Vanilla Crème Brûlée
It’s a classic dessert of French cuisine: Vanilla Crème Brûlée! After several more or less successful tests, I found the perfect recipe.
I often had the problem that my crème brûlée remained liquid. There, the consistency is ideal, both firm and creamy. Here are my tips for making a perfect Vanilla Crème Brûlée!
Vanilla Crème Brûlée Recipe
For 4 ramekins you need the following ingredients.
Ingredients
- 4 egg yolks
- 50 g sugar
- 200 ml milk
- 220 g of whipping cream (min 30 % fat),
- 1 vanilla pod
- 4 teaspoons of brown sugar
What to do with you egg whites? Have a look at my recipe for Coconut and Dark Chocolate Macaroons!
Equipment
- 4 crème brûlée ramekins
- 1 large glass dish
- 1 Kitchen torch
Preparation
Step 1: The vanilla cream
Preheat the oven to 140 ° C (regular oven, no convection!).
Pour the milk into a saucepan. Using the tip of a knife, split the vanilla pod and scrape the vanilla pod to collect the vanilla seeds. Add the vanilla seeds to the milk.
Heat the milk and bring to cook for a few seconds only. Then remove from the heat and add the liquid cream.
In a separate bowl, beat the sugar and egg yolks. Then pour the mixture into the saucepan. Whisk everything together for a minute.
The cream must not cook. The milk should just boil once at the beginning, then the preparation should not cook. It just needs to stay hot for a few minutes for the vanilla to infuse well. When you pour your cream, it will be very liquid, this is quite normal! It will solidify after baking.
Step 2: Baking
Then place the ramekins in a large glass dish. Pour hot water into the dish up to ¾ of the height of the ramekins.
Pour the cream into the ramekins up to ¾ also.
Place the glass dish in the oven and bake in a water bath in the oven for 40 minutes.
Step 3: The caramel crust
Then let the crèmes cool. Before serving, drop a teaspoon of brown sugar in each ramekin. Spread the sugar well over the entire surface.
Light the torch and burn the brown sugar. Serve directly or reserve the crèmes brûlées in the fridge.
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Vanilla Crème Brûlée
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Equipment
- 4 crème brûlée ramekins
- 1 large glass dish
- 1 Kitchen torch
Ingredients
- 4 egg yolks
- 50 g sugar
- 200 ml milk
- 220 g of whipping cream min 30 % fat,
- 1 vanilla pod
- 4 teaspoons of brown sugar
Instructions
Step 1: The vanilla cream
- Preheat the oven to 140 ° C (regular oven, no convection!).
- Pour the milk into a saucepan. Using the tip of a knife, split the vanilla pod and scrape the vanilla pod to collect the vanilla seeds. Add the vanilla seeds to the milk.
- Heat the milk and bring to cook for a few seconds only. Then remove from the heat and add the liquid cream.
- In a separate bowl, beat the sugar and egg yolks. Then pour the mixture into the saucepan. Whisk everything together for a minute.
Step 2: Baking
- Then place the ramekins in a large glass dish. Pour hot water into the dish up to ¾ of the height of the ramekins.
- Pour the cream into the ramekins up to ¾ also.
- Place the glass dish in the oven and bake in a water bath in the oven for 40 minutes.
Step 3: The caramel crust
- Then let the crèmes cool. Before serving, drop a teaspoon of brown sugar in each ramekin. Spread the sugar well over the entire surface.
- Light the torch and burn the brown sugar. Serve directly or reserve the crèmes brûlées in the fridge.
