Emile Henry Crème Brulee Recipe
Emile Henry Crème Brulee recipe is a sweet dish that is made with a custard base.
Equipment
- Knife
- 1 blow torch
- Measuring cup
- Chopping board
- 6-ounce ramekins
- Small, medium cooking pot
Ingredients
- 1 vanilla bean, split and scraped
- 3 cups of heavy cream
- Pinch of salt
- Hot water
- ½ cup of sugar
- 5 egg yolks
- 1 ½ tsp caster sugar for each ramekin
Instructions
- Put the cream into a small bowl Mix the vanilla bean and salt. Stir them until they combine.
- Then you should heat the cream but the heat should be low. When it begins to boil, remove the heat and then let it cool for a few minutes.
- In a separate pot, mix the sugar and egg yolks until it becomes fluffy and light.
- Mix the hot cream with the mixture of egg yolks until it is combined.
- In a baking dish, place the ramekins, put the mixture of custard into the ramekins, and fill them about three-quarters.
- Hot water should be poured into the baking dish until, the water cover half of the pot.
- Cook the crème brulee in the oven which is already heated at 325 degrees Fahrenheit. It should be heated for 30-40 minutes, or until the custard is cooked properly.
- In this step, in the baking dish, let the crème brulee cool completely. After this for several hours or a few days put it in the fridge.
- Before serving it to anyone; at each ramekin, sprinkle 1 ½ tsp of caster sugar. To caramelize the sugar, you should use a blow torch until it becomes golden brown.
- When the dish is ready serve it to your family members or guests.