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vanilla crème brulée - easy dessert recipe

Easy Vanilla Crème Brûlée Recipe

3.97 de 27 votes
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
  • 250 ml heavy cream
  • 85 g sugar
  • 1 or 2 vanilla pods

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 vanilla pod in a saucepan.
  • Heat gently on the stove, then cover with plastic wrap to keep the vanilla aroma in the milk and cream.
  • Remove from the heat just before boiling and let infuse for about 20 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 remaining seeds.
  • Pour the mixture over the egg yolks and sugar, and stir gently without whisking. It’s very important to avoid making it foamy.
  • 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.
  • Pour hot water into a baking dish so that the water reaches just below halfway up the sides of the 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 for 50 minutes at 145°C (293°F) if you’re in a hurry.
  • The custards should be set, slightly wobbly in the center if you gently shake the ramekin.
  • Remove the ramekins from the water bath and let them cool slightly before refrigerating.
  • Chill for at least 6 hours or overnight.
  • Before serving, sprinkle a thin layer of brown sugar on each custard and caramelize with a blowtorch.
  • Sprinkle a second layer of brown sugar and caramelize again. Adding two layers of brown sugar ensures a uniform, crunchy caramel topping.
  • You'll love this creme brulee, so delicious and easy to make.