Dive into the creamy, indulgent world of our Classic Vanilla Crème Brûlée. This timeless French dessert combines rich cream, aromatic vanilla, and tender egg yolks to create a velvety custard, topped with a perfectly caramelized sugar crust. Each spoonful breaks through the crispy, golden topping to reveal the smooth, sweet custard beneath—a true delight for the senses.
Why You’ll Love This: The allure of Crème Brûlée lies in its simplicity and elegance. The vanilla-infused cream offers a warm, comforting aroma that pairs beautifully with the rich, creamy texture of the custard. The contrasting crisp sugar topping provides not just a satisfying crackle with each bite but also a caramel sweetness that complements the subtle flavors of the custard. This dessert is both a pleasure to make and a joy to serve, impressing guests with its sophisticated flavor and presentation.
Perfect Occasion: Crème Brûlée is perfect for any occasion that calls for a special dessert. It’s particularly fitting for romantic dinners, holiday celebrations, or any gathering where you want to end the meal on a memorable note. Its elegant appearance and exquisite flavor make it a favorite at weddings and anniversary parties as well.
Decoration Tips: For a stunning presentation, serve the Crème Brûlée in beautiful ramekins or shallow dishes. Just before caramelizing the sugar, you can add a thin layer of fine sugar to achieve a uniformly golden crust. Garnish with a sprig of mint or a few fresh berries for a pop of color and a touch of freshness that contrasts beautifully with the richness of the dessert.
- Ingredients:
- 500ml heavy cream
- 6 egg yolks
- 1 vanilla bean or 1 tbsp vanilla extract
- 100g sugar
- Extra sugar for caramelizing
- Instructions:
- Split the vanilla bean lengthwise and scrape out the seeds.
- In a saucepan, combine the heavy cream, vanilla seeds, and the bean pod. Heat on low until hot but not boiling. Remove from heat, discard the pod, and let cool slightly.
- In a separate bowl, whisk together the egg yolks and sugar until well blended.
- Gradually mix the warm cream into the yolk mixture, stirring continuously until smooth. Let the mixture rest for a few minutes to allow foam to subside.
- Strain the mixture through a sieve into individual ramekins.
- Bake at 120°C (248°F) in a water bath for 40 minutes or until the custard is just set with a slight jiggle in the center.
- Cool to room temperature, then refrigerate for at least 4 hours.
- Before serving, sprinkle a thin layer of sugar over each custard and use a torch to caramelize the sugar until golden and crisp.
Enjoy this Classic Vanilla Crème Brûlée, a dessert that perfectly captures the essence of French culinary elegance with every creamy, crispy bite.
