Vanilla Crème Brûlée


  • 4 egg yolks
  • 5 Tbs white sugar
  • 1 tsp Cornstarch
  • 1 3/4 cups Heavy Whipping Cream
  • 1 Vanilla Bean
  • Brown or White Sugar for Candy Topping
  • Tools: Candy thermometer


In stand mixer or with hand mixer, beat egg yolks with the 5 Tablespoons of sugar about 3 minutes, until ribbon forms.  Then beat in the cornstarch for another minute.

In medium saucepan over medium-low heat, bring heavy cream and scraped vanilla bean (you can even throw the whole pod in there as well) to a boil. Remove from heat.

Slowly, very slowly, a few drops at a time, add the boiling cream to the egg mixture to temper the eggs while the mixer is running on LOW. This prevents the eggs from cooking.  Continue to add the cream until it is all incorporated. Remove the vanilla pod and discard.

Return the mixture to the saucepan over moderate heat, watching very closely, and never allow it to simmer. Stir constantly. The sauce will thicken as it cooks – but do not let it get above 170 ° F on your candy thermometer.  It should be thick enough to coat the back of your spoon.

Pour into shallow bowls and refrigerate for several hours. Sprinkle with sugar and use your torch to crystallize it, or, alternatively, place in a preheated broiler for about 5 minutes.  Top with fresh fruit if you like.