Pierre Hermé’s Vanilla Crème Brûlée2017-11-17
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 recipeAfter the Pierre Hermé’s pistachio crème brûlée, 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 !
Source of the recipeThis 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!
For 8 ramequins (4-inch diameter)
5 Vanilla Beans2 ¼ Cups Milk (500 grams)2 ¼ Cups Cream (500 grams)9 Egg Yolks. ¾ Cup or 180 grams¾ Cup Sugar (180 grams)
Caramel½ Cup Light Brown Sugar (100 grams)
For 16 ramequins (4-inch diameter)
10 Vanilla Beans4 ½ Cups Milk (1 kilogram)4 ½ Cups Cream (1 kilogram)18 Egg Yolks. 1 ½ Cup or 360 grams1 ½ Cup Sugar (360 grams)
Caramel1 Cup Light Brown Sugar (200 grams)
For 4 ramequins (4-inch diameter)
2.5 Vanilla Beans1 Cup Milk (250 grams)1 Cup Cream (250 grams)4.5 Egg Yolks. ⅓ Cup or 90 grams½ Cup Sugar (90 grams)
Caramel4 Tablespoons Light Brown Sugar (50 grams)
For 6 ramequins (4-inch diameter)
3.7 Vanilla Beans1 ⅔ Cup Milk (375 grams)1 ⅔ Cup Cream (375 grams)6.7 Egg Yolks. ½ Cup or 134 grams½ Cup Sugar (135 grams)
Caramel⅓ Cup Light Brown Sugar (75 grams)
For 8 ramequins (3.2-inch diameter)
3.2 Vanilla Beans1 ½ Cup Milk (320 grams)1 ½ Cup Cream (320 grams)5.7 Egg Yolks. ½ Cup or 114 grams½ Cup Sugar (115.2 grams)
Caramel⅓ Cup Light Brown Sugar (64 grams)
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
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
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
Keep on stirring with a rubber spatula to prevent the cream to cook
Hermé says to remove from heat and to wait
30 minutesto let the vanilla infuse.
I like to cover with plastic wrap
BakingPlace in the oven and bake at 305 °F / 150 °C
While it’s baking, shake one ramekin and check the center : let them bake until they are barely softly set (almost liquid)
Placing the ramekins in the fridge to cool completely for at least
2 hours. This can even be done overnight without affecting the texture.
CaramelizingYou will need a torch which is the best method.
Otherwise, you can use the broiler of your oven
The contrast between the cold custard and the warm caramel is what makes this dessert so irresistible !
The other recipe of Crème Brulées
The result and the pix
Cooking with the same Chef ?
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