Crème Brûlée is a classic French dessert with a silky vanilla custard and a crisp caramelised sugar topping. A staple of the French café gourmand, it's the perfect dessert for dinner parties.
Crème Brûlée is one of the great classics of French pâtisserie, instantly recognisable by its delicate caramelised sugar topping that cracks to reveal a smooth, creamy vanilla custard beneath. Meaning "burnt cream" in French, this elegant dessert has been enjoyed for centuries, although its exact origins remain debated. Today, it is a favourite in French restaurants and bistros, where it is often served as part of a café gourmand, the quintessential French dessert served alongside an espresso with a selection of miniature sweet treats, from cannelé to mini tarte tatin.
At the heart of a great Crème Brûlée are just a handful of carefully chosen French ingredients. Rich French crème fraîche gives the custard its velvety texture and delicate richness, while Tahitian vanilla from French Polynesia brings floral, slightly fruity aromas that beautifully perfume the cream. A touch of Guadeloupe cane sugar creates the thin, crisp caramel layer that makes Crème Brûlée so distinctive.
👨🍳 Cooking Tips: For the smoothest custard, avoid letting the cream boil and bake the ramekins gently in a bain-marie to ensure even cooking. Chill the custards completely before sprinkling with sugar and caramelising just before serving, so the topping stays perfectly crisp while the custard remains cold and silky.
Ingredients For
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90 gr
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x 5
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Preparation
1
Preheat the oven to 120°C
2
Slice the vanilla pod in two, lengthwise, and remove the seeds.
3
In a pan, simmer the cream with the vanilla pods and seeds.
4
Whisk the egg yolks and sugar together in a bowl until the mixture turns white.
5
After removing the vanilla pod, pour the hot cream over the mixture. Mix well until you obtain a uniform mixture.
6
Place 4 ramekins in a baking tray and pour water around them. Pour the mixture into the 4 ramekins
7
Bake in the bain-marie for 30 minutes.
8
Leave to cool, then sprinkle brown sugar over the tops. Caramelize the sugar with the blowtorch and enjoy straightaway!
Pair with
Crème Brûlée pairs beautifully with sweet wines such as Sauternes or Monbazillac, whose honeyed notes complement the caramel and vanilla. For a lighter pairing, serve with a glass of Champagne or a sparkling Crémant, whose freshness balances the richness of the custard.
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