The Perfect Vanilla Creme Brulee Recipe

Introduction

Creme Brulee is a classic French dessert known for its creamy custard base topped with a crisp caramelized sugar crust. This perfect vanilla version is smooth, rich, and wonderfully fragrant, making it a delightful treat for any occasion.

Ingredients

• 1.5 cups heavy cream (360g)
• 4 large egg yolks
• 1/4 cup granulated sugar (55g), plus more for the crispy coating
• Pinch of salt
• 1/2 vanilla bean pod, or 1 teaspoon vanilla bean paste

Instructions

1. Step 1: Preheat the oven to 300°F (conventional) and bring a few cups of water to a boil for the water bath.
2. Step 2: In a saucepan, combine the heavy cream with the vanilla bean pod (split and scraped) or vanilla bean paste. Heat over low until the cream starts to simmer, avoiding a full boil.
3. Step 3: In a bowl, whisk together the egg yolks, sugar, and a pinch of salt until the yolks are broken down and the mixture is smooth.
4. Step 4: Slowly pour about one-fourth of the hot cream into the egg yolk mixture while whisking continuously to temper the eggs. Then add the remaining cream and whisk gently to combine without creating air bubbles.
5. Step 5: Strain the custard through a fine mesh sieve to remove any lumps for a silky texture.
6. Step 6: Divide the mixture evenly among three 8-ounce ramekins, filling them nearly to the top.
7. Step 7: Place the ramekins in a larger baking dish and carefully pour the boiling water around them until it reaches halfway up the sides of the ramekins.
8. Step 8: Transfer the baking dish to the oven and bake for 30 to 40 minutes, until the custards are set around the edges but still slightly jiggly in the center.
9. Step 9: Remove the ramekins from the water bath and refrigerate for at least 4 hours or overnight to chill completely.
10. Step 10: Before serving, sprinkle a thin, even layer of granulated sugar on top of each custard. Use a kitchen blowtorch held at a 45-degree angle to caramelize the sugar until it turns a deep golden brown.
11. Step 11: Let the sugar harden for a minute, then serve immediately and enjoy your perfect vanilla creme brulee.

Tips & Variations

• For extra flavor, scrape the seeds from a whole vanilla bean instead of using vanilla paste.
• Make sure to temper the eggs gently to avoid curdling the custard mixture.
• If you don’t have a blowtorch, place the ramekins under a broiler for a few minutes, watching carefully to prevent burning.
• Try infusing the cream with other flavors like lavender, coffee, or citrus zest for a unique twist.
• Use superfine sugar for a smoother caramelized crust that melts evenly.

Storage

Store creme brulee covered in the refrigerator for up to 3 days. Caramelize the sugar topping just before serving to keep the crust crispy. Reheating is not recommended as it can affect the texture of the custard.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make creme brulee ahead of time?

Yes, the custard can be prepared and chilled overnight. Caramelize the sugar topping just before serving for the best texture.

What should the texture of the custard be when baked?

The custard should be firm around the edges but still slightly jiggly in the center. It will set fully as it chills in the refrigerator.

The Perfect Vanilla Creme Brulee Recipe

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This Perfect Vanilla Crème Brulee recipe delivers a rich, creamy custard with a delicate vanilla flavor, topped with a crisp, caramelized sugar crust. With simple ingredients and classic techniques, this elegant dessert is ideal for special occasions or whenever you crave a luxurious treat.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 4 hours 50 minutes
• Yield: 3 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Custard Base

• 1.5 cups heavy cream (360g)
• 4 large egg yolks
• 1/4 cup granulated sugar (55g)
• Pinch of salt
• 1/2 vanilla bean pod, split and scraped, or 1 tsp vanilla bean paste

For Topping

• Additional granulated sugar for caramelizing

Instructions

1. Preheat Oven and Prepare Water Bath: Preheat your conventional oven to 300°F (150°C). Meanwhile, bring a few cups of water to a boil on the stove; this will be used for the water bath to gently cook the custard.
2. Infuse Cream with Vanilla: In a saucepan, combine the heavy cream and the scraped vanilla bean pod or vanilla bean paste. Heat on low until the cream just starts to simmer, being careful not to boil.
3. Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is smooth and the yolks are broken down.
4. Temper the Eggs with Cream: Slowly pour about a quarter of the hot cream into the egg yolk mixture while continuously whisking to prevent curdling. Gradually add the remaining cream and gently whisk until well combined, avoiding overmixing to reduce air bubbles.
5. Strain the Custard: Pass the custard mixture through a fine mesh sieve to remove any lumps or cooked egg bits, ensuring a silky texture.
6. Fill the Ramekins: Evenly divide the custard among three 8-ounce crème brûlée ramekins, filling nearly to the top.
7. Arrange Ramekins in Water Bath: Place the ramekins in a larger baking tray. Carefully pour the boiling water around the ramekins until it reaches about halfway up their sides, avoiding splashing water into the custard.
8. Bake the Custard: Transfer the baking tray into the oven and bake for approximately 30 to 40 minutes, or until the edges of the custard are set but the center still jiggles slightly when gently shaken.
9. Cool the Custards: Remove the ramekins from the water bath and immediately transfer them to the refrigerator. Chill for at least 4 hours or preferably overnight to allow the custard to fully set and flavors to meld.
10. Caramelize the Sugar Topping: Before serving, sprinkle a thin, even layer of granulated sugar on top of each custard. Using a kitchen blowtorch, caramelize the sugar by holding the flame at a 45-degree angle until it melts and forms a deep brown, crispy crust.
11. Serve and Enjoy: Allow the caramelized sugar to harden for a minute, then serve your perfectly creamy and crackly vanilla crème brûlée to your delighted guests.

Notes

• Using a water bath ensures gentle and even cooking, preventing the custard from curdling or cracking.
• Tempering the egg yolks with hot cream is crucial to avoid scrambling the eggs.
• If you don’t have a blowtorch, you can use the oven broiler to caramelize the sugar, but watch closely to prevent burning.
• For best flavor, use fresh vanilla bean instead of extract when possible.
• Make sure to chill the custards thoroughly before adding the sugar topping to ensure a firm custard under the caramelized crust.

Keywords: Vanilla Crème Brulee, Classic French Dessert, Custard Recipe, Caramelized Sugar, Elegant Dessert