Emile Henry Creme Brulee | Silky, Rich & Perfectly Torched
Craving a silky, decadent dessert that feels like a trip to France? My Emile Henry Crème Brûlée Recipe brings you the perfect balance of creamy custard and caramelized sugar crust, all baked in Emile Henry ceramic ramekins. With a hint of cardamom and natural sweetness from honey, this French classic gets a modern, flavorful twist. Whether you’re making it for a special dinner party or to treat yourself, this recipe guarantees perfection every single time.
Custard Preparation
Preparing the custard base is the heart of any Crème Brûlée recipe. Here’s how I make mine silky smooth with that perfect balance of flavors.
Infusing the Cream
In a medium saucepan, I gently heat 3 cups of heavy cream with one teaspoon of cardamom powder. I bring it just to a simmer, then turn off the heat and let it infuse for about 10 minutes. This step gives the custard a subtle aromatic twist that makes it unique.
Whisking the Eggs and Sugar
Meanwhile, in a large mixing bowl, I whisk together eight egg yolks and 150 g of granulated sugar until the mixture turns pale and frothy. This creates the base structure for the custard.
Adding Honey and Cream
To the egg mixture, I whisk in 1/4 cup of raw honey for a natural depth of sweetness. Then, I slowly strain the infused cream into the bowl through a fine mesh strainer, whisking gently to avoid creating too much foam. The goal is a smooth, lump-free custard.
Baking the Crème Brûlée
Baking the custard gently ensures it sets with that perfect creamy consistency.
Preparing the Oven and Ramekins
I preheat the oven to 325°F (160°C). Then I place my Emile Henry ramekins inside a large baking dish, spacing them evenly.
Pouring the Custard
Next, I pour the custard mixture into the ramekins, filling each about ¾ full.
Creating a Water Bath
To keep the custard from overcooking, I add hot water to the baking dish until it reaches halfway up the ramekins. This water bath keeps the heat gentle and steady.
Baking Time
I bake the custards for about 45–50 minutes, until the edges are set but the centers still have a slight jiggle. This is the secret to a luxuriously creamy Crème Brûlée.
Cooling and Chilling
Once baked, I carefully remove the ramekins from the water bath and let them cool to room temperature. Then, I cover them and refrigerate for at least 2 hours (or overnight) to fully set and chill.
Caramelizing the Sugar
The best part of Crème Brûlée is cracking through that caramelized sugar crust. Here’s how I do it for the perfect crunch.
Sprinkling the Sugar
Once the custards are thoroughly chilled, I take them out of the refrigerator and sprinkle an even layer of coconut sugar (about 40 g total, divided among the ramekins) over the top of each custard. It’s essential to cover the entire surface so you get that satisfying glass-like crack in every bite.
Using a Culinary Torch
With a culinary torch, I move the flame in small circles across the sugar until it melts and caramelizes into a golden-brown crust. The key is to keep the torch moving; this prevents burning and creates an even finish.
Garnishing and Serving
A simple garnish makes this dessert look as elegant as it tastes.
- I add a few slices of fresh fruit; berries work beautifully for a pop of color and tartness.
- A sprig of mint on top adds freshness and visual appeal.
- Serve immediately after caramelizing so the sugar crust stays crisp when you crack into it.
The result? A creamy, fragrant custard beneath a brittle caramel layer, finished with a fresh and vibrant garnish.
Storage Instructions
How to Keep Crème Brûlée Fresh
After baking and chilling, I always keep my Emile Henry Crème Brûlée covered in the refrigerator. The custards stay fresh for up to 3 days. I recommend caramelizing the sugar only right before serving; otherwise, the topping will lose its crisp texture.
Freezing Crème Brûlée
If you want to get ahead, you can freeze the custards before adding the sugar topping. Once cooled, wrap each ramekin tightly with plastic wrap and aluminum foil. They’ll keep in the freezer for up to 1 month. To serve, thaw overnight in the fridge, then caramelize the sugar as usual.
Emile Henry Creme Brulee Recipe
Ingredients
Video
Notes
Required Kitchen Tools
When preparing Crème Brûlée, having the right kitchen tools makes the process much smoother. Here’s what I personally use to create the perfect dessert:- Emile Henry Ceramic Ramekins – These hold and distribute heat beautifully, ensuring an even bake.
- Mixing Bowls – For whisking eggs and sugar until light and frothy.
- Saucepan – To gently heat and infuse the cream with cardamom.
- Fine Mesh Strainer – To remove any lumps and ensure a silky custard texture.
- Baking Dish – For the water bath, which keeps the custard from curdling.
- Culinary Torch – To caramelize the sugar topping into that signature golden crust.
FAQ – Emile Henry Crème Brûlée Recipe
1. Can I make crème brûlée without a torch?
Yes, absolutely! If you don’t have a culinary torch, place your ramekins under the oven broiler for 2–3 minutes. Keep a very close eye on them so the sugar melts evenly without burning.
2. Why use Emile Henry ramekins for crème brûlée?
Emile Henry ceramic ramekins are designed for even heat distribution. This ensures your custard sets perfectly without overcooking at the edges. They’re also stylish enough to serve straight from oven to table.
3. How do I know when the custard is done baking?
Your crème brûlée is ready when the edges are set, but the center still has a gentle jiggle. Overbaking can make the custard grainy, so it’s best to remove it while slightly wobbly in the middle.
4. Can I make crème brûlée ahead of time?
Yes! You can prepare and refrigerate the custards up to 3 days in advance. Just wait to caramelize the sugar topping until right before serving, so the crust stays crisp.
5. What sugar is best for caramelizing the top?
Traditionally, granulated sugar is used, but I love using coconut sugar for its richer flavor and darker caramel finish. Both work beautifully with this recipe.
6. Why is my crème brûlée curdled?
This usually happens if the oven temperature is too high or the water bath isn’t deep enough. Always bake low and slow, around 325°F (160°C), and ensure the hot water reaches halfway up the ramekins.
7. Can I freeze crème brûlée?
Yes, but only before caramelizing the sugar topping. Freeze the baked custards for up to 1 month, then thaw overnight in the fridge. Add sugar and torch just before serving.
Conclusion
Mastering this Emile Henry Crème Brûlée Recipe is easier than it looks, and the results are nothing short of luxurious. From the silky custard infused with cardamom and honey to the dramatic crack of caramelized sugar, every spoonful feels indulgent.
The beauty of baking with Emile Henry ceramic ramekins is the way they ensure even heat distribution, giving you a perfectly set custard every time. Whether you’re hosting a dinner party or enjoying a quiet night in, this dessert transforms an ordinary evening into something unforgettable.
So grab your Emile Henry ramekins, a handful of simple ingredients, and treat yourself to this timeless French classic. Once you try it, you’ll find yourself making it again and again.
Sophia Smith is a passionate home baker and dessert enthusiast who loves sharing her favorite recipes, baking tips, and kitchen secrets. Through Roses Baking Passion, she inspires others to bake with love and creativity every day.
