as Sur La Table. If you can’t find it anywhere feel free to sub it in for vanilla extract, though you won’t need as much of it! Happy baking ?

  2. I tried this for Valentine’s Day and it was a hit! Not too sweet with the sugar and achieved a very delicate texture. Thank you for your recipe!

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