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
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 !
Not so surprising when you know the author is the French master Pierre Hermé!
Source of the recipe
This is a recipe that I found in Pierre Hermé's book "Plaisirs sucrés".
Be aware that lots of blogs mention this recipe, but with mistakes. I am giving you the authentic one here!
To purchase online, see HERE
The recipe is on page 162
Modifications to the original recipe
● I bake at 305 °F / 150 °C instead of 220 °F / 100 °C
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).
To purchase online, see HERE
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
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
13. Whisk constantly
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
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...
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 (in my case, I need to bake for 50 minutes to one hour)
Cooling down
24. Let the ramequins cool down at room temperature
25. This can even be done overnight without affecting the texture
Ready to serve?
Remove from the fridge right when it's ready to be served...
Caramelizing
26. You will need a torch which is the best method.
Otherwise, you can use the broiler of your oven
27. Spread evenly some Light Brown Sugar, evenly on the top of each ramekin, using a spoon or a strainer
28. Heat with a kitchen blowtorch until the sugar caramelizes evenly
29. The contrast between the cold custard and the warm caramel is what makes this dessert so irresistible !
A beautiful recipe!
Is it possible to use bain marie? What are the advantages and disadvantages of it? Thanks!
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)
Best Creme Brûlée I’ve ever had!
Thanks for this recipe!
Great, Paul !
150 Celcius is way to high.The result looks grainy, like scrambled eggs.
I always cook them 95 Celcius for 2 hours.
depends on the oven...
An excellent creme brulee, and using the vanilla beans makes a big difference .
very original & amazing flavor.
Merci
Sergey
Hiiii! I'm on a quest for the best Crème Brûlée being one of my favorite dessert. I'm not sure what should be the percentage of fat for the cream and the milk here. Any indications or advice? Thanks so much!!
Hello Jessyca, in France you would pick "Lait Demi-ecreme" ou "entier" and a "35% cream".
If you live in the States, pick a "1% or 2% Milk" and a good quality Heavy Cream. My favorite brand I use for pastry is the "Heavy WHipping Cream" from TRADER JOES, they sell several types, pick those in the little white bottles, as they are very good quality and taste, unlike the ones you find in other supermarkets (to avoid)