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Pierre Hermé’s Vanilla Crème Brûlée

2017-11-17
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Friday November 17, 2017
  • Comments : 8 Comments
  • Languages :  English  |   Français
  • Share This Recipe

   La version Française se trouve ICI
Don't look further : The best Crème Brûlée recipe is here ! Master Pierre Hermé reveals here the best method to master a delicious and classical dessert 




About this recipe

After the Pierre Hermé’s pistachio crème brûlée, I wanted to try the traditional Vanilla version

Pierre Hermé’s Crème Brûlée Vanille

Pierre Hermé’s Crème Brûlée Vanille
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 !

Pierre Hermé’s Crème Brûlée Vanille

Pierre Hermé’s Crème Brûlée Vanille
Not so surprising when you know the author is the French master Pierre Hermé!

Pierre Hermé’s Crème Brûlée Vanille

Pierre Hermé’s Crème Brûlée Vanille

Source of the recipe

This is a recipe that I found in his book "Plaisirs Sucrés".

Be aware that lots of blogs mention this recipe, but with mistakes. I am giving you the authentic one here!
Pierre Hermé’s Crème Brûlée Vanille

The recipe is on page 162

Modifications to the original recipe


Ingredients

Pierre Hermé’s Crème Brûlée Vanille

For 8 ramequins (3.93" (or 3 15/16" or 10 cm) in diameter) or 12 ramequins (3.14" (or 3 5/32" or 8 cm) in diameter)

 
5 Vanilla Beans

2 ¼ Cups Milk (500 grams)

2 ¼ Cups Cream (500 grams)

9 Egg Yolks. ¾ Cup or 180 grams

¾ Cup Sugar (180 grams)

 Caramel

½ Cup Light Brown Sugar (100 grams)

Half : For 16 ramequins (3.93" (or 3 15/16" or 10 cm) in diameter) or 25 ramequins (3.14" (or 3 5/32" or 8 cm) in diameter)

 
10 Vanilla Beans

4 ½ Cups Milk (1 kilogram)

4 ½ Cups Cream (1 kilogram)

18 Egg Yolks. 1 ½ Cup or 360 grams

1 ½ Cup Sugar (360 grams)

 Caramel

1 Cup Light Brown Sugar (200 grams)

Half : For 4 ramequins (3.93" (or 3 15/16" or 10 cm) in diameter) or 6 ramequins (3.14" (or 3 5/32" or 8 cm) in diameter)

 
2.5 Vanilla Beans

1 Cup Milk (250 grams)

1 Cup Cream (250 grams)

4.5 Egg Yolks. ⅓ Cup or 90 grams

½ Cup Sugar (90 grams)

 Caramel

4 Tablespoons Light Brown Sugar (50 grams)

Steps

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.

(as Vanilla extract does not contain those seeds).

See them online HERE
Pierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée Vanille

5.  Heat the saucepan

on medium heat



6. Keep on stirring with a rubber spatula to prevent the cream to cook

7. Bring to a boil

8.  Hermé says to remove from heat and to wait

30 minutes

to let the vanilla infuse

9.  I like to cover with plastic wrap
Pierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée Vanille

10. Whisk together the

Egg Yolks

(9) and the

Sugar

(¾ Cup or 180 g) until smooth

11. After

30 minutes

, it’s time to remove the Vanilla Pods

12. Pour the liquid onto the the

Egg Yolks

(9) and the

Sugar

(¾ Cup or 180 g) mixture
Pierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée Vanille

13. Whisk constantly
Pierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée Vanille

14. For the next steps – It’s easier to use a measuring cup with spout

15. The best dishes for creme brulées are terra cotta ramekins

16. Pour in the mixture
Pierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée Vanille

Pierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée Vanille

Baking

17.  Place in the oven and bake at 305 °F / 150 °C

18. While it’s baking, shake one ramekin and check the center : let them bake until they are barely softly set (almost liquid)

19. Here, shaking the ramequin reveals that the cream is still too liquid

20. Keep on baking…
Pierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée Vanille

21. Another check…

22. Here, shaking the ramequin reveals that the cream is set, not shaking anymore

23. It’s time to remove from the oven
Pierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée Vanille

Cooling down

24. Let the ramequins cool down at room temperature

25. This can even be done overnight without affecting the texture
Pierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée Vanille


Ready to serve?

Remove from the fridge right when it’s ready to be served…

Pierre Hermé’s Crème Brûlée Vanille
Pierre Hermé’s Crème Brûlée Vanille

Caramelizing

You will need a torch which is the best method.

Otherwise, you can use the broiler of your oven
26. Spread evenly some

Light Brown Sugar

, evenly on the top of each ramekin, using a spoon or a strainer
Pierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée Vanille

27. Heat with a kitchen blowtorch until the sugar caramelizes evenly

28. The contrast between the cold custard and the warm caramel is what makes this dessert so irresistible !
Pierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée VanillePierre Hermé’s Crème Brûlée Vanille


Result

Pierre Hermé’s Crème Brûlée Vanille


A beautiful recipe!

Pierre Hermé’s Crème Brûlée Vanille


Pierre Hermé’s Crème Brûlée Vanille


The other recipe of Crème Brulées

Pierre Hermé’s Pistachio Crème Brûlée


The result and the pix




Comments for This Recipe

8 Comments
  1. On Saturday March 31, 2018
    Zak wrote:
    Is it possible to use bain marie? What are the advantages and disadvantages of it? Thanks!
  2. On Saturday March 31, 2018
    François answered:
    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)
  3. On Sunday July 15, 2018
    Paul H wrote:
    Best Creme Brûlée I’ve ever had!
    Thanks for this recipe!
  4. On Tuesday July 17, 2018
    François answered:
    Great, Paul !
  5. On Saturday October 13, 2018
    Taco wrote:
    150 Celcius is way to high.The result looks grainy, like scrambled eggs.
    I always cook them 95 Celcius for 2 hours.
  6. On Saturday October 13, 2018
    François answered:
    depends on the oven...
  7. On Friday December 7, 2018
    Anonymous wrote:
    An excellent creme brulee, and using the vanilla beans makes a big difference .
    very original & amazing flavor.
    Merci
    Sergey
  8. On Friday December 7, 2018
    François answered:

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What to cook with...

Celery

,

5 spice powder

,

Almond extract

,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

,

Beef

,

Beef stock

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

,

Carrots

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

,

Choux dough

, Cilantro, Cinnamon,

Cloves

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger,

Glucose

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

,

Ladyfingers

,

Lamb

,

Lard

,

Laurel (bay) leaves

,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

,

Mascarpone

,

Mascarpone cream

,

Milk chocolate

,

Milk powder

,

Mint

,

Mushrooms

,

Nuoc mam fish stock

,

Nutmeg

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

,

Pistachio paste

,

Pistachios

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Red wine

,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

,

Shallots

, Soy sauce,

Spinach leaves

,

Strawberries

, Thyme,

Tomato paste

,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



5 Vanilla Beans

2 ¼ Cups Milk (500 g)

2 ¼ Cups Cream (500 g)

9 Egg Yolks

¾ Cup Sugar (180 g)

½ Cup Light Brown Sugar (100 g)