@rouxbe That's pretty funny. I didn't think of that. I'm sure the difference of 80 degrees Celcius would have an impact on the end result. Thanks for the help.
@rouxbe do i lessen the time? and also what if i heated the water in the oven and put the ramekins in? is that ok or should i stick with putting it in after the ramekins? thanks a lot for the help.
@mafrek You can certainly heat the water in the oven while warming up the oven. One thing to keep in mind that many forget is a thing called "displacement". What may look like a good water level may over flow when you add your ramekins. This is why we add the water after the ramekins so we know we're come 1/2 up the side. Best to do a counter test first to see what level you need that water to be without the ramekins.
I use goat milk from our own goat. Ordinarily, it would be too thin for creme brulee but we force feed it tinned sweetcorn in a mix of lard and red onions which produces exceptionally creamy, sweet milk. For any of you who own a goat, I would recommend untethering it fortnightly and purging it with 2 parts cod liver oil to 5 parts cold tea. Otherwise you get a build up of barberpole worm in the intestinal tract and blood in the milk.
@gregoriodavila Put the layer of sugar on the top and put it in the oven under the broil setting for about five minutes. I think it should end up the same way as it would if you used a blow torch.
This recipe tastes great, but i can't ever get the broiling right. I now use a flambe kit from dessertsnowdotcom & it comes out perfect every time. No torching & great aromas
@p3rs0nan0ngrata I'd love to have 3 hands like you have I assume... cause I don't understand at all how to use the other hand on the bowl since you are pouring the cream from the saucepan to the eggs with one hand and with the other you hold the whip, now explain to me, please, your technique
@MrHonordeath Watch the beginning of the video again where we show you to place a wet paper towel on the counter to hold the bowl in place while you pour and whisk with your hands. It's a great technique when there is no one around to provide the third hand.
@rouxbe Hahaha... Gosh you are funny... However, if u now wish to read my first comment where I clearly state, that a cloth holds it better on place, you MAY also understand, that your reply to my first comment was, if not more than that, superfluous.
@MrHonordeath That would mean you have three hands however since one is whisking and the other is pouring the hot cream thus the need for the towel. I merely saw your comment as physically challenging.
@rouxbe no it doesn't mean you have three hands in any way, because of that you dont have to hold the cloth in place and, as it looks to me, you ARE having a quite bit physical problem with this three hand episode you are marketing here on youtube.
@lucasmoon100 "atire o pau no gato-to-to, mas o gato-to não morreu-rreu-rreu, dona Chica-ca admirou-sse-sse com o berro, come o berro que o gato deu MIAU!!
I use vanilla all the time, for pastry cream, custards, cake fillings and ice cream sundaes! You can get the torch and ramekins and vanilla beans at : Chef Depot .com there is a free recipe to make your own Vanilla Extract.
@notyourtypical526 because you probably incorporate air using the whisk uncorrectly (in the video here it is also uncorrect). If you live in US it might also depend on the fact that your dairy products are different than european: cream and milk are much fatter and emulsionate much easier. In fact I can't say anything about the recipe.....here those quantities would be absolutely wrong but again...ingredients are different.
just get a white chocolate baking bar form guradelli and fallow there recipy it is so much better and blow torch regular granulated sugar insted of that big corse sugar that they use in resturants trust me it tastes better you just have to be a little more carefull not to burn it unless you like it that way thats preety much it and be shure to let me know how that works out for you
ok guys here is recipe for four portions!! 7 eggs yolks,80grms of white sugar,250cl milk,250cl cream, u can either use vanille or cannele, up to u, put the cream milk to boil with your choice of the vanille or cannele, on other side, toghter eggs n sugar, after mix slowly, after pour into dishes, banhe-marie, also pre-heat ur oven to 160c°, cook around 1hour if still bit soft on middle, just leave it in the hot water, that shouls finish it off,let it cool of 2hours, after in fridge overnight!
Baking oven is not so popular among families in my country, so such things about temperature units or the like are sometimes confusing to me. My oven has the Celsius degree temperature mode. Sorry if my comment irritated some of you.
Baking oven is not so popular among families in my country, so such things about temperature units or the like are sometimes confusing to me. My oven has the Celsius degree temperature mode. Sorry if my comment irritated some of you.
Ignore tarturus' comment, it's an honest question for someone to ask, especially if you grow up in a region that mostly uses celcius. In canada I use Celsius for everything except cooking. I would like to use celsius in cooking, but for some reason its not a world wide standard.
When it comes to recipes pretty much all oven temperatures are in Fahrenheit.
1 part sugar, 1 part egg yolk, 3 part heavy cream, 1tsp vanilla extract(no zest cause nobody likes chewy custard). *tip* to keep custard from burning under the sugar lightly melt a layer of sugar with the torch not enough to carmelize than add another layer of sugar on top than carmalize. *fun fact* the brulee they said is done in this still needs about 2 more minutes to finish otherwise the creme brule will be slightly liquidy in the middle
Thank you! I was thinking that myself, i dont want gooey creme brulee (or Cambridgeshire burnt cream...NOT a pudding belonging to the French!) or a chewy one!
@THxLiebhaber It is not a consistency issue here....lemon zest and vanilla just can't go together since it would be stupid to ruin the expensive vanilla flavor with a cheap lemon. Either use vanilla or a zest (lemon, lime or whatever) but never both of them at the same time. Lemon custard are perfectly correct as far as the mixture is properly strained.
@THxLiebhaber the zest makes it a lot better and it doesn't make the custard chewy because she shows that you are supposed to drain it before you pour the mixture into the rams
Nice work, we liked your video very much so we embedded it on ChefCommons w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
great video! just one question - is there an alternative to melting the sugar on the top if I can't get my hands on a torch? or would grilling it in the oven overcook the creme-custard..
instead of castor sugar, try powdered sugar. Regular castor sugar creates a really thick crust while the powdered sugar creates a very nice delicate thin crust. just a pointer!
You can put your oven rack on the highest level and put the ramekins right in the middle. Put the setting to a little less than broiling, and chk the brulee in 30 second intervals. However, this risks warming up the brulee really quick :/
Beautiful. This is the honest and precise way to teach something. She mentions the possiblilities of wrongdoing what you don't see on cable TV. Thank you. I'll keep this one in my favorites.
This comment has received too many negative votesshow
Haha... Seems like all you can think about are flaps and folds. Someone needs some I think. Mormons are nice people, they're just stupid and idiotic. Take that you stupid based mormon fucker.
Oh my..........Seems I have struck a delicate nerve. (Religion to the side for a second) It seems that I have struck a delicate nerve..........You must not like it when people call you a stomach flap or an Ass-Fold.
Only half witts warrant names like that, and you are indeed a half witt (nativeskuxx - you are an ass fold).
This comment has received too many negative votesshow
Oh my......Seems I have struck someone who needs some.
I feel so insulted by your comment and I will now commit suicide because you, a stupid mormon fucker called me an ass fold. BOO HOO.
LMAO! As if I really gave two Joseph-Smith-Shits whether you called me an Ass-Fold.
Hey, I'M AN ASS FOLD, I'M AN ASS FOLD. LMMAAOOO, I couldn't give a flying fuck. Maybe you should try that, a flying fuck. You might find it relieves pressure and makes you a much nicer person.
Am I mormon? I am not, and I dont want to be a mormon nore do I want to hold any role within this religion. As I said prev I have mormon friends (who seem decent) - U r the 1 that suggests I'm mormon.
Good to see you've fessed up as an ASS FOLD. Only a select few would use their half witts and reveal this with honesty. Indeed Ass Fold, you are one of the few.
So Ass Fold - I'm going to talk with an adult now, if you want a reply - then dont expect something quick.
You are a Mormon, you are just ashamed to admit it. To be honest, at first I was ashamed to admit that I was an ASS FOLD but then I eventually accepted it. You should do the same - about being a Moron I mean.
Also, the sentence should've read "u r the 1 WHO suggestions I'm moron" not THAT. Now who's the half witt?
I hope you enjoy talk to your adult friends about popular kiddy porn sites. You filthy bastard.
I'm watching the video on how to make the creme brule, it looks so good, but how much cream and what kind of cream do you use, I do not see that on recipe...
so i did the creme brulee for my french food project and the teacher is (from france) and she LOVED IT!!!THANK YOU SO MUCH FOR YOUR HELP it was pretty eassy to make once you watched this video so thanks for the video .I KNOW HOW TO MAKE CREME BRULE NNNOOOWW!!!YYAAAAYYY.thank you once again for all the help!!!
so after i caramelize the top do i have to serve it after a minuet or can i wait untill i serv it?how long can it stay like that or will it be detriyed after a day?
You don't want to caramelize the top until you are ready to serve. If you have guests, it's sometimes fun to have them caramelize the tops themselves. If you wait too long to serve after you caramelize, the tops will get soggy.
The rule of thumb is one teaspoon of extract equals a 2-inch piece of bean. Give or take. Enjoy! Also, try to use only REAL vanilla extract as opposed to the cheaper imitation vanilla flavoring or vanillin. Peace.
i've actually never tried a real creme brulee before. i tried a creme brulee-flavored hagan-daaz ice-cream, but never a real creme brulee. they sell them, ready-to-bake, in the frozen foods section of my grocery store, but i think i'd rather make mine from scratch one of these days.
Muy bien que a toda madre, ahora si se como hacer este postre y lo voy a intentar.SALUDOS TIJUANA; BC. Thanks for this video, i understand how make a creme brule. Bye.
Use brown sugar it tastes so much better than white sugar.
DanDoun87 15 hours ago
My oven only goes to 250.
tmseyes 1 month ago
@tmseyes Is your oven Celsius or Fahrenheit? We're quoting the later so you'd require about 165 C
rouxbe 1 month ago
@rouxbe That's pretty funny. I didn't think of that. I'm sure the difference of 80 degrees Celcius would have an impact on the end result. Thanks for the help.
tmseyes 1 month ago
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Is the brulee suppose to turn into liquid after you caramelise the sugar under a grill?
saphaedra 1 month ago
How much cream? She didn't say.
caman5 2 months ago
nice vid. if i half the recipe do i lower the temperature of the oven or would it be the same?
mafrek 2 months ago
@mafrek I wouldn't lower the temp but just make to test them as the video shows to see when they are done so they don't over cook.
rouxbe 2 months ago
@rouxbe thank you
mafrek 2 months ago
@rouxbe do i lessen the time? and also what if i heated the water in the oven and put the ramekins in? is that ok or should i stick with putting it in after the ramekins? thanks a lot for the help.
mafrek 1 week ago
@mafrek You can certainly heat the water in the oven while warming up the oven. One thing to keep in mind that many forget is a thing called "displacement". What may look like a good water level may over flow when you add your ramekins. This is why we add the water after the ramekins so we know we're come 1/2 up the side. Best to do a counter test first to see what level you need that water to be without the ramekins.
rouxbe 1 week ago
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Hi...can i pay you for description text space? email: howexpertassistant@gmail.com
howexpertassistant 2 months ago
desert and using a torch. Can't get any better
IvOWNvURvHEAD 3 months ago
Ingredient measurments arent included in the video please trll me wat they are cause this looks good and i never had it
joneseymomo 3 months ago
For the cream, could I use full cream milk?
wongcassie 4 months ago
@wongcassie As long as what you use has a butterfat content of between 30% to 40% you should be fine.
rouxbe 4 months ago
@wongcassie
I use goat milk from our own goat. Ordinarily, it would be too thin for creme brulee but we force feed it tinned sweetcorn in a mix of lard and red onions which produces exceptionally creamy, sweet milk. For any of you who own a goat, I would recommend untethering it fortnightly and purging it with 2 parts cod liver oil to 5 parts cold tea. Otherwise you get a build up of barberpole worm in the intestinal tract and blood in the milk.
herringfly 2 months ago
do you HAVE to leave it over night in the fridge? cant you jsut eat it lyk that?
IBECRAFTINGALANA98 5 months ago
@IBECRAFTINGALANA98 It's better to let it cool and set up completely over night.
rouxbe 4 months ago
This is great, I have made it many times but DO USE ZEST, it makes it taste very good but remember to drain everything before you put it in the oven
RareJadeForest06 5 months ago
hi! i used table cream (half and half cream) is that okay? or will it turn out wrong? please answer back thank you :)
foreverblu96 8 months ago
@foreverblu96 As long as it has a high fat content you should be OK. It shouldn't split.
rouxbe 8 months ago
Im gonna try this! Thanks 4 da video!
kittychamber 9 months ago
i have never eaten Creme Brulee before.
dsjj251 9 months ago
Instead of the torch can I use one of those flame crack pipe lighters?
gregoriodavila 11 months ago 3
@gregoriodavila you can also use your oven's broiler
picklellama48 7 months ago
@picklellama48 Indeed you can use the broiler, you just need to keep a close eye on them.
rouxbe 7 months ago
@gregoriodavila Put the layer of sugar on the top and put it in the oven under the broil setting for about five minutes. I think it should end up the same way as it would if you used a blow torch.
babyboogalicious 2 months ago
@babyboogalicious You might want to keep an eye on them as I don't think you'll need 5 minutes.
rouxbe 2 months ago
the first time i tried to make creme brulee it became jelly n very gross :'(
balzureen 1 year ago
This recipe tastes great, but i can't ever get the broiling right. I now use a flambe kit from dessertsnowdotcom & it comes out perfect every time. No torching & great aromas
DessertsNowdotcom 1 year ago
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0:50 better to do, is to actually put a cloth around the bowl... keeps it better on it's place
MrHonordeath 1 year ago
1:00 better to do, is to actually put a cloth around the bowl... keeps it better on it's place
MrHonordeath 1 year ago
@MrHonordeath
Even better, use your other hand.
Unless you're beating one out...
p3rs0nan0ngrata 7 months ago
@p3rs0nan0ngrata I'd love to have 3 hands like you have I assume... cause I don't understand at all how to use the other hand on the bowl since you are pouring the cream from the saucepan to the eggs with one hand and with the other you hold the whip, now explain to me, please, your technique
MrHonordeath 7 months ago
@MrHonordeath Watch the beginning of the video again where we show you to place a wet paper towel on the counter to hold the bowl in place while you pour and whisk with your hands. It's a great technique when there is no one around to provide the third hand.
rouxbe 7 months ago
@rouxbe Hahaha... Gosh you are funny... However, if u now wish to read my first comment where I clearly state, that a cloth holds it better on place, you MAY also understand, that your reply to my first comment was, if not more than that, superfluous.
MrHonordeath 6 months ago
@MrHonordeath That would mean you have three hands however since one is whisking and the other is pouring the hot cream thus the need for the towel. I merely saw your comment as physically challenging.
rouxbe 6 months ago
@rouxbe no it doesn't mean you have three hands in any way, because of that you dont have to hold the cloth in place and, as it looks to me, you ARE having a quite bit physical problem with this three hand episode you are marketing here on youtube.
MrHonordeath 6 months ago
PLEASE REPLY: Can you use something else to substitute the blow torch (like a lighter or a match)
coolgirl9583 1 year ago
@coolgirl9583 No
ctsean 1 year ago
@coolgirl9583
No, the torch cannot be substituted.
victor0451 1 year ago
@coolgirl9583 a broiler can replace it.
bsangify 1 year ago
aaaaaaaaaaaaaaaaa tirei o pal no gatoto mas o gatoto não morrel rel rel do na chicaca do berro çeçe do berro do berro que o gato deu minhal
lucasmoon100 1 year ago
@lucasmoon100 "atire o pau no gato-to-to, mas o gato-to não morreu-rreu-rreu, dona Chica-ca admirou-sse-sse com o berro, come o berro que o gato deu MIAU!!
Naneoc 1 year ago
@Naneoc editando: "admirou-se-se"
Naneoc 1 year ago
quantos portugueses e preciso pra pregar um prego na parede 100 ,1 para segurar o prego 99 para empurar a parede
lucasmoon100 1 year ago
adorei a receita mas não entendi quase nada.bom peguei a receita so que tenho que usar esqueiro em lugar do masarico.
obrigado.
lucasmoon100 1 year ago
i wanted to buy the vanilla beans but they were too expensive :(
rabbiteh 1 year ago
I FUCKING LOVE COLORING!!!!!!!!!!!!!!
heshotyou 1 year ago
I use vanilla all the time, for pastry cream, custards, cake fillings and ice cream sundaes! You can get the torch and ramekins and vanilla beans at : Chef Depot .com there is a free recipe to make your own Vanilla Extract.
Chef G
chefgiovanni 1 year ago
how much is 2 cups? exaclty?
belleackles 1 year ago
why is it when i make it, there are little holes on the surface of the creme brulees'?
notyourtypical526 1 year ago
@notyourtypical526 because you probably incorporate air using the whisk uncorrectly (in the video here it is also uncorrect). If you live in US it might also depend on the fact that your dairy products are different than european: cream and milk are much fatter and emulsionate much easier. In fact I can't say anything about the recipe.....here those quantities would be absolutely wrong but again...ingredients are different.
Albertoskitchen 1 year ago
just get a white chocolate baking bar form guradelli and fallow there recipy it is so much better and blow torch regular granulated sugar insted of that big corse sugar that they use in resturants trust me it tastes better you just have to be a little more carefull not to burn it unless you like it that way thats preety much it and be shure to let me know how that works out for you
sixflagslover2428 1 year ago
hmm to caremalise the sugar can i put it back in the oven for a minute??
nishi7cool 1 year ago
@nishi7cool no no no that will turn your cremey cutard into cheesecake like consistancy hope it works out for you
sixflagslover2428 1 year ago
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DonaldFoneill 1 year ago
Watch this video to learn how YOU can cook your favorite restaurant meals right from home! Save money! - youtube.com/watch?v=6ktnVmKZXOo
DonaldFoneill 1 year ago
2:28 i dont think u put in enough for da last one
RenoZemrak 1 year ago
CREME BRULEE
nutleyoleo 1 year ago
Creme brûlée has been one of my favorite desserts for a long time.
Although it's time consuming to make, it's definitely worth the wait. Believe me, you'll be so glad you did it.
DJHey20 1 year ago
do you HAVE TO use 'ramekins' ?
de white thing ? :L
kathreen1234567 1 year ago
How many eggs? We're not all pastry chefs you know!
Taimak77 1 year ago
Could I caramelize the top by putting them in the broiler for 2-3 min ?
bonzaibb12 1 year ago
One word - Yum
whatjo20o2 1 year ago
ok guys here is recipe for four portions!! 7 eggs yolks,80grms of white sugar,250cl milk,250cl cream, u can either use vanille or cannele, up to u, put the cream milk to boil with your choice of the vanille or cannele, on other side, toghter eggs n sugar, after mix slowly, after pour into dishes, banhe-marie, also pre-heat ur oven to 160c°, cook around 1hour if still bit soft on middle, just leave it in the hot water, that shouls finish it off,let it cool of 2hours, after in fridge overnight!
lagartoteamFrance 1 year ago
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thank you all :D I got that on google already ;)
Baking oven is not so popular among families in my country, so such things about temperature units or the like are sometimes confusing to me. My oven has the Celsius degree temperature mode. Sorry if my comment irritated some of you.
lanletuyet 1 year ago
thank you all :D I got that on google already ;)
Baking oven is not so popular among families in my country, so such things about temperature units or the like are sometimes confusing to me. My oven has the Celsius degree temperature mode. Sorry if my comment irritated some of you.
lanletuyet 1 year ago
is the preheating temperature is 325 degreeF or degree C? :(
lanletuyet 1 year ago
Does your oven go up to 617 Fahrenheit? Use your fucking head.
Tarturus8803 1 year ago
Ignore tarturus' comment, it's an honest question for someone to ask, especially if you grow up in a region that mostly uses celcius. In canada I use Celsius for everything except cooking. I would like to use celsius in cooking, but for some reason its not a world wide standard.
When it comes to recipes pretty much all oven temperatures are in Fahrenheit.
IISharperII 1 year ago
@lanletuyet Fahrenheit. 325F is equivalent to 163C
TheTumboos 1 year ago
this looks delicious
candyapple9100 1 year ago
This comment has received too many negative votes show
i can just buy them from a supermarket... so much easier
jrr1234567890 2 years ago
Is there a recipe?
SuperSandra48 2 years ago
1 part sugar, 1 part egg yolk, 3 part heavy cream, 1tsp vanilla extract(no zest cause nobody likes chewy custard). *tip* to keep custard from burning under the sugar lightly melt a layer of sugar with the torch not enough to carmelize than add another layer of sugar on top than carmalize. *fun fact* the brulee they said is done in this still needs about 2 more minutes to finish otherwise the creme brule will be slightly liquidy in the middle
THxLiebhaber 1 year ago 18
Thank you! I was thinking that myself, i dont want gooey creme brulee (or Cambridgeshire burnt cream...NOT a pudding belonging to the French!) or a chewy one!
Zdrastvooy 1 year ago
@THxLiebhaber Great tip. Thx for sharing
TheTumboos 1 year ago
@THxLiebhaber It is not a consistency issue here....lemon zest and vanilla just can't go together since it would be stupid to ruin the expensive vanilla flavor with a cheap lemon. Either use vanilla or a zest (lemon, lime or whatever) but never both of them at the same time. Lemon custard are perfectly correct as far as the mixture is properly strained.
Albertoskitchen 1 year ago
@THxLiebhaber
what kind of cream is that ?
mihaicetean 1 year ago
@THxLiebhaber What kind of recipe is this you're giving? It doesn't make sense!
googo151 6 months ago
@googo151 There is a link to our full text recipe under the video.
rouxbe 6 months ago
@THxLiebhaber the zest makes it a lot better and it doesn't make the custard chewy because she shows that you are supposed to drain it before you pour the mixture into the rams
RareJadeForest06 5 months ago
very good video, with explained tricks
duelefanti 2 years ago
thanks, it looks easy. :)
audronasha 2 years ago
no second coating of sugar?:(
oh and do you have to refridgerate it?
peanutsthyname 2 years ago
@peanutsthyname
It's like Gelatine.
It will basically set if left unrefridgerated, but it'll be pretty runny, and take about a hundred times as long.
awesome87 2 years ago
2:28 Didn't Have enough for that last One!! LOL
coinmagic 2 years ago 33
I have to make Creme Brulee for my French 2 class. Hopefully it tastes good when it's finished.
Fleur114 2 years ago
can i use a regular blow torch instead of the torch which is for cooking purposes ?
will the ramekins break if i use regular one ?
NotForAbuse 2 years ago
You can and should, since regular blowtorches are also cheaper than those made especially for kitchen usage.
engineersofsouls 2 years ago
I got my blowtorch at home depot some say the bigger the better.
Cheaper 2
hiromiao 2 years ago
this video is very helpful! I want to make some of this for my mom's birthday, which is in a couple of days.
sk8ingchamp 2 years ago
u can eat it cold, you can add juice, zest spice etc etc when at the cream boiling stage
slippy4321 2 years ago
can you add juice of a fruit during the making of the custard to give it a different flavour?
tellyisrubbish 2 years ago
all the times i ate it it was warm, does anyone know if its possible to serve while its still not cold?? or does it just get warm cuz of the torch??
pamedark 2 years ago
looks pretty inniit-blud! i'm getting me somme big -pots o' that!
helenb705 2 years ago
can you use half evaporated milk and half condensed?
SmackThatWhat 2 years ago
If you wanted to add a liquor to it, would you add it in with the sugar or do you know how you would add a touch into the top?
Drusymom 2 years ago
this MY favorite desert ^_______^
I love it , thank you so much
kloudmad 2 years ago
Comment removed
kloudmad 2 years ago
what does heavey cream mean? is it the double cream? or single?
Silverlining007 2 years ago
it looks like this recipe is a little heavy on your brain, double or single brain cell?
stevoh11182 2 years ago
double
rcdelta1 2 years ago
Wow! That looks delicious, making that tonight!
LoisLane98 2 years ago
definitely heavy or whipping cream
ThirdOfNine 2 years ago
what kind of cream is that?
bobblue123 2 years ago
it is the heavy cream that she is using.
jessea606 2 years ago
i looove creme brulee, iv been craving on all week, it looks pretty easy thanks
ttobb123 2 years ago 2
what kind of cream are you use is it heavv cream? Thank you
oechi 2 years ago
That was great!
it looks delicious!
Tlozferk 2 years ago
Nice work, we liked your video very much so we embedded it on ChefCommons w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
chefcommons 2 years ago
Oh, when they said 325 degrees they meant Fahrenheit. That could've ended badly :P
wehavebiscuits 2 years ago 2
great video! just one question - is there an alternative to melting the sugar on the top if I can't get my hands on a torch? or would grilling it in the oven overcook the creme-custard..
gracybone 2 years ago
broiler
sandyny 2 years ago
instead of castor sugar, try powdered sugar. Regular castor sugar creates a really thick crust while the powdered sugar creates a very nice delicate thin crust. just a pointer!
carsiotto 2 years ago
You can put your oven rack on the highest level and put the ramekins right in the middle. Put the setting to a little less than broiling, and chk the brulee in 30 second intervals. However, this risks warming up the brulee really quick :/
MissedTheKickoff 2 years ago
you can caramelize the sugar by placing it under a broiler(about 2 inches from the heat) until it bubbles
ThirdOfNine 2 years ago
O.. so sorry, i got it now (after watch it again)
MissKoney 2 years ago
it mentioned about "preheat the oven"...
but.... can somebody tell me "what temperature"?
MissKoney 2 years ago
325
bajajuan 2 years ago
Beautiful. This is the honest and precise way to teach something. She mentions the possiblilities of wrongdoing what you don't see on cable TV. Thank you. I'll keep this one in my favorites.
RubinGnoni 2 years ago
Excellent Dessert, amazing explanation!
salvapaz 2 years ago
Thank you very much for your recipe, it's totally great as much as your video too!!!
mrmonsalve 2 years ago
im gonna try tht thnx for telling me
SirTorture 2 years ago
fuck that looks good..
there's something real special about this.
thanks for the video !
slaughterxsandii 2 years ago
Loved the video :)
AndrewKFletcher 2 years ago
Is this chick going to tell me how of each thing I need?
NotMollyMormon 2 years ago
The recipe is in the sidebar
prettyinpunk666 2 years ago 2
This comment has received too many negative votes show
Yeh! You dumb stupid thick headed mormon
nativeskuxx 2 years ago
Shut the fuck up nativeskuxx.
bsdanielm 2 years ago
This comment has received too many negative votes show
How about you stop being a hypocrite and shut the fuck up yourself you fake ass mormon. THE INGREDIENTS ARE ON THE SIDE YOU DUMB FUCK WIT!
nativeskuxx 2 years ago
You really are an ass-fold of a stomach flap arent you. I have many mormon friends and they seem to be decent.
The same cannot be said about half witts, and you are a half-witt. So shut the fuck up you stomach-flap.
bsdanielm 2 years ago
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Haha... Seems like all you can think about are flaps and folds. Someone needs some I think. Mormons are nice people, they're just stupid and idiotic. Take that you stupid based mormon fucker.
nativeskuxx 2 years ago
Oh my..........Seems I have struck a delicate nerve. (Religion to the side for a second) It seems that I have struck a delicate nerve..........You must not like it when people call you a stomach flap or an Ass-Fold.
Only half witts warrant names like that, and you are indeed a half witt (nativeskuxx - you are an ass fold).
bsdanielm 2 years ago
This comment has received too many negative votes show
Oh my......Seems I have struck someone who needs some.
I feel so insulted by your comment and I will now commit suicide because you, a stupid mormon fucker called me an ass fold. BOO HOO.
LMAO! As if I really gave two Joseph-Smith-Shits whether you called me an Ass-Fold.
Hey, I'M AN ASS FOLD, I'M AN ASS FOLD. LMMAAOOO, I couldn't give a flying fuck. Maybe you should try that, a flying fuck. You might find it relieves pressure and makes you a much nicer person.
Lots of love :)
nativeskuxx 2 years ago
Dearest Ass-Fold,
Am I mormon? I am not, and I dont want to be a mormon nore do I want to hold any role within this religion. As I said prev I have mormon friends (who seem decent) - U r the 1 that suggests I'm mormon.
Good to see you've fessed up as an ASS FOLD. Only a select few would use their half witts and reveal this with honesty. Indeed Ass Fold, you are one of the few.
So Ass Fold - I'm going to talk with an adult now, if you want a reply - then dont expect something quick.
bsdanielm 2 years ago
This has been flagged as spam show
Dear Moron, I mean, Mormon,
You are a Mormon, you are just ashamed to admit it. To be honest, at first I was ashamed to admit that I was an ASS FOLD but then I eventually accepted it. You should do the same - about being a Moron I mean.
Also, the sentence should've read "u r the 1 WHO suggestions I'm moron" not THAT. Now who's the half witt?
I hope you enjoy talk to your adult friends about popular kiddy porn sites. You filthy bastard.
Love,
ASS FOLD
nativeskuxx 2 years ago
I WANT A CREME BRULLE
spideyfan12 2 years ago
So milk wont work? Any CREAM ?
DevonComedy 2 years ago
Yum, it's my favorite desert.
celinejen 2 years ago
hi, i'm wondering if i can replace the cream with milk?
xclarkkent 2 years ago
no, it will not hold up!!!
businessbmw 2 years ago 3
question, if we want to make the topping, and we don't have a torch, what can we use?
PrincessOfWater 3 years ago
stick it in the oven on broil or between 300 and 500 degrees in order for the sugar to carmelize
PunkBallerina69 3 years ago 3
thank you
PrincessOfWater 3 years ago
Or, if your oven has a grill stand, put it under the grill for half a minute
Sabarai 2 years ago
your oven should have a broiler option. Put it under there for just a little bit. You might want to re-refrigerate your brulee to chill a bit again.
whoduhhelru 2 years ago
you make it look so easy;(
Laubotje 3 years ago
I made this last week and it turned out great. My Dad loved it, too! Thanks for the great recipe =)
LeftOfToday 3 years ago
I'm watching the video on how to make the creme brule, it looks so good, but how much cream and what kind of cream do you use, I do not see that on recipe...
Kathyhome02 3 years ago
Is it heavy cream and how much, the video just says add the cream
Kathyhome02 3 years ago
Yes, it's heavy cream and 2 cups. A link to the recipe is over on the right if you click 'more info' under the video uploader's username (rouxbe).
LeftOfToday 3 years ago
whipping cream, and click the link in the desciption for the full recipe!
darkseeka 2 years ago
i made this last week and the top of the brulee (when in the oven) started browning, it was strange, any tips on how to prevent this?
donutmike 2 years ago
The oven is to high, or you have left them to cook for too long,
*pastry chef*
ariwitch 2 years ago
Freedom Pudding!
BobTheSubgenius 3 years ago
I looooove creme brulee! I'm going to make in on sunday. :D
ObsTheGreat 3 years ago
It helps a lot more if you split the beans in the cream while it's heating. You don't lose any then.
joegabe3 3 years ago
this was a great vid! i tried it and it was fun and easy and delicious ^_^
deeplydeepali 3 years ago 2
that looks so delicious
BenBarnesSite 3 years ago
I just made the creme brulee. I followed the steps and the outcome was perfect. thanks
hpflygirl 3 years ago
i'm going to prepare this dessert for my family on new year :D
18preciousmoments 3 years ago
we use bans marie alot!!!
blackreazor 3 years ago
can tin foil cups be used in place of ceramic ramekins?
misterbobo 3 years ago 3
so i did the creme brulee for my french food project and the teacher is (from france) and she LOVED IT!!!THANK YOU SO MUCH FOR YOUR HELP it was pretty eassy to make once you watched this video so thanks for the video .I KNOW HOW TO MAKE CREME BRULE NNNOOOWW!!!YYAAAAYYY.thank you once again for all the help!!!
danceactor 3 years ago 3
so after i caramelize the top do i have to serve it after a minuet or can i wait untill i serv it?how long can it stay like that or will it be detriyed after a day?
danceactor 3 years ago
You don't want to caramelize the top until you are ready to serve. If you have guests, it's sometimes fun to have them caramelize the tops themselves. If you wait too long to serve after you caramelize, the tops will get soggy.
dkmar816 3 years ago
im using vanilla abstract how much do i add?
danceactor 3 years ago
The rule of thumb is one teaspoon of extract equals a 2-inch piece of bean. Give or take. Enjoy! Also, try to use only REAL vanilla extract as opposed to the cheaper imitation vanilla flavoring or vanillin. Peace.
timmi59 3 years ago
how do you get the wipped cream in a liquid form?
danceactor 3 years ago
look for heavy whipping cream
carsiotto 3 years ago
Had it yesterday for the first time and I am hooked. Maybe it was just me but it kinda tasted like frosted flakes.
nemesis6014 3 years ago
i've actually never tried a real creme brulee before. i tried a creme brulee-flavored hagan-daaz ice-cream, but never a real creme brulee. they sell them, ready-to-bake, in the frozen foods section of my grocery store, but i think i'd rather make mine from scratch one of these days.
PolishChix 3 years ago
My gosh, what camera did you USE??????????
madeinleb02 3 years ago
Muy bien que a toda madre, ahora si se como hacer este postre y lo voy a intentar.SALUDOS TIJUANA; BC. Thanks for this video, i understand how make a creme brule. Bye.
erzovicovsky 3 years ago
Thank you for your clearly shown of step by step how to made creme brulee. So easy & understandeble.
adrienneNo 3 years ago
How much of each ingredient???
saranate12 3 years ago
Check the description details on the side :)
Prawninator 3 years ago