Looking to impress your special someone this Valentine’s Day? This Vanilla Bean Crème Brûlée is the ultimate romantic dessert—elegant, indulgent, and surprisingly easy to make. With its silky custard base and crisp caramelized sugar top, it’s a luxurious treat that sets the mood for a memorable evening.
Why You’ll Love This Recipe
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Made with real vanilla bean for rich, aromatic flavor
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Elegant presentation perfect for Valentine’s Day dinner at home
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Simple ingredients with high impact
Ingredients Breakdown
Main Ingredients:
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Vanilla Bean (1 bean):
The key ingredient, offering a rich, aromatic vanilla flavor that makes this dessert extra special. -
Heavy Cream (2 cups):
Provides a smooth, luxurious base for the custard, making it rich and creamy. -
Egg Yolks (4):
Adds richness and helps set the custard as it bakes. -
Granulated Sugar (½ cup):
Sweetens the custard and balances the rich cream. -
Salt (¼ tsp):
Enhances the flavor of the vanilla and cuts through the sweetness. -
Brown Sugar (¼ cup):
Used to top the custard before caramelizing for a deep, molasses flavor.
Garnish:
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Fresh Berries (for garnish):
Adds a fresh, fruity contrast to the rich custard and caramelized sugar.
Tips and Tricks
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Use high-quality vanilla beans for best flavor and visual appeal.
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Don’t skip the water bath—it’s key for gentle, even cooking.
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For even caramelization, rotate the ramekins as you torch.
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Chill thoroughly before torching for best contrast in texture.
Variations and Customizations
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Flavor Twist: Replace vanilla bean with orange zest, lavender, or espresso.
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Sugar Swap: Use turbinado sugar for a deeper, crunchier topping.
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Alcohol Infusion: Add a splash of Grand Marnier or Amaretto for adult flair.
Pairing Suggestions
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Drinks: Champagne, dessert, or a silky espresso
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Main Course Pairing: Roast duck, filet mignon, or mushroom risotto
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Side Dessert: Pair with chocolate truffles or heart-shaped cookies
Storage Instructions
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Refrigerate: Keep covered in the fridge for up to 3 days before torching.
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After Torching: Best enjoyed immediately after caramelizing for maximum crunch.
Popular Questions
Can I use vanilla extract instead of a vanilla bean?
Yes, but for the best flavor and presentation, vanilla bean is preferred. Use 1½ teaspoons of pure extract if substituting.
What if I don’t have a kitchen torch?
Use your oven’s broiler. Place ramekins under the broiler and watch closely until sugar melts and bubbles.
Why is my custard runny?
It may have been underbaked. Bake until the edges are set and the center is just slightly jiggly.