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Emile Henry Creme Brulee Recipe

Emile Henry's Creme Brulee Recipe is a decadent dessert masterpiece that combines rich, velvety custard with a perfectly caramelized sugar crust, creating a sublime culinary experience.
Course Dessert
Cuisine French
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1

Equipment

  • Baking Pan
  • Whisk
  • Spatula
  • Torch (or Broiler)
  • Ramekins

Ingredients

  • Reduced-Fat Milk: 2 Cups
  • Sugar, Granulated, Half a Cup, Separated
  • Extract Vanilla, One Teaspoon
  • Six egg yolks
  • Use 1/8 teaspoon of salt
  • 1/4 cup of cornstarch
  • Two Tablespoons of Softened Unsalted Butter

Instructions

  • Prepare the oven to 325 degrees Fahrenheit and place the ingredients in a large bowl. Milk, a quarter cup of sugar, and vanilla extract should be whisked together in a separate bowl. Egg Yolks, Cornstarch, and Salt Should Be Whisked Together.
  • After pouring the egg mixture into the milk mixture, continue whisking until everything is incorporated.
  • The mixture should then be poured into a baking dish, which should then be placed inside a larger baking dish.
  • Put enough hot water in the larger dish so that it comes halfway up the side of the baking dish, then set it aside.
  • Bake for thirty minutes, or until the custard has reached the desired consistency. After baking, remove the dishes from the water and allow them to cool for a few minutes before handling them.
  • The remaining quarter of a cup of sugar should be poured into a shallow, small dish. The top of each custard should be dipped into the sugar, and the dish should be held over an open flame or under the broiler until the sugar is melted and caramelized.