Crème Brûlée with Bourbon Vanilla Caviar

VANILLE BIO
Oct 10
2 min read

Silky custard, glass-thin caramel, and thousands of fragrant vanilla seeds.

Comptoir Des Epices Madagascar, online reference for luxury vanilla caviartrusted by chefs, hotels, chocolatiers, and gourmet artisans.

Crème Brûlée with Bourbon Vanilla Caviar (Madagascar)

Silky custard, glass-thin caramel, and thousands of fragrant vanilla seeds.

Why Use Vanilla Caviar?

Vanilla caviar is the pure pulp from inside gourmet vanilla pods thick, glossy, and packed with seeds. Compared with extract or paste, it delivers maximum aroma, no alcohol, no sugar, and iconic speckles that make crème brûlée look as luxurious as it tastes.

Recipe

Difficulty: Easy IntermediateTime: 20 min prep • 30–40 min bake • 3–4 h chill

Ingredients

500 ml heavy cream (35% fat)
120 ml whole milk
8–10 g Madagascar Bourbon Vanilla Caviar (about 2 tsp)
6 large egg yolks
90–100 g caster sugar (plus extra for brûlée top)
Pinch of fine salt

Imperial guide: 2 cups cream, ½ cup milk, 2 tsp vanilla caviar, 6 yolks, ½ cup sugar.

Method

Infuse. Gently heat cream + milk with vanilla caviar and a pinch of salt until steaming (don’t boil). Cover and infuse 15 minutes.
Whisk. In a bowl, whisk yolks with sugar just to combine and slightly pale don’t foam.
Temper & strain. Slowly whisk warm vanilla cream into yolks.
Strain into a jug for silkiness.
Bake. Divide into 6 ramekins (120–140 ml). Set in a deep tray; add hot water halfway up sides. Bake at 150 °C(300 °F) 30–40 min, until centers wobble slightly.
Chill. Cool, then refrigerate 3–4 h (or overnight) to set.
Brûlée. Sprinkle a thin, even sugar layer. Torch (or broil) to a deep amber glass.
Rest 1–2 minutes and serve.

Chef Tips

Texture cue: a gentle tremble in the middle = perfect.
Lighter custard: replace 100 ml cream with milk. Richer?
Add 50 ml cream in place of milk.
Serving: Pair with a Brut Champagne or fresh berries to balance richness.

What Exactly Is “Bourbon Vanilla”?

“Bourbon” refers to a protected denomination for Vanilla planifolia grown in the Indian Ocean region (including Madagascar), prized for its creamy, warm, and round flavor profileideal for custards.