Emile Henry Crème Brûlée Recipe

Crème brûlée is a fancy dessert, but it’s easy to make. It has a soft, creamy middle with a crunchy sugar top. You can make it at home and impress your family or friends.

The Emile Henry crème brûlée recipe uses easy ingredients. It also gives a restaurant-style touch.

Emile Henry makes very good kitchen dishes. They help your food cook evenly. Using their ramekins (small bowls) for crème brûlée helps the custard cook perfectly.

In this blog, I’ll show you the recipe and give you some tips. You’ll also find answers to questions and ideas for what to serve with this sweet treat.

What is Emile Henry Crème Brûlée?

Emile Henry crème brûlée is a yummy French dessert. You make it in small Emile Henry bowls called ramekins.

This dessert has two parts: the soft custard and the hard, sweet sugar top. When you crack the sugar with a spoon, the soft custard is underneath.

The Emile Henry ramekins are great because they cook the custard evenly. The bowls are made of ceramic, so they can go from the oven to the table without a problem.

Ingredients

• Heavy cream = 2 cups
• Vanilla bean (split and scraped) = 1
• Egg yolks = 5
• Sugar = 1/2 cup
• Extra sugar for topping = 4 tablespoons

Step By Step Instrcutions To Make Emile Henry Crème Brûlée

• Preheat your oven to 325°F (165°C).
• In a saucepan, heat the cream with the vanilla bean.
• Warm it until it almost boils, then remove from heat.
• Let it sit for 15 minutes to soak in the flavor.
• Whisk the egg yolks and sugar in a bowl.
• Keep whisking until the mixture looks smooth and pale.
• Take out the vanilla bean from the warm cream.
• Slowly pour the cream into the egg mixture while whisking.
• Strain the mixture to remove any lumps.
• Pour it carefully into the ramekins.
• Place the ramekins in a deep baking dish.
• Pour hot water into the dish until halfway up the ramekins.
• Bake for 40-45 minutes until the custard is just set.
• It should still jiggle a bit in the center.
• Cool them, then chill in the fridge for at least 2 hours.
• Sprinkle the tops with the remaining sugar.
• Use a kitchen torch to melt the sugar until golden.
• Let the sugar bubble and harden into a sweet crust.

Recipe Tips

Here are some easy tips to help you make the best Emile Henry crème brûlée:

• Use heavy cream: This makes the custard very smooth and rich.
• Temper the eggs: Add the hot cream to the eggs slowly. This stops the eggs from cooking too fast.
• Strain the custard: Before baking, strain the mix. This makes the custard silky and smooth.
• Bake in a water bath: Put the ramekins in a water bath while baking. This helps the custard cook slowly and evenly.
• Caramelize the sugar with care: Use a kitchen torch to melt the sugar. Move the flame evenly so it doesn’t burn.

FAQs

Do I need a kitchen torch to make crème brûlée?

Yes, a torch works best to melt the sugar. It gives an even, golden top. If you don’t have a torch, use the oven broiler, but be careful not to burn it.

Can I make crème brûlée without heavy cream?

You can try using milk or light cream, but the texture won’t be as rich. Heavy cream gives the best results.

Why did my custard turn grainy?

The eggs may have cooked too fast. Add the hot cream slowly to the eggs and bake the custard in a water bath.

Can I make crème brûlée ahead of time?

Yes! You can make it a day ahead, but don’t add the sugar topping. Keep the custard in the fridge. Add the sugar and caramelize just before you serve it.

How do I know when the crème brûlée is done?

The custard should jiggle a little in the middle when done. If it is firm all the way, it’s overcooked.

What To Serve with Emile Henry Crème Brûlée

Crème brûlée is rich and creamy, so it tastes great with light, fresh sides. Here are some ideas:

1. Fresh berries: Serve it with strawberries, raspberries, or blueberries. The sweet and sour taste of berries goes well with the dessert.
2. Whipped cream: Add a small scoop of whipped cream on top. You can even add a bit of vanilla to the cream.
3. Mint leaves: Fresh mint leaves make a nice garnish. They also add a fresh taste.
4. Shortbread cookies: Serve with soft, buttery cookies. The crunchy texture goes well with the soft custard.
5. Espresso or coffee: A small cup of strong coffee tastes great with this dessert.

Storage Tips

If you have leftovers, here’s how to store your crème brûlée:

• Fridge: Cover the custard with plastic wrap. Keep it in the fridge for 2-3 days. Don’t add the sugar topping until you are ready to serve.
• Freezer: You can freeze the custard, but not the sugar top. Wrap the ramekins in plastic wrap and foil. When ready to eat, thaw in the fridge.
• Reheating: To reheat, place the ramekins in a water bath and warm them in the oven. Add the sugar and caramelize before serving.

Concluding Remarks

Emile Henry crème brûlée is a fancy dessert, but easy to make. With simple ingredients, you can create a smooth, rich custard with a crispy sugar top.

The Emile Henry ramekins make the custard bake evenly, giving you a perfect dessert.

You can serve crème brûlée with berries, cookies, or even a nice cup of coffee. With these tips, you can make a wonderful dessert that looks and tastes like it came from a restaurant.

Try making it for your next special dinner or treat your family to this delicious dessert!

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