Crême Brulée à la Vanille Bourbon

La Crême Brulée: a classic of French Patisserie…

I had to make a crême brulée with the lovely vanilla I bought from the cooperative. It is in fact a very easy recipe, here is the one I use all the time.


400 ml double cream/ 100ml milk/ 1 vanilla pod/100g light brown sugar/ 6 eggs yolks/ 2 to 3 tbs light brown sugar for the topping.

Pre-heat your oven to 100°C. Whisk the sugar and egg  yolks until light and creamy.  Split your vanilla pod in half, with a knife take out the black seeds and mix them with the sugar and egg mixture and put the pod in the milk. Bring your milk and double cream to  boiling point. Then slowly pour onto your egg mix whisking all the time (you can use a strainer at this point, I personnally don’t, the choice is yours).

Pour everything in your individual tins, this mix is enough for 4 to 6 pots.

Cook in a 100°C oven for 1 hour or put in a hot bain-marie and cook only for 35 mns. (it’s cooked when you have a slight wobble).

Once cooked, leave to cool and put in the fridge for at least three hours. Once completely cold sprinkle some light brown sugar on the top of your tins. You can either use a blow torch or the grill to caramelise the top.

Serve immediately.