Emile Henry Creme Brulee Recipe

Try Emily Henry’s classic crème brulee recipe and impress your guests with a creamy custard base and perfectly caramelized sugar topping. Easy to follow!

Emile Henry Creme Brulee

• Publisher: Pithy Recipe
• Cuisine: American
• Category: Dessert, Main Course
• Prep Time: 1 hour
• Cook Time: 15 minutes
• Servings: 4
• Ingredients – Instructions – Tips – Serving – Substitutes

Emily Henry creme brulee is a variation of the classic French dessert, Crème brûlée, with the addition of cardamom powder and raw honey. This recipe offers a delicious and creative take on the classic dessert that is definitely worth trying for anyone who enjoys sweet and creamy desserts with a twist.

This dessert is very good to try because it offers a unique twist on the classic Crème brûlée recipe by incorporating the exotic and warm flavors of cardamom and raw honey.

The cardamom powder adds a slightly spicy and floral note to the custard, while the raw honey adds a natural sweetness and a subtle flavor. The use of coconut sugar to caramelize the top of the custard adds a caramel-like flavor and enhances the overall sweetness of the dessert.

The garnish of sliced fruits and mint leaves provides a refreshing and colorful touch to the dish.

Recipe

Emily Henry’s crème brulee recipe is a classic dessert that is easy to follow and yields a creamy custard base with a perfectly caramelized sugar topping. Impress your guests with this delicious recipe and enjoy a new favorite dessert.

Ingredients

• 3 cups of heavy cream
• 1 tsp of cardamom powder
• 8 egg yolks
• 150 g (5.25 oz) of granulated sugar
• 1/4 cup of raw honey
• 40 g (1.5 oz) of coconut sugar for topping
• Sliced fruits and mint leaves for garnishing

Method Instructions

1. In a saucepan, pour the heavy cream and add cardamom powder. Place it over medium heat until it reaches a simmering point. Turn off the heat and let it infuse for 10 minutes.
2. In a mixing bowl, whisk the egg yolks and granulated sugar together until it turns pale and frothy.
3. Add raw honey to the egg mixture and whisk again.
4. Strain the infused cream through a fine-mesh strainer and pour it slowly into the egg mixture. Whisk the mixture gently to avoid any froth.
5. Preheat the oven to 325F. Place six oven-proof ramekins into a baking dish.
6. Pour the mixture into the ramekins until they’re 3/4 full. Fill the baking dish with water halfway up the sides of the ramekins.
7. Bake for 45-50 minutes or until the edges of the custard are set and the center is slightly jiggly.
8. Let the custards cool to room temperature, then refrigerate them for at least 2 hours or overnight.
9. When ready to serve, sprinkle the coconut sugar evenly on top of each custard.
10. Using a culinary torch, caramelize the sugar until it turns golden brown.
11. Garnish with sliced fruits and mint leaves before serving. Enjoy!

Note: You can substitute cardamom powder with any spice of your choice or leave it out altogether for a classic crème brulée.

Rated: 4.9 of 5.0 from 9 reviews.

Recipe Tags: Emile Henry Creme Brulee, Emile Henry Creme Brulee Recipe, Recipe

Tips

• Use high-quality ingredients: Crème brulee is a simple dessert with few ingredients, so it’s important to use the best quality ingredients you can find. Use high-quality heavy cream, fresh eggs, and pure vanilla extract to ensure the best flavor and texture.
• Infuse with flavor: Infusing the cream with a flavor like cardamom, vanilla, or citrus can enhance the flavor of the custard. Infusing can be done by heating the cream with the flavoring and letting it sit for 10-15 minutes before mixing with the egg yolks.
• Temper the egg yolks: When adding the hot cream to the egg yolks and sugar, it’s important to temper the eggs to prevent them from curdling. To do this, add a small amount of the hot cream to the egg mixture while whisking, then slowly add the rest while continuing to whisk.
• Strain the custard: Straining the custard before baking will remove any lumps or bits of cooked egg that may have formed during mixing, resulting in a smooth and creamy texture.
• Bake in a water bath: Baking the custards in a water bath (placing the ramekins in a baking dish filled with water) ensures gentle and even cooking, preventing the custard from curdling or overcooking.
• Chill thoroughly: After baking, allow the custards to cool to room temperature before refrigerating for at least two hours or overnight. This step allows the custard to set and develop its flavor fully.
• Caramelize the sugar: When it’s time to caramelize the sugar on top of the custard, use a culinary torch for the best results. A broiler can also be used, but it’s harder to control the heat and may result in uneven browning.

Servings

• Remove the crème brulee from the refrigerator and let it sit at room temperature for about 10-15 minutes before serving.
• Sprinkle a thin layer of granulated or brown sugar evenly over the surface of each custard.
• Using a culinary torch, caramelized the sugar by heating it until it melts and turns golden brown. Move the torch in a circular motion to ensure even browning.
• Let the crème brulee sit for a few minutes to allow the caramelized sugar to harden before serving.
• Garnish the crème brulee with fresh fruit or mint leaves if desired.
• Serve the crème brulee immediately, while the caramelized sugar is still crisp and warm.

Remember to be careful when using a culinary torch to caramelize the sugar, as it can be very hot and can cause burns if mishandled.

Ingredient Substitutes

• Heavy cream: this is the main ingredient of the custard base and provides richness and creaminess. There is no perfect substitute for heavy cream, but you can use half-and-half or whole milk as a lower-fat alternative.
• Egg yolks: they help to thicken the custard and give it a smooth, silky texture. There is no substitute for egg yolks in crème brulee, but you can try using a commercial egg substitute or omitting the eggs entirely and using cornstarch to thicken the custard.
• Sugar: adds sweetness and helps to caramelize the top of the custard. You can substitute granulated sugar with brown sugar, honey, or maple syrup, but it will affect the color and flavor of the custard.
• Vanilla extract: adds flavor and aroma to the custard. You can substitute it with vanilla bean paste or a vanilla bean pod, which is the most traditional way to flavor crème brulee.
• Salt: enhances the flavor of the custard and balances the sweetness. You can omit it if you prefer.

Remarks

In conclusion, Emily Henry’s crème brulee recipe is a timeless dessert that is sure to impress. With a creamy custard base and a perfectly caramelized sugar topping, this recipe is easy to follow and will elevate any occasion. Give it a try and indulge in a decadent treat that will leave your taste buds craving for more.