15+ Iconic Recipes from Jacques Pépin

Jacques Pépin is a culinary icon known for his exceptional skills, charming personality, and dedication to the art of French cooking. 

Over his illustrious career, he has inspired countless home cooks and professional chefs alike with his approachable recipes and timeless techniques. In this article, we celebrate the brilliance of Jacques Pépin by showcasing 15+ of his most beloved recipes that highlight the simplicity and elegance of French cuisine. 

From sumptuous main courses to decadent desserts, these dishes not only reflect Pépin’s mastery but also encourage you to bring a touch of French flair to your own kitchen. 

Whether you’re hosting a dinner party or simply looking to impress your family with a gourmet meal, these recipes are sure to delight your palate and elevate your cooking game.

15+ Iconic Recipes from Jacques Pépin

Jacques Pépin’s recipes offer a gateway to the flavors and techniques of classic French cuisine, making them accessible for cooks of all skill levels. 

By embracing his philosophy of using fresh ingredients and focusing on technique, you can create dishes that not only taste exquisite but also tell a story. 

Whether you’re whipping up a cozy dinner or preparing a lavish feast, these 15+ Jacques Pépin recipes will inspire you to cook with confidence and creativity. 

So grab your apron, gather your ingredients, and embark on a culinary adventure that celebrates the artistry of one of the greatest chefs of our time.

Sautéed Chicken with Herbs

This classic dish from Jacques Pépin combines tender chicken breasts with fresh herbs and a touch of white wine. It’s a simple yet elegant dish that captures the essence of French cooking. Perfect for a weeknight dinner or a special occasion, the sautéed chicken is juicy and aromatic, allowing the herbs to shine through.

• Ingredients:
  1. 4 boneless, skinless chicken breasts
  2. Salt and pepper to taste
  3. 2 tablespoons olive oil
  4. 2 tablespoons unsalted butter
  5. 1 cup white wine
  6. 1 tablespoon fresh thyme, chopped
  7. 1 tablespoon fresh parsley, chopped
  8. 1 tablespoon fresh tarragon, chopped
• Instructions:
  1. Season the chicken breasts with salt and pepper.
  2. In a large skillet, heat the olive oil and butter over medium-high heat until sizzling.
  3. Add the chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through.
  4. Remove the chicken and set aside. Deglaze the skillet with white wine, scraping up any browned bits from the bottom.
  5. Stir in the fresh herbs and return the chicken to the skillet. Cook for an additional 2 minutes, allowing the flavors to meld.
  6. Serve immediately, spooning the pan sauce over the chicken.

This sautéed chicken dish exemplifies Jacques Pépin’s philosophy of using fresh ingredients and straightforward techniques. The result is a flavorful meal that highlights the quality of the chicken and the fragrant herbs. Pair it with a simple salad or roasted vegetables for a complete and satisfying dinner that feels like a celebration.

Ratatouille

Ratatouille is a rustic vegetable dish that showcases the vibrant produce of the season. Jacques Pépin’s version emphasizes the importance of layering flavors and using fresh herbs. This dish is not only a feast for the eyes but also a delicious way to enjoy a medley of vegetables. It can be served warm or at room temperature, making it versatile for any meal.

• Ingredients:
  1. 1 medium eggplant, diced
  2. 2 zucchinis, sliced
  3. 1 bell pepper, diced
  4. 1 onion, chopped
  5. 2 cloves garlic, minced
  6. 4 ripe tomatoes, chopped
  7. 1/4 cup olive oil
  8. Salt and pepper to taste
  9. 1 tablespoon fresh basil, chopped
  10. 1 tablespoon fresh thyme, chopped
• Instructions:
  1. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
  2. Add the eggplant and cook until softened, about 5 minutes.
  3. Stir in the zucchini and bell pepper, cooking for another 5 minutes.
  4. Add the chopped tomatoes, salt, and pepper. Reduce the heat to low and let simmer for 20-25 minutes, stirring occasionally.
  5. Before serving, stir in the fresh herbs.

Ratatouille is a dish that embodies the philosophy of cooking with what you have on hand. Jacques Pépin’s approach emphasizes patience and care in layering the flavors, resulting in a harmonious blend of textures and tastes. Enjoy it as a side dish, on its own with crusty bread, or even as a filling for crepes or omelets.

Classic French Onion Soup

This classic French onion soup, with its rich, caramelized onions and bubbling cheese topping, is a comforting dish that speaks to the heart of French cuisine. Jacques Pépin’s version is a tribute to traditional techniques, highlighting the importance of slow-cooking the onions to achieve the perfect depth of flavor. It’s a warm and inviting dish, ideal for chilly evenings.

• Ingredients:
  1. 4 large onions, thinly sliced
  2. 4 tablespoons unsalted butter
  3. 1 tablespoon olive oil
  4. 4 cups beef broth
  5. 1 cup white wine
  6. Salt and pepper to taste
  7. 8 slices of baguette
  8. 1 cup grated Gruyère cheese
  9. Fresh thyme for garnish
• Instructions:
  1. In a large pot, melt the butter and olive oil over medium heat. Add the onions and a pinch of salt, cooking slowly for about 30-40 minutes until caramelized and golden brown.
  2. Pour in the white wine and simmer for 5 minutes, then add the beef broth. Bring to a boil and reduce heat to low. Season with salt and pepper and simmer for 20 minutes.
  3. Preheat your broiler. Place the baguette slices on a baking sheet and toast until golden brown.
  4. Ladle the soup into oven-safe bowls, top each with a slice of toasted baguette, and sprinkle with Gruyère cheese. Broil until the cheese is melted and bubbly.
  5. Garnish with fresh thyme before serving.

Jacques Pépin’s classic French onion soup is a perfect embodiment of comfort food at its finest. The slow-cooked onions provide a sweet, rich flavor that pairs beautifully with the salty, melted cheese. This soup is not just a meal; it’s an experience that invites you to slow down and savor every bite. Serve it as a starter or as a main dish paired with a light salad for a fulfilling meal.

Lemon Herb Grilled Salmon

Grilled salmon is a favorite among seafood lovers, and Jacques Pépin’s lemon herb version elevates it to new heights. This dish celebrates the natural flavors of the salmon while infusing it with bright citrus and fresh herbs. Perfect for a summer barbecue or a cozy dinner, it’s both healthy and delicious, making it an excellent choice for any occasion.

• Ingredients:
  1. 4 salmon fillets (about 6 oz each)
  2. Juice and zest of 1 lemon
  3. 3 tablespoons olive oil
  4. 2 tablespoons fresh dill, chopped
  5. 2 tablespoons fresh parsley, chopped
  6. Salt and pepper to taste
• Instructions:
  1. In a small bowl, whisk together lemon juice, lemon zest, olive oil, dill, parsley, salt, and pepper.
  2. Place the salmon fillets in a shallow dish and pour the marinade over them. Let marinate for at least 30 minutes in the refrigerator.
  3. Preheat the grill to medium-high heat. Oil the grill grates to prevent sticking.
  4. Remove the salmon from the marinade and place it skin-side down on the grill. Cook for about 5-7 minutes, then carefully flip and grill for an additional 3-4 minutes or until the salmon is opaque and flakes easily with a fork.
  5. Serve immediately, garnished with additional fresh herbs if desired.

This lemon herb grilled salmon exemplifies Jacques Pépin’s approach to cooking—using fresh, quality ingredients to create dishes that are both simple and full of flavor. The bright lemon and fragrant herbs complement the rich salmon beautifully, making it a standout dish. Pair it with a side of grilled vegetables or a light salad for a refreshing meal that captures the essence of summer.

Creamy Mushroom Risotto

Risotto is a quintessential Italian dish, and Jacques Pépin’s creamy mushroom risotto showcases his skill in transforming simple ingredients into something extraordinary. The dish is rich and comforting, with a creamy texture and deep earthy flavors from the mushrooms. It’s perfect as a side dish or a main course, offering a warm embrace on a chilly evening.

• Ingredients:
  1. 1 cup Arborio rice
  2. 4 cups chicken or vegetable broth
  3. 1 cup dry white wine
  4. 1 onion, finely chopped
  5. 2 cloves garlic, minced
  6. 2 cups mixed mushrooms, sliced (such as cremini, shiitake, or button)
  7. 1/2 cup grated Parmesan cheese
  8. 2 tablespoons unsalted butter
  9. Salt and pepper to taste
  10. Fresh parsley for garnish
• Instructions:
  1. In a saucepan, heat the broth and keep it warm over low heat.
  2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the onions and garlic, cooking until soft.
  3. Add the mushrooms and cook until they release their moisture and are golden brown.
  4. Stir in the Arborio rice, toasting it for about 2 minutes until slightly translucent.
  5. Pour in the white wine, stirring until it’s absorbed.
  6. Gradually add the warm broth, one ladleful at a time, stirring frequently until the liquid is absorbed before adding more. This process should take about 20-25 minutes.
  7. Once the rice is al dente and creamy, remove from heat and stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh parsley.

Jacques Pépin’s creamy mushroom risotto is a testament to the beauty of patience in cooking. The gradual addition of broth allows the rice to absorb the flavors and develop its creamy texture. This dish is not only indulgent but also allows for creativity with the choice of mushrooms. Serve it as a hearty main or a delightful side, and savor the warmth and comfort it brings.

Tarte Tatin

Tarte Tatin is a classic French dessert that turns the traditional apple pie on its head. Jacques Pépin’s version features caramelized apples baked under a buttery pastry crust, creating a sweet and tangy treat that’s irresistible. It’s a stunning dessert that can impress at any gathering, and the delightful combination of flavors and textures makes it a favorite for both casual and festive occasions.

• Ingredients:
  1. 6 large apples (such as Granny Smith or Honeycrisp), peeled and quartered
  2. 1 cup granulated sugar
  3. 1/2 cup unsalted butter
  4. 1 teaspoon vanilla extract
  5. 1 sheet of puff pastry, thawed
  6. Flour for dusting
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. In a 10-inch cast-iron skillet, melt the butter over medium heat. Add the sugar and cook, stirring occasionally, until it turns a golden caramel color.
  3. Carefully arrange the apple quarters in the skillet, packing them tightly. Cook for about 10 minutes, allowing the apples to soften and absorb the caramel.
  4. Remove from heat and stir in the vanilla extract.
  5. Roll out the puff pastry on a floured surface and cut it to fit the skillet. Place the pastry over the apples, tucking the edges in.
  6. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
  7. Allow to cool for a few minutes, then carefully invert onto a serving plate.

Jacques Pépin’s Tarte Tatin is a delightful celebration of caramelized apples and flaky pastry. The contrast between the sweet, soft apples and the crisp crust makes each bite a joy. This dessert is not just a treat for the taste buds but also a visual masterpiece, making it perfect for special occasions or when you want to impress guests. Serve warm with a dollop of crème fraîche or vanilla ice cream for an unforgettable dessert experience.

Herb-Crusted Rack of Lamb

This herb-crusted rack of lamb is a show-stopping centerpiece that embodies the elegance of French cuisine. Jacques Pépin’s recipe highlights the tender, juicy meat complemented by a flavorful herb crust. It’s a perfect dish for special occasions, bringing together classic techniques and robust flavors that will impress any guest at your table.

• Ingredients:
  1. 1 rack of lamb (8 ribs), frenched
  2. Salt and pepper to taste
  3. 2 tablespoons olive oil
  4. 1 cup breadcrumbs
  5. 1/2 cup fresh parsley, chopped
  6. 2 tablespoons fresh rosemary, chopped
  7. 2 tablespoons fresh thyme, chopped
  8. 2 cloves garlic, minced
  9. 1 tablespoon Dijon mustard
• Instructions:
  1. Preheat the oven to 400°F (200°C). Season the rack of lamb generously with salt and pepper.
  2. In a skillet, heat the olive oil over medium heat. Sear the lamb on all sides until browned, about 3-4 minutes per side. Remove from heat.
  3. In a bowl, combine breadcrumbs, parsley, rosemary, thyme, garlic, and a pinch of salt.
  4. Brush the lamb with Dijon mustard, then press the breadcrumb mixture onto the meat to form a crust.
  5. Place the rack in a roasting pan and roast in the oven for 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
  6. Allow to rest for 5-10 minutes before slicing between the ribs to serve.

Jacques Pépin’s herb-crusted rack of lamb is a beautiful expression of culinary artistry, combining the richness of the meat with the freshness of herbs. This dish is perfect for celebrations, showcasing the flavors of spring and summer. Serve it with roasted vegetables or a light salad for a complete meal that will leave your guests raving.

Provencal Vegetable Tart

This Provencal vegetable tart is a vibrant celebration of seasonal vegetables, featuring a flaky pastry crust filled with a colorful medley of flavors. Jacques Pépin’s take on this classic dish showcases the importance of fresh produce and the simplicity of preparation. It’s a versatile dish that can be enjoyed warm or at room temperature, making it ideal for picnics or casual gatherings.

• Ingredients:
  1. 1 sheet of puff pastry, thawed
  2. 1 zucchini, thinly sliced
  3. 1 bell pepper, diced
  4. 1 eggplant, diced
  5. 1 onion, sliced
  6. 2 tomatoes, sliced
  7. 2 tablespoons olive oil
  8. Salt and pepper to taste
  9. 1 teaspoon dried herbes de Provence
  10. 1/2 cup goat cheese or feta, crumbled
• Instructions:
  1. Preheat the oven to 375°F (190°C). Roll out the puff pastry and fit it into a tart pan, trimming the edges.
  2. In a bowl, toss the zucchini, bell pepper, eggplant, onion, and tomatoes with olive oil, salt, pepper, and herbes de Provence.
  3. Arrange the vegetables evenly over the pastry. Sprinkle with crumbled goat cheese.
  4. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden and the vegetables are tender.
  5. Let cool slightly before slicing and serving.

Jacques Pépin’s Provencal vegetable tart is not only visually stunning but also a delightful way to enjoy the best of seasonal produce. The flaky crust complements the tender vegetables, while the cheese adds a creamy richness. This tart can serve as a light lunch, a side dish, or even a stunning appetizer at a gathering, bringing a touch of French elegance to any table.

Poached Pears in Red Wine

Poached pears in red wine is a classic French dessert that transforms simple ingredients into a sophisticated treat. Jacques Pépin’s version uses aromatic spices and rich red wine to infuse the pears with deep flavor, resulting in a dessert that’s both elegant and comforting. This dish is perfect for dinner parties or a romantic evening at home, showcasing the beauty of seasonal fruits.

• Ingredients:
  1. 4 firm pears (such as Bosc or Anjou), peeled and halved
  2. 1 bottle red wine (about 750 ml)
  3. 1 cup sugar
  4. 1 cinnamon stick
  5. 2 star anise
  6. 1 vanilla bean, split and seeds scraped
  7. 1 tablespoon lemon juice
• Instructions:
  1. In a large saucepan, combine the red wine, sugar, cinnamon stick, star anise, vanilla bean, vanilla seeds, and lemon juice. Bring to a simmer over medium heat.
  2. Add the pear halves to the saucepan, cut side down. Simmer gently for about 20-30 minutes, or until the pears are tender but not falling apart.
  3. Carefully remove the pears and set aside to cool. Increase the heat and reduce the poaching liquid until it thickens slightly, about 10 minutes.
  4. Serve the pears drizzled with the red wine syrup, and garnish with a sprinkle of cinnamon if desired.

Jacques Pépin’s poached pears in red wine is a sublime dessert that highlights the natural sweetness of the fruit while adding depth with aromatic spices. This dish is not only delicious but also visually striking, making it a memorable end to any meal. Serve it warm or chilled, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for a truly indulgent experience.

Duck Confit

Duck confit is a traditional French dish that epitomizes rustic elegance and the art of slow cooking. Jacques Pépin’s version focuses on the rich, tender meat infused with aromatic herbs and spices. This dish requires some patience, but the resulting melt-in-your-mouth duck is worth every moment. Serve it with potatoes or greens for a hearty and satisfying meal.

• Ingredients:
  1. 4 duck legs
  2. Salt and pepper to taste
  3. 4 cloves garlic, crushed
  4. 4 sprigs fresh thyme
  5. 1 bay leaf
  6. 4 cups duck fat (or a combination of duck fat and olive oil)
• Instructions:
  1. Season the duck legs generously with salt and pepper. Place them in a dish with garlic, thyme, and bay leaf. Cover and refrigerate for at least 24 hours to cure.
  2. Preheat the oven to 225°F (110°C). Rinse the duck legs under cold water and pat dry.
  3. In a large, oven-safe pot, melt the duck fat over low heat. Add the duck legs, ensuring they are fully submerged in the fat.
  4. Cover the pot and transfer it to the oven. Cook for 2-3 hours until the duck is tender and the meat easily separates from the bone.
  5. Let the duck cool in the fat, then refrigerate until ready to serve. To crisp the skin, sear the duck legs skin-side down in a hot skillet before serving.

Jacques Pépin’s duck confit is a labor of love that rewards you with tender, flavorful meat that is perfect for any special occasion. The slow cooking process enhances the natural richness of the duck, while the crispy skin adds a delightful texture. Serve it alongside roasted vegetables or a fresh salad for a truly French dining experience.

Ratatouille Stuffed Peppers

Ratatouille stuffed peppers combine the classic flavors of ratatouille with the wholesome goodness of bell peppers. Jacques Pépin’s recipe showcases his love for vibrant vegetables and creative presentations. This dish is not only visually appealing but also a delicious way to enjoy a variety of seasonal produce, making it perfect for a family dinner or a summer gathering.

• Ingredients:
  1. 4 bell peppers (any color)
  2. 1 medium eggplant, diced
  3. 1 zucchini, diced
  4. 1 onion, chopped
  5. 2 cloves garlic, minced
  6. 2 cups diced tomatoes (canned or fresh)
  7. 1 tablespoon olive oil
  8. Salt and pepper to taste
  9. 1 teaspoon dried herbes de Provence
  10. 1/2 cup grated cheese (such as mozzarella or Parmesan)
• Instructions:
  1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
  2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened.
  3. Stir in the eggplant and zucchini, cooking until tender. Add the diced tomatoes, salt, pepper, and herbes de Provence. Simmer for 10 minutes.
  4. Stuff each bell pepper with the ratatouille mixture, packing it down gently. Place the stuffed peppers upright in a baking dish.
  5. Sprinkle the tops with grated cheese and cover the dish with foil. Bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Jacques Pépin’s ratatouille stuffed peppers are a celebration of summer’s bounty, bringing together the essence of Mediterranean flavors in a single dish. The tender peppers provide a perfect vessel for the hearty ratatouille, making this dish both nourishing and satisfying. Serve it with a side of crusty bread or a light salad for a complete meal that’s sure to impress.

Chocolate Mousse

Chocolate mousse is a timeless French dessert that epitomizes indulgence and elegance. Jacques Pépin’s version balances rich chocolate with airy whipped cream, creating a light yet decadent treat. This mousse is perfect for special occasions or simply when you want to treat yourself to something extraordinary. Its creamy texture and deep chocolate flavor make it irresistible.

• Ingredients:
  1. 8 oz dark chocolate (70% cocoa), chopped
  2. 4 tablespoons unsalted butter
  3. 3 large eggs, separated
  4. 1/4 cup granulated sugar
  5. 1 cup heavy cream
  6. 1 teaspoon vanilla extract
  7. Pinch of salt
• Instructions:
  1. In a heatproof bowl, melt the chocolate and butter over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
  2. In a separate bowl, whisk the egg yolks and sugar together until pale and creamy. Gradually add the melted chocolate mixture and vanilla, mixing until combined.
  3. In another bowl, whip the heavy cream until soft peaks form. Fold half of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining cream.
  4. In a clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Carefully fold the egg whites into the chocolate mixture until no white streaks remain.
  5. Spoon the mousse into individual serving dishes and refrigerate for at least 2 hours before serving.

Jacques Pépin’s chocolate mousse is a sublime dessert that balances richness with lightness, making it a perfect finale to any meal. The airy texture and intense chocolate flavor make each bite a delightful experience. Serve it with a dollop of whipped cream or fresh berries for a touch of color and freshness, creating an unforgettable dessert that is sure to impress your guests.

Seared Scallops with Lemon Butter Sauce

Seared scallops are a luxurious yet simple dish that showcases the sweetness of the sea. Jacques Pépin’s recipe features perfectly caramelized scallops paired with a bright lemon butter sauce, creating a dish that is both elegant and easy to prepare. This recipe is perfect for a special dinner or an impressive appetizer that will delight your guests.

• Ingredients:
  1. 1 pound large sea scallops, patted dry
  2. Salt and pepper to taste
  3. 2 tablespoons olive oil
  4. 4 tablespoons unsalted butter
  5. Juice and zest of 1 lemon
  6. 2 tablespoons fresh parsley, chopped
• Instructions:
  1. Season the scallops with salt and pepper on both sides.
  2. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the scallops, making sure not to overcrowd the pan. Sear for about 2-3 minutes on each side until golden brown and cooked through. Remove and set aside.
  3. In the same skillet, lower the heat to medium and add the butter. Once melted, stir in the lemon juice and zest, scraping up any browned bits from the bottom of the pan.
  4. Return the scallops to the pan, spooning the lemon butter sauce over them to coat.
  5. Serve immediately, garnished with fresh parsley.

Jacques Pépin’s seared scallops with lemon butter sauce exemplify the beauty of simple ingredients and quick cooking techniques. The caramelized exterior of the scallops provides a wonderful contrast to the rich and tangy sauce, making each bite a delight. Pair this dish with a light salad or a bed of sautéed greens for a refined meal that feels indulgent yet is easy to prepare.

Savory Galette with Spinach and Cheese

A savory galette is a versatile dish that combines the flakiness of pastry with a rich filling of vegetables and cheese. Jacques Pépin’s version features fresh spinach and a blend of cheeses, making it a perfect choice for brunch, lunch, or a light dinner. This rustic dish is not only visually appealing but also showcases the delicious flavors of seasonal produce.

• Ingredients:
  1. 1 sheet of puff pastry, thawed
  2. 2 cups fresh spinach, chopped
  3. 1/2 cup ricotta cheese
  4. 1/2 cup feta cheese, crumbled
  5. 1 egg, beaten
  6. Salt and pepper to taste
  7. 1 tablespoon olive oil
  8. 1 tablespoon fresh dill, chopped (optional)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Roll out the puff pastry on a floured surface to about 1/4-inch thick.
  2. In a skillet, heat olive oil over medium heat. Add the chopped spinach and sauté until wilted. Remove from heat and let cool slightly.
  3. In a bowl, combine the cooked spinach, ricotta cheese, feta cheese, half of the beaten egg, salt, pepper, and dill (if using).
  4. Transfer the pastry to a baking sheet lined with parchment paper. Spoon the spinach mixture into the center, leaving a 1-2 inch border around the edges.
  5. Fold the edges of the pastry over the filling, pleating as necessary. Brush the exposed pastry with the remaining beaten egg.
  6. Bake for 25-30 minutes or until the pastry is golden brown and puffed.

Jacques Pépin’s savory galette with spinach and cheese is a delightful dish that celebrates the flavors of fresh ingredients. The flaky pastry combined with the creamy, savory filling makes for a comforting yet elegant meal. Serve it warm or at room temperature alongside a fresh salad for a complete meal that’s perfect for any occasion.

Classic Crème Brûlée

Crème brûlée is a classic French dessert that epitomizes indulgence and sophistication. Jacques Pépin’s recipe features a rich custard topped with a perfectly caramelized sugar crust. This dessert is both creamy and crunchy, providing a delightful contrast in textures. It’s perfect for special occasions or whenever you want to impress your guests with a touch of French elegance.

• Ingredients:
  1. 2 cups heavy cream
  2. 1/2 cup granulated sugar
  3. 1 teaspoon vanilla extract
  4. 4 large egg yolks
  5. Additional sugar for caramelizing
• Instructions:
  1. Preheat the oven to 325°F (160°C). In a saucepan, heat the heavy cream and 1/4 cup of sugar over medium heat until the sugar dissolves and the mixture is hot but not boiling. Remove from heat and stir in the vanilla extract.
  2. In a bowl, whisk together the egg yolks and the remaining sugar until pale and thick. Gradually add the hot cream mixture to the egg yolks, whisking constantly to temper the eggs.
  3. Strain the mixture through a fine sieve into a measuring cup or bowl.
  4. Pour the custard into ramekins and place them in a baking dish. Fill the baking dish with hot water to create a water bath for even cooking.
  5. Bake for 25-30 minutes, or until the edges are set but the center still jiggles slightly. Remove from the oven and let cool before refrigerating for at least 2 hours or overnight.
  6. Before serving, sprinkle a thin layer of sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden and bubbly. Let cool for a minute before serving.

Jacques Pépin’s classic crème brûlée is the ultimate indulgence, combining the rich flavors of vanilla custard with a satisfying caramelized sugar crust. This dessert is not only a crowd-pleaser but also a testament to the elegance of French cuisine. Serve it as a delightful end to a dinner party or as a special treat for yourself, and savor the exquisite contrast of creamy and crunchy textures.