Classic Vanilla Crème Brûlée: A Timeless French Dessert

Delve into the creamy, indulgent world of our classic vanilla crème brûlée. This timeless French dessert combines rich cream, aromatic vanilla and tender egg yolks to create a velvety custard, topped with a perfectly caramelized sugar crust. Each spoonful pierces the crisp, golden filling to reveal the smooth, sweet custard beneath, a true delight for the senses.

Why you'll love this: Crème Brûlée seduces with its simplicity and elegance. The vanilla-infused custard offers a warm, comforting aroma that pairs perfectly with the rich, creamy texture of the custard. The crunchy sugar topping not only provides a satisfying crackle with each bite, but also a caramel sweetness that complements the subtle flavors of the custard. This dessert is both a pleasure to make and a joy to serve, impressing guests with its sophisticated flavor and presentation.

Perfect opportunity: Crème brûlée is perfect for any occasion that calls for a special dessert. It is especially suitable for romantic dinners, holiday parties or any gathering where you want to end the meal on a memorable note. Its elegant appearance and exquisite flavor also make it a favorite at weddings and birthday parties.

Decorating tips: For a stunning presentation, serve the crème brûlée in pretty ramekins or soup plates. Just before caramelizing the sugar, you can add a thin layer of fine sugar to achieve an evenly golden crust. Garnish with a sprig of mint or a few fresh berries for a touch of color and freshness that contrasts nicely with the richness of the dessert.

1. Ingredients:
   • 500 ml of thick cream
   • 6 egg yolks
   • 1 vanilla pod or 1 tablespoon vanilla extract
   • 100 g sugar
   • Extra sugar for caramelizing

2. Instructions:
   • Split the vanilla pod lengthwise and scrape out the seeds.
   • In a saucepan, combine heavy cream, vanilla seeds, and vanilla bean. Heat over low heat until hot but not boiling. Remove from heat, discard bean, and let cool slightly.
   • In a separate bowl, whisk together the egg yolks and sugar until smooth.
   • Gradually add the hot cream to the egg yolk mixture, stirring constantly until smooth. Let the mixture sit for a few minutes to allow the foam to dissipate.
   • Strain the mixture through a sieve into individual ramekins.
   • Bake at 120°C (248°F) in a bain-marie for 40 minutes or until the custard is just set with a slight simmer in the center.
   • Let cool to room temperature, then refrigerate for at least 4 hours.
   • Before serving, sprinkle a thin layer of sugar over each custard and use a blowtorch to caramelize the sugar until golden and crispy.

Savor this classic vanilla crème brûlée, a dessert that perfectly captures the essence of French culinary elegance in every creamy, crispy bite.