Pierre Hermé reveals a great recipe to master a delicious vanilla crème brulée
About this recipe
After Pierre Hermé's pistachio crème brûlée (HERE), I wanted to try the traditional Vanilla version
Just delicious and incredible ! I could reproduce a Vanilla crème brûlée that is the best version I have ever tasted !
I love its texture, its taste : This seems like the perfect crème brûlée recipe to me !
Source of the recipe
This is a recipe that I found in Pierre Hermé's book "Plaisirs sucrés"
Be aware that lots of blogs mention this recipe, but with mistakes. I am giving you the authentic one here!
To purchase the book online:
The recipe is on page 162
Modifications to the original recipe
● I bake at 305 °F / 150 °C instead of 220 °F / 100 °C
1. Scrape the seeds loose from the Vanilla Beans (5), using the point or edge of a knife
2. In a small, heavy saucepan, pour the Milk (2 ¼ Cups or 500 g), the Cream (2 ¼ Cups or 500 g) and Vanilla Beans (5) seeds
3. I know you may be tempted to use Vanilla Extract but I do NOT recommend it : The taste will not be as close to heaven as if you used Vanilla Beans. You will stay on earth... far from heaven
4. Now, if you can't use Vanilla Beans for any reason, the only alternative that I would recommend is Vanilla Paste, which contains the seeds
5. To purchase online, see HERE
Madagascar Vanilla Beans
Pure Vanilla Bean Paste
6. Heat the saucepan on medium heat
7. Keep on stirring with a rubber spatula to prevent the cream to cook
8. Bring to a boil
9. Hermé says to remove from heat and to wait 30 minutes to let the vanilla infuse
10. I like to cover with plastic wrap
Scanpan Saucepan
Calphalon Nonstick Sauce Pan
KitchenAid Silicone Spatula Set
Food Wrap
11. Whisk together the Egg Yolks (9) and the Sugar (¾ Cup or 180 g) until smooth
12. After 30 minutes, it's time to remove the Vanilla Pods
13. Pour the liquid onto the the Egg Yolks (9) and the Sugar (¾ Cup or 180 g) mixture
Large Mixing Bowls, Stainless Steel
DeBuyer Whisk
14. Whisk constantly
15. For the next steps - It's easier to use a measuring cup with spout
16. The best dishes for creme brulées are terra cotta ramekins
17. Pour in the mixture
3-Inch Ramquins (ramekins)
Cazuela Clay Pans – 4.5 inch
18. Place the ramekins on an oven-proof tray
Baking
19. 
Place in the oven and bake at 305 °F / 150 °C
20. While it’s baking, shake one ramekin and check the center : let them bake until they are barely softly set (almost liquid)
21. Here, shaking the ramequin reveals that the cream is still too liquid...
22. Keep on baking...
23. Another check...
24. Here, shaking the ramequin reveals that the cream is set, not shaking anymore
25. It's time to remove from the oven (in my case, I need to bake for 50 minutes to one hour)
Cooling down
26. Let the ramequins cool down at room temperature
27. Place the ramekins in the fridge to cool completely for at least 2 hours
28. This can even be done overnight without affecting the texture
Ready to serve?
29. Remove from the fridge right when it's ready to be served...
Caramelizing
30. You will need a torch which is the best method
31. Otherwise, you can use the broiler of your oven
32. Spread evenly some Light Brown Sugar, evenly on the top of each ramekin, using a spoon or a strainer
33. Heat with a kitchen blowtorch until the sugar caramelizes evenly
34. The contrast between the cold custard and the warm caramel is what makes this dessert so irresistible !
Suggestions to improve this recipe...
Some suggestions for next time...
● One suggestion would be to use Vanilla Sugar instead of regular Sugar
That's it!
Is it possible to use bain marie? What are the advantages and disadvantages of it? Thanks!
Hey Zak. Yes it is possible, but then it's not technically a Creme Brulée, but a Crema Catalana (a kinda cousin of the creme brulee).
Honestly, the creme brulee tastes better, although the crema catalana is faster to make.
The recipe of the creme catalane is HERE (but is in French)
Best Creme Brûlée I’ve ever had!
Thanks for this recipe!
Great, Paul !
150 Celcius is way to high.The result looks grainy, like scrambled eggs.
I always cook them 95 Celcius for 2 hours.
depends on the oven...
An excellent creme brulee, and using the vanilla beans makes a big difference .
very original & amazing flavor.
Merci
Sergey
Hiiii! I'm on a quest for the best Crème Brûlée being one of my favorite dessert. I'm not sure what should be the percentage of fat for the cream and the milk here. Any indications or advice? Thanks so much!!
Hello Jessyca, in France you would pick "Lait Demi-ecreme" ou "entier" and a "35% cream".
If you live in the States, pick a "1% or 2% Milk" and a good quality Heavy Cream. My favorite brand I use for pastry is the "Heavy WHipping Cream" from TRADER JOES, they sell several types, pick those in the little white bottles, as they are very good quality and taste, unlike the ones you find in other supermarkets (to avoid)
I have tried the recipe for 6 and it is excelente