Crème brûlée
🍮 Crème Brûlée (with vanilla bean)
An emblematic dessert of French gastronomy, crème brûlée captivates with its irresistible contrast between a creamy custard and a thin layer of crunchy caramel. Enhanced by a natural vanilla bean, it reveals rich and authentic aromas that make all the difference.
📝 Ingredients (for 4 people)
- 50 cl (2 cups) whole liquid cream
- 5 egg yolks
- 100 g (½ cup) sugar
- 1 vanilla bean
- Brown sugar (for caramelizing)
🍳 Preparation
1. Vanilla Infusion
Split the vanilla bean in half lengthwise.
Scrape out the seeds with the tip of a knife.
In a saucepan, pour the cream, add the seeds and the bean.
Heat over low heat until simmering, then let infuse for 10 minutes off the heat.
2. Prepare the Custard Base
In a bowl, whisk the egg yolks with the sugar until the mixture lightens slightly.
Remove the vanilla bean, then gradually pour the hot cream over the egg + sugar mixture, stirring gently (avoid making foam).
3. Baking
Preheat your oven to 150°C (300°F).
Pour the mixture into ramekins.
Place them in an oven-safe dish and add hot water (bain-marie).
Bake for 35 to 40 minutes.
The cream should be set but still slightly wobbly in the center.
4. Resting
Let cool to room temperature then place in the refrigerator for at least 2 hours.
5. Caramelization
Just before serving, sprinkle with brown sugar and caramelize with a kitchen torch.
💡 Tips to enhance your crème brûlée
- Use a premium quality vanilla bean for an intense flavor
- Do not boil the cream to preserve the aromas
- Strain the mixture if you want an ultra-smooth texture
- Caramelize at the last minute to keep it crunchy
🔥 Why use a vanilla bean rather than extract?
Natural vanilla bean brings:
- a richer and more complex flavor
- visible specks (premium visual effect)
- true artisanal authenticity
👉 This is exactly what makes the difference in a high-end crème brûlée.