Vanilla Bean Crème Brûlée – Classic French Dessert with a Perfect Sugar Top

May 15, 2025

Crème Brûlée is amazing. I really should end this paragraph with that but I’ll a little more. This crème brûlée recipe is a little different because I’m using whole milk rather than heavy creme. The real reason behind that is that I was too lazy to go to the store and buy heavy cream but I had whole milk on hand so I figured what the heck, I’ll try it. I increased the egg yolk’s and voila, delicious crème brûlée. The only thing I really noticed it that is is slightly less thick than traditional crème brûlée but I think the taste is just fantastic. It also has less calories using whole milk so that’s a win win in my book. Now go make these for your friends, spouse, partner, parents, or just yourself and enjoy a decadent treat that will transport you to the heart of Paris.

Vanilla Bean Crème Brûlée

Learn how to make silky-smooth vanilla bean crème brûlée at home using whole milk with this easy recipe. Rich custard, real vanilla, and a crisp caramelized topping make it unforgettable.

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Prep Time15

Cook Time1

Total Time1 15

Servings people

Equipment

4 Ramekins
1 glass baking dish

Ingredients

2 cups whole milk
1-2 vanilla beans, split lengthwise
1/8 tsp salt
7 egg yolks
1/2 cup granulated sugar, plus more for topping

Instructions

Preheat oven to 325°F.
In a saucepan, combine the milk, vanilla bean, and salt and cook over medium low heat until just hot. Let that sit for a few minutes to steep the vanilla bean, before removing those from the pot.
In a bowl, beat the egg yolks and sugar together until light in color. Slowly pour about a quarter of the hot milk mixture into the egg mixture while whisking quickly. Add that mixture to the milk and stir to combine.
Place four ramekins into a glass baking dish and carefully pour the custard mixture into those ramekins.
Fill the baking dish halfway up the sides of the ramekins with boiling water.
Carefully transfer the dish to the oven and bake for 45-60 minutes or until the centers are barely set. Look at the last video to see the "giggle".
Transfer to the fridge to cool for several hours or a couple days.
Once ready to serve, sprinkle each ramekin with a thin layer granulated sugar and use a torch to caramelize the tops. If you don’t have a torch you can use a broiler in your oven, but watch very carefully so it doesn’t burn.