Vanilla Bean Crème Brûlée Recipe (The Real Way)

There are few desserts more satisfying than a perfectly made crème brûlée — silky custard beneath a thin, crackling layer of caramelised sugar. The secret to an exceptional one isn't technique (though that matters). It's the vanilla.

This recipe uses a whole vanilla bean, not extract. The difference is visible — those tiny black seeds suspended in the custard — and unmistakable in flavour.

Ingredients

Serves 4

• 500ml (2 cups) thickened cream
• 1 whole vanilla bean (Grade A, plump and moist)
• 5 egg yolks
• 100g (½ cup) caster sugar, plus extra for the topping
• Pinch of fine sea salt

For the best result, use a Grade A vanilla bean — the plumper and more supple the bean, the more seeds and flavour you'll get. Madagascar Bourbon beans give a classic, rich vanilla custard. Tahitian beans add a floral, slightly fruity note if you want something a little different.

Equipment

• 4 x 150ml ramekins
• Deep roasting tray (for the water bath)
• Kitchen blowtorch
• Fine mesh sieve

Method

Step 1: Infuse the Cream

Split the vanilla bean lengthways and scrape out the seeds with the back of a knife. Add both the seeds and the pod to the cream in a small saucepan. Heat over medium-low heat until just below simmering — you'll see small bubbles forming at the edges. Remove from heat and leave to infuse for 20 minutes. The longer you infuse, the deeper the vanilla flavour.

Step 2: Make the Custard Base

Preheat your oven to 150°C (130°C fan). Whisk the egg yolks, sugar, and salt together in a bowl until pale and slightly thickened — about 2 minutes. Don't over-whisk; you don't want bubbles in your custard.

Remove the vanilla pod from the cream. Slowly pour the warm cream into the egg mixture, whisking gently and constantly. Pour slowly — if you rush, you'll scramble the eggs. Strain through a fine mesh sieve into a jug.

Step 3: Bake in a Water Bath

Place your ramekins in a deep roasting tray. Pour the custard mixture evenly into each ramekin. Pour boiling water into the tray until it reaches halfway up the sides of the ramekins. This water bath (bain-marie) ensures gentle, even heat — the key to a silky, not rubbery, custard.

Bake for 35–40 minutes. The custard should be set at the edges but still have a gentle wobble in the centre when you nudge the tray. It will firm up as it cools.

Step 4: Cool and Chill

Remove the ramekins from the water bath and leave to cool to room temperature. Cover with cling film and refrigerate for at least 4 hours, or overnight. This step is non-negotiable — the custard needs to be fully cold before you brûlée the top.

Step 5: The Brûlée

Sprinkle an even, thin layer of caster sugar over each custard — about 1–1.5 teaspoons per ramekin. Using a kitchen blowtorch, caramelise the sugar in slow, circular motions, keeping the flame moving to avoid burning. You're looking for a deep amber colour and a glassy, even surface. Leave for 60 seconds to harden before serving.

Tips for the Perfect Crème Brûlée

• Don't skip the water bath. Direct oven heat will curdle the custard.
• Wobble is good. If it's completely set in the oven, it's overcooked.
• Chill thoroughly. A warm custard won't hold up under the blowtorch.
• Thin sugar layer. Too much sugar and you'll get a thick, chewy crust instead of a delicate crack.
• Don't waste the pod. Rinse and dry the spent vanilla pod and add it to a jar of sugar to make vanilla sugar, or drop it into your next batch of extract.

Variations

• Tahitian Vanilla Brûlée — use a Tahitian vanilla bean for a floral, cherry-like note that pairs beautifully with fresh raspberries on the side.
• Vanilla & Cinnamon Brûlée — add a cinnamon stick to the cream while infusing for a warming winter variation.
• Vanilla Powder Shortcut — no whole beans on hand? Substitute ½ tsp of vanilla bean powder whisked directly into the egg mixture. You'll still get the black specks and genuine vanilla flavour.

Make It Your Own

Crème brûlée is one of those recipes that rewards good ingredients and patience. Use the best vanilla you can find, take your time with the infusion, and don't rush the chill. The result is a dessert that genuinely impresses — and one that tastes unmistakably of real vanilla.

Shop our Grade A vanilla beans — sourced from Madagascar, Tahiti, and beyond — and taste the difference a real bean makes.