The Perfect Crème Brûlée by Chef Pierre-Jean Quinonero 🔥 | Classic French Recipe

The perfect crème brûlée should jiggle… and crack with a spoon. 🔥🥄
Watch Chef Pierre-Jean Quinonero walk through every step of a textbook French crème brûlée — from properly infusing the vanilla, to the low-and-slow bake that gives you that signature silky texture, to the final crackling caramel top.
🎥 Recipe & technique by Chef Pierre-Jean Quinonero. All credit for the recipe and execution belongs to the chef.

🍮 RECIPE — Makes 5 crème brûlées (~200 g each)
Ingredients

200 g milk
560 g cream
110 g sugar
6 egg yolks
2 vanilla beans
Brown sugar (cassonade), for the top

Method
1️⃣ Split and scrape the vanilla beans. Heat the milk and cream, then infuse the vanilla.
⏱️ 1 hour if you’re in a hurry
🌙 Overnight for an even deeper flavor
2️⃣ Whisk the sugar into the egg yolks immediately (so the sugar doesn’t “cook” the yolks).
3️⃣ Pour the strained warm infusion over the yolk mixture and stir gently — adding it warm cuts down your bake time.
4️⃣ Pour into ramekins (~200 g each). Pop any bubbles with a quick pass of the torch on the surface.
5️⃣ Bake 1 hour at 95°C / 203°F. The texture should be slightly jiggly when done.
6️⃣ Chill at least 1 hour in the fridge (3–4 hours is best).
7️⃣ Sprinkle a thin, even layer of brown sugar on top, tap off the excess, and torch until deeply caramelized.
✨ Variation: top with lightly torched strawberries or a fruit coulis for a fresh twist.
💡 Pro tip: save the leftover egg whites for meringues.
👉 Want the meringue recipe next? Drop a comment below.
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