Emile Henry Creme Brulee is a famous French dessert. Its special feature is its smooth and creamy texture.
The caramel layer on top makes it even more unique. This dessert is easy to make and amazing to eat.
When I made this Emile Henry Creme Brulee Recipe for the first time, everything seemed magical.
The soft taste of the cream and the crunch of the caramel were heart-stopping.
My friends also loved it. It was not only easy but also very quick to prepare.
This dessert is perfect for any occasion. If you haven’t made it yet, do it. Believe me, it will make everyone happy!
Recipe Ingredients
- Heavy cream = 2 cups
- Vanilla bean = 1 (split lengthwise) or vanilla extract = 1 teaspoon
- Egg yolks = 5 large
- Granulated sugar = 1/2 cup
- Salt = pinch
- Granulated sugar (for caramelizing) = extra
Recipe Instructions
Here is the reinvented recipe with easy words and no sentences longer than 10 words:
Step 1
Heat heavy cream in a saucepan over medium heat.
Step 2
Add vanilla bean (or vanilla extract) to the cream.
Step 3
Bring the cream to a simmer. Remove from heat.
Step 4
Let the cream steep for 15 minutes.
Step 5
Whisk egg yolks, sugar, and salt until pale and thickened.
Step 6
Gradually pour the infused cream into the egg mixture.
Step 7
Whisk constantly to avoid curdling.
Step 8
Strain the custard through a fine-mesh strainer into a bowl.
Step 9
Divide custard among Emile Henry ramekins in a baking dish.
Step 10
Preheat the oven to 325°F (163°C).
Step 11
Fill the baking dish with hot water (water bath).
Step 12
Place the dish in the oven. Bake for 35-40 minutes.
Step 13
Remove ramekins from the water bath. Let cool.
Step 14
Refrigerate the custards for at least 4 hours.
Step 15
Before serving, sprinkle granulated sugar over each custard.
Step 16
Use a kitchen torch to caramelize the sugar until golden.
Step 17
Serve immediately and enjoy the creamy custard with a crispy crust.
Recipe Tips
- Do not overbeat the egg yolks.
- Do not let the caramel burn, make it on low heat.
- Use simple and fresh ingredients.
Nutrition Information
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 470 |
| Total Fat | 36.2g |
| Saturated Fat | 23g |
| Cholesterol | 317mg |
| Sodium | 44mg |
| Total Carbohydrates | 30.1g |
| Sugars | 29.2g |
| Protein | 6g |
Final Words
Emile Henry Creme Brulee will be a wonderful addition to your table after eating The joy of making it and the pleasure of eating it are both amazing. Make this dessert and surprise others too.
More Amazing Recipes
Emile Henry Creme Brulee Recipe
Ingredients
- Heavy cream = 2 cups
- Vanilla bean = 1 split lengthwise or vanilla extract = 1 teaspoon
- Egg yolks = 5 large
- Granulated sugar = 1/2 cup
- Salt = pinch
- Granulated sugar for caramelizing = extra
Instructions
- Heat heavy cream in a saucepan over medium heat.
- Add vanilla bean (or vanilla extract) to the cream.
- Bring the cream to a simmer. Remove from heat.
- Let the cream steep for 15 minutes.
- Whisk egg yolks, sugar, and salt until pale and thickened.
- Gradually pour the infused cream into the egg mixture.
- Whisk constantly to avoid curdling.
- Strain the custard through a fine-mesh strainer into a bowl.
- Divide custard among Emile Henry ramekins in a baking dish.
- Preheat the oven to 325°F (163°C).
- Fill the baking dish with hot water (water bath).
- Place the dish in the oven. Bake for 35-40 minutes.
- Remove ramekins from the water bath. Let cool.
- Refrigerate the custards for at least 4 hours.
- Before serving, sprinkle granulated sugar over each custard.
- Use a kitchen torch to caramelize the sugar until golden.
- Serve immediately and enjoy the creamy custard with a crispy crust.
Notes
- Do not overbeat the egg yolks.
- Do not let the caramel burn, make it on low heat.
- Use simple and fresh ingredients.
