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vanilla crème brulée - easy dessert recipe

Easy Vanilla Crème Brûlée Recipe

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Crème brûlée (burnt cream) is a very popular French dessert made with skilly vanilla custard. After baking, it is sprinkled with brown sugar and caramelized with a torch to create a crunchy top layer with a creamy, custard-like texture underneath. It's an easy-to-make dessert that's very popular.
SERVING:6
TOTAL TIME1 hour 20 minutes
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Course: Dessert
Cuisine: French
Author: Rachida

EQUIPEMENTS

INGREDIENTS 

  • 5 egg yolks
  • 250 ml whole milk (8.5 fl oz)
  • 250 ml heavy cream (8.5 fl oz)
  • 85 g sugar (3 oz)
  • 1 or 2 vanilla beans

For caramelizing:

  • Brown sugar or granulated sugar
  • A blowtorch is preferred but if you don't have one, place the custards in the freezer for 15 minutes, then put them under the oven broiler set to 200°C ( 392°F)(just the top).

PREPARATION

  • Place the milk, cream, vanilla seeds, and the pod shell in a saucepan.
  • Heat the mixture on the stove and cover with plastic wrap to retain the vanilla aroma in the milk and cream.
  • Remove before boiling and leave to infuse for twenty minutes.
  • Mix the egg yolks with the sugar without whisking to avoid creating foam. Strain the milk and cream through a fine mesh sieve to remove the vanilla pod.
  • Press the pod to extract all the vanilla seeds.
  • Pour the mixture over the egg yolks and sugar, and mix gently without whisking. It's very important to avoid foaming.
  • Strain the mixture again to remove any  foam that may have formed.
  • Use a spoon to remove any bubbles that have risen to the surface of the liquid.
  • Pour hot water into a baking dish, ensuring the water reaches just below halfway up the sides of the ovenproof ramekins.
  • Place the ramekins in the water bath and fill them with the custard mixture.
  • Bake for 1 hour and 20 minutes in a preheated oven at 125°C (257°F), or if you're in a hurry, bake for 50 minutes at 145°C (293°F).
  • The custards should be set with a slight jiggle in the middle when the ramekin is gently shaken.
  • Remove from the water bath and let cool slightly before transferring to the refrigerator.
  • Chill for at least 6 hours or overnight.
  • Just before serving, sprinkle each custard with a thin layer of brown sugar and caramelize using a blowtorch.
  • Sprinkle with a second layer of brown sugar and caramelize again with the blowtorch. Layering the brown sugar twice ensures a uniform crispy caramel top.
  • You'll love this creme brulee, so delicious and easy to make.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!