Slow-infused, luxuriously smooth, and elegant enough for a dinner party yet comforting enough for a quiet evening at home, this Vanilla Bean Crème Brûlée celebrates the artistry of classic French pastry—elevated by Maison Gabrielle’s Madagascar vanilla beans.

Crème brûlée is a dessert that embodies restraint, refinement, and patience. Originating in France, it transforms just a few exquisite ingredients into something extraordinary: silky custard gently infused with real vanilla, slowly baked until perfectly tender, then crowned with a crisp, caramelized sugar crust that shatters at the touch of a spoon.

Using Maison Gabrielle’s Madagascar vanilla beans—renowned for their deep, creamy, floral warmth—brings unparalleled aromatic depth and elegance to every bite. This version honors the timeless French classic while showcasing the beauty of pure, premium vanilla. Perfect for intimate dinners, celebrations, or any moment that calls for something truly special.

Cook Time & Servings

Ingredients

• cups (750 ml) heavy cream
• 1 whole Maison Gabrielle Vanilla Bean
• 7 large egg yolks
• ¾ cup (150 g) granulated sugar (plus extra for topping)
• A pinch of Fleur de Sel Maison Gabrielle

 Instructions

1. Infuse the Cream

• Pour the cream into a saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the cream.
• Warm gently over medium heat for 5–7 minutes, until you see light steam and small bubbles forming around the edges (do not let it boil).
• Remove from the heat, cover, and steep for 10–15 minutes.

2. Prepare the Custard

• In a bowl, whisk together the egg yolks, sugar, and salt until pale and silky.
• Slowly stream the warm vanilla cream into the yolks, whisking constantly so they don’t scramble. Strain the custard through a fine sieve for perfect smoothness.

3. Bake

• Preheat oven to 325°F (160°C).
• Arrange 6 ramekins in a deep baking dish and divide the custard among them.
• Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
• Bake for 35–40 minutes, until the custard is just set with a slight tremble in the center.
• Remove from water bath, cool, then cover and refrigerate for at least 4 hours—overnight is best

4. Caramelize the Crown

• Before serving, sprinkle a thin layer of sugar evenly over each custard. Using a kitchen torch, melt the sugar into a golden, glassy crust. (If using a broiler, place ramekins under high heat for 1–2 minutes, watching carefully.)

Bon appétit !

Chef’s Notes

For the silkiest crème brûlée and the deepest vanilla aroma, let the custard rest overnight. This slow resting allows the flavors to fully bloom and the texture to become impossibly smooth—making that first crack of caramel even more irresistible.