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