Crème Brûlée Recipe – Vanilla Bean Custard with Caramelized Sugar Crust

Difficulty:

3/5

Serves:

6 PEOPLE

Prep Time:

20 minutes

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Crème Brûlée Recipe

Velvety cold custard meets crackling caramelized sugar crust — this Crème Brûlée Recipe delivers classic French perfection with real vanilla bean infusion and dramatic torch-fired presentation. From A IS FOR APPLE “Vanilla and Vinegar,” hosted by Lauren Gulyas, this timeless dessert captivates through irresistible texture contrast, perfumed vanilla depth, and the satisfying “crack” that defines indulgence.

The Inspiration

Crème Brûlée traces its roots to 17th-century France, where cloistered monks perfected slow-cooked custards using local cream and fresh vanilla from New World trade routes. The name literally means “burnt cream,” celebrating the torch-caramelized sugar shell that transforms simple ingredients into sensory theater. Lauren Gulyas showcases this evolution in A IS FOR APPLE, emphasizing vanilla bean’s starring role — scraped fresh from the pod, it infuses the custard with floral, hay-like notes far superior to artificial extracts.

This dessert endures across centuries because it balances technical precision with primal satisfaction: the spoon’s audible shatter against hardened caramel, followed by cold silken custard that coats the palate luxuriously. Gulyas highlights the water bath method (bain-marie), a gentle poaching technique that prevents overcooking while creating the signature slight jiggle at the center — set edges with a fluid heart signals perfection. From monastery tables to modern patisseries, Crème Brûlée remains a benchmark of culinary mastery, where patience rewards with flawless execution. The episode pairs vanilla’s sweetness against vinegar’s tang in complementary dishes, but this custard stands alone as pure elegance.

Ingredients

1 cup (250 ml) whole milk
2 cups (500 ml) 35% cream
½ a whole fresh vanilla bean
7 egg yolks, room temperature
½ cup (125 ml) white sugar
Extra sugar (for sugar topping)
6 (1 cup) ramekins
Special equipment – mini blow torch

Method

Preheat oven to 275°F (135°C).
In a medium sauce pan set over low heat place the milk, 35% cream and the scraped vanilla bean with the empty pod.
Bring mixture to a gentle simmer for 2 minutes and remove from heat. Do not let the mixture boil. Remove from heat.
Allow the mixture to sit 10 minutes to infuse the vanilla.
Place the yolks and sugar in a bowl and gently whisk to combine.
Using a cup measure add a little at a time some of the warm cream to the egg yolk mixture. This will slowly temper the 2 liquids together without cooking the eggs. Add the remaining warm cream and whisk until well combined.
Strain the mixture through a cheese cloth and place in the refrigerator overnight or until cool.
Prepare poaching bath for cooking.
Place the ramekins in an oven proof tray deep enough for the poaching water to cover the ramekin ¾ of the way up with water.
Pour the crème brûlée mixture into a large measure cup with a spout for easy pouring.
Pour cream equally to fill the 6 ramekins.
Pour warm water into the pan making sure the water comes to ¾ of the way up the sides of the dishes.
Carefully place in the oven and cook without disturbing for 1 ½ -2 hours.
The custard is set when it is just slightly jiggly in the center. Remove and let cool in the warm water bath.
Refrigerate uncovered until cool. Once cool cover with plastic wrap until ready to serve.
Right before you are ready to serve sprinkle about 1 tablespoon (15 ml) of sugar on top. Shake the sugar with a gentle back and forth motion to achieve an even layer of sugar.
Light the blow torch and set to medium torch. Keep the torch about 2 inches (5 cm) away from the sugar. Using a sweeping motion caramelize the sugar to golden brown.
Work quickly; as a rule a good crème brûlée has a delicate crack of golden brown sugar and the custard is cold.
Serve immediately.

Serving Suggestions

Serve Crème Brûlée immediately after torching directly in its ramekin for maximum drama—the caramelized sugar crust must crack into ice-cold custard, creating the signature hot-cold contrast that defines perfection.

Present each ramekin on a small white plate with a long-handled spoon, allowing guests to break the glassy top themselves for interactive theater. Torch tableside during dinner parties using a portable butane torch; the flame’s showmanship elevates dessert into performance art.

Final Thoughts

This Crème Brûlée recipe from A IS FOR APPLE “Vanilla and Vinegar,” hosted by Lauren Gulyas, guarantees restaurant-quality results — real vanilla bean custard baked in precise water bath, finished with perfect torch caramelization. Master the satisfying crack and silken texture everyone craves.

Find more recipes from A is for Apple here!