How To make crème brûlée - Crème brûlée recipe

[S30Miranda]

So is that brown sugar or raw or natural sugar at the end...for the top? He didn't say

[larn555]

Om go Blanche

[supernotstarable]

i tried this and i must say they're awesome, the softness when it hits your tongue .. thank you for the recipe!

[WakeUpDummies]

I wish I would have watched this before I made mine. LOL! I didn't strain it nor put it in a dish with water. Oh yeah.. also didn't get rid of the bubbles. I hope it turns out ok

[MrButterworth24]

I love french accents!

[Darragh4296]

type of cream?

[txtingirl1]

@Darragh4296 heavy (whipping)

[Coconut241127]

@Darragh4296 heavy cream

[txtingirl1]

@jaggedtears simply put the creme brulees in your oven on a broiler setting until they brown! :)

[CounterStrikeFans08]

never eat creme brulee T_T

[magickalcat83]

I can't wait to make these. I was just given a torch for Christmas. :D

[xoxochayanne]

Blow torch I'd love to use it. But then since I don't have one, I'd go with the lighter. Kidding . :)

[lulusapples]

i want that

[michelmths]

Ha! 0:53 you remove those brains!

-sorry- great video, thanks

[BeautyZombie15]

@jaggedtears maybe a blow dryer could help? i don't know if it works but why not ;)

[toxicsponge]

@jaggedtears grill

[noahbeer]

what a moron!!!!

[ITWorksSoftware]

Aerobic exercises

[saphaedra]

Is the brulee suppose to turn into liquid after you caramelise the sugar under a grill?

[txtingirl1]

@saphaedra it will if you don't eat it fast enough- carmalize it just before serving

[mzbebe82]

thank you for the handy tip how to git rid off air bubles! it's lil handy hints like that that makes all the difference keep sharing :)

[tarapetwins]

Could I use whipping cream instead of heavy cream?

[barpaza]

Heavy cream is whipping cream

[txtingirl1]

@tarapetwins they are the same thing (unless ofcourse the cream is already whipped) so yes. Infact heavy cream/whipping cream is often labled "heavy whipping cream"

[dwtltl]

this recipe isn't hard at all. a 10 year old could make this. its not hard

[MrMegadejv]

Lilly made some creme brulee le le le le ......How i met your mother :)

[nikolaos1144]

excellent!!

[aeropostaleflow]

Evil o_e !! 6:41

[mermaidvictoria]

what?? thats so hard!!!

[babyboogalicious]

I didn't have the tiny ramekins, so instead I used one big pan that looks like one instead. I'm not sure if this has anything to do with it, but while it's chilling in the fridge I noticed that it formed a skin layer on top. Is this normal?

[txtingirl1]

@babyboogalicious that is completely normal

[babyboogalicious]

@txtingirl1 Ok, thanks. But what about when I put the sugar layer on top to be carmelized? Should I leave the skin layer on or take it off?

[txtingirl1]

@babyboogalicious it should be just fine if you leave it on :) It hasn't caused me any troubles, but if it causes you troubles, please tell me so i don't miss inform other people :D

[WickedNavajo]

25 people were bubbles burned away.

[Ajskickasschannel1]

wow this dude really hates his bubbles

[prissillab]

Can I use one of those candle lighters...or that just won't do?

[txtingirl1]

@prissillab unfortunetly, that wont work. The fire one produces, is not hot enough to melt the sugar.

[artemmcru]

all I heard was: bubbles bubbles bubbles bubbles

[JERCHROME]

i need this fed to me by an I.V

[tipsafan]

6:40

your welcome

[itsaplsnow]

oh my! his accent!

[Darunatura]

Great vid thanks chef. I wonder if ill be ok with a normal strainer instead of that fancy one though....

[arianacastro1993]

What kind of cream are you using and where can you buy the vanilla bean ??



[babyboogalicious]

@arianacastro1993 I've actually seen vanilla bean pods being sold at Shoprite. I believe it was in the baking needs aisle. But in case you don't have any access to this, he did say that though this is better to use, you can use vanilla extract as an alternative.

[boncoeurful]

Merci pour recipe Monsieur Marc bauer,,comme je suis contente de s'avoir comment preparer ca..car comme moi viens de Philippines difficille a preparer de manger pour ma famille mais avec votre video c'est genial merci encore..

[aamirusman12xD]

HELP! HOW DO YOU ADD ACCENTS TO YOUR WORDS? I TRIED IT DEOSN'T WORK! D:

[minimii4139712]

did anyone notica tht his fridge is where his oven has to be and his oven is where his fridge has to be

[denniseong]

How long can you store the baked creme in the refrigerator?

[txtingirl1]

@denniseong not long especially if you have carmalized it. If you have carmalized it, any more than 45 minutes and it will turn to a liquid. But, if it is not carmalized i expect a few days. ~ Maddy

[lalocateresita]

sometimes i wonder what if your throat hurts in France?? how can u be able to talk with all those weerd sounds... D:

[JessieScotian902]

@lalocateresita wow. its their accents... i can speak french (not fluently, but i can get my point across.) It doesnt hurt your throat at all.

[lalocateresita]

@JessieScotian902 oh lol :) i see

[WheresMyPho]

k u dont have to skim the bubbles on the top... thats useless movements. an easiar and better way to get a smoothe creme , after u place the mixture in their individual containers, blow torch the tops to eliminate the bubbles, and than u can bake them in the oven and u get a foamy top, instead a smooth silky top

[dannykhoo]

all this while i tot vanilla was white until i see the bean......

my childhood's gone

[chil182]

@trianglegold & @txtingirl1 thank you so much :D

[chil182]

i dont have a blowtorch, can i put them in an oven toaster?

[trianglegold]

@chil182 no that would heat the overall recipe too much. just go to the hardware store, its not more than 15$

[txtingirl1]

@chil182 actually, just put them in your oven on a broiler setting! it makes a really nice thick crust! but watch them closely, they can burn really easily!

[Willy29821]

Thanks for the great recipe, i tried it yesterday with an other recipe and it didn't go at all, but this one seems just perfect, i just took em out of the oven and they r being cooled now

Thanks from the 14 year ambitious chef from Denmark! ;)

[ginalvsmusic]

FASTERRRR

[TalkingCassandra]

blow torch pfffffftttttttttttt thats for babies im usingA FLAME THROWER!

[CooperCarr87]

I like the people telling the French chef how to cook French food. When he teaches French food at a French Culinary Institute. He's right you're wrong.

[dsi1]

@CooperCarr87

Using a torch is a recent trend. When I learned to make it, you'd stick it under the broiler. OTOH, using a torch is a lot simpler and faster.

[burkerow]

@dsi1 "OTOH, using a torch is a lot simpler and faster"

It's also a nice way to impress your dinner guest if done at the table just before serving. They love that.

[dsi1]

@burkerow

Fire always has that effect on people. OTOH, I'm kind of a pyromanic. OTOH, I'm also lactose intolerant and this stuff would really knot up my stomach. OTOH, what a way to go!

[burkerow]

@dsi1 OTOH, my wife is also lactose intolerant, so for her I've made creme brulee using coconut milk instead of cream. It turned out great OTOH :-)

OTOH BTW, I used this recipe for our Christmas dinner party with 12 guest. The whole vanilla beans is much better than extract. And I got rid of the bubbles with my torch. Best creme brulee I've ever made.

[ploy3snoy]

@CooperCarr87 everything is individual

[Jacquithai]

Creme brûlée is suppose to be that dark..

[Mykola40]

overburn

[jenz270]

WHY DID U BURN THEM DOWN omg

[HPEFilms]

Thank you so much i have to make on my GCSE exam

[CitrineVlogging]

A few burnt spots? your burnt it to a crisp...

[fulltimesav]

Great recipe and video! I've used it a few times now and it's fantastic! 

[PlanoPrincess]

Wonderful video. You did a wonderful job explaining it. The only thing you left out was what type of sugar you used on the top. Thank you!

[googo151]

@PlanoPrincess That looks like turbinado sugar!

[TrulyCareAboutYou]

3:37 - waterbath

[Pincha89]

@TrulyCareAboutYou Many thanks!

[Pincha89]

Sorry, I mean 3:37

[Pincha89]

What does he say at 3:38 ?, "Cook the custard in a... " ??? I can't catch that part

[awesomecreativeguy]

Now pull out you 5mm Glock and shoot those sons of bitches bubbles until their all gone.

You can find this at your normal kitchen supplies store

[arwenperry27]

I have all of the ingredients I need.. alright thats good. Now take out my.. Blow torch.. Dad's gonna kill me If I buy that thing O.o

[txtingirl1]

IF YOU WANT TO MAKE IT WITHOUT THE BLOWTORCH all you have to do is put it in your oven under a broiler setting until it is a dark carmel color. please thumbs up, cause people are asking this a lot.

[fafielbata]

@txtingirl1 Thanks for the tip

[Brigandier1]

What is the difference between creme brule and creme caramel (flan)? Im just wondering if there is a texture or taste difference because the recipe looks the same to make the custard and i would rather avoid a blowtorch if there is no taste difference to gain out of it.

[spongebob2789]

@Brigandier1 mainly texture more than taste; creme caramels are usually silkier, smoother and more like a custard-y jelly, but a creme brulee custard is much more rich, smooth and altogether like a very dense, vanilla mousse, so if you prefer a lighter, jelly like texture, go for a creme caramel, if not go for the brulee, and if you dont want to use a blow torch you could use a grill, or a very hot metal spoon (wearing kitchen gloves), heated over the stove then smoothed over the sugar

[GmrGrl]

So this has turned out to be the best and simplest creme brule recipe i've come across... the only problem i had was that the creme itself never went jelly-like after cooking.... it was still very liquidy. Any ideas as to what i may have done wrong (still tasted GREAT!!)?

[kuruki213]

@GmrGrl Maybe not cooked long enough or you maybe you did not temper the yolk and sugar into the cream.

[victorios27]

I think  so every shut be fine but ending its to much burned mate.

[AChen1204]

Me: Ooooo, I'd like to learn to make crème brûlée

Cook: So you'll need some creme, eggs, sugar, and some vanilla....

Me: Okay I think I have all of that

(2 minutes later)

Cook: And now I take out my..... blow torch

Me: WTF!

[P3ngu1nFaN10]

@AChen1204 i know a way on how to make it without a torch :D

[HisSweetie188]

@AChen1204 I use my kitchen lighter same thing

[PokeKid5000]

@AChen1204 i'm 15 and i know that u need a blow torch O_o

[MultiHeiji]

@AChen1204 we have the same names my name is andrew chen lol

[daagt2]

Just put it in your ovens broiler if you don't have a damn torch

[TheDotaPk]

carcinogenic. i mean the burnt spots.

[Rocher9dadas]

lol @ him whipping out a blow torch

[vozakian]

I like how it isn't hot at 5:32! I did that on my! Holy... burnt haha

[thematrix606]

@vozakian You don't push, you just hit them, that way the heat doesn't have enough time to enter you finger ;)

[thematrix606]

Oh, and after cooking for a few years, you get thick skin, cause you end up touching a lot of hot things! :D

[LidsAreFun]

wow it takes all day.

[MrEpicinvasion]

Very good recipe and works very well, :)

[zeitza111]

mmm.. delicious.. your accent reminded me of Pink Panther 2, one of my fav movies:) thank you for the recepy

[googo151]

@zeitza111 He didn't give a recipe. How many egg's? That part he left out. I can tell you that 3 egg's for 2 cups of cream are not enough. 5 egg yolks is what is needed.

[civili5]

@googo151 He clearly gave the recipe in the beginning of the video =/

2 Cups Cream

1/3 Cup Sugar

4 Egg Yolks

1/2 Vanilla Bean

[sharleeen91]

i know this sounds silly, but is it possible for the towel to catch on fire?

[googo151]

This is Creme Brulee! who cares if there are bubbles on the top, you are going to add sugar to the top and gratin that top with a torch anyway, or place under a broiler. Effectively you won't even see the bubbles once the sugar is caramelized. Pointless step, but I respect that he is a perfectionist.

[Techykabas]

Americans always mispronouce the "U" in French. It's not pronounced "ou" lol.. It's has an "I(e)" sound.

[civili5]

@Techykabas "U" in French sounds like "oo" in English.

[Techykabas]

@civili5 No. French's my first language. And it's not like "oo". That's why a lot of people in the U.S mispronounce "Deja Vu". When you say it the way people say it in the U.S to a French speaker, he won't know what you're talking about, because, the "vu" would sound like "vous" which is "you(plural)" in french. It actually sounds like "I(e)" with the ending sound of "u". Like the beginning of "ew"(as in "ew that's nasty"). I'm multilingual. I live in the U.S, but, French's my first language.

[tecoimbra]

@Techykabas Déjà "view"

[Techykabas]

@tecoimbra NO.. lol.. Go to Google Translate. Type in "U", translate from English to French. Then press on "Listen". That's what it sounds like... It almost entirely sounds like that, because, the sound isn't clearly.

[civili5]

@Techykabas - Oh, sorry, I thought you meant I(e) as in "ee". "oo" and "ew" are pretty close in English so it can be difficult to explain the proper pronunciation of the French "u". In English, I'd say it's like "i-oo-ew"

[YoyoFlamingo]

I looked up butane torches on amazon, "professional" ones cost about $30+

I found one on dealextreme for about $3. I'm not sure if the flame is far enough.

Can anybody help me by watching reviews video on that page to see if the flame is sufficient? Go to dealextreme . com and search for SKU 1320

[superdil503]

okay last night i got creme brulee at a fancey restraunt and heard u have to use a blowtorch to make it, so of course i had to make it. Im only 14 years of age and i just got done making ALL of this delicious dessert and it was better than the restraunt's creme brulee! Thanks youtube and French guy!

[rubisc]

@superdil503 yay!

[esqueritas]

I wish the american recipes had to stipulate as such so we do'nt have to watch them so we only have to watch the proper way to do things like this one.

[tabeat]

thats crap

[EpikMoon]

huh, every time i watch a different video of how to make creme brulee, theres like a little difference in a type of ingredient like 1tsp. of vanilla extract, on another its 1/2 tsp.

[BreAna1393]

@EpikMoon =) I think that a lot of it just has to do with your own personal tastes. If you like vanilla [personally I LOVE vanilla] then add a little bit more.

[accipo]

when he says 4 egg yolks does that mean i have to sift out the whites from the egg?

[CamKJS]

@accipo You just want to seperate them. If you dont know how google how to seperate egg yolks.

[cuizable]

Chef John would do the old "Tapa Tapa" to get rid of the air bubbles..

[Azzalaster]

making one a rookie..

[ash3227]

he should just put the bowl of yolks in a bowl of ice when adding the cream

[CamKJS]

@ash3227 neg

[noamgogi]

good recipe!!! well done



[gskoneri]

Yo. How to you make the cream?????

[frozensky]

@gskoneri u buy it lol

[gskoneri]

@frozensky Which brand do you prefer

[beeotchplzitscvd]

WHAT?! its that easy to make?! then why do restaurants charge high prices for this? =\

[martyn580]

@beeotchplzitscvd because the vanilla pods are the second most expensive spice in the world. The first being saffron

[danHiBiKiFaNaTiC]

hmmmmm.... creme brulee.

[foreverblu96]

hi! i used table cream (half and half cream) is that okay? or will it turn out wrong? please answer back thank you :)

[Brandtalones]

@foreverblu96 Hi... I believe I'd use heavy cream.

[ssproul100]

He makes it look so easy...I'm going to try this. Creme Brulee is orgasmic!

[bdgaga]

Can anyone tell me that means how mang grams of sugar do I need? I don't know about cups:(

[shummyshum]

@bdgaga

Granulated sugar: 1 cup = 200 grams

Brown sugar: 1 cup, packed = 220 grams

goodluck! :]

[superbetyl]

ohh my Gosh! i'ma cryy,,,, i've just cooked creme brulee. i've failed so badly cuz of cooking it a lot. i wish i had watched it before i begin to cook it.

[ARTeFAKD]

Tooo much burned :S

[locolani234]

it will allure you?

ahahaha i love this guy~

[ggghhhaaarrr67]

yea can you make the shell with out the torch?

[xoFadingStarox]

@ggghhhaaarrr67 You put it under the grill :)

[AcadianFragz]

@ggghhhaaarrr67 no

[vacunar7]

@ggghhhaaarrr67 Yes, instead of using a torch, you can use the back of a spoon that has been directly heated with fire. When the spoon touches the sugar, it caramelizes. Hope it helps!

[txtingirl1]

@ggghhhaaarrr67 ya you can use a broiler for about 5 minutes

[ash3227]

@ggghhhaaarrr67 not properly

[halosniper92]

@ggghhhaaarrr67 My uncle was making it for me yesterday at work and the torch was not working so he put it into the toaster oven thing

[dash1dash2]

@ggghhhaaarrr67

No. If you want real crème brulée, get a torch. They're like 10$. Any alternative is just going to yield crappy results.

[txtingirl1]

@ggghhhaaarrr67 to make creme brulee without a torch, just use a broiler. The crust will be a little harder than with a blow torch, but in my opinion, it tastes better :)

[Chokopoky]

@ggghhhaaarrr67 Put the oven on broil until the top browns :) but in my experience, it's not really good cuz the inside gets rly melted.. so you gotta put it in the fridge after to let it harden. Hope this helps!

[HinataKpeach69]

@ggghhhaaarrr67

Have you tried a lighter?

[ggghhhaaarrr67]

@HinataKpeach69 i tryed but got bunt getting blow torch in 8 dayd coz in 8 dayz its my birthday...

[gregonater834]

@ggghhhaaarrr67 you could caramelize the sugar in a frying pan then pour it straight on top of the custard and let it harden. I use a blowtorch though.

[BigTnBigJTV]

@ggghhhaaarrr67 broil it

[P3ngu1nFaN10]

@ggghhhaaarrr67 Yes, there is a way :3

[aznluvblue]

@ggghhhaaarrr67 i think you can put it right under the broiler for 2 mins, the sugar will brown too

[LilPrinces5]

OMG, it looked like maggots lol

[behappiful]

Ha, I can watch this guy all day.

[theballetdancerdk]

i love it :D



[MissySaar]

YOU COPIED HOWCAST!!

[UltimateCollabz]

@MissySaar Im with Ya!!!

[some5672]

Wow he used inches.

[LtChicken]

@some5672 and degrees fahrenheit

[kimmyfilth]

i did everything and it wobbled like jelly but the centre was still liquid what could of happened? :(

[MufF1N01]

@kimmyfilth Just keep it in longer until the centre is solid I guess :P

[eringaard]

@kimmyfilth use a bit more egg yolk and set your creme brulee in the centre of the oven make sure its 165 celcius or 325 F...can't go wrong!!

[MsLc1234]

that is my favorite dessert!!!!!!!!!!!!!!!!!!!!

[ItzSoFluffyyy]

omg love his accent!

[usagi542]

I went to a French restaurant yesterday and I had a creme brûlée but unlike this it had caramelized sugar on top I had to smash the top withy spoon but it tasted good wanna eat it again *drool*

[CeeJaay84]

@usagi542 You mean, it was just like the one in this tutorial?

Because it seems you are saying that this one did not have caramelized sugar on top.

[DanaVanyo66]

Thanks for the tutorial.

[iBurryful]

That's a ghetto strainer and a ghetto blowtorch :)

[DasKiraleinchen]

1:11^^ aaaaaaaaahhh süß!! hihihi :D

[tjblove100]

mmm yummy:)

[KBAFourthtime]

Can this be made in one big serving?