Best 10 French Vanilla Creme Brulee Recipes

VANILLA CRèME BRûLéE

Steps:

• Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
• In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
• When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.

FRENCH IN A FLASH (CLASSIC): VANILLA BEAN CRèME BRûLéE RECIPE

Steps:

• Adjust oven rack to middle position and preheat the oven to 300°F. Add heavy cream, vanilla bean seeds, and pod to small saucepot. Heat over medium-high heat, stirring frequently until little bubbles form around sides of the cream in the pot.
• Combine egg yolks and 1/3 cup sugar in bowl of stand mixer fitted with whisk attachment. Whisk on medium speed until pale yellow and yolks fall off of whisk in ribbons, about 2 minutes, scraping bowl as necessary. With mixer running on medium-low speed, slowly add hot cream mixture. Whisk until thoroughly combined.
• Place a folded kitchen towel (or a few paper towels) on the bottom of a roasting pan or glass baking dish large enough to hold six 6-ounce ramekins. Place ramekins on top of towel and ladel custard base evenly between them. Remove one ramekin and carefully pour hot water into baking dish until it comes 1/2 way up sides of ramekins. Replace missing ramekin.
• Bake until custard is set but still jiggles in center, about 40 minutes. Remove from oven and allow to cool to room temperature without removing ramekins from water bath. Once cool, cover ramekins in plastic and refrigerate until set, at elast 4 hours, and up to overnight.
• To serve, sprinkle each ramekin with 1 teaspoon sugar. Brown with kitchen torch, and serve immediately.

CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F.
• Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
• In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
• Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

VANILLA CREME BRULEE

Steps:

• Prepare the vanilla: Halve the vanilla bean lengthwise and scrape out the seeds with a paring knife. Position a rack in the middle of the oven and preheat to 325 degrees.
• Infuse the cream: Bring the cream, half-and-half and vanilla seeds and pod to a simmer in a saucepan over medium heat. Reduce the heat to low and simmer to infuse the cream with the vanilla, 10 to 15 minutes. Discard the vanilla pod. Remove the cream mixture from the heat and cool slightly. Meanwhile, bring a kettle of water to a boil.
• Make the custard.
• Whisk the egg yolks, 1/2 cup sugar and the salt in a large bowl until the sugar dissolves and the mixture is pale yellow and thick; it should leave a trail when you lift the whisk. Pour in the cream mixture in a slow, steady stream, whisking constantly. Skim off any foam or bubbles from the surface.
• Pour into ramekins: Arrange eight 6-ounce ramekins in a roasting pan and divide the custard evenly among them.
• Bake in a water bath: Pull out the oven rack slightly, place the roasting pan on it and pour enough boiling water into the pan to come halfway up the sides of the ramekins.
• Bake until the custards are just set in the center, 40 to 45 minutes. Carefully remove the ramekins from the water bath and transfer to the refrigerator. Chill, uncovered, at least 2 hours and up to 1 day.
• Prepare the topping: About 30 minutes before serving, sprinkle 1 teaspoon sugar over each custard. Tilt the ramekins to evenly distribute the sugar and tap out any excess.
• Caramelize the sugar: Holding a kitchen torch about three inches away, burn the sugar until it turns a deep amber. Refrigerate the creme brulees just until the crust hardens, 30 minutes to 1 hour, but not longer (the topping may start to soften). Serve cold.

CRèME BRûLéE FRENCH TOAST RECIPE BY TASTY

Steps:

• Pour the heavy cream into a 9x13-inch (23x33 cm) baking dish.
• Mix 1 cup of sugar (200 g) and the cinnamon in a small bowl and add to the cream, followed by the egg yolks and vanilla. Whisk well to combine.
• Dip each slice of bread into the cream mixture, coating both sides well. Place the dipped bread on the wire rack set over the baking sheet. Bake for 15 minutes, flip the bread over, then bake for another 15 minutes, until slightly crispy.
• Slice the strawberries into decorative shapes of your choosing. For a strawberry rose, place a strawberry stem side down and carefully make thin slices around the outer edge of the strawberry, making sure not to cut all the way through. Continue cutting and rotating the strawberry until you get to the center. Fan out the "petals".
• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper and set a wire rack on top.
• For a strawberry fan, lay a strawberry on its flattest side. Tilt the knife at a 45˚ angle and make thin, angled slices through the strawberry, keeping the top of the strawberry connected and slicing all the way through the bottom of the berry. Fan out the slices.
• Sprinkle the remaining sugar on top of the bread and broil on high for 3 minutes, until the sugar has melted and browned, or carefully use a kitchen torch to brûlée the sugar.
• Top with whipped cream and strawberries and serve.
• Enjoy!

CLASSIC FRENCH CRèME BRûLéE

Steps:

• Preheat the oven on 100°C with fan.
• Pour the milk, cream, and vanilla paste into a large saucepan. Put on medium heat. Take the saucepan off the heat as soon as bubbles appear.
• Separate the egg whites from the yolks, and pour the sugar into the yolks. Beat the yolks and sugar with a hand mixer until pale and frothy.
• Pour the milk preparation over the yolk mixture and mix. Try to carefully collect all the vanilla seeds.
• Place wide, shallow ceramic ramekins in the oven drip tray. Fill the ramekins with hot cream almost to the top. Carefully place the drip tray in the oven and fill it with hot water. It is important not to splash water inside the ramekins Cook for 70 minutes.
• When it's ready, set the ramekins to cool for about 30 minutes. After that, place them in the fridge, for 2 hours at least.
• To serve the dessert, sprinkle a little white sugar evenly over each cream. Hold the flame of your kitchen torch just above the sugar and keep moving it in circles. As soon as the white sugar turns golden brown, you know you are close. Bonne dégustation!!

VANILLA CRèME BRûLéE RECIPE BY TASTY

Steps:

• Remove the vanilla bean from the pod. With a small knife, cut down the middle and scrape out the beans.
• Add vanilla into a medium saucepan with the heavy cream.
• Bring it to a boil and set aside for 10 minutes for the vanilla to be infused.
• In a bowl, combine egg yolk and sugar. Whisk in the cream gradually.
• Place into a ramekin and sift out the pod.
• Fill the baking pan with hot water and bake for 25 minutes, or until the middle of the custard gives a jiggle.
• Set in the fridge for a few hours.
• Add spoonfuls of sugar on the top. Torch the sugar until it caramelizes and let it cool. Take your time to avoid burnt sugar.
• Using a metal cookie cutter place the shape on top of the hardened sugar. Carefully add colored sugar and torch until the sugar melts.
• Let it sit a few minutes before enjoying!
• Enjoy!

CREME BRULEE FRENCH TOAST

Steps:

• Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
• Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
• Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

VANILLA CRèME BRûLéE

Steps:

• Heat oven to 140C/120C fan/gas 1. Put the cream, milk and vanilla pod into a pan and heat to boiling point. Cover and leave to infuse for 10 mins. Whisk the egg yolks and 3 tbsp of sugar together until pale and thick. Add the vanilla extract and pour the boiling cream onto the mixture. Stir well, then pour into two ramekins. Place the ramekins in a bain marie and cook in the oven for about 20 mins or until just set. Leave to cool.
• Heat the grill. Sprinkle the cold brûlée with a thin, even layer of sugar, and caramelise under the very hot grill (or use a blowtorch). Repeat several times until you have a golden crackling topping. Leave to cool and serve within 2 hrs with warm Almond puff pastry sticks (see below).

OVERNIGHT CREME BRULEE FRENCH TOAST

Steps:

• In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13x9x2" baking dish.
• Cut six 1" thick slices from center portion of bread, reserving ends for another use, and trim crusts.
• Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
• In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread.
• Chill bread mixture, covered, at least 8 hours and up to 1 day.
• Preheat oven to 350* and bring bread to room temperature.
• Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, about 35 to 40 minutes.
• Serve hot French toast immediately.