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Cuisine d'Aubéry
The food blog of FX
Crème Brulée Plated Dessert Dessert

https://www.cuisinedaubery.com/recipe/vanilla-creme-brulee/

Pierre Hermé’s Vanilla Crème Brûlée

A recipe by Pierre Hermé Friday November 17, 2017
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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

FX (François-xavier)

About this recipe

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

Pierre Hermé’s Vanilla Crème Brûlée

Just delicious and incredible ! I could reproduce a Vanilla crème brûlée that is the best version I have ever tasted !

Pierre Hermé’s Vanilla Crème Brûlée

I love its texture, its taste : This seems like the perfect crème brûlée recipe to me !

Pierre Hermé’s Vanilla Crème Brûlée

Not so surprising when you know the author is the French master Pierre Hermé!

Pierre Hermé’s Vanilla Crème Brûlée
Pierre Hermé’s Vanilla Crème Brûlée

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

Pierre Hermé’s Vanilla Crème Brûlée


The recipe is on page 162

Pierre Hermé’s Vanilla Crème Brûlée

Modifications to the original recipe

● I bake at 305 °F / 150 °C instead of 220 °F / 100 °C

Pierre Hermé’s Vanilla Crème Brûlée

Print Recipe, with photos Print Recipe, no photos
Chef: Pierre Hermé Preparation Time: 20 Minutes Cooking Time: 50 Minutes Ready in: 2 H Skill: Intermediaire Level Cuisine: French Cuisine Courses: Crème Brulée, Plated Dessert, Dessert, 
Whipping cream Egg yolks Vanilla
 5
Ingredients
  • 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)


  • Double : 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)


  • For 6 ramequins (3.93" (or 3 15/16" or 10 cm) in diameter) or 9 ramequins (3.14" (or 3 5/32" or 8 cm) in diameter)

  •   3.7 Vanilla Beans
  •   1 ⅔ Cup Milk (375 grams)
  •   1 ⅔ Cup Cream (375 grams)
  •   6.7 Egg Yolks. ½ Cup or 134 grams
  •   ½ Cup Sugar (135 grams)
  • Caramel
  •   ⅓ Cup Light Brown Sugar (75 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)

  • You will need...
    Organic Vanilla Extract
    Madagascar Vanilla Beans
    Pure Vanilla Bean Paste
    Scanpan Saucepan
    Calphalon Nonstick Sauce Pan
    KitchenAid Silicone Spatula Set
    Food Wrap
    Large Mixing Bowls, Stainless Steel
    DeBuyer Whisk
    3-Inch Ramquins (ramekins)
    Cazuela Clay Pans – 4.5 inch
    Perforated Baking Pan
    Heat Resistant Gloves
    Culinary Torch
    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).

    To purchase online, see HERE

    Pierre Hermé’s Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée

    Madagascar Vanilla BeansPure Vanilla Bean Paste

    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 Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée

    Scanpan SaucepanCalphalon Nonstick Sauce Pan KitchenAid Silicone Spatula Set Food 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

    Pierre Hermé’s Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée

    Large Mixing Bowls, Stainless Steel DeBuyer Whisk

    13. Whisk constantly

    Pierre Hermé’s Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée

    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 Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée

    3-Inch Ramquins (ramekins)Cazuela Clay Pans – 4.5 inch

    Pierre Hermé’s Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée

    Perforated Baking Pan


    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 Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée

    Heat Resistant Gloves

    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)

    Pierre Hermé’s Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée

    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 Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée

    Ready to serve?

    Remove from the fridge right when it's ready to be served...

    Pierre Hermé’s Vanilla Crème Brûlée

    Caramelizing

    26. You will need a torch which is the best method.

    Otherwise, you can use the broiler of your oven

    Pierre Hermé’s Vanilla Crème Brûlée

    Culinary Torch

    27. Spread evenly some Light Brown Sugar, evenly on the top of each ramekin, using a spoon or a strainer

    Pierre Hermé’s Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée

    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 !

    Pierre Hermé’s Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée Pierre Hermé’s Vanilla Crème Brûlée
    Result

    A beautiful recipe!

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Whipping cream Egg yolks Vanilla
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    The other recipes for Crème Brulées

    Pierre Hermé’s Pistachio Crème Brûlée

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    12 comments

    Zak Saturday March 31, 2018

    Is it possible to use bain marie? What are the advantages and disadvantages of it? Thanks!

    FX (François-xavier) Saturday March 31, 2018

    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)

    Paul H Sunday July 15, 2018

    Best Creme Brûlée I’ve ever had!
    Thanks for this recipe!

    FX (François-xavier) Tuesday July 17, 2018

    Great, Paul !

    Taco Saturday October 13, 2018

    150 Celcius is way to high.The result looks grainy, like scrambled eggs.
    I always cook them 95 Celcius for 2 hours.

    FX (François-xavier) Saturday October 13, 2018

    depends on the oven...

    Anonymous Friday December 7, 2018

    An excellent creme brulee, and using the vanilla beans makes a big difference .
    very original & amazing flavor.
    Merci
    Sergey

    FX (François-xavier) Friday December 7, 2018

    Jessyca Saturday May 28, 2022

    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!!

    FX (François-xavier) Wednesday June 1, 2022

    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)

    Nilufer Friday November 18, 2022

    I have tried the recipe for 6 and it is excelente

    FX (François-xavier) Saturday November 19, 2022

     

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