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The dessert, French classic

Vanilla crème brûlée

Vanilla crème brûlée is a classic French dessert for 6 people, with 25 minutes of active work spread over the day before. It's made entirely ahead, finished with a torched caramel crust right before serving, rated easy, and costs €1.40 per person. The key is a very gentle bake that leaves the center still jiggling.

A properly creamy crème brûlée, with a caramel crust that cracks under the spoon, never fails to impress.

Vanilla crème brûlée
For
6 people
Work
25 min
Total time
5 h 30
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€1.40
Calories per person
470 kcalcalculated by Kiloach, your weight coach

Under the caramel crust that cracks with your spoon, the custard stays soft and barely set, perfumed by vanilla infused slowly into the milk and cream. This dessert plays on contrast, warm fresh caramel against cold custard, crisp against silky.

It's the perfect dessert for a dinner party or a family meal, since it's made entirely the day before and needs almost nothing on the day. It works well after a generous main course, any time of year, and ends a menu without any last minute scrambling for the host.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 5 h 20
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

Everything happens the day before, from infusing the vanilla to baking in the water bath, then the ramekins chill overnight in the fridge. On the day, there's nothing to do until pulling the ramekins out fifteen minutes before dessert. The torching happens in front of your guests, right at serving time, to keep the crust crisp.

The ingredients

6 people

Dairy

  • Heavy cream 75 cl
  • Whole milk 25 cl
  • Egg yolks 8

Pantry

  • Sugaroften in the pantry 100 g
  • Vanilla beans 2
  • Light brown sugaroften in the pantry 60 g

Allergens Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Split the vanilla beans, scrape out the seeds, and heat the cream and milk with the pods and seeds, then let infuse for half an hour. 30 min

    Let it infuse fully, the longer it sits the deeper the flavor.

  2. Whisk the yolks with the sugar without letting them turn pale, pour the warm cream over them, then strain through a fine sieve.

    Avoid whisking hard, too many bubbles leave holes on the surface of the custard.

  3. Pour into six ramekins, set them in a baking dish with hot water halfway up the sides, and bake at 100°C. 50 min

    Place a towel under the dish so the ramekins don't slide around.

  4. Let cool, cover with plastic wrap, and refrigerate for at least four hours. 4 h

    Let it cool to room temperature before covering so condensation doesn't form.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the ramekins out of the fridge fifteen minutes before dessert and pat the surface dry with a paper towel.

    A dry surface caramelizes evenly.

When it's time to serveThe final touches, right in front of your guests.

  1. Sprinkle with brown sugar and torch in front of your guests, until you get a thin, amber crust.

    Move the flame in steady sweeps, never holding it in one spot.

Our tips to get it right

  • Use real vanilla beans rather than extract, the long infusion in hot cream gives a much deeper flavor than liquid flavoring.
  • Never bake the custard at a higher temperature to save time, at 100°C it sets slowly and stays smooth, with no bubbles or graininess.
  • Pick wide, shallow ramekins rather than tall ones, you get more caramel surface and every spoonful catches both crust and custard.

The variations

  • Swap one vanilla bean for the zest of an orange or lemon added to the infusion, for a brighter note.
  • For a quicker version, infuse for just fifteen minutes and use vanilla powder, the flavor will be slightly milder but the texture stays the same.
  • For kids, caramelize the sugar under the oven broiler instead of with a torch, watching closely so the top doesn't burn.

What to serve it with

  • A strong coffee to end the meal
  • Fresh berries on the side
  • A sweet wine or a light cider

Storage

The custards keep 2 to 3 days in the refrigerator, covered, but without the caramel, which should always be done right before serving. They don't freeze well, the texture turns grainy once thawed.

Questions about this recipe

Can you make crème brûlée without a torch?

Yes, by placing the ramekins under a very hot broiler for a few minutes, watching closely. The result is slightly less even than with a torch, but the crunch is still there.

Why did my crème brûlée turn out grainy?

This usually happens when the yolks were whisked too vigorously with the sugar, or the custard baked too hot. A gentle 100°C bake and light whisking avoid this problem.

Can you use white sugar instead of brown sugar for the caramel?

Yes, white sugar works too, but it gives a lighter, less deep caramel than brown sugar. Brown sugar adds a slightly rounder, more caramelized note.

How do you know when the custard is done?

The center should still jiggle slightly like gelatin when you gently shake the ramekin. It finishes setting as it chills in the refrigerator, so there's no need to bake it longer.

Can a vanilla crème brûlée be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a vanilla crème brûlée?

Allow 5 h 30 in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a vanilla crème brûlée?

About 470 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a vanilla crème brûlée cost?

About €1.40 per person, that's €8.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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