At Emile Henry, the conception of a dish is like
a promising recipe: good ingredients, a clever mixture, careful preparation and perfect cooking to get the best results! But tests are also needed to create a perfect product.

Its 11 cm diameter is not by chance, it is the perfect size for the irons used for carmelising the brown sugar coating. The surface becomes an even crust, on top of a smooth cream underneath… Thanks to its 2 cm depth, the cream is cooked at just the right temperature to get a firm but creamy result.

The Emile Henry crème brûlée dishes are stackable for easy storage in the cupboard and also in the refrigerator when full.