Emile Henry Creme Brulee
Make your Emile Henry Crème Brulee today and indulge in the true essence of French cuisine.
Equipment
- Emile Henry Creme Brulee dishes
- Medium saucepan
- Mixing bowls
- Whisk
- Sieve
- Kitchen torch
Ingredients
- Heavy cream 4 cups
- Vanilla bean (split lengthwise) 1
- Granulated sugar (divided) 1 cup
- Large egg yolks 6
- Extra sugar for caramelizing
- Fresh berries for garnish
Instructions
- Preheat your oven to 325°F (160°C) and arrange your Emile Henry Creme Brulee dishes on a deep baking tray.
- Pour the cream into a medium saucepan. Scrape the seeds from the vanilla bean into the cream and add the pod. Warm over medium heat until hot but not boiling.
- Meanwhile, whisk together the egg yolks and half the sugar in a bowl.
- Once the cream is heated, gradually add a small amount to the egg mixture, stirring constantly to temper the eggs.
- Pour the remaining cream into the egg mixture, stir well, then strain through a sieve into a clean bowl.
- Divide the mixture evenly among the Emile Henry dishes.
- Pour piping hot water into the baking tray to reach midway up the exterior of the dishes.
- Allow the custards to bake for a duration of 35-40 minutes until they achieve a firm, yet slightly jiggly, consistency in the center.
- Let the custards cool off, then place them in the refrigerator to chill for a minimum of two hours.
- Evenly distribute extra sugar over each custard, then apply a kitchen torch to crystallize the sugar into a golden top layer.
- Garnish with fresh berries before serving.
Notes
- Be sure to not let the cream boil when heating to avoid curdling.
- While introducing the heated cream to the eggs, ensure to do it slowly and steadily to avoid turning the eggs into a scramble.
- To extract the seeds from the vanilla bean, employ the flat side of a knife.
- Always strain your mixture to ensure a smooth texture.
- Make sure the custards are fully chilled before caramelizing the sugar on top.