Vanilla Creme Brulee

Vanilla Creme Brulee


Lighter and sweeter than the usual Crème Brulee, this vanilla version is sure to please. Full cream and egg yolks combine as a full-bodied base and custard thickener. Sugar and whole milk add sweetness while the vanilla powder provides the flavor as well as a subtle tart essence. Using a torch, carefully sprinkle the tops of each dish with light brown sugar and caramelize, giving each creamy crème brulee a brittle sweet top shell.


  • 6 egg yolks
  • 100 grams sugar
  • cream (30 cl. full)
  • whole milk (50 cl.)
  • 2 teaspoons vanilla powder


  1. 1Preheat the oven to 210F.
  2. 2In the food processor, blend the egg yolks and sugar for two minutes on speed 2.
  3. 3Add cream, milk, and vanilla powder, and blend for 1 minute on minimum speed.
  4. 4Divide the cream in small dishes and bake them in a water bath for 1 hour.
  5. 5Cool to room temperature and refrigerate for 3 to 4 hours
  6. 6To serve, sprinkle with brown sugar and caramelize under the broiler or with a blowtorch.
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