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.
Ingredients
- Heavy cream = 2 cups
- Vanilla bean split and scraped = 1
- Egg yolks = 5
- Sugar = 1/2 cup
- Extra sugar for topping = 4 tablespoons
Instructions
- 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.
Notes
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.