Pierre Hermé’s Vanilla Crème Brûlée2017-11-17
- Plaisirs Sucrés
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 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
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 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)
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 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)
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 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)
You will need...
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
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...
The other recipe of Crème Brulées
The result and the pix
Cooking with the same Chef ?
All recipes of Pierre Hermé
Recipes from the same Book!
All recipes from the book "Plaisirs sucrés"
Lyonnaise Sausage in Brioche (“Saucisson Brioché”)
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
Nantua’s Tart (Rhubarb Raspberry)
Michalak’s Gianduja (Italian hazelnut paste)
Jacquy Pfeiffer’s Christmas Sablés Cookies
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)
Lenôtre’s Chocolate Mousse with the Pâte à bombe technique
Lenôtre’s Raisins Grand Marnier Bread
Jamie Oliver’s Indian Butter Chicken
Barbecue Pork Ribs, Highland Park style
Rabbit Stew, a French delicacy
Pierre Hermé’s Chocolate Sorbet
The Easy 10 Minute Classic Tiramisu Recipe
Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)
French Madeleines Recipe
Stéphane Tréand’s Olive Oil Ice Cream
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
Thomas Keller’s Dog Treats
Pierre Hermé’s Orange and Grand Marnier Crepes
Easy and Delicious French Crêpes Recipe
Easy Mexican Chicken Tacos
Conticini’s Chocolate Pound Cake
White on rice couple
Baked Milk Chicken Thighs
The Hanky Panky
Tuna Pasta With Olives
Mon petit four
Best Chewy Chocolate Chip Cookies Recipe