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Pierre Hermé’s Vanilla Crème Brûlée
2017-11-17
- This Recipe
- Chef: Pierre Hermé
- Cuisine: French Cuisine
- Course: Crème Brulée, Plated Dessert, Dessert
- Difficulty: Intermediate
- Category: Course
- Preparation Time: 20 Minutes
- Cooking Time: 30 Minutes
- Readiness Time: 2 H
- This Post
- Chef : François
- Category: Recipe
- Posted on: Friday November 17, 2017
- Comments : 8 Comments
-
Languages :
English | 
Français
- Ingredients
- Whipping cream, Egg yolks, Vanilla,
- Book
- Plaisirs Sucrés
La version Française se trouve ICI |
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 ! |
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 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 |
 | The recipe is on page 162 |
Modifications to the original recipe
|
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 Beans2 ¼ Cups Milk (500 grams)2 ¼ Cups Cream (500 grams)9 Egg Yolks. ¾ Cup or 180 grams¾ Cup Sugar (180 grams) Caramel ½ 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) Caramel 1 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) Caramel 4 Tablespoons Light Brown Sugar (50 grams) |
You will need...
Steps
1. Scrape the seeds loose from the
2. In a small, heavy saucepan, pour the
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
Vanilla Beans
(5), using the point or edge of a knife2. In a small, heavy saucepan, pour the
Milk
(2 ¼ Cups or 500 g), theCream
(2 ¼ Cups or 500 g) andVanilla Beans
(5) seeds3.
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 heaven4.
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
5. 
Heat the saucepan
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
9. I like to cover with plastic wrap
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 infuse9.
I like to cover with plastic wrap
10. Whisk together the
11. After
12. Pour the liquid onto the the
Egg Yolks
(9) and theSugar
(¾ Cup or 180 g) until smooth11. After
30 minutes
, it's time to remove the Vanilla Pods12. Pour the liquid onto the the
Egg Yolks
(9) and theSugar
(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
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...
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
22. Here, shaking the ramequin reveals that the cream is set, not shaking anymore
23. It's time to remove from the oven
Cooling down |
24. Let the ramequins cool down at room temperature
25. This can even be done overnight without affecting the texture
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... |
 |
 | CaramelizingYou will need a torch which is the best method.Otherwise, you can use the broiler of your oven |
26. Spread evenly some
Light Brown Sugar
, evenly on the top of each ramekin, using a spoon or a strainer
27. Heat with a kitchen blowtorch until the sugar caramelizes evenly
28. The contrast between the cold custard and the warm caramel is what makes this dessert so irresistible !
28. The contrast between the cold custard and the warm caramel is what makes this dessert so irresistible !
Result |
A beautiful recipe! |
 |
 |
The other recipe of Crème Brulées  |
Cooking with the same Chef ?
All recipes of Pierre Hermé |
Recipes from the same Book!
All recipes from the book "Plaisirs sucrés" |
Recipes...
Pierre Hermé’s Chocolate Sorbet
Barbecue Pork Ribs, Highland Park style
Jacquy Pfeiffer’s Christmas Sablés Cookies
Jacquy Pfeiffer’s French Gingerbread
French Madeleines Recipe
Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey
Conticini’s Chocolate Pound Cake
Homemade Honolulu style Poke Bowl
Lenôtre’s Chocolate Mousse with the Pâte à bombe technique
Julia Child’s French Escargots
The Bilbao Brunch
Pierre Hermé’s Flourless Chocolate Cake
The Easy 10 Minute Classic Tiramisu Recipe
Philippe Urraca’s French Brioche
Julia Child’s Leek Quiche (“flamiche”)
Paul Bocuse’s Boeuf Bourguignon
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
Paul Bocuse’s Quiche Lorraine (the chef of the century)
French Fish Bouillabaisse (Stew)
Pierre Hermé’s Orange and Grand Marnier Crepes
Pierre Hermé’s Pistachio Crème Brûlée
Philippe Conticini’s Rhubarb Tart
Julia Child’s Sautéed Mushrooms in Madeira Sauce
Other Blogs...
David Lebovitz
Making French Butter And Camembert De Normandie At Isigny Ste-mere
Lemon-almond Snack Cake
MJ's Kitchen
Calabacitas Macaroni & Cheese
Mon petit four
Easy Tiramisu Recipe
White on rice couple
Todd And Diane’s Hot Chicken – Spicy Good
5 Vanilla Beans
2 ¼ Cups Milk (500 g)
2 ¼ Cups Cream (500 g)
9 Egg Yolks
¾ Cup Sugar (180 g)
½ Cup Light Brown Sugar (100 g)
Comments for This Recipe
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)
Thanks for this recipe!
I always cook them 95 Celcius for 2 hours.
very original & amazing flavor.
Merci
Sergey