Spoil yourself with the exquisite delight of Vanilla Creme Brulee, a classic dessert renowned for its rich flavour and velvety texture. Originating from France, this decadent treat has captivated taste buds worldwide with its luxurious combination of cream, vanilla, and eggs and a crisp sugar coating.
Many of us will have chosen this dessert in a restaurant but few realise how easy it is to make at home. All you need is a little bravery to have a go. Go on, you might surprise yourself! Gather just a few simple ingredients, cream, vanilla, eggs, and sugar. First, make a simple but beautiful custard. Cook in a water bath then chill for a velvety smooth wobble. Finally, a delicate layer of caramelised sugar crowns the custard, adding a satisfying crunch to each spoonful. Vanilla Creme Brulee offers a sumptuous experience that transcends the ordinary.
This is perfect for the end of a dinner party or for the finale of a festive meal. It looks and tastes way beyond its difficulty and is bound to impress and delight your guests. Made the previous day and chilled, it even makes your final cooking so simple. Just the finishing touch of the sugar coating needs doing at the end.
With its rich history, delightful flavour, and elegant presentation, Vanilla Creme Brulee is a dessert that embodies the art of indulgence. Treat yourself to a slice of French sophistication and savour the simple pleasures of life
Equipment: Along with basic kitchen equipment, you’ll need a set of Electronic scales, a Milk pan/ Saucepan, a set of 4 Ramekins and a Roasting pan
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Vanilla Creme Brulee Recipe
Vanilla Creme Brulee
Equipment
- 1 Whisk
- 4 Ramekins
- 1 Kitchen blow torch (Optional)
Ingredients
- 250 ml Milk
- 250 ml Double/ Heavy cream
- 2.5 tsp Vanilla paste
- 4 Egg yolks
- 80 grams Caster sugar
- 20 grams Caster sugar for brulee topping
Instructions
Prep
- Weigh/ measure the ingredients
- Separate the egg yolks from the whites (See Recipe notes)
- Pre heat the oven to 350℉/ 180℃/ 160 fan
To Make
- Add the milk, cream and vanilla paste to your saucepan and over a medium heat bring to the start of a boil, stirring occasionally. Remove from the heat and allow the vanilla to infuse while you do the next step
- Place the egg yolks and sugar in the bowl and whisk until well combined. After a minute or two it will turn pale and grow slightly in volume
- Briefly whisk the cream mixture again to disperse the vanilla seeds. Place the bowl containing the eggs and sugar on a cloth to stop it slipping and whisk continuously while pouring the warm cream mixture into the eggs in a slow stream
- When well combined, pour the custard equally into the four ramekins. Half way through, briefly whisk the mixture again to disperse the vanilla seeds
- Lay a clean cloth in the roasting pan, sit the ramekins on top and fill half way up the ramekins with boiled water
- Place in the middle of the oven and cook for 35 minutes leaving the door closed to maintain a steady temperature. At the end of the cooking time the brulee should be wobbly, not liquid, not set, but wobbly
- Remove the ramekins from the water, allow to cool, then refrigerate for at least 2 hrs or overnight if you want to prep ahead
To Serve
- On each custard sprinkle 5 grams or so of sugar evenly on top. The sugar should look like lace, not too thick but enough to just cover. Use the blowtorch if you have one (or place under the grill/ broiler) until a light golden brown. The sugar should be melted and lightly brown but be careful not to burn as it will taste bitter. Allow to cool for 3 minutes to allow the glassy surface to form
- Place on a serving plate with a fruit or garnish of your choice
Notes
- Here are 3 ideas for using up those versatile egg whites :
- Meringue: Whip egg whites with sugar to create light and fluffy meringue or whip longer for a pavlova base
- Soufflé: Use whipped egg whites as a base for a light and fluffy soufflé
- Egg White Omelette: Make a healthy and protein-rich omelette by using only the whites. Add vegetables, herbs, and cheese for added flavour
Nutrition
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