Gastronomic Crème Brûlée Recipe Inspired by the Great Pastry Chefs

Inspired by the standards of École Ferrandi, the Institut Paul Bocuse, and renowned pastry chefs such as Alain Ducasse and Christophe Michalak

Crème Brûlée (Gastronomic Version)

Serves: 4 to 6

Ingredients

• Heavy cream 35% fat: 500 ml

• Egg yolks: 6 (about 120 g)

• Granulated sugar: 80 g

• Bourbon vanilla bean: 1

• Brown sugar (for caramelizing): as needed

Optional additions:

• 10 g whole milk (to lighten the texture)

• Citrus zest or tonka bean (for aroma variation)

Preparation

1. Infuse the cream

Split the vanilla bean and scrape out the seeds. Gently heat the cream with the vanilla seeds and pod. Bring just to a simmer, then remove from heat, cover, and let infuse for 15 to 20 minutes.

2. Prepare the custard base

Lightly blanch the egg yolks with the sugar (do not whip to foam). Slowly pour the warm cream over the yolks while stirring gently. Strain the mixture through a fine sieve to remove any solids or bubbles.

3. Bake the custards

Pour the custard into shallow ramekins. Bake in a water bath in a preheated oven at 100–110°C (210–230°F), static heat, for 40 to 60 minutes depending on ramekin size. The custard should be set but slightly wobbly in the center. Cool completely and refrigerate for at least 4 hours, ideally overnight.

4. Caramelize before serving

Sprinkle an even layer of brown sugar over the surface. Caramelize with a kitchen torch until a thin golden crust forms. Serve immediately to preserve the hot–cold, crisp–creamy contrast.

Technical Tips

• Low-temperature baking ensures a silky, even texture.

• For a flawless finish, let the custard base rest for 1 hour before baking to remove surface foam.

• Haute cuisine variation: Infuse with tonka bean, Tahitian vanilla, or lime zest, depending on your desired flavor pairing.

Wine Pairing

Serve with a well-balanced sweet wine such as Sauternes, moelleux Jurançon, or white Maury.