Best 11 Vanilla Creme Brulee Recipes

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Vanilla crème brûlée is a luxurious and elegant dessert that is sure to impress your guests. This classic French dish is made with a creamy custard base that is flavored with vanilla and topped with a caramelized sugar crust. The result is a dessert that is rich, smooth, and has a delightful crunch. Whether you are a seasoned baker or a novice cook, this recipe will guide you through the process of making the perfect vanilla crème brûlée. With its simple ingredients and easy-to-follow instructions, you'll be able to create this classic dessert in no time. So gather your ingredients, preheat your oven, and let's get started on making the most delectable vanilla crème brûlée you've ever tasted!

Here are our top 11 tried and tested recipes!

GINGER AND VANILLA BEAN CRèME BRûLéE



Ginger and Vanilla Bean Crème Brûlée image

Categories     Dairy     Egg     Ginger     Dessert     Bake     Kid-Friendly     Vanilla     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 9

For Custard
2 cups whipping cream
1/2 cup sugar
2 tablespoons chopped peeled fresh ginger
1 vanilla bean, split lengthwise
5 large egg yolks
For Crème Brûlée
12 teaspoons sugar
Sliced tropical fruit (such as mango, papaya and/or kiwi)

Steps:

  • Make custard:
  • Preheat oven to 325°F. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.
  • Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.
  • Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
  • Make Crème Brûlée:
  • Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
  • Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften. Garnish crème brûlées with fruit.
  • *Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.
  • **Available at some cookware stores.

CHOCOLATE AND VANILLA CREME BRULEE



Chocolate and Vanilla Creme Brulee image

For a truly delicious dessert that will impress every guest, try this fancy recipe. It tastes so delicious.-Taste of Home Cooking School, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 5

4 cups heavy whipping cream
9 large egg yolks
1 cup sugar, divided
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips

Steps:

  • In a large saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk egg yolks and 3/4 cup sugar. Remove cream from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in vanilla. Set aside., In a microwave, melt chocolate chips; stir until smooth. Slowly whisk in 2 cups of cream mixture until smooth. Transfer to eight ungreased 6-oz. ramekins or custard cups., Slowly pour remaining cream mixture over the back of a small spoon into the ramekins, forming layers. Place ramekins in a baking pan; add 1 in. of boiling water to pan., Bake, uncovered, at 325° for 35-40 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle custards with remaining sugar; heat until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat for 4-7 minutes or until caramelized. Refrigerate for 1-2 hours or until chilled.

Nutrition Facts :

HONEY VANILLA RICE-PUDDING CRèME BRûLéE



Honey Vanilla Rice-Pudding Crème Brûlée image

Categories     Milk/Cream     Egg     Rice     Dessert     Bake     Broil     Vanilla     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 11

2/3 cup water
1/3 cup long-grain rice
2 cups milk
1/2 cup heavy cream
1 vanilla bean, split lengthwise
2 large whole eggs
3 large egg yolks
1/2 cup honey
1/4 teaspoon salt
1/3 cup firmly packed light brown sugar
orange sections as an accompaniment

Steps:

  • In a small saucepan bring the water to a boil, add the rice with a pinch of salt, and simmer it gently, covered, for 15 to 20 minutes, or until all the water is absorbed and the rice is tender. Transfer the rice to a small bowl and let it cool.
  • Preheat the oven to 300°F. and butter a 9-inch (1-quart capacity) flameproof shallow baking dish. In the pan bring the milk and the cream just to a boil with the vanilla bean and remove the pan from the heat. Scrape the seeds from the vanilla bean into the milk mixture and discard the pod (or reserve it for another use). In a bowl whisk together the whole eggs, the egg yolks, the honey, and the salt, whisk in the rice, and whisk the mixture until it is combined well. Add the milk mixture in a stream, whisking, and pour the custard into the baking dish. Transfer the baking dish to a baking pan, add enough hot water to the pan to reach halfway up the side of the dish, and bake the custard in the middle of the oven for 1 hour to 1 hour and 10 minutes, or until it is set completely. Transfer the custard to a rack, let it cool, and chill it, covered, for at least 6 hours or overnight.
  • Just before serving, preheat the broiler, blot the top to the custard dry with a paper towel, and force the brown sugar through a coarse sieve onto the top of it, covering it evenly. Put the baking dish in a baking pan filled with ice and broil the custard about 2 inches from the heat for 2 to 3 minutes, or until the brown sugar is melted and crisp (be careful not to let the brown sugar burn). Let the crème brûlée cool in the pan of ice for 3 minutes and serve it, cut into wedges, with the orange sections.

EASY 3-INGREDIENT VANILLA CREME BRûLéE



Easy 3-Ingredient Vanilla Creme Brûlée image

Smooth, creamy, restaurant-quality creme brûlée only requires 3 ingredients! Make them a few hours or even days before you're planning to serve. Chances are, you won't even need to make a grocery run.

Provided by Annie Campbell

Categories     Desserts     Custards and Pudding Recipes     Creme Brulee Recipes

Time 3h45m

Yield 2

Number Of Ingredients 3

1 cup Frozen desserts, ice cream, vanilla
2 large egg yolks
2 tablespoons Sugars, granulated

Steps:

  • Preheat the oven to 325°F. In a microwave-safe bowl, heat the ice cream in 20 second intervals, stirring between, until melted. Let the ice cream cool for 5 minutes. Whisk in egg yolks one at a time until the mixture is smooth and consistent. Pour evenly into 2 oven-safe ramekins.
  • Move the ramekins to a baking dish with a high rim. Pour boiling water into the baking dish until half-way up each ramekin. Bake for 40-50 minutes or until set but still jiggly in the center. Allow to cool completely, then wrap with plastic wrap and transfer to the fridge for 2 hours or up to 3 days.
  • When ready to serve, let the ramekins come to room temperature for 30 minutes, then sprinkle 1 tablespoon of sugar over each creme brulee. If you have a kitchen blow torch, torch the sugar until golden and bubbly. If you don't, broil on the top rack of the oven at 500°F for 2-3 minutes, watching to make sure they don't burn. Serve immediately.

Nutrition Facts : Calories 181 calories, Carbohydrate 28.1 g, Cholesterol 29 mg, Fat 7.3 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 4.5 g, Sodium 52.8 mg, Sugar 26.5 g

VANILLA BEAN CREME BRULEE



Vanilla Bean Creme Brulee image

Provided by Food Network

Categories     dessert

Time 46m

Yield 6 servings

Number Of Ingredients 5

2 cups heavy cream
1 cup milk
1/2 vanilla bean, split and scraped
6 large egg yolks
1/2 cup granulated sugar plus 6 tablespoons

Steps:

  • Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the remainder of the cream mixture to the bowl and whisk vigorously to incorporate. Strain the brulee base through a fine mesh sieve and preheat the oven to 350 degrees F. Pour the custard into 6 (5-ounce) oval ramekins or gratin dishes, and place the dishes in a sheet pan or roasting pan. Pour enough hot water into the pan to come up half way on the sides of the ramekins. Place the pan in the oven on the middle rack and bake for 30 minutes, turning the sheet pan around after 15 minutes to ensure even cooking. To test for doneness, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool. Once the brulee has cooled, evenly spread 1 tablespoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning. Serve once the sugar has cooled and is hard like candy.

VANILLA CRèME BRûLéE WITH RASPBERRIES



Vanilla Crème Brûlée with Raspberries image

Categories     Berry     Dessert     Raspberry     Vanilla     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

6 tablespoons raspberry jam
2 1/2-pint baskets fresh raspberries
6 large egg yolks
6 tablespoons sugar
1 vanilla bean, split lengthwise
1 1/2 cups whipping cream
12 teaspoons (packed) golden brown sugar

Steps:

  • Preheat oven to 325°F. Spread 1 tablespoon jam over bottom of each of six 3/4-cup soufflé dishes or custard cups. Press 7 berries, placed on their sides, into jam in each dish. Reserve remaining raspberries for garnish.
  • Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Scrape in seeds from vanilla bean. Gradually whisk in cream. Divide mixture among dishes. Arrange dishes in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes.
  • Bake custards until set in center, about 40 minutes. Place pan on work surface. Cool custards in water 30 minutes. Remove from water; chill overnight.
  • Preheat broiler. Sieve 2 teaspoons brown sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until topping hardens, about 2 hours. Garnish with reserved berries.

VANILLA BEAN CREME BRULEE



Vanilla Bean Creme Brulee image

Make and share this Vanilla Bean Creme Brulee recipe from Food.com.

Provided by Alia55

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 5

1 vanilla bean
2 1/2 cups heavy cream
8 egg yolks
1/4 superfine sugar
3 tablespoons confectioner's sugar

Steps:

  • Preheat oven to 350.
  • Split Vanilla bean lengthwise and place in a saucepan.
  • Add cream to pan and bring almost to a boil. Take off heat and let stand for 15 minutes to allow vanilla flavor to develope, then remove vanilla bean.
  • Scrape seeds into cream and discard the vanilla bean casing.
  • Using a fork, mix together egg yolks and sugar.
  • Reheat the cream then gradually mix into the egg mixture. Strain back into a saucepan.
  • Place 6 ovenproof ramekins into a roasting pan, divide the custard between the ramekins, then pour warm water into the pan so that it comes halfway up the side of the ramekins.
  • Bake for 20-25 minutes, or untill just set. There should be a little softness at the center.
  • Leave dishes to cool in the water, then remove them and refridgerate for minimum of 3-4 hours.
  • roughly 25 minutes before serving, sprinkle tops with confectioners sugar and caramelize using a blow torch.
  • Leave at room temperature.

VANILLA CRèME BRûLéE



Vanilla Crème Brûlée image

Five simple ingredients - cream, vanilla, salt, eggs and sugar - make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: your oven's broiler. One thing to note: Be sure to let the custard set for several hours in the refrigerator before brûléeing the top, otherwise you'll end up with soupy custard.

Provided by Mark Bittman

Categories     custards and puddings, dessert

Time 1h

Yield 4 servings

Number Of Ingredients 5

2 cups heavy or light cream, or half-and-half
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
1/8 teaspoon salt
5 egg yolks
1/2 cup sugar, more for topping

Steps:

  • Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
  • In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
  • When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 41 grams, Protein 5 grams, SaturatedFat 25 grams, Sodium 121 milligrams, Sugar 4 grams

ROSEMARY CREME BRULEE WITH VANILLA BEAN AND CARDAMOM



Rosemary Creme Brulee with Vanilla Bean and Cardamom image

Provided by Food Network

Categories     dessert

Time 3h50m

Yield 2 servings

Number Of Ingredients 7

1 cup heavy cream
1/2 vanilla bean, split lengthwise
3 or 4 cardamom pods
2 egg yolks, lightly beaten
1/4 cup sugar
2 teaspoons unsalted butter, chilled and cut into small pieces
1/8 cup freshly chopped rosemary

Steps:

  • Place the cream, vanilla bean, and cardamom pod in a heavy saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally. Set aside.
  • Whisk the egg yolks and 2 tablespoons of the sugar in the top of a double boiler over simmering water until pale and thick. Do not overcook.
  • Remove the vanilla bean and the cardamom pods from the cream. Add the cream to the eggs in the double boiler, whisking constantly. Cook slowly, stirring occasionally, until the mixture thickens and coats the back of a spoon, approximately 10 minutes.
  • Remove from heat and whisk in the butter and rosemary. Pour the custard mixture into a porcelain dish and chill thoroughly.
  • Just before serving, sprinkle the custard with remaining sugar and caramelize it with a kitchen torch. Fire quickly and evenly until the sugar is cooked but not burned. Put the creme brulee into the freezer for about 30 seconds and then serve immediately.

FRENCH VANILLA CREME BRULEE



French Vanilla Creme Brulee image

I recently got one of those fun miniature torches. I was so excited to use it so I made some creme brulee. I love the taste of french vanilla so I gave this old classic a twist and used french vanilla extract. I fell in love with the first bite! Impress your guess at your next dinner party and try this super easy dessert. *TIP:...

Provided by Leah Stacey

Categories     Other Desserts

Number Of Ingredients 5

8 egg yolks
1/3 c white sugar
2 c heavy cream
1 tsp french vanilla extract
1/4 c white sugar (to sprinkle on top)

Steps:

  • 1. Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow.
  • 2. Add cream and french vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
  • 3. Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes.
  • 4. Carefully remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.

VANILLA CREME BRULEE



Vanilla Creme Brulee image

My daughter Amanda gave me this recipe and it is easy and so so good. It makes little cups of heaven for your taste buds!! Enjoy!

Provided by Deanne Dyer

Categories     Other Desserts

Time 6h5m

Number Of Ingredients 6

1 c half and half
1 c heavy cream
1 1/2 tsp vanilla
5 large eggs yolks
1/3 c granulated sugar
2 Tbsp dark brown sugar

Steps:

  • 1. Preheat oven to 325 degrees. Into a 13 x 9 metal baking pan, pour 3 1/2 cups hot tap water. Place in oven.
  • 2. In 2 cup glass liquid measuring cup heat creams on medium power in microwave for 5 minutes. Remove from microwave and stir in vanilla.
  • 3. Meanwhile in a 4 cup liquid measuring cup or bowl, whisk egg yolks and granulated sugar until well blended. Slowly whisk in warm cream until combined. Skim off foam with spoon.
  • 4. Partially pull out oven rack with baking pan. Place 6 ceramic of glass (4 oz) ramekins in water pan. Pour cream mixture into ramekins. (Mixture should come almost to tops of ramekins for successfull broiling later.) Carefully push in rack and bake 30 minutes or until just set but centers jiggle slightly. Remove ramekins from water and place on wire rack, cool for 30 minutes. Cover and refrigerate until well chilled-4 hours or overnight
  • 5. Up to 1 hour before serving, preheat broiler. Place brown sugar in coarse sieve, with spoon press brown sugar thru sieve to evenly cover tops of custard. Place ramekins on jelly roll pan for easy handling. Have broiler rack at the closest position to heat. Broil 2 to 3 minutes or until brown sugar melts. Refrigerate immediately 1 hour to cool custards and to allow sugar to make a crust. Serve.

Tips:

  • Use a kitchen torch to caramelize the sugar topping for a perfect crème brûlée.
  • Make sure the custard base is cooked until it has reached a temperature of 170 degrees Fahrenheit (77 degrees Celsius) to ensure it is safe to eat.
  • Allow the crème brûlée to cool completely before refrigerating, as this will help prevent the custard from curdling.
  • Use fresh vanilla beans or vanilla extract for the best flavor.
  • Experiment with different flavorings, such as chocolate, coffee, or fruit, to create unique crème brûlée variations.
  • Serve crème brûlée with fresh berries, fruit compotes, or whipped cream for a delicious dessert.

Conclusion:

Crème brûlée is a classic French dessert that is sure to impress your guests. With its creamy custard base and caramelized sugar topping, it is a perfect way to end a special meal. By following the tips and recipe provided in this article, you can create delicious crème brûlée at home that will rival any restaurant dessert. So next time you are looking for a special dessert to make, give crème brûlée a try.

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