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Creme Brulee

From the one star french chef Patrick Asfaux

Creme Brulee
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4.9/5 (508 votes)
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the true recipe...

This Creme Brulee recipe was given to me by Paul Bocuse during a meal in our restaurant.

For 6 guests
  1. 10 egg yolks
  2. 250 gr of caster sugar
  3. 1 litre of dairy cream
  4. 1 vanilla pod
  5. 40 gr of brown sugar


Open the vanilla pod. Take the grains out and put them in the cream. Start heating slowly.
Mix the egg yolks and the caster sugar in a large bowl until the mixture becomes a light yellow colour. Add the boiling vanilla cream as you mix, making sure that the mixture does not become too bubbly. Then delicately pour this new mixture through a conical sieve (always make sure that there are no bubbles forming when you make creamy desserts).
Preheat the oven at 200°F (100°C).
Delicately pour the creme into small individual porcelaine or terracotta molds.
Cook for 1 hour and 15 min, the creme should not be cooked all the way.
Leave to cool and cover with brown sugar when you serve.
There are 3 ways you can caramelize your cremes: Either placing them on the oven grill, using a blowlamp or, as the fine culinary practice has it, with a white hot iron.

This recipe made its comeback thanks to Paul Bocuse's pastry chef Mr Sirio. It is certainly a bit expensive but once you have tasted it you will not be able to avoid thinking about the other 98% of cremes brulees that are confectioned with a rare concern for profitability, making "cremes renversees" or baked custard (with whole eggs, milk instead of cream and vanilla extract) covering them with sugar and caramelizing them with a blowlamp�

PS: As for the open vanilla pods, do not throw them away, place them in a closed jar and cover them with caster sugar. That way you will always have vanilla sugar at hand for all ourcake and pastry recipes.
credits photo : Patrick.Asfaux© A.F.Touch