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Emile Henry Creme Brulee Recipe

Emile Henry Creme Brulee Recipe

Recipes Walay
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. 
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine French
Servings 6
Calories 300 kcal

Equipment

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

Ingredients
  

  • 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

Instructions
 

  • Preheat: your oven to 325°F (162°C).
  • 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.
  • Heat the cream: Pour the heavy cream and vanilla (bean or extract) into a saucepan and heat until just simmering. Do not boil.
  • Temper the yolks: Gradually add the hot cream to the egg yolk mixture, stirring continuously to prevent curdling.
  • Strain the mixture: To ensure a smooth custard, strain the mixture through a fine sieve into a pouring jug.
  • Fill the dishes: Pour the custard into Emile Henry Crème Brûlée dishes, filling them nearly to the top.
  • 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.
  • Cooling and Setting: Let the mixture cool at room temperature before chilling in the refrigerator for a minimum of two hours.
  • Caramelize the top: Sprinkle a thin layer of sugar over the custard and use a kitchen torch to melt the sugar until caramelized.

Notes

  • 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.
Keyword Emile Henry Creme Brulee, Emile Henry Creme Brulee Recipe