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Vanilla crème brûlée

Vanilla crème brûlée

Easy - 20 Min

  • Dish type: Sweet
  • Difficulty: Easy
  • Preparation time: 20 min
  • Cooking time: 90 min

Crème brûlée is a popular classic dessert that can be found at the table of very good restaurants and can also be made at home with few ingredients.

This French dessert par excellence is very similar to Spanish Catalan cream and it is difficult to know its true origin. It was popularized in the 80s in restaurants until it became a real must in gastronomy.

The main characteristic of this cream comes from the sugar crust that is formed on the surface with a blowtorch. However, this accessory is not essential and you can replace it with 1 to 3 minutes under the oven grill if you don't have one. The crème brûlée can be eaten cold or warm, depending on your preferences.

Products of the recipe

10 Bourbon Gold Vanilla Beans 14-15cm M - Madagascar

Quantity :

Price : 29,90 €tax incl.

Out of stock 10 Gourmet Gourmet Refined Wild Vanilla Beans +14cm M - Papua New Guinea

Quantity :

Price : 24,90 €tax incl.

10 Grand Cru Vanilla Beans +14cm M - Uganda

Quantity :

Price : 49,90 €tax incl.

Out of stock 3 Vanilla Beans Black Gold Tsy Taitry +17cm XL - Madagascar

Quantity :

Price : 29,90 €tax incl.

Preparation

Split the vanilla and scrape the seeds with the back of a knife.

In a saucepan, bring the cream and milk to a boil with the scraped vanilla pods.

Leave to infuse for 30 minutes, then let cool and remove the pods

Preheat the oven to 100°C.

In a bowl, put the egg yolks, vanilla and sugar.

Whisk until the mixture turns white. Stir in the warm cream, continuing to beat.

Divide this mixture among crème brûlée ramekins.

Bake in the oven for 45 minutes to 1 hour.

The cream should be golden but still trembling in the centre.

Let cool then put in the refrigerator for at least 2 hours.

Just before serving, sprinkle the top of each cream with brown sugar and caramelize with a torch.

Serve immediately.