Servings<\/span>6<\/p>servings<\/span><\/div><\/span>Prep time<\/span>20<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>30<\/p>minutes<\/span><\/div><\/span>Calories<\/span>400<\/p>kcal<\/span><\/div><\/span>Total time<\/span>50<\/p>minutes<\/span><\/div><\/div><\/div>Emile Henry Cr\u00e8me Br\u00fbl\u00e9e is a classic French dessert featuring a creamy vanilla custard topped with a crisp layer of caramelized sugar served at Emile Henry.<\/p>
<\/span>Ingredients<\/span><\/h3>- <\/span>
2 cups heavy cream<\/span><\/p><\/li>- <\/span>
1 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)<\/span><\/p><\/li>- <\/span>
5 large egg yolks<\/span><\/p><\/li>- <\/span>
1\/2 cup granulated sugar, plus extra for caramelizing<\/span><\/p><\/li><\/ul><\/div><\/span>Directions<\/span><\/h3>- Preheat your oven to 325\u00b0F (160\u00b0C) and arrange six 6-ounce ramekins in a baking dish.<\/li>
- In a saucepan, heat the cream and vanilla bean until it just begins to boil, then remove from heat and let steep for 15 minutes. Add vanilla extract after steeping, if using.<\/li>
- Whisk egg yolks and sugar in a mixing bowl until well combined.<\/li>
- Pour the warm cream into the egg mixture, and keep whisking until smooth.<\/li>
- Strain the mixture through a fine-mesh sieve into a jug and divide evenly among the ramekins.<\/li>
- Pour hot water into the baking dish around the ramekins, reaching halfway up the sides.<\/li>
- Bake for 30-35 minutes until the edges are set but the centers still jiggle slightly.<\/li>
- Remove ramekins from the water bath, cool to room temperature, then cover and refrigerate for at least 2 hours. Sprinkle a thin layer of sugar over each custard and Enjoy.<\/li><\/ul><\/div>
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<\/span>Notes<\/span><\/h3>\n\t\t\t\t\t- When heating the cream, do it slowly to avoid scalding.<\/li>
- Let the vanilla bean steep for the full 15 minutes.<\/li>
- When adding hot cream to the egg mixture, pour slowly and keep whisking to avoid scrambling the eggs.<\/li>
- Always strain the custard mixture to remove any cooked egg bits or vanilla pod remnants for a smooth texture.<\/li>
- Don't forget to Use hot, not boiling, water for the water bath.<\/li>
- Refrigerate for at least 2 hours, but overnight is best for the custards to fully set.<\/li><\/ul>\n\t\t\t\t<\/div>
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