Crème brûlée à la vanille
Crème vanillée soyeuse cuite au bain-marie, sous une fine croûte de caramel craquante.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Infuse the cream
Heat the oven to 150°C (300°F). Split the vanilla pod, scrape out the seeds, and add both to the cream in a saucepan. Heat until just steaming, then turn off the heat and let it infuse for 10 minutes.
- 500 ml double cream
- 1 vanilla pod
✅ C'est prêt quand : cream is steaming and smells strongly of vanilla
Mix the custard
Whisk the egg yolks and sugar in a bowl until pale and slightly thickened. Slowly whisk in the warm cream (discard the vanilla pod), then strain the mixture through a sieve into a jug.
- 5 egg yolks
- 80 g caster sugar
- 500 ml infused cream from step 1
✅ C'est prêt quand : mixture is smooth, pale, and lump-free
Bake in a water bath
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Chill
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Burn the sugar
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Infuse the cream
Heat the oven to 150°C (300°F). Split the vanilla pod, scrape out the seeds, and add both to the cream in a saucepan. Heat until just steaming, then turn off the heat and let it infuse for 10 minutes.
- 500 ml double cream
- 1 vanilla pod
✅ C'est prêt quand : cream is steaming and smells strongly of vanilla
Mix the custard
Whisk the egg yolks and sugar in a bowl until pale and slightly thickened. Slowly whisk in the warm cream (discard the vanilla pod), then strain the mixture through a sieve into a jug.
- 5 egg yolks
- 80 g caster sugar
- 500 ml infused cream from step 1
✅ C'est prêt quand : mixture is smooth, pale, and lump-free
Bake in a water bath
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Chill
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Burn the sugar
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
The first known recipe for crème brûlée appears in a 1691 French cookbook by François Massialot, chef to the Duke of Orléans. England's Trinity College in Cambridge has its own version, 'burnt cream', with the college crest pressed into the sugar with a hot iron.
It became a star of French restaurants in the 1980s, loved for the contrast between the cold, creamy custard and the warm, crackling caramel.
⭐ Why It's Famous
Cracking the caramel top with a spoon is one of the most satisfying moments in any dessert.
💡 Fun Fact
Crème brûlée means 'burnt cream' in French; Spain's crema catalana is its close cousin.
France (and a claim from Cambridge, England)
48.86°N, 2.35°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!