A traditional creme brulee is a dish that is always in vogue. This crème brûlée dish from Emile Henry has a crisp, caramelized topping and is rich, creamy, and delicious. It is the ideal dessert to prepare ahead of time for hosting.
This traditional French dessert is very easy to prepare and sinfully delicious. The sugar crust adds the ideal amount of richness and crunch to the smooth, creamy custard.
One of those traditional French desserts that never fails to amaze is creme brulee. This Emile Henry is straightforward and yields a perfectly creamy, smooth outcome. Additionally, this dessert is made even more unique by the pretty red dish it is baked in. For added deliciousness, cover the dish with a dollop of whipped cream before serving.
What Are the Benefits of Emile Henry Creme Brulee?
There are a few advantages to Emile Henry Creme Brulee in addition to the fact that it is delectable.
To begin with, it is a treat that can be made ahead of time and then quickly popped into the oven when it is time to serve.
This is ideal for entertaining because it gives you more time to spend with your visitors rather than spending it in the kitchen.
The fact that Emile Henry Creme Brulee is a reasonably healthy dessert is another advantage. This recipe employs low-fat milk, which reduces the fat and calories, whereas most custards are made with whole milk and cream.
Additionally, because the custard is prepared in a water bath, it has a relatively minimal cholesterol content.
Equipment Needed
- 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.
How to Store
- Refrigerate: After making Emile Henry Creme Brulee, let it cool to room temperature, cover it tightly with plastic wrap, and refrigerate for up to 2 days to maintain its freshness.
- Freeze: To freeze Emile Henry Creme Brulee, wrap it securely in plastic wrap and place it in an airtight container; freeze for up to 2 months to enjoy later.
How to Reheat
- In Oven: Preheat oven to 350°F (175°C), place the chilled Creme Brulee in a water bath, and bake for 10-15 minutes until warmed through and the caramelized top is crisp.
- In Microwave: Reheat Emile Henry Creme Brulee in a microwave-safe dish, heating it in short 20-second bursts until warm, being careful not to overcook and curdle the custard.
- On Stove: Place the Creme Brulee in a saucepan over low heat, stirring gently until warmed; avoid boiling to maintain its creamy consistency.
What to Serve with Emile Henry Creme Brulee
- Fresh Berries: The tartness of berries like raspberries or strawberries complements the sweetness of the Creme Brulee, creating a delightful contrast.
- Chocolate Shavings: Grated chocolate adds a luxurious touch and enhances the dessert’s overall richness.
- Shortbread Cookies: Serve some buttery shortbread cookies on the side for a delightful crunch that pairs beautifully with the creamy custard.
- Espresso or Coffee: A cup of strong coffee or espresso provides a nice balance to the sweetness of the Creme Brulee.
- Mint Leaves: A garnish of fresh mint leaves adds a refreshing herbal note that cuts through the dessert’s creaminess.
- A Glass of Dessert Wine: Consider a dessert wine like Sauternes or late-harvest Riesling to complement the Creme Brulee’s sweetness.
Why You’ll Love This Recipe
- Perfect Texture: Emile Henry’s recipe ensures that your Creme Brulee will have a silky-smooth custard with a satisfyingly crisp caramelized sugar top.
- Elegant Presentation: Impress your guests with a dessert that not only tastes incredible but also looks stunning with its crackling sugar crust.
- Easy to Follow: Emile Henry’s detailed instructions make it accessible for both novice and experienced home chefs.
- Indulgent Satisfaction: Enjoy the sheer pleasure of savoring a classic dessert that embodies the perfect balance of creaminess and sweetness, making it a true culinary delight.
More Amazing Recipes
- Lorna Doone Cookie Recipe
- Lambert’s Throwed Rolls Recipe
- Dollywood Cinnamon Bread
- Duncan Hines Cherry Pie Recipe
Emile Henry Creme Brulee Recipe
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.
Welcome! My name is Emma and you are on my Internet Kitchen. Delicious food is the common love of every foodie person. This site is to share friendly and appetizing recipes. We believe for a better life, you should need better food. So, keep visiting for updated information and recipes.
