Tahitian Vanilla Creme Brulee

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  • Level: Intermediate
  • Total: 3 hr 50 min
  • Prep: 10 min
  • Inactive: 3 hr
  • Cook: 40 min
  • Yield: 8 servings
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8 fluid ounces of half and half

1 Tahitian vanilla bean

1/2 teaspoon vanilla extract

8 egg yolks

1 whole egg

5 ounces sugar

24 fluid ounces heavy cream

1 cup fine sugar, as needed


  1. Heat half and half with vanilla bean and extract. Whisk together yolks, egg and sugar. Pour a small amount of hot half and half into the egg mixture to temper the eggs. Add the remaining half and half. When cooled, add in cream. Cool completely. Remove vanilla bean.
  2. Preheat oven to 325 degrees.
  3. Fill ramekins with mixture and place in baking dish. Fill baking dish with hot water half way up sides of ramekins, cover tightly with foil and bake for 35 minutes. Cool well.
  4. Sprinkle sugar over surface of creme. Place under broiler and broil until nicely browned and caramelized.