After cooking like this we used to quickly rinse the vanilla pod, let it dry and reuse it by putting it in a jar with sugar. It makes a delicious aroma to the sugar and fits perfect to many other deserts :)
J'ai vu pas mal de recettes de crème brûlée, mais celle-ci est sans doute la plus pédagogique de toutes. Personne ne montre ce qui se passe quand c'est raté ! Chapeau. -- I have seen quite a few recipes of crème brûlée online, but this one is probably the most comprehensive of all. No one shows what happens when a recipe fails. Hats off!
it is so helpful that you sometimes also show how dishes look when you did something wrong. Other channels only show the absolute perfect results which are pretty difficult to obtain the first time you are trying to make a new dish. Showing people how it looks like if something went wrong and what you did wrong helps a lot to improve.
I am not a chef, just a mom. I found your channel in a search for more creative ways to prepare eggs. I noticed the color of the yolks of your eggs. You cant get those in a store here in the US like that. We have our own chickens to produce eggs. The yolks get dark orange like that from a healthy free ranging diet with lots of dark greens for the birds to eat. You wont be able to make the same quality custard (or anything else) with most store bought eggs. Most excellent!
Success on the first attempt! Your instruction was the magic ingredient. The cook time was about 1:20 but it turned out perfect. Without knowing the wobble test I would have failed. You’re a great instructor.
Crème Brulee has become my go-to dessert when entertaining at Christmas. I do however crush candy canes to sprinkle on top and they do the trick while adding that hint of red and green.
My first batch was a total Desaster. The second one was the best Creme brûlée I have ever eaten. Thank you so much. For all of you: don’t trust your digital oven. Take a Thermostat and find the right temperature. Also if you don’t have large eggs take 1-2 morgen eggs.
I made the most incredible crème brûlée I’ve EVER had. TIPS: get fresh eggs local, and good quality while milk! You won’t regret it. THANK YOU for this recipe and your expertise.
I was a little nervous making this but I followed it to the 'T' and thank God it turned to be spectacular! This is my husband's favorite dessert and he was pleased with what I made. Thank you so much for making this video and sharing the recipe! :)
Yes my parents are from turkey, ı am from sydney , we have Pavlova ın Australia but ı had the best creme brulee ın Paris. It was the the nicest dessert ı have ever had
It is the best dessert ever, no question. And it's a lot lower in carbs/sugar than most other desserts, so I don't have to feel as bad about eating it lol.
Used this recipe to make crème brûlée for the first time in my life. It. Was. AMAZING!!! OMGoodness! I will never order crème brûlée from another restaurant. This is my only recipe. Merçi!
I cook mine in a little deeper ramequin and place the remequins in a water bath in the oven at 300F for 45min. Comes out perfect every time. Is the way i was taught in cooking school.
Oh boy, I just tested this recipe and it came out as the best creme brulee I've ever eaten. I'll definitely make it again and it also made me subscribe ;)
I believe in honesty (mostly because I'm extremely bad at lying). My favorite part of this video is the part when he scooped some of the Crème Brûlée and was clearly eating it off camera. I respect that decision because this is my favorite desert and if I had made this video, that is exactly what I would do. 😊
My five-year-old was enthralled... until you got to "of course no children around when you're using a blow torch." "Why no children," he demands to know. I told him it's because kids run around and don't listen, and if they bump the person with the blow torch the next thing will be the entire kitchen burning down. He tells me, "I don't do that, so I can be around." Maybe he can watch from the next room. But he loves your channel, and we gets lots of inspo for stuff to cook together, so THANK YOU!
@@christinekaye6393 It's so much fun, having him in the kitchen. Kids take such delight in being creative, and it doesn't matter whether they're doing it with food or paint or Lego. I've really made a point of including him in meal prep, so that he builds a habit of preparing and eating his own, fresh food. He's a terribly fussy eater, but is much more likely to eat something new if he's made it, himself. Having written that, even when he's excitedly cooked something that looks and smells really, really good, too often he'll only *lick* it tentatively before declaring, "Don't like it," and leaving it. But I highly recommend cooking with kids! They bring so much joy and fun into the kitchen!
@@RoxieEE I never had children, but if I had, they would have been in the kitchen with me. I spent a lot of time in the kitchen with my mother. My grandmother was a fantastic baker and I loved to watch her. I wish she had lived longer and I hadn't been so young--I would have learned so much from her. I went on to head the kitchen for a small catering business for over 20 years. But even if I hadn't, the lessons learned in the family kitchen helped me through life: patience, following directions, attention to detail, an appreciation for good food (over junk food), the happiness of working with others to create pleasure. Wishing you and your son continued fun and good memories to look back on.
@@christinekaye6393 I'd love to read more on your thoughts about food and cookery, especially as you express yourself so well. I have such lovely memories of cooking with my parents and three of my grandparents - and of preparing breakfast with the fourth grandparent, who used to love to empty out the pantry to lay out a breakfast feast for his houseguests. It's a pretty intimate act, really, preparing food for our own consumption. We only do it with those who are very close to us. It becomes a bonding ritual, in and of itself. My last grandparent and my parents have all died, in the last, few years, so I make a point of cooking their recipes with my son, so he can sort-of bond with them through me. As you've written, it fosters a healthy relationship with food, as well, as he tends to dislike junk food, even when he loves the home-made version of the same thing. Please comment back, once your book has been published, so I can put in my pre-order! I'm serious!
Thanks Chef for sharing Temperature & filter reminder I made this yesterday but with 2:1 for cream and milk.. Also cooked in air fryer 😀 and that my friend was amazing. 200gram 35% whipping cream 100 gram milk 25 gram sugar 1 tsp vanilla with seed extract And cooked in air fryer wrap with foil for 75mints @ 100 C or 90mints @ 90 C
Thank you for showing the right consistency of the Créme Brûlée. That's all I needed. I have never had a Créme Brûlée with that consistency in a Restaurant. They were always fluid inside or like an omelette. Even in one star Michelin restaurants. I never liked it. Now I will try to make it myself.
I don't think there's anything in the world of food as fun as cracking the burnt sugar on top of a creme brulee. I have yet to see anyone not visibly enjoy that moment.
@@jotomato some ppl don't want to eat the extra sugar on top. 😏 Like diabetics who wanna splurge and eat a dessert, with less sugar like my relatives. 😌
i guess im asking randomly but does someone know of a trick to get back into an instagram account? I stupidly forgot my account password. I would appreciate any tricks you can give me.
Excellent. I made it yesterday and let it sit overnight in the fridge. I like the fact that there is no need for a bain marie. I heated the oven and checked the temperature was 100 c and then checked the brulee at 45mins and every 5 mins, I ended with it taking 62 minutes. I suspect if I hadn't checked so many times and opened the oven that 60 minutes would have been sufficient. The brulee is a great texture and colour, I am going to experiment with different flavourings in future, say lemon or ginger. It is great to have a dessert that can be made in advance. Thank you
That is what i call a perfect made Creme brulee yummi, a compliment to the french cuisine. The french people are true Masters in the kitchen, and in the preparation of their world-famous Dessert. Delightful video, for sure - two thumbs up!
Made this for my first attempt at homemade Creme brûlée. It was wonderful! The Creme was perfect. I didn’t get all of the sugar to dissolve but the strainer caught it. Also, tried white and brown sugar for brûlée and preferred the white. All in all, so happy, will definitely keep this one around. Thanks, inspired to try other recipes of yours.
I actually have a recipe for Creme Brulee that my family loves. It's different in a few aspects from this recipe. It has an extra ingredient in the custard mixture, and, can be baked at 250° F for an hour and a half in the deep, small ramekins. And, it always comes out so creamy. I got the recipe from a French cookbook, and, they also suggest using the Demerara sugar on top for the carmelized crust. One important thing i learned from your method, though, is how i should not WHISK the mixture while putting it all together, but, stir it gently. TYSM for that tip. But, I will try your recipe someday, though, as it does sound delicious. 😋
Just want to say I love your videos and i am glad I found you on TH-cam. I can't wait to see the next video. Great education and construction. Very impressed. Thank you so much and keep up the good work. From Brooklyn , New York City.
Great explanation, I like the special tips about what you should not do to get the appropiate texture. Previously, I watched two videos from two different channels, but I believe this one shows you how to execute it in the correct way in order to get a true Crème Brûlée.
As I never make creme brulee before by watching your video I found out it's very informative instructions and very well explanation. I'm going to give myself a go to try and do it even I'm pretty hopeless at baking. Thank you again xx
As always, I love your videos. I made this today and we really enjoyed it, but I think next time I'll use all cream instead of half cream + half milk. The texture came out more like a pudding than a crème brûlée.
I have tried it, but for me the baking time for the perfect creme brûlée was 1 hour and 12 minutes under 100 C. Nevertheless, the taste is awesome and definitely that recipe will be included in my cooking book. Thank you very much for making this video!
I truly love your channel and your very clear instructions. I’ve made this successfully many times and only strained the mixture before adding to the ramekins, but with a strainer large enough to allow the vanilla seeds to pass...I like the speckled custard! This is the first approach I’ve seen that doesn’t use a water bath, and it’s very intriguing. I love your approach and the dishes you present. I hope that soon you will demonstrate how to cook with tinned copper - like some in the Mauviel line. I have a good selection but have ruined the tin in one or two because of inattention. They do heat very rapidly and evenly and allows one to cook at a lower temperature. Your videos are inspiring me to start using them again. Thanks so much for your work!
I absolutely love love love this vid! Please please show the different methods of cooking the sugar, which presents better .... more delightful to be served? I’m running home from work today to give this a try 😋
I love that you show us the failed tests .. how much work you put in. Did you consider using a Bain Marie? Maybe that's not the classic French ( Catalan ;D ) way?
As an Asian when I heard cooking at 100 degrees I think of steaming the whole thing. Would probably work, but would leave more moisture around the pudding
I love your channel! I can’t wait to try this recipe-this is my all time favorite dessert but I almost never find it on a menu. I baked your brioche recipe last week and it was fantastic!
Brilliant recipe, thank you! I made this for the first time last night. Perfect consistency! Perhaps a touch too sweet. Consider adding a drop (no more!) of orange essence.
This was my first attempt ever at making Creme Brulee and it came out PERFECT. So silky and creamy. I had to bake it for almost an hour (it was completely runny after 45mins). Thank you for the recipe and clear and easy method!
Ramekin tip! If you can't find low profile ramekins in the U.K., if you go to Pets at Home, go to the cat bowls and look at the ones made by Mason Cash. They are ceramic low profile dishes that would work perfectly for this.
I suggest to use powder sugar and dissolve it in the hot milk, gives a better texture. Plus I personnnaly prefer more cream than milk and I go heavy on vanilla. A bit of salt in the caramel give an extra kick. I you have a Sous vide oven. Take it to 87 degrees Celsius. 1-1,5 hours.
I was surprised at how easy it was to make creme brulee. I made mine orange flavored by infusing the cream with orange rinds from my tree (the oranges don't taste very good but the peel works really well for flavoring). The hardest part for me was finding a blowtorch that wasn't a complete piece of crap that stops working after 2 minutes
by using a spoon and heat it up on a stove till red hot and lightly move it around in a circular motion on the sugar yields the same results as a blow torch but also much easier to control.
Not easier to control on caramelizing multiple crémes as either hot spoon or salamander disk pick up a lot of residual sticky sugar which diminishes speed, effectiveness while increasing burnt odor and clean-up mess.
Merci Stephane pour ça video. J'ai fait la premiere crème brûlée ce soir, c'est fantastique. Tu es un inspiration pour tout. J'espere que tu peux me comprendre, je suis Anglais. Je te regarde régulièrement, et je t'apprécie beaucoup. Merci.
This is an amazingly detailed video, thank you. I would like to know the correct temperature for the milk to add to the yolk mixture, since you just describe it as "luke warm." Also, I just made this recipe, and it took more than an hour and a half at 100C (stove and thermometer agreed on the temperature) before it even started to cook. I had to ramp the temperature to 110C and wait another fifteen minutes for it to thicken.
Ahhh... a french accent is what I needed to hear for this recipe. Beautiful job! ♡
me too
After cooking like this we used to quickly rinse the vanilla pod, let it dry and reuse it by putting it in a jar with sugar. It makes a delicious aroma to the sugar and fits perfect to many other deserts :)
Creme brûlée is one of the best desserts ever.
J'ai vu pas mal de recettes de crème brûlée, mais celle-ci est sans doute la plus pédagogique de toutes. Personne ne montre ce qui se passe quand c'est raté ! Chapeau.
--
I have seen quite a few recipes of crème brûlée online, but this one is probably the most comprehensive of all. No one shows what happens when a recipe fails. Hats off!
it is so helpful that you sometimes also show how dishes look when you did something wrong. Other channels only show the absolute perfect results which are pretty difficult to obtain the first time you are trying to make a new dish. Showing people how it looks like if something went wrong and what you did wrong helps a lot to improve.
OMG. Thank you so much for your teaching. I did it right the first time. I cant believe it. No grainy texture from over cooking.
I am not a chef, just a mom. I found your channel in a search for more creative ways to prepare eggs. I noticed the color of the yolks of your eggs. You cant get those in a store here in the US like that. We have our own chickens to produce eggs. The yolks get dark orange like that from a healthy free ranging diet with lots of dark greens for the birds to eat. You wont be able to make the same quality custard (or anything else) with most store bought eggs. Most excellent!
Success on the first attempt! Your instruction was the magic ingredient. The cook time was about 1:20 but it turned out perfect. Without knowing the wobble test I would have failed. You’re a great instructor.
Yeah I found it took longer as well! Did you have the fan on?
Ess Dee It’s been so long I don’t remember.
@@essdee1842 cooking.stackexchange.com/questions/19435/when-to-use-convection-fan-bake-vs-bake
Crème Brulee has become my go-to dessert when entertaining at Christmas. I do however crush candy canes to sprinkle on top and they
do the trick while adding that hint of red and green.
My first batch was a total Desaster. The second one was the best Creme brûlée I have ever eaten.
Thank you so much.
For all of you: don’t trust your digital oven. Take a Thermostat and find the right temperature. Also if you don’t have large eggs take 1-2 morgen eggs.
I made the most incredible crème brûlée I’ve EVER had. TIPS: get fresh eggs local, and good quality while milk! You won’t regret it. THANK YOU for this recipe and your expertise.
ALSO this taste somehow 20x better the second day then the first day lol.
I was a little nervous making this but I followed it to the 'T' and thank God it turned to be spectacular! This is my husband's favorite dessert and he was pleased with what I made. Thank you so much for making this video and sharing the recipe! :)
My absolute favorite dessert of all time
Creme brûlée is probably the best dessert to ever be invented.
It tastes amazing, even if you mess up a little bit
You clearly have never messed it up.. my husband had a go and it tasted like scrambled eggs :D :D
And crème brulée sounds so much nicer than burnt cream.
Yes my parents are from turkey, ı am from sydney , we have Pavlova ın Australia but ı had the best creme brulee ın Paris. It was the the nicest dessert ı have ever had
It is the best dessert ever, no question. And it's a lot lower in carbs/sugar than most other desserts, so I don't have to feel as bad about eating it lol.
I'm 65 and never liked it. Every time I ordered it at a restaurant, it was fluid inside or like scrambled eggs. Now I may try it at home.
This is my favorite dessert! It's perfect....creamy, smooth custard with a crisp, sweet sugar crust!
Used this recipe to make crème brûlée for the first time in my life. It. Was. AMAZING!!! OMGoodness! I will never order crème brûlée from another restaurant. This is my only recipe. Merçi!
I'm just hooked on how he pronounced creme brule
Crème brûlée !
Zoe Sinovich ikrr???!
Bruh he french, he knows his stuff
🥰🙆♀️
That’s how it’s pronounced though...
French recipes are some of the best in the world. And there are very few french channels I go to (like this one) for authentic french cuisine
I cook mine in a little deeper ramequin and place the remequins in a water bath in the oven at 300F for 45min. Comes out perfect every time. Is the way i was taught in cooking school.
Oh boy, I just tested this recipe and it came out as the best creme brulee I've ever eaten. I'll definitely make it again and it also made me subscribe ;)
well done making this one 🙂🙂👨🏻🍳
Same here. This recipe is awesome.
I might try it too these comments have inspired me
Do u have to put water to bake them?
@@nadasays9690 No, I didn't. I made it how he showed it, with low temperature and no water. That's kinda the best thing about this recipe.
I believe in honesty (mostly because I'm extremely bad at lying). My favorite part of this video is the part when he scooped some of the Crème Brûlée and was clearly eating it off camera. I respect that decision because this is my favorite desert and if I had made this video, that is exactly what I would do. 😊
My five-year-old was enthralled... until you got to "of course no children around when you're using a blow torch." "Why no children," he demands to know. I told him it's because kids run around and don't listen, and if they bump the person with the blow torch the next thing will be the entire kitchen burning down. He tells me, "I don't do that, so I can be around." Maybe he can watch from the next room. But he loves your channel, and we gets lots of inspo for stuff to cook together, so THANK YOU!
That is SO sweet! I think it's wonderful that you and your boy cook together.
@@christinekaye6393 It's so much fun, having him in the kitchen. Kids take such delight in being creative, and it doesn't matter whether they're doing it with food or paint or Lego. I've really made a point of including him in meal prep, so that he builds a habit of preparing and eating his own, fresh food. He's a terribly fussy eater, but is much more likely to eat something new if he's made it, himself. Having written that, even when he's excitedly cooked something that looks and smells really, really good, too often he'll only *lick* it tentatively before declaring, "Don't like it," and leaving it. But I highly recommend cooking with kids! They bring so much joy and fun into the kitchen!
@@RoxieEE I never had children, but if I had, they would have been in the kitchen with me. I spent a lot of time in the kitchen with my mother. My grandmother was a fantastic baker and I loved to watch her. I wish she had lived longer and I hadn't been so young--I would have learned so much from her. I went on to head the kitchen for a small catering business for over 20 years. But even if I hadn't, the lessons learned in the family kitchen helped me through life: patience, following directions, attention to detail, an appreciation for good food (over junk food), the happiness of working with others to create pleasure. Wishing you and your son continued fun and good memories to look back on.
@@christinekaye6393 I'd love to read more on your thoughts about food and cookery, especially as you express yourself so well. I have such lovely memories of cooking with my parents and three of my grandparents - and of preparing breakfast with the fourth grandparent, who used to love to empty out the pantry to lay out a breakfast feast for his houseguests. It's a pretty intimate act, really, preparing food for our own consumption. We only do it with those who are very close to us. It becomes a bonding ritual, in and of itself. My last grandparent and my parents have all died, in the last, few years, so I make a point of cooking their recipes with my son, so he can sort-of bond with them through me. As you've written, it fosters a healthy relationship with food, as well, as he tends to dislike junk food, even when he loves the home-made version of the same thing.
Please comment back, once your book has been published, so I can put in my pre-order! I'm serious!
Thanks Chef for sharing Temperature & filter reminder
I made this yesterday but with 2:1 for cream and milk.. Also cooked in air fryer 😀 and that my friend was amazing.
200gram 35% whipping cream
100 gram milk
25 gram sugar
1 tsp vanilla with seed extract
And cooked in air fryer wrap with foil for 75mints @ 100 C or 90mints @ 90 C
Thank you for showing the right consistency of the Créme Brûlée. That's all I needed. I have never had a Créme Brûlée with that consistency in a Restaurant. They were always fluid inside or like an omelette. Even in one star Michelin restaurants. I never liked it. Now I will try to make it myself.
Thanks for showing how to cook with the right temperature; it's amazing 👏 to see the difference between the overcooked and the one cooked right.
I don't think there's anything in the world of food as fun as cracking the burnt sugar on top of a creme brulee. I have yet to see anyone not visibly enjoy that moment.
Worked in a fine dining restaurant, saw people scoop and leave out the whole piece of sugar glass smh.
@@jotomato some ppl don't want to eat the extra sugar on top. 😏 Like diabetics who wanna splurge and eat a dessert, with less sugar like my relatives. 😌
@@tweewin Uhmmmm , plenty of sugar in the brulee.
@@len9483 I make my own, so I reduce sugar in the recipe by 75%.
i guess im asking randomly but does someone know of a trick to get back into an instagram account?
I stupidly forgot my account password. I would appreciate any tricks you can give me.
Excellent. I made it yesterday and let it sit overnight in the fridge. I like the fact that there is no need for a bain marie. I heated the oven and checked the temperature was 100 c and then checked the brulee at 45mins and every 5 mins, I ended with it taking 62 minutes. I suspect if I hadn't checked so many times and opened the oven that 60 minutes would have been sufficient. The brulee is a great texture and colour, I am going to experiment with different flavourings in future, say lemon or ginger. It is great to have a dessert that can be made in advance. Thank you
Did you ever make a ginger creme brulee? I sounds divine!
My niece loves this. I showed up to her house with this on her birthday, I think I had 6 ramekins .... we had a great time! Thanks for the recipe!
This is my ultimate favourite desert
I can’t wait to try this! Thank you for the thorough instructions.
That is what i call a perfect made Creme brulee yummi, a compliment to the french cuisine. The french people are true Masters in the kitchen, and in the preparation of their world-famous Dessert. Delightful video, for sure - two thumbs up!
Delighted with this recipe, my wife's favorite dessert. Merci Stephane.
Made this for my first attempt at homemade Creme brûlée. It was wonderful! The Creme was perfect. I didn’t get all of the sugar to dissolve but the strainer caught it. Also, tried white and brown sugar for brûlée and preferred the white. All in all, so happy, will definitely keep this one around. Thanks, inspired to try other recipes of yours.
Super video! I applauded for $5.00 👏👏
thanks so much for the support 🙂👍👨🏻🍳
This tutorial is a winner 🏆. I have exactly the same ramekins and the French accent have convinced me!!!
I always make it with water bath & use only the heavy cream.
I indeed cannot wait to try this method. my mouth is watering now . creme burlee - 🤤🤤🤤
I actually have a recipe for Creme Brulee that my family loves. It's different in a few aspects from this recipe. It has an extra ingredient in the custard mixture, and, can be baked at 250° F for an hour and a half in the deep, small ramekins. And, it always comes out so creamy. I got the recipe from a French cookbook, and, they also suggest using the Demerara sugar on top for the carmelized crust. One important thing i learned from your method, though, is how i should not WHISK the mixture while putting it all together, but, stir it gently. TYSM for that tip. But, I will try your recipe someday, though, as it does sound delicious. 😋
Just want to say I love your videos and i am glad I found you on TH-cam. I can't wait to see the next video. Great education and construction. Very impressed. Thank you so much and keep up the good work. From Brooklyn , New York City.
Very beautiful video, so helpful. I have followed the instructions and made it. It was so delicious. Even My 10 months old daughter loved it too.
wonderful to hear that 🙂🙂👨🏻🍳
Love your Crème Brûlée, especially I don't have to water bath it! Tres delicieux! Bien fait! Merci Stéphane!
Great explanation, I like the special tips about what you should not do to get the appropiate texture. Previously, I watched two videos from two different channels, but I believe this one shows you how to execute it in the correct way in order to get a true Crème Brûlée.
Oh my goodness. The flambe sounds so delicious!
Great demonstration, Stefan. One of my sisters said she loves Crême brùlée and your recipe has given me the idea to prepare it myself.
As I never make creme brulee before by watching your video I found out it's very informative instructions and very well explanation. I'm going to give myself a go to try and do it even I'm pretty hopeless at baking. Thank you again xx
As always, I love your videos. I made this today and we really enjoyed it, but I think next time I'll use all cream instead of half cream + half milk. The texture came out more like a pudding than a crème brûlée.
I tried your recipe i I have to congratulate you. The result was superb. Thank you!
Food tastes best when it’s done right !! You make French cooking enjoyable and not as scary !!!
I have tried it, but for me the baking time for the perfect creme brûlée was 1 hour and 12 minutes under 100 C. Nevertheless, the taste is awesome and definitely that recipe will be included in my cooking book. Thank you very much for making this video!
Hey mirela did you use a fan?
@@essdee1842 Yes, I did
Just love how you teach us how to make things
Merci! I LOVE creme brulee! Thank you for telling us the difference between the successful and failed creme brulee. I don't want to mess this up!
your videos deserve more view.. great explanation on every single recipe. thank u...
I’ve always wondered if brown sugar would work for crème brûlée. I am so glad it does.
I truly love your channel and your very clear instructions. I’ve made this successfully many times and only strained the mixture before adding to the ramekins, but with a strainer large enough to allow the vanilla seeds to pass...I like the speckled custard! This is the first approach I’ve seen that doesn’t use a water bath, and it’s very intriguing. I love your approach and the dishes you present. I hope that soon you will demonstrate how to cook with tinned copper - like some in the Mauviel line. I have a good selection but have ruined the tin in one or two because of inattention. They do heat very rapidly and evenly and allows one to cook at a lower temperature. Your videos are inspiring me to start using them again. Thanks so much for your work!
“Totally horrible” love it 😂
Fab recipe video and explanation, thank you!
SPECTACULAR TEACHING/EXPLANATION !! ; thanks !!
Thank you for making the video so informative by detailing the important steps.
Made this yesterday for my family. The best creme brulee recipe. Exactly the same with the one I had in Paris. ❤️
My favourite! Merci Stephane de nous montrer la difference entre une bonne et mauvaise creme brûlée! Cheers from Melbourne!
I fully enjoy your tutorial on french Escoffier. You are very detail and technically right. tx.
I absolutely love love love this vid!
Please please show the different methods of cooking the sugar, which presents better .... more delightful to be served?
I’m running home from work today to give this a try 😋
Yummmmmm. I will make this for my grandkids.
Very...very símilar to " Crema Catalana" which is a very típical dessert from my city of Barcelona in Spain 😋
I have tasted it and I love it a little more than crème brûlée!
And identical to flan in Chile, and pudin on Brasil and Quesillo in Venezuela
Good Job. I just made it following this recipe. Well explained and you were so right about every single detail. Loved it and subscribed
I have to admire people who are bi-lingual! This guy speaks beautiful English!
I love that you show us the failed tests .. how much work you put in. Did you consider using a Bain Marie? Maybe that's not the classic French ( Catalan ;D ) way?
Bain marie is for crème caramel usually not the crème brûlée . But that's a trend that seems to have been spreading around
The Catalan way is made on stove and using a thicking agent as very fine corn flour, as far as I know being Catalan myself but not a professional cook
As an Asian when I heard cooking at 100 degrees I think of steaming the whole thing. Would probably work, but would leave more moisture around the pudding
My favorite dessert of all time. Thank you so much for this video, I am excited to try it!
That is a huge difference, wow!
I love your channel! I can’t wait to try this recipe-this is my all time favorite dessert but I almost never find it on a menu. I baked your brioche recipe last week and it was fantastic!
I tried the recipe and it turned out perfect! thanks
Merci. Now I know the difference between good and bad and why mine hasn't been right. lower the temp to 210.
Thank you! I cooked today by your recipe and it worked perfectly! 🎉
thank you for showing the difference between the good and bad one.
Brilliant recipe, thank you! I made this for the first time last night. Perfect consistency! Perhaps a touch too sweet. Consider adding a drop (no more!) of orange essence.
Hello,
I can’t find the recipe.Can you please tell me?Thanks
I really want to learn about French Desserts!
This was my first attempt ever at making Creme Brulee and it came out PERFECT. So silky and creamy. I had to bake it for almost an hour (it was completely runny after 45mins). Thank you for the recipe and clear and easy method!
Ramekin tip! If you can't find low profile ramekins in the U.K., if you go to Pets at Home, go to the cat bowls and look at the ones made by Mason Cash. They are ceramic low profile dishes that would work perfectly for this.
Great recipe explained to perfection.
I LOVE your accent and this dish
I suggest to use powder sugar and dissolve it in the hot milk, gives a better texture.
Plus I personnnaly prefer more cream than milk and I go heavy on vanilla. A bit of salt in the caramel give an extra kick.
I you have a Sous vide oven. Take it to 87 degrees Celsius. 1-1,5 hours.
Thank you so much for that lesson my creme brule always ended up separating
My absolute favourite dessert . Thank you for sharing ! 💗
I was surprised at how easy it was to make creme brulee. I made mine orange flavored by infusing the cream with orange rinds from my tree (the oranges don't taste very good but the peel works really well for flavoring). The hardest part for me was finding a blowtorch that wasn't a complete piece of crap that stops working after 2 minutes
Great presentation ...thank you chef for sharing.
by using a spoon and heat it up on a stove till red hot and lightly move it around in a circular motion on the sugar yields the same results as a blow torch but also much easier to control.
Thanks, man. Ive been looking for a way to make this without buying a blowtorch
Yeah me to its a great idea
Not easier to control on caramelizing multiple crémes as either hot spoon or salamander disk pick up a lot of residual sticky sugar which diminishes speed, effectiveness while increasing burnt odor and clean-up mess.
This is brilliant, so helpful, even I can do it!
Crème Brûlée with a scoop of vanilla ice cream on the side is my go to French restaurant dessert.
I love creme brulee so much, but unfortunately it's very hard to find a really good one. This one looks so so delicious :)
Looks good, and a great video as always! I always got matcha creme brulee from a Japanese store, not really French but they're delicious!
Amazing work! Thank you for your tips :)
Thanks...so tummies!
I am doing this now, u r a good teacher,x
I love your channel! Cheers from Brazil!!
Excellent comparaison bw failed one and the succeded. Great idea.
Merci Stephane pour ça video. J'ai fait la premiere crème brûlée ce soir, c'est fantastique. Tu es un inspiration pour tout. J'espere que tu peux me comprendre, je suis Anglais. Je te regarde régulièrement, et je t'apprécie beaucoup. Merci.
Merci de me répondre en français je suis content de voir que vous aimez les recettes bravo pour avoir fait la crème brûlée 🙂🙂👍👨🍳
Thank you, this worked perfectly!
Merci beaucoup chef, très bien expliqué !
I subscribed as soon as I heard his accent! 😅
Oh, how I love creme brulee!
Merci pour la recette! Je vais m'y mettre...
I love crème brûlée! Thanks for sharing this recipe! Definitely going to make this! :)
Hi mark yes definitely one to try 🙂🙂😋👨🍳
This is an amazingly detailed video, thank you. I would like to know the correct temperature for the milk to add to the yolk mixture, since you just describe it as "luke warm." Also, I just made this recipe, and it took more than an hour and a half at 100C (stove and thermometer agreed on the temperature) before it even started to cook. I had to ramp the temperature to 110C and wait another fifteen minutes for it to thicken.
Luke warm is just like a dull warmth, I suppose if you touch it with your finger it’s just a bit warmer than you