This creamy and decadent Vanilla Crème Brulée recipe is a French classic that’s sure to impress. The secret to the perfect crème brulée lies in using high-quality ingredients, especially pure vanilla extract or, better yet, a vanilla bean for an intense and aromatic flavor. With a smooth custard base and a perfectly caramelized top, it’s […]
Preheat the oven to 325° F. some water, and prepare the Bain Marie by placing the ramekins into a 4 x 6-inch baking pan. Usually, ramekins are about 1 inch high.
Place the Bain Marie pan in the oven, fill the pan to the top with boiling water. Do not allow any water to fall into the ramekins. Cook for about 35 minutes or until set. Gently jiggle the ramekins to determine whether the Crème Brulée is done. The centers should wiggle just slightly.
Crème Brulée is served in the mold. Sprinkle a teaspoon of sugar in a thin layer and, using a , caramelize!
This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Watch your eggs closely near the end — a few extra seconds is the difference between silky and overcooked. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
