Vanilla crème brûlée

A great classic of French pastry, crème brûlée captivates with its irresistible contrast between a silky smooth texture and a delicate caramelised crust.

Enhanced by the intensity of Premium Perle de Vanille, this version reveals the full aromatic richness of vanilla for an elegant and indulgent experience.

 Vanilla crème brûlée

Ingredients

  • 300 g whipping cream (35% fat)
  • 300 g whole milk
  • 120 g egg yolks (approx. 6 yolks)
  • 80 g caster sugar
  • 3 g premium perle de vanille
  • QS brown sugar for caramelisation

Method

  • Bring the milk and cream to a gentle boil.
  • Whisk the egg yolks with the sugar until pale.
  • Gradually pour the hot mixture over the yolks while whisking gently.
  • Add the perle de vanille and mix until smooth.
  • Pour into ramekins.
  • Bake for 45 minutes at 90°C. The centre should remain slightly wobbly.
  • Cool, then refrigerate for at least 6 hours (preferably overnight).

Finishing & caramelisation

  • Gently remove any condensation from the surface.
  • Sprinkle a thin layer of brown sugar.
  • Caramelise with a blowtorch until golden and even.
  • Let rest briefly before serving.