Emile Henry Creme Brulee Recipe
Discover the secret to perfect crème brûlée with our easy emile henry creme brulee recipe. Simple steps for a delicious dessert!
Equipment
- Oven
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Emile Henry ramekins
- Kitchen torch
Ingredients
- 2 cups Heavy cream
- 1 Vanilla bean split and scraped
- 5 Egg yolks
- 1/2 cup Sugar
- 4 tablespoons Extra sugar for topping
Instructions
Prepping the Cream
- Preheat your oven to 325°F (165°C).
- The heavy cream and vanilla bean should be heated up in a saucepan. Bring it to just below boiling, then remove from heat. It should sit for about 15 minutes to flavor.
Whisking the Eggs
- Mix the egg yolks and sugar in a bowl with a whisk until the mixture is smooth and a little pale.
Combining the Mixtures
- Remove the vanilla bean from the cream. Slowly pour the cream into the egg mixture, whisking continuously.
- Strain the mixture to ensure a smooth custard. Pour it into ramekins.
Baking to Perfection
- Place the ramekins in a baking dish. Pour hot water into the dish until it comes halfway up the sides of the ramekins.
- Bake for 40-45 minutes until the custard is set but still trembles in the center.
- Let them cool, then chill in the fridge for at least 2 hours.
The Grand Finale: Sugar Crust
- Sprinkle the tops with the remaining sugar. Using a kitchen torch, caramelize the sugar until it’s golden and bubbly.
Notes
- For an extra smooth custard, let the mixture sit for a few minutes after straining, then skim off any foam or bubbles before baking.
- If you don’t have a kitchen torch, broil the sugared ramekins in the oven for a minute or two. Watch them carefully so they don’t boil.