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What a horrible result. Use brown sugar.
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shouldn't the sugar be equally spread on top? if it isn't it won't caramelize equally and you burn the sugar in the end
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That creme brulee looks like shit! I would never serve that in a restaraunt. You've burnt the top not caramelizing the sugar there shouldn't be any black bubbles it should be a golden brown. Plus one tip: For making creme brulee, it is recommended to use a Madagascar Bourbon vanilla bean, split it lengthwise, scrape the vanilla beans inside it and then use that instead of vanilla extract. Its much better!
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E esse bigodinho de gradear merda?!?!
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@steveyates84 i concur.... this guy is a charlatan
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If the torch is too close, the sugar (especially white sugar) burns instead of caramelizing, leaving those ugly black spots we see in the video. Btw that is something you do not do while holding the ramekin with your hand. Brown sugar (Demerara is pretty good choice) is more suitable than regular whitened sugar for its aftertaste and color. Last....may be, before showing us how to use the torch, someone should teach the guy how to make crème brûlée..the one in the video looks awfuly white.
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nice video
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if you close your eyes while watching this vid, you hear a woman speaking with her soothing voice.....hey wait a minute! D:
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"Brûlée" means "burnt".
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hes blue!
Expert village LOL! You mean newb village.
salezosomano 2 years ago 12
I am a chef and for best results in carmalising cremé brulees you should use Demerara Sugar
sheikyerbouti1983 2 years ago 9