What temperature should I cook the crème brûlée at?

Cook the crème brûlée in a preheated oven at 100°C (210°F).

Can I use something other than vanilla pods?

Yes, you can use real vanilla extract if vanilla pods are unavailable.

How do I avoid incorporating air into the custard mixture?

Mix the custard gently without whisking to avoid incorporating air.

Perfect Crème Brûlée

Name: Perfect Crème Brûlée
Yield: 6
Ingredients: 500 g 30% fat cream; 100 g full fat milk; 90 g sugar; 6 large eggs egg yolks (based on 1 egg = 60g, using 5 yolks and a bit of white for structure.); 2 units vanilla pods (or real vanilla extract if pods are unavailable.); to taste g Demerara sugar or brown sugar (for torching the top.)

AAlexYouTubeN/Aserves 6

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Original video by Alex on YouTube16:11

About this recipe

Perfect Crème Brûlée is all about achieving that silky smooth custard topped with a delicate, brittle caramel layer. This recipe, shared by Alex, emphasizes the importance of using real vanilla for flavor and the right technique to avoid incorporating air into the custard mixture, ensuring a perfect texture.

In this version, you have the option to infuse the vanilla flavor with either milk or alcohol, which adds depth to the custard. The low and slow cooking method is key to achieving that perfect wobble without overcooking.

Ingredient notes

Use 6 large egg yolks, which is based on the ratio of 1 egg = 60g. The recipe suggests using 5 yolks and a bit of white for structure.
If vanilla pods are unavailable, you can substitute with real vanilla extract, but it's recommended to use fresh vanilla for the best flavor.
For torching the top, you can use Demerara sugar or brown sugar.

Tips from Alex’s video

When making the vanilla milk, let the mixture cool down and refrigerate overnight for the best flavor infusion.
Mix the custard gently to avoid incorporating air; a silky texture is crucial for the final product.
Cook the custards in a preheated oven at 100°C (210°F) for about 1.5 hours, ensuring they remain slightly wobbly when done.

Good to know

How many servings does this recipe yield?: This recipe yields 6 servings.
What temperature should I cook the crème brûlée at?: Cook the crème brûlée in a preheated oven at 100°C (210°F).
Can I use something other than vanilla pods?: Yes, you can use real vanilla extract if vanilla pods are unavailable.
How do I avoid incorporating air into the custard mixture?: Mix the custard gently without whisking to avoid incorporating air.

No life story here — the video and the recipe are the whole point. All credit to Alex: watch the original on YouTube.

The recipe

Serves 6 servingsTime N/A

Ingredients

500 g 30% fat cream
100 g full fat milk
90 g sugar
6 large eggs egg yolks — based on 1 egg = 60g, using 5 yolks and a bit of white for structure.
2 units vanilla pods — or real vanilla extract if pods are unavailable.
to taste g Demerara sugar or brown sugar — for torching the top.

Steps

1
Cut open the vanilla pods, scrape the seeds, and cut the remaining pods into 1-inch chunks. Add them to hot milk and turn off the heat. Let it cool down and refrigerate overnight.
2
For the vodka/rum option, cut open the vanilla pods, scrape the seeds, and cut the remaining pods into 1/2 inch chunks. Add to a container, cover with vodka or rum, and leave overnight to infuse.
3
In a big bowl, combine the milk and sugar. Mix well, then add the egg yolks and vanilla milk (or infused alcohol). Mix gently to avoid incorporating air.
4
Fill ramequins or shallow oven-proof containers to 3/4 full with the mixture.
5
Cook in a preheated oven at 100°C (210°F) for 1.5 hours. The custards should be slightly wobbly when done.
6
Refrigerate the cooked custards for a few hours until completely chilled.
7
Sprinkle a thin layer of Demerara or brown sugar on top of each custard, swiping away the excess sugar.
8
Using a kitchen torch, carefully melt the sugar until it forms a thin, brittle caramel layer on top.