Classic Vanilla Crème Brûlée

Indulge in the ultimate dessert experience with our Classic Vanilla Crème Brûlée recipe, a perfect blend of rich custard and a caramelized sugar crust. This timeless French dessert is renowned for its smooth, creamy texture and the contrasting crispiness of its burnt sugar topping. Infused with the warm, aromatic essence of vanilla, this Crème Brûlée is a true testament to culinary elegance. Ideal for special occasions or a luxurious treat, follow our simple steps to create a dessert that’s as impressive to present as it is delicious to savor.

(2)

Preparation 15 min
Baking 1 h 00
Servings 4
Level Intermédiaire

Recipes > Desserts > Classic Vanilla Crème Brûlée

Ingredients

Egg yolks : 3
Caster sugar : 100 grams
Whipping cream 30% : 25 centiliters
Milk : 10 centilitres
Vanilla bean : 1
Cane sugar : 6 cuillères à soupe

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Preparation steps

Step 1
In a bowl, whisk the egg yolks with the powdered sugar until the mixture whitens and becomes frothy.
Step 2
Next, place the milk, cream and seeds of the vanilla pod in a saucepan.
Leave the pod to infuse in the milk to intensify the vanilla flavour.
Bring to the boil.
Step 3
Gradually pour the boiling milk over the egg/sugar mixture and whisk briskly.
When the mixture is smooth, leave to stand for at least 1 hour. There should be no more foam on the surface.
Step 4
After the resting time, pour the cream into the ramekins.
Place the molds in a large container and fill with water.
The creams will bake in a bain-marie, but should not color.
Bake for 60 min at 140 degrees Celsius.
Baking information
- Temperature
  140°C 284°F
- Heat rotary
- Baking time 1 h 00
Step 5
Finally, sprinkle a teaspoon of cane sugar over each cream and burn with a blowtorch.
This step should be carried out just before serving, so that the sugar remains crunchy.

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Classic Vanilla Crème Brûlée

Ingredients

Egg yolks : 3
Caster sugar : 100 grams
Whipping cream 30% : 25 centiliters
Milk : 10 centilitres
Vanilla bean : 1
Cane sugar : 6 cuillères à soupe

Preparation steps

In a bowl, whisk the egg yolks with the powdered sugar until the mixture whitens and becomes frothy.
Next, place the milk, cream and seeds of the vanilla pod in a saucepan.
Leave the pod to infuse in the milk to intensify the vanilla flavour.
Bring to the boil.
Gradually pour the boiling milk over the egg/sugar mixture and whisk briskly.
When the mixture is smooth, leave to stand for at least 1 hour. There should be no more foam on the surface.
After the resting time, pour the cream into the ramekins.
Place the molds in a large container and fill with water.
The creams will bake in a bain-marie, but should not color.
Bake for 60 min at 140 degrees Celsius.

Baking information

Temperature: 140°C
Heat: rotary
Baking time: 1 h 00

Finally, sprinkle a teaspoon of cane sugar over each cream and burn with a blowtorch.
This step should be carried out just before serving, so that the sugar remains crunchy.