Try this classic vanilla creme brûlée recipe! They are classics for a reason, they are proven to work and they are absolutely delicious!
No frills, nothing fancy, just a few ingredients to make this perfect dessert.
The key to a great creme brulee is patience. What I mean by that is if you are in hurry or your oven is too hot, you will rush the creme brulee and your custard base will curdle and it won’t be a silky smooth custard. That is the tall tail sign from deciphering a good brulee from a bad one, that and if they don’t use vanilla bean and opt for extract. It is only four ingredients so use the best and be patient.
One note I might add, is this picture was taking from the one I served Prince Harry and Meghan Markle a week ago. I had made several desserts but this is one they shared along with an almond financier dessert which I hope to post soon. It was a fantastic way to end the evening and Harry actually came into the kitchen as they were leaving to thank me personally for a great meal. That always makes the chef’s night. Here is the recipe I hope you enjoy it!
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creme brulee[/caption][caption id="attachment_2263" align="alignnone" width="300"]
Salt and Vanilla creme brulee[/caption]Vanilla Creme Brulee
This is probably the second or third dessert I learned how to make years ago. The classic vanilla creme brulee! They are classics for a reason, they are proven to work and they are absolutely delicious!. No frills, nothing fancy, just a few ingredients to make this perfect dessert.
The key to a great creme brulee is patience. What I mean by that is if you are in hurry or your oven is too hot, you will rush the creme brulee and your custard base will curdle and it won’t be a silky smooth custard. That is the tall tail sign from deciphering a good brulee from a bad one, that and if they don’t use vanilla bean and opt for extract. It is only four ingredients so use the best and be patient.
One note I might add, is this picture was taking from the one I served Prince Harry and Meghan Markle a week ago. I had made several desserts but this is one they shared along with an almond financier dessert which I hope to post soon. It was a fantastic way to end the evening and Harry actually came into the kitchen as they were leaving to thank me personally for a great meal. That always makes the chef’s night. Here is the recipe I hope you enjoy it!
Creme Brulee
- 4 egg yolks
- 3/4 cup sugar
- 1/2 vanilla bean
- 1 pint heavy cream
- 1/4 cup sugar (for brulee)
For the creme brulee
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Place egg yolks in a stand mixer with a whisk attachments. Add the 3/4 cup of sugar and turn on low for 10 seconds and then turn to high for 2-3 minutes until the yolks or pale and fluffy. Meanwhile cut in half the vanilla bean, scrape the seeds and place seeds and pod in pot along with the cream. Bring the cream until it just starts to boil. Then temper the egg mixture with the hot cream by adding 4 oz of cream at a time to the stand mixer while it is on low.
Continue that same process 2 more times, then after that point you can add the rest of the cream. Scrape the sides of the bowl and mix for 20 more seconds. This recipe will make 4 large ramekin or about 10 small cups like the picture. Preheat your oven to 275 degrees. You will need a deep baking dish that the ramekins or cups can all be place in. Pour the brulee into your ramekins/cups and place inside the baking dish.
Then add really hot water into the baking dish so that the water goes halfway up the sides of the ramekins. Cover the baking dish with foil fairly tightly and place in the oven. Bake for 30-35 minutes. This will all depend on how hot your oven is at 275, what size ramekins you have but you might need an extra 10 minutes after 35 minutes. So after 35 minutes be careful to lift the corner of foil on one side of the baking dish (the steam can burn you so be careful)
What you want to see, is when you shake the ramekins they are firm but with a jiggle, that means they are done (no runny-ness) . If it looks runny, milky, or like they did when you put them in the oven, they aren’t done yet. What you don’t want to see is scramble eggs in cream. If they aren’t done just put them back in for another 5-10 minutes and check them again. I’ve had some take 30-35 minutes and others closer to 50 minutes. It really all depends on the oven. Take out and allow them to cool. Then place in the refrigerator for at least 3 hours.
To finish
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Take the creme brulee out of the refrigerator. Sprinkle a tsp or two of sugar on the top of each ramekin making sure to distribute the sugar evenly. Then take a blow torch and slowly caramelize the sugar on top making sure not to get the torch too close to the sugar.
The closer you are the hotter the flame which means the faster the sugar can burn. You don’t want burnt sugar, a golden dark brown is perfect, not black. Continue to torch all the ramekins making sugar to caramelize all the sugar. Wait 30 seconds then serve and enjoy!