Madagascar vanilla crème brûlee

The famous dessert of any good French bistro: rich cream flavoured with vanilla from Madagascar cooked in a water bath and finally topped with a thin layer of sugar burnt with a torch.


Recipe for 4 persons

For the crèmes brûlées

1.50 Liter(s)
35% cooking cream
500 Ml
12 Unit(s)
Egg yolk
2 Unit(s)
450 Gr

2 Clove(s)
Madagascar vanilla


65 Gr
Brown sugar

Preparation time: 30 min

Preheat your four at 270 °F

  • Crèmes brûlées preparation

    Cut vanilla bean in half lengthwise and scrape the inside with a knife to extract the seeds. In a saucepan, combine cream, vanilla seeds, vanilla bean and bring to boil. Remove from the heat, add in the white chocolate, the cream and mix well until melted. In a large bowl, mix egg yolks and sugar with a whisk. Filter vanilla milk using a sieve directly on the eggs and sugar mixture. Mix well. Divide the resulting liquid into ramekins and place them in a large dish. Pour boiling water into the dish to create a water bath and bake for about 45 minutes or until custards are set. Place in the refrigerator for 2 hours.

  • To serve

    Sprinkle brown sugar on your ramekins. Burn it using a torch.

The crèmes brûlées are ready when you give them a gentle tap and that the center has a texture that resembles Jello. Do not overcook as you could get the texture of scrambled eggs.

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