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Vanilla crème brûlée recipe
Created by Guillaume Brahimi
- Cuisine: French
- Prep Time: 15 min(s)
- Cook Time: 1 hr(s) 5 min(s)
- Serves 4
This classic Crème brûlée recipe is a great marriage of simple ingredients. The rich custard base flavoured with vanilla bean is irresistible with it's crisp burnt sugar crust. A simple yet stunning dessert!
Ingredients
300ml pure cream200ml milk
2 vanilla beans, split, seeds scraped
100g egg yolks (from 5 eggs)
70g caster sugar
30g demerara sugar
Preparation
Resting time: 20 minutesChilling time: 4 hours
Level of difficulty: medium
Preheat oven to 130°C.
Place the cream, milk and vanilla seeds in a medium saucepan over medium heat. Bring to the boil and remove from heat.
Quickly whisk together the yolks and caster sugar in a large bowl until just combined. Pour the hot cream mixture over the top and whisk again until combined. Strain the mixture through a fine sieve then pour into 4 x 180ml ramekins.
Cover with foil and bake the brûlées in a bain marie for 60 minutes or until set but with a slight wobble. Remove and rest for 20 minutes at room temperature before refrigerating for 4 hours or until cold.
To serve, sprinkle each brûlée with demerara sugar and caramelise using a blowtorch.
Place the cream, milk and vanilla seeds in a medium saucepan over medium heat. Bring to the boil and remove from heat.
Quickly whisk together the yolks and caster sugar in a large bowl until just combined. Pour the hot cream mixture over the top and whisk again until combined. Strain the mixture through a fine sieve then pour into 4 x 180ml ramekins.
Cover with foil and bake the brûlées in a bain marie for 60 minutes or until set but with a slight wobble. Remove and rest for 20 minutes at room temperature before refrigerating for 4 hours or until cold.
To serve, sprinkle each brûlée with demerara sugar and caramelise using a blowtorch.
If you enjoyed this Vanilla crème brûlée recipe then browse more French recipes, dessert recipes, baking recipes and our most popular hainanese chicken rice recipe.
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Glen Iris |
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Comments (12)
Previous
19 May 2013 08:37 AEST
Brooke
Sydney
Perfect
Like most people that have tried this recipe I had the same thing, the brulee was runny. So I tried it again, this time I made sure I filled the baking dish with boiling so it was about 3/4 of the way up the ramekins, I used the five eggs but mine came to 120g and didn't taste eggy at all, I put the baking dish on the top shelf of the oven and I refrigerated for 6 hours. The brulee had the same great flavour and set perfectly.
Agree(0 people agree)
Disagree(0 people disagree)
06 May 2013 08:28 AEST
John
south yarra
Hopeless
A couple of things, in the video it says bake at 90 degrees for 60 minutes and in the recipe at 130. It says to cover your brulee in foil, yet he doesn't. It does not specify fan forced or conventional, and doesn't give photos of what to look for! Useless recipe.
27 Feb 2013 11:11 AEST
Jen
Qld
Yummy !!
I made this recipe the other night. Very easy recipe & very yummy. It did take longer to cook because I used larger ramekins. Not sure if it was the type of cream I used but it left a "fatty"
film in my mouth. Other then that very yummy - will make again.
24 Feb 2013 01:08 AEST
Elana
Kingsgrove
Superb dessert- Cooking time needed tweaking
Incredible flavour, perfect amount of sweetness- love that the custard was not eggy. Used six large yolks to reach 100g. Cooked in a reliable oven in bain marie (on a tea towel) After 1hr 15mins it was still the consistency of thick pouring cream. Left them in the oven to cool for 5 hours (overnight) at which point it had just set perfectly. Residual oven heat did the trick. Will try again soon at a slightly higher temp to see if the same consistency can be achieved within the hour.
17 Feb 2013 08:57 AEST
RR
Canberra
Go Elsewhere...
Followed this recipe to the letter, although as someone has already stated and many have agreed with, the foil/no foil thing is confusing. I covered the bain marie loosely in foil as many other recipes suggested this or something similar. 60 mins in the oven @ 130C + 6 hrs in the fridge and I still had runny vanilla flavoured cream which was still very delish BTW. Having looked at many Creme Brulee recipes online, I think there are better out there with more precise methods for the novice chef.
06 Aug 2012 05:27 AEST
BB
Perth
04 Aug 2012 03:42 AEST
Emma
4017
13 Jul 2012 08:24 AEST
Wendy
St Kilda Victoria
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