Julia Child's Crème Brûlée | Jamie & Julia
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- เผยแพร่เมื่อ 13 มี.ค. 2021
- Making my way through Julia Child's "Mastering the Art of French Cooking" cookbook... like the movie "Julie & Julia". Today I make Crème Brûlée.
Julia Child's Cookbook: amzn.to/3jLKiW4
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85 grams sugar
5 yolks
1 tsp cornstarch or potato starch
355ml heavy cream
dsp vanilla
brown sugar for on top
if confused by recipe in cookbook:
www.bigoven.com/recipe/julia-...
My theory is that your thermometer was at 90° C which is 194° F. Your end product looked delicious! Love this series :)
Binge watching these, and it occurs to me, your clean simple sign off is so rare and so welcome. Watching these back-to-back is a delight 🖤👏🏼
That’s interesting. I have never seen this technique for creme brule. They’re usually baked in a water bath vs. cooking the custard on the stove. It also looks more soupy than usual.
it looked soupy because I took some time torching and filming everything and it warmed up. The clips right at the end show what it looks like chilled completely 👍
@@antichef p
I love that you show your mistakes and missteps! It’s one of the things I most respect about you. 👏🏽💕👏🏽💕👏🏽
Creme Brule is quite possibly the most perfect dessert ever created. Great video!
I love ur tenacity to make this recipe as written. But seriously the water bath method is sooo much easier
I just love the chaotic realism with this show. Like forgetting ingredients, or just things not turning out exactly as planned, because I think almost everyone has a cooking misadventure like that. Especially the missing ingredients. I've done that a few times.
Thank you for putting on this show, Jamie.
Thisorning I was going to do a quiche Lorraine. But, I had no cream. So I went for an omelette. My pan was too big, and I forgot to thin down my red pepper jelly, etc. Well it ain't French, but it was good.
one of the issues you faced the first time was the pan you chose. you said it was a frying pan (it was) and you should have used a saucepan (less surface area exposed to the heat, and you were making a sauce) Also, you treated the temperature as a goal when it was clearly a limit (you read that right out loud) keep cooking, I love your discovery and am fascinated by this series
TEMP IS THE LIMIT NOT THE GOAL. damn. i wish these fekking bloggers would say shit like that when they throw a recipe out there. it's like a car with the wheels off. so much is unstated. and "coat with a spoon" should have a guideline or two. mine coated but it was thin and bubbly. (passed the finger swipe test regardless. AND didn't set.)
in all my days of taking dabs i’ve never in my life seen someone fill a torch like this.
Whenever custard turns slightly into scrambbled eggs, i just put it in the blender and it works, then strain it. Works just finw
pre-blow torch the way to get the glassy burnt sugar was to put it under the fire/broiler.It was very tricky to get it to brown without burning it.
Creme Brulee w/o having to wait for it in the oven?! Oh man I'm making this RIGHT NOW
Crème Brûlée always reminded me of a dessert we have in Portugal called Leite-Creme. You basically put half a litre of milk (for more creamy results I recommend whole milk) in a saucepan and heat it up with 7 tbsps of sugar, 2 peels of lemon and 2 sticks of cinnamon (but don't let it boil!) and you mix it until the sugar dissolves. With the other half litre of milk, you mix it with 3 tbsp of corn starch and 3/4 egg yolks. You then combine everything and stir it in medium heat until it thickens and it leaves a clean strip on the pan when you pass the wooden spoon. Then you can do the same as here and take the mixture to the fridge and then put sugar (normal sugar not brown) and caramelize it (we actually have a special kitchen gadget to do this...it's like a handheld radiator almost 🤣 but you can use a blowtorch...it just takes a bit longer). Or you can eat it without the caramelized sugar (which I prefer for right now...it really depends on my mood) but refrigerated or my favourite way: straight out of the pan! It may give you a stomach ache afterwards because of the heat but it's soooooo good!!!😅
This sounds delicious, thanks for sharing! 👍
Thanks for this recipe, I’m going to give it a try.
Mmmmm…made crème brûlée tonight, was delish but I’m going to try your recipe next. Thanks for sharing!
I love the fact you’re doing Julia Childs. I’ve just bought these books because I’ve watched the new drama about her life played by Sarah Lancaster. I’ve subscribed to you. 💕
Never in my life have I seen it made this way
Until today
I sometimes throw in two or three sprigs of fresh lavender in my boiling cream (removing before combining with egg yolks) ..... adds a beautiful flavor
So yum! The "easy" way and the baked way all end up with similar results. This method is the best IMO. I use white sugar on top, which takes longer to burn than brown sugar, so you can really go to town on the blow torch and get a really nice crunchy toffee top.
This is so much more interesting than just reading Mastering the art of French cooking oh my gosh I’m so subscribe thank you
Totally enjoy the process!
I think this is my favorite dessert in the world. You did great!
Looks amazing!!!!
That looks soooo yummy. My favorite dessert.
Cooking real life ! Love it!
Good job man!! Looked amazing!
Very good channel - really love this!
Love it Jamie!
Looks so simple and good. We are definitely going to try this one too.-Shawna🍁
My favorite dessert ever❤️
Delicious! I'm American, but I learned to cook in Germany and Italy where one uses the normal temperatures, not that weird Fahrenheit stuff. To this day, I keep my baking and cooking in Celsius and life is good. Jamie was clearly reading Fahrenheit and measuring in Celsius.
the first time.
As someone who tried and failed several times Julia's method until I finally got it right, there are several key points that helped me succeed
1)Custard= any liquid that is thickened by eggs. Liquids being milk or cream.
2) The recipe calls for large eggs not medium size eggs. If you are going to use medium eggs, you need to double the number of eggs. 2 medium eggs thickens 1 cup of milk or cream. 1 large eggs, thickens 1 cup of milk or cream.
3) 1 cup= 236 ml
4) When you break down the egg yolks, you are breaking down the proteins proteins in them. When applied to a liquid, it coagulates and form the custard. That's why you need to keep the temperature below 165, above it, you get scrambled eggs.
5) The step last step, setting the saucepan over moderate heat, temperature control is highly important because it helps to removes water by evaporation, thickening the liquid and not affecting the eggs. Coagulation occurs in the fridge.
6) If you read the chapter on Temperature, you'll notice that 165 Celsius is considered moderate heat, as required by the recipe. Not 165 Farenheit.
7) There are two types of custards, stirred and baked. Stirred custards are cooked on a stove and because of the constant stirring, to distribute heat around the saucepan, the custard takes the consistency of a thick cream. While baked custards because they are not stirred, take a gel like consistency. Julia Childs method is for a stirred custard.
Fantastic- I love a creme brûlée- and love Julia as well!!!!!!
ohhh yeah!
This is looking so delicious! 😍😍
love the creme brulee I was always very sceptical about making it but now I think I should give it a try your recipe is very inspiring
the no-bake method looks easier than the baked method
Super Looks so good 👍
Messy on the stove, going to store twice...so me. Usually takes me 3 times to make a recipe mine. Thanks for being so real
I've been doing CB for about a year. I like this recipe so much more than the one I was using. Mine went into ramekins liquid, then Bain Marie, then waiting for the right amount of wobble. Thus is waaaay easier. Was hacked by cornstarch tho. It's like a snooty French thing to make ot without that. But that's what makes Julia so great. The high and low brow together to make food thats enjoyable to make as well as to eat.
That looks way nicer than the creme brule I've had at restaurants! Your custard is nice and loose, but the ones I've had are almost like they add gelatin. Also, give me the "burned" one 🤤 love you Jaime! Hope you're putting out videos forever, or at least into your 90's 😘
A dish filled with goodness
YAY! I CANT WAIT TO PATREON YOU it is going to happen looks very great1 love the Apron whered you get that ? thanks Jaime!!!
I've madeRYou're creme brule. Did it in little mason jars. Followed the directions to chilll. It is how I learned of thermal fatigue that happens with Mason jars
The amount of cream you spilled had be cackling lol from the pan and off the spoon
I've tried this many times and still haven't quite managed to get it the way I want it. Every method I have used has called for cooking it in the oven in a water bath. I think I'll give this method a shot.
"I'm following this recipe exactly! Exactly!" LOL!!!!
How did he get away with not baking it? Either way it looked SO good! My 13 year old and I are going through these recipes too and loving it!🙌🙌🙌 And, we love this channel!
You’re amazing
Crème brûlée is my very favorite.
Se ve muy delicioso 😊
j'adore ! :) made me laugh ....
i just looked in my copy of "mastering" and it calls for 4 yolks not 5. that might have contributed to the eggs scrambling also - there wasnt enough cream in ratio to the yolks.
You inspired me to try making this for the first time. I added orange zest, and the unchilled custard was amazing. It's chilling now, praying it sets up. Great video, loving this series, ty for the inspo. 😀
That is straight up a dab torch
Do we need to put ramekins in water while baking or should we skip that part I am confused 😐
I wonder if using a double boiler would help during the stove time.
to get rid of that raddle during mixing by wrapping bottom with towel or cloth
I prefer crème caramel, which is the same dish without the blowtorch.
You really did a number on this
I love crème brûlée. I made it once. I’m not allowed to make custard in the kitchen anymore because the kitchen was covered with custard
If Maximum temperature is 165F, let's say if you do it around 150F - 160F which should be around 65°C - 70°C is actually on low heat.
You over mixed the eggs and made a souffle. Mix only enough to dissolve the sugar. Cool the cream x 15 minutes. Mix with a wooden spoon. I made a souffle also.
It works with evaporated milk too
Creme brulee is delicious 😄
Creme brulee is usually baked in the oven, that's just custard with burnt sugar
On the rare occasions I do creme Brule, I use my heat gun. Bigger area of effect, more uniform heat.
Bain Marie is the best way to cook them
What type of cream is he using and what is the closest american equivalent?
Did you film this in the UK?
Yeah, the layout and vagueness of Julia Child's book is f--ing maddening. I'd have asked too if the cream was supposed to be boiling because she couldn't be bothered to mention that important step and the editors never thought to ask. Btw, which online JC recipe did you use? I see a bunch of different ones claiming to be JC's on Google with different methods & ingredients.
To those people that has never tasted Creme Brulee, its kinda like pudding with a glass top. Its easy to make but hey its basically pudding
Turn the canna butane upside down when you fill the torch
But that’s the fun part.
Creme brulee is supposed to be thicker then that hense why they said 4 hours
D for dedication
Well at least u followed directions with the second creme
This show is so amazing! Have you thought about adding an intro to your videos? Something like 15-40 seconds that explains what anti-chef is. I love this channel, but find it challenging to explain to friends what the channel is about and why they would like it. Just a thought. Keep up the good work!
Those long ass annoying intros ruin videos. I have literally unsubscribed from channels specifically because I couldn't bear to watch their stupid intros one more time or to be forced to skip through it again. Please never suggest this to any content creator ever again. 😂 🤣 (JK. To each his own, of course, but I would literally unsubscribe if he added something like that.)
Oh my gosh. She made this recipe difficult. It's the easiest thing to make in ramekins in oven water bath. You should also try recipes from America's test kitchen. Yumm creme B
Did Julia recommend vanilla extract? I have made creme brule many times and real vanilla beans beat out the extract every time.
I want that apron
Were you/ are you living in UK?
White sugar, not brown. Easier to get a Thin layer.
Torch it! 🔥. Works for me.
I am frustrated by creme brulee. On my 3rd try; still making scrambled eggs. Next time (have to go get more cream,) I am adding corn starch to the cream, let that thicken, add to egg yolks and then SKIP the reheating step.
Double boiler much better than a frying pan. See Cream Anglais.
What r u doin' Jamie?😁
Do French ppl eat this or not 🤔 or only in restaurants? the book says it’s not french originally and there’s no recipe.. it’s like she doesn’t want me to make it at home
frenc people do eat it sometimes. It's just so much of a hassle that most people prefer buying it from the store. I mean technically, you do have to bake it in a bain marie. And some recipes call for gelatin, which in my book just makes everything taste bad.
Aka: toasted custard
It taste better the longer you let it cool
This show finally revealed your location, Britain. A yank paying homage to a yank chef paying homage to French cuisine set in Britain.
Haha I’ll throw in another twist… I’m Canadian
@@antichef so am I, our accents are so similar depending on region
just made custard for the first time last night......... just discovered it didn't set AT ALL. maybe the recipe was whack. the steps were different to the one you did, heating milk to a boil almost and then the order of operations. it's VEXING how they don't explain WTF they mean by coat the spoon. mine coated, and did the finger streak test but even bubbles can be stiff on there and stay. >:/ just really damn frustrated.
1.8 m views of your movie HOWLS and now you make cakes!
To fill the torch you’re supposed to hold it upside down…
I think crème brûlée was a New Orleans thing - although we call it a cup custard. 😆 it’s flan. Made in a French colony, so creole.
You could get it in local corner restaurants and Wise Cafeteria, very traditional in NOLA.
no bay marie? interesting
why a saucepan is called a saucepan...a frying pan, though is great for frying...
20th century chefs had the advantage of gas.
'Now you're cooking with gas!' was a congratulation.
Jamie and I use electric.
It is safer. For me it is tricky.
Wait… no vanilla?? Hmmm, I’m lost
Cream brûlée is perfectly cooked at 172.5 F, but cooking it on the stove will not create a uniform temp… too much variation. water bath at 300f. Get a thermapen.
You blew the Brulee
Julia, poor Julia, she didn’t know how to make a crème brûlée. That’s crème anglaise brûlée. Still it must taste good, but from the ‘queen’ of ‘French’ cuisine. Yup that’s that.
Very interesting... I’ll have to try the non-Julia method of making this. I had no idea!
@@antichef I mean if it is good. I am all for it. Just surprising coming from Julia. In no way, disrespecting you and her job 😀
@@antichef I tried a recipe for Creme Bruleé that requires no heating of the liquids, is just 3 ingredients (i.e. just mix egg yolk, sugar and cream) and only requires steaming in a pan. It takes less time than most recipes as a covered pan is smaller than an oven and it doesn't have any risk of temperature exceeding 100 degrees C.
Look up what a liaison is.
Did you confuse °C and °F?
this is not creme brulee, should always cooked in water bath in the oven