creme brulee
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Uploader Comments (adrianwoodhouse)
Top Comments
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are you a pilot?
2 years ago 14
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good god HOLDING the ramekin with your unprotected hand under a FLAME.....insanity...
3 years ago 9
All Comments (26)
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What are the little dishes yhu put them in called?, and Im excited I get 2 try and make this for the first time, lol but my dad has to do the blow torch for me
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I really like your accent!
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Is that heavy cream?
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@Mooktopia you are hilarious.....lmao
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when do you add the bacon?
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Crème Brûlée is French and not English since the earliest known reference is dated 1691 in a french cook book. Basically 99% of pastry is French even when names would make you think the opposite. Crème Anglaise is French as well as Meringue Italienne while French Meringue is Italian. Funny uh?
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@Persadish nope....it is because the recipe is wrong. Crème Brûlée is made with 450 ml of cream 50 ml of milk 4 yolks (patisserie eggs of 55 g each) and 60 g of sugar 1 vanilla pod. The method in the video is perfectly correct except that cream shouldn't get to a boil but get around 80° just to melt the sugar. If you use the recipe in the video you will end up with a real eggy Crème Brûlée with double amount of yolks than necessary.
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@Zdrastvooy actually the French and the English have been debating about this for some time now, both are claming the dish for themselves, so its a never ending argument for French chef's and English chef's
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They are called ramakins
adrianwoodhouse 8 months ago
Creme Brulee means Burnt Cream.i think you are thinking about a creme caramel.
adrianwoodhouse 3 years ago
It depends everytime.Factors such as the temperature of the water and the brulee mix will effect this.Most likely they will take 30 -45 mins
adrianwoodhouse 3 years ago
The cloth prevents the ramakin and the metal dish from touching.This means that there is less chance of heat transferring through the ramakin and over cooking the brulee as there is water between both items
adrianwoodhouse 3 years ago