Emile Henry Creme Brulee Recipe

Crème Brûlée, a classic French dessert, is celebrated for its luxuriously creamy custard and delightfully crisp caramelized sugar topping. This Emile Henry Crème Brûlée recipe enhances the traditional preparation by using specialized ceramic dishes that ensure a beautifully even cook and a visually stunning presentation. 

Perfect for any special occasion or as a sophisticated dessert at a family dinner, this recipe not only satisfies your sweet tooth but also turns dessert time into a show-stopping finale. 

Mastering this Emile Henry Crème Brûlée is a surefire way to impress your guests and add a touch of elegance to your culinary repertoire.

Personal Experience 

My first encounter with making Crème Brûlée was during a family holiday gathering. I remember the nervous excitement as I wielded the kitchen torch, eager to achieve that perfect golden crust.

The result was a gloriously creamy dessert with a satisfyingly crisp top, which soon became a family favorite.

Equipment List

• Emile Henry Crème Brûlée dishes
• Mixing bowls
• Whisk
• Saucepan
• Kitchen torch
• Measuring spoons and cups

Ingredients List

• 4 large egg yolks
• 2 cups heavy cream
• 1 vanilla bean, split and scraped, or 1 teaspoon vanilla extract
• 1/2 cup granulated sugar, plus more for topping
• Pinch of salt

Emile Henry Creme Brulee Recipe – Step-by-Step Preparation

Step 1:

Preheat your oven to 325°F (162°C).

Step 2:

Mix egg yolks and sugar: In a bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture becomes smooth and light in color.

Step 3:

Heat the cream: Pour the heavy cream and vanilla (bean or extract) into a saucepan and heat until just simmering. Do not boil.

Step 4:

Temper the yolks: Gradually add the hot cream to the egg yolk mixture, stirring continuously to prevent curdling.

Step 5:

Strain the mixture: To ensure a smooth custard, strain the mixture through a fine sieve into a pouring jug.

Step 6:

Fill the dishes: Pour the custard into Emile Henry Crème Brûlée dishes, filling them nearly to the top.

Step 7:

Bake in a water bath: Place the dishes in a baking tray and fill the tray with boiling water halfway up the sides of the dishes. Bake for 40-45 minutes until the custard is just set but still trembling in the center.

Step 8:

Cooling and Setting: Let the mixture cool at room temperature before chilling in the refrigerator for a minimum of two hours.

Step 9:

Caramelize the top: Sprinkle a thin layer of sugar over the custard and use a kitchen torch to melt the sugar until caramelized.

Tips for Success

• Avoid overbaking: The center should still wobble slightly when you remove the custard from the oven; it will set as it cools.
• Chill thoroughly: Refrigerating the custard for at least 2 hours before caramelizing ensures that it doesn’t melt under the torch.
• Even caramelization: Move the torch continuously in small circles to avoid burning the sugar.
• Fresh vanilla is best: Using a fresh vanilla bean instead of extract can enhance the flavor significantly.
• Water bath: The water bath helps cook the custard gently and evenly, preventing cracks.

Variations

1. Chocolate Crème Brûlée: Add 2 ounces of finely chopped semisweet chocolate to the hot cream for a decadent twist.
2. Espresso Crème Brûlée: Dissolve 1 tablespoon of instant espresso powder in the hot cream for a coffee-flavored version.
3. Citrus Infusion: Infuse the cream with citrus zest (orange, lemon, or lime) while heating, then strain.
4. Spiced Crème Brûlée: Add a cinnamon stick and a star anise to the cream while heating for a spiced flavor.
5. Herbal Crème Brûlée: Infuse the cream with fresh herbs like lavender or rosemary for a subtle aromatic twist.

Conclusion 

This Emile Henry Crème Brûlée recipe not only promises a deliciously creamy dessert but also offers a gateway to a variety of flavors and textures.

Whether sticking to the classic or experimenting with variations, each spoonful promises a burst of satisfaction, making every effort worth it. Enjoy crafting this delightful treat and watch it become a go-to for special occasions!

FAQs

Can I make Emile Henry Crème Brûlée dairy-free? 

Yes, you can substitute the heavy cream with full-fat coconut milk for a dairy-free version.

Keep in mind that this will impart a slight coconut flavor to the dessert, which could be a delightful variation itself!

Can Crème Brûlée be frozen for later use? 

While you can freeze Crème Brûlée, it is not recommended as freezing can alter the texture of the custard. For the best texture and flavor, it’s ideal to enjoy Crème Brûlée fresh and caramelize the sugar topping just before serving.

What’s the best way to serve Emile Henry Crème Brûlée? 

Crème Brûlée should be served chilled with a freshly caramelized top. You can garnish it with fresh berries, a sprig of mint, or a dusting of powdered sugar for an extra touch of elegance.

What should I do if my sugar topping is burnt? 

If the sugar topping gets burnt, you can gently scrape off the burnt layer with a spoon and reapply a thin layer of sugar to caramelize again. Be more cautious with the heat source to avoid burning the second time.