Emile Henry Creme Brulee Recipe

There are few things more delicious than a perfectly executed creme brulee. The rich, custard-like filling and crisp, caramelized top come together to create a dessert that is both elegant and approachable. While it may seem like a complicated dish, with a little practice, anyone can make a creme brulee that is worthy of a restaurant menu.

The key to a good creme brulee is in the quality of the ingredients. Be sure to use a good, heavy cream and fresh eggs. For the best flavor, use vanilla beans instead of extract.

The beans will give the custard a more complex flavor that will really shine through once it is caramelized. Once you have assembled your ingredients, the process is fairly straightforward. Begin by heating the cream and vanilla bean until just simmering.

In a separate bowl, whisk together the eggs and sugar until light and fluffy. Slowly pour the hot cream into the egg mixture, whisking constantly. This step is important, as you do not want the eggs to scramble.

Pour the mixture into ramekins and bake until set. Once they are out of the oven, let them cool slightly. Then, sprinkle sugar evenly over the top of each custard.

Use a kitchen torch to caramelize the sugar, being careful not to burn the custard underneath. Let the creme brulee sit for a few minutes to cool and enjoy!

If you’re looking for a delicious and impressive dessert to make for your next dinner party, look no further than this Emile Henry crème brûlée recipe. This classic French dessert is made with a rich custard base and topped with a crisp, caramelized topping. While it may take a little time to prepare, this crème brûlée is well worth the effort and is sure to impress your guests.

To make the custard base, start by whisking together eggs, egg yolks, sugar, and vanilla extract in a large bowl. In a separate bowl, whisk together heavy cream and whole milk. Slowly pour the cream mixture into the egg mixture, whisking constantly until well combined.

Pour the custard mixture into ramekins or a baking dish. Place the dish in a larger baking pan and fill the pan with enough hot water to come halfway up the sides of the dish. Bake the custard until it is set and slightly jiggly in the center, about 45 minutes.

Remove the dish from the oven and let it cool slightly. Then, sprinkle sugar evenly over the top of the custard. Use a kitchen torch to caramelize the sugar, or place the dish under the broiler for a minute or two.

Let the crème brûlée cool slightly before serving. Enjoy!

Best creme brulee recipe

When it comes to dessert, few things are as classic or as delicious as creme brulee. This rich, custard-like dessert is made with eggs, cream, and sugar, and then topped with a layer of caramelized sugar. While it may sound complicated, creme brulee is actually quite easy to make at home.

The key to a good creme brulee is all in the custard. You’ll want to use a ratio of one egg to one cup of cream, and then add in just enough sugar to sweeten. Once your custard is mixed, pour it into ramekins and then bake in a water bath until set.

Once your custards are baked, the next step is to caramelize the sugar on top. The easiest way to do this is with a kitchen torch, but you can also place the ramekins under the broiler for a minute or two. Be careful not to overcook the sugar, or you’ll end up with a bitter flavor.

Once your creme brulee is caramelized, let it cool for a few minutes to allow the caramel to harden. Then, dig in and enjoy!

Crème brûlée recipes

A crème brûlée is a dessert that consists of a rich custard base topped with a hard layer of caramelized sugar. It is typically served in individual ramekins and is a popular choice for both casual and formal dining. There are many different ways to make a crème brûlée, but the most important ingredients are the custard base and the sugar topping.

The custard base is usually made with heavy cream, eggs, and sugar. It is important to cook the custard slowly and gently so that it does not curdle. Once the custard is cooked, it is poured into the ramekins and refrigerated until it is firm.

The sugar topping is made by sprinkling sugar evenly over the surface of the custard and then using a kitchen blow torch to melt the sugar and create a hard, caramelized top. Some people also like to put the sugar under the broiler for a few minutes. Crème brûlée is a classic dessert that is sure to please any crowd.

Whether you are looking for a simple recipe to make at home or a show-stopping dessert for a dinner party, crème brûlée is the perfect choice.

Emile henry ramekins

Ramekins are small, round dishes that are perfect for individual servings. They can be used for baking, as well as for serving dips, sauces, and other small dishes. Emile Henry is a French company that has been making high-quality cookware since 1850.

Their ramekins are made from durable ceramic and are available in a variety of sizes and colors. Here are some tips for using ramekins: -When baking, always preheat the ramekin by placing it in the oven while it preheats.

This will help prevent your food from sticking. -If you’re using a ramekin for a savory dish, try coating the inside with a little bit of oil or butter before adding your ingredients. This will help to prevent sticking and make cleanup easier.

-Ramekins can also be used for serving chilled dishes, such as pudding, mousse, or ice cream. Simply place the ramekin in the freezer for a few hours before serving.

Vanilla bean creme brulee

When it comes to classic French desserts, creme brulee is definitely one of the most well-known. And while there are many different ways to make this delicious treat, one of our favorites is with vanilla bean. The addition of vanilla bean not only gives the creme brulee a beautiful flavor, but also a lovely speckled appearance.

To make vanilla bean creme brulee, you will need: -1 quart heavy cream -1 cup sugar

-1 vanilla bean, split lengthwise -6 egg yolks -1/2 teaspoon kosher salt

First, you will need to heat the cream, sugar, and vanilla bean in a medium saucepan over medium heat. Cook the mixture, stirring occasionally, until it comes to a simmer. Once it reaches a simmer, remove the pan from the heat and let it steep for about 15 minutes.

After the 15 minutes have passed, remove the vanilla bean (scraping out the seeds as you do) and add the egg yolks and salt to the cream mixture. whisk until the mixture is combined. Preheat your oven to 325 degrees F.

Next, you will need to divide the mixture evenly among six ramekins. Place the ramekins in a baking dish and carefully add hot water to the dish until it reaches about halfway up the sides of the ramekins.

emile henry creme brulee recipe

Credit: www.williams-sonoma.com

Do you need a water bath for creme brulee?

When it comes to making creme brulee, many people swear by using a water bath. A water bath helps to evenly cook the custard and prevents the top from browning too quickly. It also helps to prevent the custard from cracking.

If you don’t have a water bath, you can still make creme brulee. Just be sure to watch the custard closely and remove it from the oven as soon as it is set. Otherwise, you run the risk of the custard overcooking and becoming rubbery.

How do I make my creme brulee thicker?

There are a few different ways that you can thicken your creme brulee. One way is to cook it for a longer period of time. This will allow the water to evaporate out of the custard, leaving it thicker.

Another way is to add a thickener such as cornstarch, flour, or gelatin. These need to be added before cooking the custard. Whisk them in until they are fully dissolved.

Finally, you can add some heavy cream to the custard. This will make it richer and thicker. Just be careful not to add too much or it will be too sweet.

What temperature should creme brulee be cooked at?

Creme brulee is a classic French dessert that is made by combining egg yolks, cream, and sugar, then baking it until the top is golden brown and crisp. The key to making a perfect creme brulee is to cook it at the right temperature. The ideal temperature for creme brulee is between 170-180 degrees Fahrenheit.

This range of temperatures will cook the custard evenly without overcooking it or making the top too brown. If you want a softer custard, cook the creme brulee at a lower temperature. If you want a firmer custard, cook it at a higher temperature.

But, be careful not to overcook the custard or it will become tough and rubbery. When the creme brulee is finished cooking, let it cool slightly before serving. Then, enjoy this classic French dessert!

What is the best size ramekin for creme brulee?

When it comes to creme brulee, the sky’s the limit when it comes to ramekin size. But if you’re looking for the best size ramekin for creme brulee, we’ve got you covered. The best size ramekin for creme brulee is a 4-ounce ramekin.

This size ramekin is the perfect size for a single serving of creme brulee. It’s big enough to get a good sized scoop of creme brulee, but not too big that it’s overwhelming. Plus, the 4-ounce size is the perfect size for individual servings.

If you’re making creme brulee for a group, you can easily make individual servings by using a 4-ounce ramekin. So if you’re looking for the best size ramekin for creme brulee, look no further than the 4-ounce ramekin. It’s the perfect size for a single serving of creme brulee.

Easy and Amazing Creme Brulee Recipe | Preppy Kitchen


This is a simple and classic recipe for crème brûlée from Emile Henry. It is a rich and creamy custard topped with a layer of hard caramel. This dessert is best made the day before you plan to serve it.

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