Hello Foodies! Welcome to Emile Henry Creme Brulee Recipe. Emile Henry Crème Brûlée is a classic French dessert featuring creamy custard with a caramelized sugar topping, baked to perfection.
I am Neeru and in this post, I am going to cover the Emile Henry Creme Brulee Recipe along with its ingredients, equipment, expert tips, origin, and much more!
Recipe Overview
- Cuisine: French
- Course: Dessert
- Servings: 4 People
- Preparation Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
What is Emile Henry Creme Brulee?
Emile Henry Crème Brûlée is a classic French dessert made of creamy custard topped with caramelized sugar, served in Emile Henry’s high-quality ceramic ramekins.
These ramekins ensure even heat distribution, enhancing the dessert’s smooth texture and providing an elegant presentation.
What does Emile Henry Creme Brulee taste like?
Emile Henry Crème Brûlée tastes divine. I experience a creamy, velvety custard with a rich vanilla flavor beneath a crisp, caramelized sugar topping.
The contrast between the smooth custard and the crunchy caramel creates a perfect, indulgent bite each time.
Ingredients You’ll Need
To make the Emile Henry Creme Brulee Recipe, you’ll need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Heavy cream | 2 cups |
| Vanilla bean (or vanilla extract) | 1 bean (or 1 teaspoon) |
| Large egg yolks | 5 |
| Granulated sugar | 1/2 cup |
| Salt | A pinch |
| Espresso powder (optional) | 1 tablespoon |
| Liqueur (Grand Marnier, Amaretto) | A splash |
| Fresh citrus zest (optional) | 1-2 teaspoons (to taste) |
Equipment You’ll Need
Below I have listed the exact equipment needed for preparing the Emile Henry Crème Brûlée Recipe:
- Emile Henry ramekins: For baking and serving.
- Baking dish: For water bath.
- Kitchen torch: To caramelize sugar.
- Mixing bowls: For custard preparation.
- Whisk: To mix ingredients.
- Fine-mesh sieve: To strain custard.
How To Make Emile Henry Creme Brulee Recipe
Step 1: Preheat Oven
- Preheat your oven to 325°F (163°C) to ensure it’s ready for baking.
Step 2: Prepare Custard
- Heat 2 cups of heavy cream with a vanilla bean (or extract) until it simmers.
- Whisk 5 egg yolks with 1/2 cup sugar until smooth, then slowly add the cream.
Step 3: Bake in Water Bath
- Pour the custard into Emile Henry ramekins placed in a baking dish.
- Add hot water to the dish halfway up the sides of the ramekins.
Step 4: Chill
- Bake until firm but still a little jiggly, about 40 to 45 minutes.
- Let cool, then refrigerate for at least 2 hours to set completely.
Step 5: Caramelize Sugar
- Sprinkle each custard with sugar and caramelize using a kitchen torch or broiler until golden.
- Serve immediately for a crispy top over creamy custard.
Few Instruction Images
Serving Suggestions
Below I have listed some serving suggestions for the Emile Henry Creme Brulee Recipe:
- Presentation: For a classy look, serve in Emile Henry ramekins.
- Garnish: Add fresh berries or mint for a pop of color and flavor.
- Pairing: Enjoy with dessert wine or coffee for a delightful combination.
- Temperature: Serve chilled to preserve texture and taste.
Storage Techniques
Store leftover Emile Henry Crème Brûlée covered in the refrigerator for up to 3 days. To retain its creamy texture, cover each ramekin tightly with plastic wrap.
Re-caramelize the sugar topping with a kitchen torch just before serving to restore its crispy consistency, ensuring a delightful dessert experience every time.
Expert Tips
Below I have mentioned some tips for your Emile Henry Classic Crème Brûlée Recipe:
- Custard Consistency: Bake until set but slightly jiggly.
- Sugar Caramelization: Use superfine sugar or a torch for even caramelization.
- Serve Promptly: Present immediately after caramelizing for the best texture.
- Flavor Experimentation: Try citrus zest, espresso, or liqueurs for unique twists.
Nutritional Information
Below I have mentioned the nutritional information of the Emile Henry Creme Brulee Recipe:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 387 |
| Total Fat | 31g |
| – Saturated Fat | 18g |
| Cholesterol | 285mg |
| Sodium | 36mg |
| Total Carbohydrates | 22g |
| – Sugars | 18g |
| Protein | 5g |
Note: Nutritional values are approximate and can vary based on specific ingredients and preparation methods used.
Wrapping Up
To begin preparing Emile Henry Crème Brûlée, heat the heavy cream with vanilla until simmering. Whisk egg yolks and sugar until smooth, then gradually blend in the warm cream.
Strain the mixture into ramekins, bake in a water bath, and refrigerate to set. Finish by caramelizing sugar for a crispy topping.
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Frequently Asked Questions (FAQ)
What is Emile Henry Creme Brulee?
Emile Henry Crème Brûlée is a classic French dessert featuring creamy custard with a caramelized sugar topping, baked to perfection.
What is Emile Henry Creme Brulee made of?
Emile Henry Crème Brûlée is made of heavy cream, egg yolks, sugar, and vanilla, with a caramelized sugar topping for contrast.
How long does Crème Brûlée keep in the refrigerator?
Crème Brûlée can be stored in the refrigerator for up to 3 days. However, for the best texture, it is recommended to serve it fresh.
How can I add a twist to the classic Crème Brûlée presentation?
Experiment with different garnishes like chocolate shavings, edible flowers, or a sprinkle of sea salt to enhance visual appeal.
Is Crème Brûlée gluten-free?
Yes, Crème Brûlée made with standard ingredients like cream, eggs, sugar, and vanilla is naturally gluten-free.
Recipe Card
Emile Henry Creme Brulee Recipe
Equipment
- Emile Henry ramekins For baking and serving.
- Baking Dish For water bath.
- Kitchen torch To caramelize sugar.
- Mixing Bowls For custard preparation.
- Whisk To mix ingredients.
- Fine-mesh sieve To strain custard.
Ingredients
Amount of Ingredients:
- 2 cups Heavy cream
- 1 teaspoon vanilla extract or 1 Vanilla bean
- 5 Large egg yolks
- 1/2 cup Granulated sugar
- 1 pinch Salt
Optional Add-Ins:
- 1 tablespoon Espresso powder
- 1 splash of Liqueur (Grand Marnier, Amaretto)
- 1-2 teaspoons Fresh citrus zest
Instructions
Step 1: Preheat Oven
- Preheat your oven to 325°F (163°C) to ensure it’s ready for baking.
Step 2: Prepare Custard
- Heat 2 cups of heavy cream with a vanilla bean (or extract) until it simmers.
- Whisk 5 egg yolks with 1/2 cup sugar until smooth, then slowly add the cream.
Step 3: Bake in Water Bath
- Pour the custard into Emile Henry ramekins placed in a baking dish.
- Add hot water to the dish halfway up the sides of the ramekins.
Step 4: Chill
- Bake until firm but still a little jiggly, about 40 to 45 minutes.
- Let cool, then refrigerate for at least 2 hours to set completely.
Step 5: Caramelize Sugar
- Sprinkle each custard with sugar and caramelize using a kitchen torch or broiler until golden.
- Serve immediately for a crispy top over creamy custard.
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