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The Perfect Vanilla Creme Brulee Recipe

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4.9 from 731 reviews

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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/the-perfect-vanilla-creme-brulee-recipe/