Emile Henry Creme Brulee Ramekin

The Emile Henry crème brûlée dishes have a perfectly flat surface and a diameter of 12cm, ideal for caramelizing sugar with a blowtorch or hot iron.

Whether it’s a goat’s cheese crème brûlée with honey or a tomato and mozarella crumble as starter, or a traditional crème brûlée as dessert, you will get a perfect result every time.  They are quite shallow for even heat distribution, and perfectly stackable for gaining space in the fridge.