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Le Chaudron recipe
Crème brûlée vanille
Vanilla crème brûlée
⏱ 60 minServes 6Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 ml (2 cups)heavy cream (35% fat)
6egg yolks
100 g (3½ oz)superfine sugar
2 clovesMadagascar vanilla
50 g (2 oz)brown sugar
1 pinchfleur de sel (flaky sea salt)
- 500 ml (2 cups) heavy cream (35% fat)
- 6 egg yolks
- 100 g (3½ oz) superfine sugar
- 2 cloves Madagascar vanilla
- 50 g (2 oz) brown sugar
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Split the vanilla beans lengthwise and scrape out the seeds.
- Heat the cream with the vanilla beans and seeds to a bare simmer, then steep off the heat for 20 minutes.
- Whisk the egg yolks with the sugar in the bowl until pale and creamy, without adding too much air.
- Gently whisk the warm cream into the yolks and sugar without making it foam.
- Strain through a fine sieve.
- Divide among the ramekins, set them in a water bath and bake for 1 hour at 100 °C (210 °F) until the centers are just set.
- Chill for 4 hours, then sprinkle with brown sugar and caramelize with a torch just before serving.
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