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One white ramekin of vanilla bean crème brûlée on a small white enamel plate: a smooth amber caramelized sugar crust with one corner cracked to show pale custard flecked with vanilla seeds (AI-generated photo)

Sweets · Restaurant

Vanilla Bean Crème Brûlée

Silky vanilla custard under a crackling sugar top.

3 h 5 min total20 min activeMakes 4 ramekins
High-proteinMethod in ProVegetarian

Crème brûlée is the custard you crack with a spoon. Ultra-filtered milk, a little dry milk and extra yolks give it the silky body that cream usually brings, with far more protein. Bake it gently in a water bath, chill it, then torch the sugar right before serving.

Ingredients

For 4 ramekins.

Custard

  • 2 1/2 cups ultra-filtered 2% milk (600 g)
  • 1 1/2 teaspoons vanilla bean paste
  • 5 large egg yolks
  • 1 large egg
  • 1/3 cup nonfat dry milk
  • 1/4 cup sugar

Topping

  • 4 teaspoons sugar

Method

  1. Heat the oven to 300°F. Whisk the dry milk into the milk and warm it with the vanilla bean paste until steaming, then take it off the heat.

  2. Whisk the yolks, egg and sugar, then slowly whisk in the warm milk. Strain into 4 (8-ounce) ramekins set in a baking dish and pour hot water into the dish halfway up the sides.

The rest of the method is in Short Order Pro

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Tips

  • Pull the custards when the centres still jiggle like set jelly; they firm up as they chill.
  • No torch? Broil them 2 inches from the heat for 1 to 2 minutes, watching closely.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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