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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