Paul Bocuse's Creme Brulee
Indulge in the timeless elegance of *Paul Bocuse’s Crème Brûlée*, a decadent French dessert that embodies culinary perfection. This classic recipe features a luxuriously smooth custard made with rich heavy cream, aromatic vanilla bean, and golden egg yolks, all gently baked to silky perfection in a water bath. The pièce de résistance? A layer of caramelized sugar, torched to form a crisp, glass-like shell that cracks delightfully under the spoon. Perfectly balanced between creamy and crunchy, this dessert is ideal for dinner parties or intimate gatherings. With straightforward instructions and just a handful of ingredients, you can recreate this gourmet masterpiece in your own kitchen. Whether you choose to torch or broil the sugar topping, each bite delivers a symphony of texture and flavor worthy of a Michelin star.
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Ingredients
- 500 ml Heavy cream
- 1 Vanilla bean
- 6 large Egg yolks
- 75 g Granulated sugar (for custard)
- 50 g Granulated sugar (for topping)
Directions
Step 1
Preheat your oven to 160°C (320°F). Prepare a deep baking dish for a water bath and set aside.
Step 2
Pour the heavy cream into a medium saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the cream.
Step 3
Heat the cream over medium heat until it just begins to simmer. Remove from heat, cover, and let it steep for 10 minutes to infuse the vanilla flavor.
Step 4
In a mixing bowl, whisk together the egg yolks and granulated sugar (75g) until the mixture is pale and slightly thickened.
Step 5
Gradually pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Remove the vanilla bean pod at this stage.
Step 6
Strain the custard mixture through a fine mesh sieve into a large measuring cup or bowl with a spout to remove any lumps or impurities.
Step 7
Divide the custard evenly among four ramekins. Place the ramekins into the prepared baking dish.
Step 8
Fill the baking dish with hot water until it reaches about halfway up the sides of the ramekins, creating a water bath to ensure even cooking.
Step 9
Carefully transfer the baking dish to the oven and bake for 35-40 minutes, or until the custards are just set but still slightly jiggly in the center when shaken.
Step 10
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, transfer them to the refrigerator to chill for at least 2 hours, or preferably overnight.
Step 11
When ready to serve, sprinkle an even layer of granulated sugar (about 12-15g per ramekin) over the chilled custard.
Step 12
Using a kitchen blowtorch, caramelize the sugar until it melts and forms a crisp, golden crust. Alternatively, you can place the ramekins under a broiler for a few minutes, keeping a close eye to prevent burning.
Step 13
Allow the caramelized topping to cool for 1-2 minutes before serving, so the sugar hardens into a crackly shell. Enjoy!
Nutrition Facts
| Serving size | (732g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2501.9 |
| Total Fat 193.7g | 0% |
| Saturated Fat 109.6g | 0% |
| Cholesterol 1607mg | 0% |
| Sodium 214.2mg | 0% |
| Total Carbohydrate 129.3g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 126.2g | |
| Protein 16.2g | 0% |
| Vitamin D 109.8IU | 0% |
| Calcium 139.4mg | 0% |
| Iron 2.9mg | 0% |
| Potassium 145.0mg | 0% |
Source of Calories