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Classic Crème Brûlée with Vanilla Bean inspired by The Hungry I
Inspired by The Hungry I

Classic Crème Brûlée with Vanilla Bean

Dessert Vegetarian Gluten-free
This quintessential French dessert features a silky vanilla custard topped with a crackling caramelized sugar crust. The contrasting textures create a sensory delight, while the aromatic vanilla infuses the cream with delicate flavor. The traditional preparation method yields a dessert that's at once rustic and elegant, with a dramatic presentation when the sugar crust is cracked with a spoon.
Prep Time 20 mins
Cook Time 40 mins
Inactive Time 240 mins
Total Time 300 mins
Servings 4

Ingredients

  • 2 cups Heavy cream
  • 1 whole Vanilla bean (Split lengthwise, or 1 tbsp pure vanilla extract)
  • 6 whole Large egg yolks
  • 1/2 cup Granulated sugar (Plus 4 tbsp for topping)
  • 1/8 tsp Salt
  • 1 cup Fresh berries (Assorted, for garnish (optional))
  • 4 whole Fresh mint leaves (For garnish (optional))

Tools You'll Need

  • 4 (6-ounce) ramekins
  • Deep baking dish for water bath
  • Medium saucepan
  • Whisk
  • Fine-mesh sieve
  • Kitchen torch
  • Measuring cups and spoons

Chef's Tip

When caramelizing the sugar topping, hold the torch 2-3 inches away from the surface and move it constantly to achieve an even, golden crust without burning the sugar or heating the custard underneath.

Instructions

  1. Preheat oven to 325°F (165°C). Arrange four 6-ounce ramekins in a baking dish with high sides.
  2. In a medium saucepan, combine heavy cream and split vanilla bean (if using). Heat over medium-low until small bubbles form around the edges (do not boil).
  3. Remove from heat, cover, and let steep for 15 minutes to infuse the vanilla flavor.
  4. In a medium bowl, whisk together egg yolks, sugar, and salt until the mixture lightens in color, about 2-3 minutes.
  5. Remove vanilla bean from cream (if using). Scrape seeds into the cream and discard the pod. If using extract, add it now.
  6. Very gradually whisk the warm cream into the egg mixture, adding just a little at first to temper the eggs.
  7. Strain the custard through a fine-mesh sieve into a clean pitcher or bowl.
  8. Pour the custard evenly into the ramekins.
  9. Fill the baking dish with hot water to reach halfway up the sides of the ramekins, creating a water bath.
  10. Carefully transfer to the oven and bake until the custards are set around the edges but still have a slight wobble in the center, about 35-40 minutes.
  11. Remove from water bath and let cool to room temperature, then cover and refrigerate for at least 4 hours or up to 3 days.
  12. Just before serving, sprinkle 1 tablespoon of sugar evenly over the surface of each custard.
  13. Caramelize the sugar using a kitchen torch, moving constantly until the sugar melts and turns a deep amber color.
  14. Let the caramelized sugar harden for 1-2 minutes before serving.

Plating

Serve the crème brûlée in its ramekin on a small plate or napkin. If desired, garnish with a few fresh berries and a small mint leaf placed alongside the ramekin. Provide small spoons for breaking through the caramelized top and enjoying the custard beneath.

Storage & Reheating

Crème brûlée can be refrigerated, covered with plastic wrap, for up to 3 days before caramelizing the sugar topping. Once the sugar is caramelized, it should be served within an hour for the best texture contrast between the hard sugar and creamy custard.

About This Recipe

This Classic Crème Brûlée recipe captures the essence of the traditional French dessert that was a signature at The Hungry I in Boston's Beacon Hill. The contrast between the cool, silky vanilla custard and the warm, crackling caramelized sugar creates a timeless dessert experience that's both elegant and comforting, adapted for the home kitchen.

How did it turn out?

We'd love to hear about your experience making this recipe!