Hey, Welcome to the Emile Henry Creme Brulee Recipe. Emile Henry Creme Brulee is a silky, rich custard dessert with a perfectly caramelized sugar top.
If you’ve ever had creme brulee at a fancy French restaurant, you already know how satisfying that first crack of the sugar crust feels.
I wanted to recreate that at home, and guess what? I nailed it! Today, I’m sharing the easiest way to make this elegant recipe right in your kitchen.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Cuisine: French
Category: Dessert
History and Origin
Creme Brulee, meaning “burnt cream” in French, dates back to 17th-century France. This delicate custard, topped with caramelized sugar, became a symbol of refined dining.
Emile Henry, known for high-quality French bakeware, inspired a home-friendly version using ceramic ramekins that deliver professional results. By the way, you can also try the Salvadoran Bean Soup Recipe.
Ingredients
You will need the following ingredients to start making the Best Emile Henry Creme Brulee Recipe:
| Ingredients | Quantity |
|---|---|
| Heavy cream | 2 cups |
| Vanilla bean or extract | 1 whole bean or 1 tsp |
| Egg yolks | 5 large |
| Granulated sugar | ½ cup |
| Salt | A pinch |
| Additional sugar (for topping) | ¼ cup |
Equipment Needed
Also, gather the following equipment, as they are necessary to craft your Homemade Emile Henry Creme Brulee Recipe:
- Emile Henry ramekins or any ceramic ramekins
- Baking dish
- Whisk
- Mixing bowls
- Fine mesh strainer
- Small saucepan
- Kitchen torch or broiler
- Measuring cups and spoons
How to Make Emile Henry Creme Brulee Recipe
Step 1: Preheat Oven and Prepare Ramekins
Preheat your oven to 325°F (160°C). Place your Emile Henry ramekins in a large baking dish and set aside.
Step 2: Heat the Cream
In a small saucepan, heat the heavy cream with the vanilla bean (or extract) over medium heat until it just begins to simmer.
Remove from the heat and let it cool for 5 minutes. If using a vanilla bean, remove it now.
Step 3: Mix Yolks and Sugar
In a bowl, whisk the egg yolks with granulated sugar and a pinch of salt until pale and slightly thickened.
Step 4: Combine and Strain
While whisking constantly, gradually pour the heated cream into the egg mixture. To guarantee a smooth texture, strain the custard using a fine-mesh sieve.
Step 5: Fill and Bake
Divide the custard mixture evenly into ramekins. Pour hot water into the baking dish around the ramekins, halfway up the sides.
Bake for 40–45 minutes or until the centers are just set but slightly jiggly.
Step 6: Chill and Caramelize
Cool the ramekins at room temperature, then refrigerate for at least 2 hours or overnight.
Before serving, sprinkle 1 tsp of sugar on each and use a kitchen torch (or broiler) to caramelize the tops until golden and crisp.
Recipe Card
Emile Henry Creme Brulee Recipe
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Place your Emile Henry ramekins in a large baking dish and set aside.
- In a small saucepan, heat the heavy cream with the vanilla bean (or extract) over medium heat until it just begins to simmer.
- Remove from the heat and let it cool for 5 minutes. If using a vanilla bean, remove it now.
- In a bowl, whisk the egg yolks with granulated sugar and a pinch of salt until pale and slightly thickened.
- While whisking constantly, gradually pour the heated cream into the egg mixture. To guarantee a smooth texture, strain the custard using a fine-mesh sieve.
- Divide the custard mixture evenly into ramekins. Pour hot water into the baking dish around the ramekins, halfway up the sides.
- Bake for 40–45 minutes or until the centers are just set but slightly jiggly.
- Cool the ramekins at room temperature, then refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle 1 tsp of sugar on each and use a kitchen torch (or broiler) to caramelize the tops until golden and crisp.
Notes
Nutritional Information
Below, I have listed the nutritional information for the Emile Henry Creme Brulee Recipe:
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 350 |
| Fat | 28g |
| Carbohydrates | 22g |
| Protein | 5g |
| Sugar | 20g |
| Cholesterol | 210mg |
| Sodium | 50mg |
Serving Suggestions
Serve Emile Henry Creme Brulee chilled with a fresh fruit garnish like raspberries or sliced strawberries. You can also add a mint leaf for extra elegance.
Pair it with espresso or dessert wine to elevate the experience. Crack the top just before serving so the sugar crust stays crisp.
Storage Tips
For up to three days, keep the Emile Henry Crème Brûlée Recipe refrigerated, covered with plastic wrap. Avoid torching the sugar until just before serving to maintain the crisp top.
Do not freeze, as freezing affects the texture of the custard and ruins the caramelized sugar crust.
The Secret To Perfect Caramelization
Getting that perfect sugar crust requires patience and control. Use fine granulated sugar and move your kitchen torch in circular motions for even caramelization.
The key is to melt the sugar slowly until it forms a thin, golden layer.
Choosing The Right Ramekins
The right ramekin ensures even heat distribution and perfect custard texture. Emile Henry ceramic ramekins retain heat beautifully and are oven-safe.
Their thick walls help the custard bake gently, preventing curdling and ensuring a creamy, velvety interior every time.
Tips For A Silky Smooth Texture
Always whisk the cream into the eggs slowly to prevent curdling. Strain the custard before baking to remove any lumps or bubbles.
Baking in a water bath also ensures even cooking and a perfectly smooth custard texture.
Common Mistakes To Avoid
Overheating the cream, skipping the straining step, or baking at too high a temperature can ruin your custard.
Avoid rushing the chilling process too. The secret to success lies in patience and careful temperature control during every step.
Flavor Variations To Try
You can easily customize your Emile Henry Creme Brulee Recipe with subtle flavor twists. Try infusing the cream with coffee, lavender, orange zest, or even matcha.
Each variation adds a new aroma while keeping the classic smooth and creamy texture intact.
Conclusion
This Emile Henry Creme Brulee Recipe brings elegance to your table with ease. The creamy custard and crispy caramel top are simply irresistible.
With these words, we came to the end of this article. If you like this recipe, then please rate this post with 5 stars at the end of the FAQs section, and don’t forget to share it with your loved ones!
Happy Cooking!
Frequently Asked Questions (FAQs)
How do I know when the custard is done baking?
The custard should be set but still jiggle slightly in the center when you gently shake the ramekin.
Can I use half-and-half instead of heavy cream?
The richest texture comes from heavy cream, but half-and-half can also be used. The result will be slightly less creamy.
What if I don’t have a kitchen torch?
You can use your oven broiler. Place ramekins under it briefly to caramelize the sugar, watching carefully to prevent burning.
Why do I need to strain the custard?
Straining removes egg bits or curdles, ensuring a smooth and silky custard texture.
Can I make creme brulee ahead of time?
Yes, make the custard the day before and refrigerate it. Torch the sugar topping just before serving for best results.
You will also like the Brioche Ice Cream Sandwich Recipe – Croque Glace.
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