French Vanilla Creme Brulee Recipe (Easy Classic No Fail )

French Vanilla Creme Brulee Recipe (Easy Classic No Fail )
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Making this classic no fail French vanilla creme brulee recipe is very easy and only requires 6 ingredients. Our Classic no-fail easy French vanilla crème brûlée recipe results in a super-rich and creamy custard which makes a delicious dessert for everyone to enjoy.

This is my favorite easy creme brulee recipe, flavored with vanilla, this Creme brûlée consists of two layers, the top which consists of caramelized sugar and the creamy custard which is a combination that makes it brilliant with luxury taste. This quintessential French custard dessert is very easy to make at home.

Ingredients For French Vanilla Creme Brulee:

  • 5 large egg yolks (100 grams)
  • 1/4 teaspoon salt (3 grams)
  • 3 cups heavy cream (710 grams)
  • 2 teaspoon vanilla extract or one vanilla bean (10 grams)
  • 1 cup granulated sugar, (200 grams divided in half)

How To Make Classic French Vanilla Creme Brulee?

  1. Set the oven to 325°F (165°C).
  2. Mix granulated sugar 1/2 cup and egg yolks. Leave it aside.
  3. Meanwhile, boil water in a pot for poring into the baking sheets later for water bath.
  4. In a medium pan placed over medium heat add the heavy cream and salt and heat. Remove when it begins to simmer.
  5. Add vanilla extract or scrape half of the inside of the vanilla bean and Stir.
  6. Remove warm heavy cream about 1/2 cup and mix with egg yolks.
  7. Pour the egg yolk into the warm heavy cream and whisk them together.
  8. In a large baking pan place ramekins. Fill the top with baking custard. Put the hot water in the pan to about 1/2 inch.
  9. Using an oven mitt put the hot pan to the oven.
  10. Bake till the centers are jiggly and edges of custard are set about 35-40 minutes.
  11. The baking time will vary by a few minutes depending on the depth of your ramekins.
  12. Rule of thumb is they are ready when the thermometer reads 170°F (77°C).
  13. Use an oven mitt to remove the pan from oven then ramekins and put them on a wire rack to cool at room temperature for at least 1 hour.
  14. Place into refrigerator until ready to serve. For best result refrigerate for 1 hour before caramelizing the sugar.
  15. The creme brulee can be kept refrigerated without the caramelized sugar for up to 4 days.
  16. When ready to serve, sprinkle the remaining granulated sugar to form a thin layer that covers the top of the custard.
  17. Use a kitchen torch to caramelize the sugar then serve immediately.
  18. You can store in the refrigerator carmelized for around 1 hour before serving.
vanilla creme brulee

Vanilla Crème Brûlée (Easy)

Gimme Yummy
This is my favorite easy creme brulee recipe, flavored with vanilla, this Creme brûlée consists of two layers, the top which consists of caramelized sugar and the creamy custard.
Prep Time 20 mins
Cook Time 40 mins
Cool Custard 1 hr
Total Time 2 hrs
Course Dessert
Cuisine France, French
Servings 8 ramekins
Calories 150 kcal

Ingredients
  

  • 5 large egg yolks 100 grams
  • 1/4 teaspoon salt 3 grams
  • 3 cups heavy cream 710 grams
  • 2 teaspoon vanilla extract or one vanilla bean 10 grams
  • 1 cup granulated sugar (200 grams divided in half)

Instructions
 

  • Set the oven to 325°F (165°C).
  • Mix granulated sugar 1/2 cup and egg yolks. Leave it aside.
  • Meanwhile, boil water in a pot for poring into the baking sheets later for water bath.
  • In a medium pan placed over medium heat add the heavy cream and salt and heat. Remove when it begins to simmer.
  • Add vanilla extract or scrape half of the inside of the vanilla bean and Stir.
  • Remove warm heavy cream about 1/2 cup and mix with egg yolks.
  • Pour the egg yolk into the warm heavy cream and whisk them together.
  • In a large baking pan place ramekins. Fill the top with baking custard. Put the hot water in the pan to about 1/2 inch.
  • Using an oven mitt put the hot pan to the oven.
  • Bake till the centers are jiggly and edges of custard are set about 35-40 minutes.
  • The baking time will vary by a few minutes depending on the depth of your ramekins.
  • Rule of thumb is they are ready when the thermometer reads 170°F (77°C).
  • Use an oven mitt to remove the pan from oven then ramekins and put them on a wire rack to cool at room temperature for at least 1 hour.
  • Place into refrigerator until ready to serve. For best result refrigerate for 1 hour before caramelizing the sugar.
  • The creme brulee can be kept refrigerated without the caramelized sugar for up to 4 days.
  • When ready to serve, sprinkle the remaining granulated sugar to form a thin layer that covers the top of the custard.
  • Use a kitchen torch to caramelize the sugar then serve immediately.
  • You can store in the refrigerator carmelized for around 1 hour before serving.
Keyword creme brulee, custard, vanilla creme brulee


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