Traditional Vanilla Crème Brûlée

A smooth and dense custard, intensely flavored with vanilla, protected by a thin layer of burnt sugar. The contrast between the cold cream and the heat of the crust cracking under the spoon is the signature of this classic.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 518
• Protein: 11 g
• Carbs: 34 g
• Fat: 37 g

Ingredients

• 500 ml Cream ( full fat )
• 5 piece Egg ( yolks only )
• 80 g White sugar ( fine )
• 1 piece Vanilla bean ( split and scraped )
• 40 g Brown sugar ( for the crust )

Instructions

1. Vanilla infusion

   Split the vanilla bean, scrape the seeds. Heat the cream with the seeds and the pod. Remove from heat at the first simmer, when the cream just starts to rise on the edges.

2. Whisking yolks

   Whisk the egg yolks with the white sugar. The mixture should lighten and become slightly frothy, signaling the sugar is well dissolved.

3. Mixing

   Pour the hot cream in a steady stream over the eggs while stirring gently. Do not over-whisk to avoid air bubbles that would ruin the smooth texture.

4. Bain-marie cooking

   Divide into ramekins. Bake in a dish filled with hot water. The cream is ready when set on the edges but still slightly jiggly in the center like a flan.

5. Chilling

   Let cool to room temperature then refrigerate for at least 4 hours. The cream must be completely cold to create the final thermal shock.

6. Caramelization

   Sprinkle a thin layer of brown sugar. Burn with a torch until you get a shiny, amber glass-like crust. Serve immediately to keep the crunch.

Chef's tips

• Do not boil the cream, it should just simmer to infuse the vanilla without altering the fat.
• If you have bubbles on the surface after pouring the cream, quickly pass a torch over them to pop them before baking.
• The water bath should reach halfway up the ramekins for even cooking.

Storage

Store cooked creams in the refrigerator for up to 48 hours. Only burn the sugar at the last moment, otherwise moisture will soften the crust.