Excited for you to give these a try this holiday season! Don't forget to explore the description for a discount code on Heilala Products or swing by your nearest Sprouts Farmers Market! Comment below what you're baking this Thanksgiving.
I love listening to Claire give us little cooking hints while also giving us really good techniques and cooking lessons. It’s so much more than just a recipe.
this is my favorite aspect of the channel because I can sit here with absolutely no intention on making this recipe but still come out of it with just so much knowledge
@@dessaelizabeth9676 I totally agree. She’s so soothing to listen to. Her videos are easy to follow. I really like the attention to detail they put into editing, like where to cut the pumpkin, with the white lines, so people understood what she meant.
I absolutely adore how long these videos are. So nice to sit down with snacks and just have a nice, calm moment, like when I was a kid watching cooking shows on TV,
I feel exactly the same. It forces me to slow down and enjoy the process of cooking along with Claire instead of just trying to consume "content" as fast as my brain can possibly handle. These videos are so great.
My grandma used to measure her vanilla in “sloshes”. One “slosh” from her was meant to be a teaspoon, but was easily twice that. Everyone who ate her baking loved it, and I use her method in my own kitchen. I can only imagine what a slosh of that Heilala vanilla would bring to a baked good!!
Oh boy, I'll have to try this one! Quick note: Your torch is going out because the liquid propane is choking out the flame... I have the same torch and you gotta keep it at a shallower angle to not have it die on you!
In Laos and Thailand they actually make a coconut milk custard-filled kabocha that either gets steamed or baked! It gets sliced like a cake and you get a neat cross-section with orange pumpkin and golden custard.
oh my gosh--a while ago I commented talking about my dads obsession with crème brulee and now this pops up!!! We made creme brulee together as a way for me to say thanks for a hard time he was helping me get through. Now I have another recipe, or what he calls a C.C.C (claire & cait (my name) certified) recipe. Thanks for sharing all of the wonderful recipes, we've had such good times cooking and baking together from your recipes and creativity, Claire & team! (edit: every time I go over to his house he has costco creme brulee to share for dessert, last dessert person creme brulee video I shared :) )
Welcome, Ringo! What a sweetie and so thankful that Harris rescued him. Warm wishes from your home city (and my adopted city [Brentwood]) of Saint Louis!
Claire that type of plumbing torch isn't designed to work upside-down. The pressurized liquid propane inside the cylinder is supposed to boil off into a gas, and that gas flows up into the head to be burned, but when you turn it upside-down you get liquid propane trying to go through the head which mucks everything up and causes the flame to go out. That's why the kitchen torches have a 90-ish degree angle tip on them, so that you can aim the nozzle downward without tilting the bottle so far over. You can buy a different torch head with a sharper angle on the tip, or just use the torch you have at a lower angle so that the bottle isn't inverted, and you'll have a much better experience.
I just love Claire Saffitz! The way she explains reasons for doing various steps has given me confidence to try things I previously wouldn’t have tackled(puff pastry) she really has changed the way I bake. Thank you Claire!
Am i the only one that watch claire’s videos as entertainment way not like watching for doing the recipe? She just fun to watch and she KNOWS what she doing
Another wonderful Claire video with delightful editing - loved the wobbles! Crème Brûlée is one of the best deserts and this looks like a fabulous version!
So delish! Make roasted lightly sugared pumpkin seeds on the side (maybe spice 'em up with ground white pepper!!!) 😊 Use the egg whites to make meringue cookies with chopped candied ginger, chopped candied orange peel, and chopped maple walnuts and/or pecans 😊
Have you considered live streaming your Thanksgiving meal prep chaos this year? I can only imagine how awesome your Thanksgiving tables and foods must be.
I made pumpkin creme brûlée for Thanksgiving 15 years ago! I think I’ll make it again this year using your recipe! Thanks :) Side note: in high school, I did what Harris mentioned with the torch. My friend had her lighter on in journalism class and I thought it would be funny to spray her hair spray 🥺I was called flame thrower the rest of the year😫 *no one was hurt, but everyone in class gasped at the size of the flame! My friend was fine, but did need therapy after 😭
Hi Claire! I love everything you share. Your pumpkin pie recipe is my favorite holiday staple. My little son is a huge fan. Also, you are gorgeous! The hair, the skin. Perfection. Happy Holidays!
When I am judging an icecream from the store, I taste the vanilla first. If the vanilla tasts like VANILLA, then I know that they know how to make good icecream.
loved the video, loved the wobbly edit! just one thing that sat weird with me: one of the Claire Facts section talked about Heilala in this video. Would really appreciate if the Claire Facts section only had recipe-related and food science stuff as usual instead of also including brand advertisements!
so excited to make these for thanksgiving. my husband and i have made traditional creme brulee a few times so im really looking forward to the pumpkin!
Thank you for this recipe, that just so happens to be in time for Thanksgiving and my daughters birthday. She wants a pumpkin pie this year, and she said she wants it “firm and dense “. Two descriptions I would never use, but I think I understand what she means. This almost sounds like it covers her wants and desires ❤ I’m just going to have to do a taste test, lol… boo hoo, it’s a tough job but someone needs to do it 😉
Another wonderful way to do pumpkin pie is to add caramel! I’ve been doing it for 7-8 years now & it truly elevates traditional pumpkin pie! I’m pretty sure Claire has a video & recipe.
22:10 Oh, Claire! There’s a blowtorch not half a meter from you...😂...for anyone that is bothered by bubbles on the surface of any kind of custard, you can just torch them away (not that it matters visually here). Yes, you can skimm them or sieve them, but torching them gone is the quickest and the easiest way to do, and the most fun too. Mind you, you do have to own a blowtorch.😉 This crème brûlée sounds yummy though, thanks for the recipe Claire! 🎃
i love using five spice in desserts! i have it in my pantry anyways and saves me from having to pick up the individual spices from the store. plus the star anise does add a lil sthsth
Looks great--love CB! Just going to try this plant-based as I have a family history of Cancer so I need to avoid the estrogen and possible BLV in dairy and the lead and choline in eggs. Thanks for sharing
I never had any luck with a blow torch so i fell back on my grandma's old salamander. I would heat that with the blow torch. it gave a nice even carmelization and i found it more controllable.
21:11 Hello Claire and team 😊 great video, will definitely be trying this 😋 Just a quick note to the editing team. You have the part about where Claire is talking about the water bath in the video twice back to back.
I made these tonight so they’ll be ready to eat tomorrow. The recipe only made 4 for me. They look fabulous! Can’t wait to eat them tomorrow! Edit: oh…realize the recipe in the comments says it makes 4, but in the video, Claire said it would make 8…so I was anticipating it would make 8. Otherwise, making it went perfectly!
For your next Q&A: This may be a bit morbid, but at 13:50 you said, "This is why I have bad wrists." Do you ever worry about carpal tunnel or repetitive stress disorder in your hands/wrists? I remember Paul Hollywood said he has carpal tunnel from so many years of kneading and mixing, but he's trying to put off surgery for as long as possible in case he isn't able to get strength back in hands. Hopefully this is never an issue for you, but I was wondering if it ever crossed your mind. P.S. Poor Harris. He gets yelled at for trying to cook bacon during the clam chowder recipe. Now all of the thick cut bacon is gone before he gets any. #bacon4harris
Jamais vou esquecer o dia q eu comprei uma baunilha, caríssima, usei, achei o máximo, e joguei fora pq eu não sabia q dava pra reusar pra fazer extrato :( Vivendo e aprendendo, obrigada Claire por me ensinar \0/
I was literally talking to my mom last night about how we should see what Claire has to offer in terms of the creme brulee we're planning on making for Thanksgiving. 😂
@CSaffitz FYI in the video you say you’re going to include the full recipe amount in the description, but you copied the halved recipe. You also forgot vanilla extract in the description. I am making these for thanksgiving and so excited!
Hi!! I’m not sure about the blending step, but anytime you make custard it’s a good idea to strain because there will always be a lil bit of cooked egg in there just because of carryover heat!! Happy Baking! :D
Really loved the recipe and will definitely make it. One little thing that bugged me was the part where you individually strained the mixture in one ramekin ate a time. 😂 I would have strained the whole liquid into a jar or something and then just poured over the ramekins. I think it would be more practical 😅
Okay, I am THRILLED to hear you are taking a ceramics class--I'm the studio manager at Anyhow Studio in Providence RI & have often thought you'd enjoy it! Baking/handling dough and clay are a natural pair. Please stop by if you are ever in the area
Claire, a suggestion: rather than strain the custard into the eight ramekins one-by-one, which is laborious and time-consuming, pour the custard from the pan into a large strainer that's set into a Pyrex measuring cup. It has a spout and thus makes filling the ramekins a snap.
I know this might be a stupid question but I'm a complete novice when it comes to baking. When you need eggs, butter, milk etc to be room temperature, how do you know that they are at room temperature ? Like, do you pull them out a few hours before you need them? And like, how long can they be out for before going bad?
Which class of maple syrup do you use to bake with? I used to grab whichever was least expensive in grocery stores for pancakes and never noticed they had A, B, etc until researching which was best to bake with.
Excited for you to give these a try this holiday season! Don't forget to explore the description for a discount code on Heilala Products or swing by your nearest Sprouts Farmers Market!
Comment below what you're baking this Thanksgiving.
Do you think this would work well using sweet potato instead of pumpkin?
Pecan pie ❤
Been meaning to give your Caramelized Honey Pumpkin Pie a go and I think this is the year!
I love listening to Claire give us little cooking hints while also giving us really good techniques and cooking lessons. It’s so much more than just a recipe.
this is my favorite aspect of the channel because I can sit here with absolutely no intention on making this recipe but still come out of it with just so much knowledge
@@dessaelizabeth9676 I totally agree. She’s so soothing to listen to. Her videos are easy to follow. I really like the attention to detail they put into editing, like where to cut the pumpkin, with the white lines, so people understood what she meant.
I absolutely adore how long these videos are. So nice to sit down with snacks and just have a nice, calm moment, like when I was a kid watching cooking shows on TV,
Just said this to my husband. I feel like I'm 13 and watching Barefoot Contessa again. 🥲 So comforting.
I feel exactly the same. It forces me to slow down and enjoy the process of cooking along with Claire instead of just trying to consume "content" as fast as my brain can possibly handle. These videos are so great.
Yes 🫶
claire is like the Bob Ross of baking/cooking ; she is so peaceful to have on and just listen and learn from. def a nice part of our day 🩷
My grandma used to measure her vanilla in “sloshes”. One “slosh” from her was meant to be a teaspoon, but was easily twice that. Everyone who ate her baking loved it, and I use her method in my own kitchen. I can only imagine what a slosh of that Heilala vanilla would bring to a baked good!!
i thought i was going crazy, but 21:14 and 22:22 are not repeated footage
Oh boy, I'll have to try this one! Quick note: Your torch is going out because the liquid propane is choking out the flame... I have the same torch and you gotta keep it at a shallower angle to not have it die on you!
life feels fucking exhausting rn, but watching claire's videos gives me a moment of calm always
In Laos and Thailand they actually make a coconut milk custard-filled kabocha that either gets steamed or baked! It gets sliced like a cake and you get a neat cross-section with orange pumpkin and golden custard.
We need a recipe name (if there is one) for a Google search.
Sang Ka Yaa Fak Toong!
oh my gosh--a while ago I commented talking about my dads obsession with crème brulee and now this pops up!!! We made creme brulee together as a way for me to say thanks for a hard time he was helping me get through.
Now I have another recipe, or what he calls a C.C.C (claire & cait (my name) certified) recipe. Thanks for sharing all of the wonderful recipes, we've had such good times cooking and baking together from your recipes and creativity, Claire & team!
(edit: every time I go over to his house he has costco creme brulee to share for dessert, last dessert person creme brulee video I shared :) )
Welcome, Ringo! What a sweetie and so thankful that Harris rescued him. Warm wishes from your home city (and my adopted city [Brentwood]) of Saint Louis!
Harris is hilarious, I'd make the same face if all the bacon was gone.😂
"How was the thick stuff?" 😂
So glad to see Claire using Chinese 5 spice! It is so underrated in baking and works so well in many fall/winter desserts.
@nancyblair6187 sometimes I add a teaspoon to the coffee in the filter for a pot
Claire that type of plumbing torch isn't designed to work upside-down. The pressurized liquid propane inside the cylinder is supposed to boil off into a gas, and that gas flows up into the head to be burned, but when you turn it upside-down you get liquid propane trying to go through the head which mucks everything up and causes the flame to go out. That's why the kitchen torches have a 90-ish degree angle tip on them, so that you can aim the nozzle downward without tilting the bottle so far over. You can buy a different torch head with a sharper angle on the tip, or just use the torch you have at a lower angle so that the bottle isn't inverted, and you'll have a much better experience.
I just love Claire Saffitz! The way she explains reasons for doing various steps has given me confidence to try things I previously wouldn’t have tackled(puff pastry) she really has changed the way I bake. Thank you Claire!
Am i the only one that watch claire’s videos as entertainment way not like watching for doing the recipe? She just fun to watch and she KNOWS what she doing
Claire your skin is GLOWINGGGG you’re so beautiful
Another wonderful Claire video with delightful editing - loved the wobbles! Crème Brûlée is one of the best deserts and this looks like a fabulous version!
Those bean pods are incredible!! 😲 I'm going to need to try and get some from Heilala. All of the ones I normally buy look anemic in comparison 😮
So delish! Make roasted lightly sugared pumpkin seeds on the side (maybe spice 'em up with ground white pepper!!!) 😊
Use the egg whites to make meringue cookies with chopped candied ginger, chopped candied orange peel, and chopped maple walnuts and/or pecans 😊
Have you considered live streaming your Thanksgiving meal prep chaos this year? I can only imagine how awesome your Thanksgiving tables and foods must be.
She made a thanksgiving meal on the nyt cooking youtube channel
I made pumpkin creme brûlée for Thanksgiving 15 years ago! I think I’ll make it again this year using your recipe! Thanks :)
Side note: in high school, I did what Harris mentioned with the torch. My friend had her lighter on in journalism class and I thought it would be funny to spray her hair spray 🥺I was called flame thrower the rest of the year😫 *no one was hurt, but everyone in class gasped at the size of the flame! My friend was fine, but did need therapy after 😭
Omg Claire has a new channel????? HOW LONG HAVE I MISSED OUT ON THIS???
What do you and your crew do while you are waiting for things to cool?
Also, love the edits and the cat cameos!
And she does it again!!! 🥹
UGH THE ASMR OF CRACKING CRÈME BRULEE🥹😩😍
21:31 the way she said “some” and the beginning of “barely” had me CONVINCED claire was about to sing all star
Hahahah! Good ear!
Yay! I am glad the vanilla is at Sprouts now. I have a couple nearby. New kitty is absolutely adorable.
Always a good day when Claire posts💗🥰
1) creme brulee is the BEST 🎃2) thank you for bringing back my favorite Harris clip
Hi Claire! I love everything you share. Your pumpkin pie recipe is my favorite holiday staple. My little son is a huge fan. Also, you are gorgeous! The hair, the skin. Perfection. Happy Holidays!
Can we please get a Claire ceramics video!!! Would be an ideal Patreon exclusive
When I am judging an icecream from the store, I taste the vanilla first. If the vanilla tasts like VANILLA, then I know that they know how to make good icecream.
I’m in love with your videos ❤ Thnkyuuu, blessings from Mexico 💚🤍❤️
This came at the perfect time. I don’t have ANY recipes under my belt for using pumpkins
The fall spirit is alive and well! 🍂🍁🥧🥮✨
Love this channel ❤️ brings me joy!
Love the wobble effect. 😄
loved the video, loved the wobbly edit! just one thing that sat weird with me: one of the Claire Facts section talked about Heilala in this video. Would really appreciate if the Claire Facts section only had recipe-related and food science stuff as usual instead of also including brand advertisements!
so excited to make these for thanksgiving. my husband and i have made traditional creme brulee a few times so im really looking forward to the pumpkin!
One of my favorite desserts I've made is a banana creme brulee, it had crushed peanuts on top. But I think flavored creme brulee's are so fun.
Thank you for this recipe, that just so happens to be in time for Thanksgiving and my daughters birthday. She wants a pumpkin pie this year, and she said she wants it “firm and dense “. Two descriptions I would never use, but I think I understand what she means. This almost sounds like it covers her wants and desires ❤ I’m just going to have to do a taste test, lol… boo hoo, it’s a tough job but someone needs to do it 😉
Another wonderful way to do pumpkin pie is to add caramel! I’ve been doing it for 7-8 years now & it truly elevates traditional pumpkin pie! I’m pretty sure Claire has a video & recipe.
@@danbev8542 caramel is a delicious addition to any dessert… I will have to try this! Thanks for the suggestion ❤️
28:07 Brûlées, and Tigers, and Claires oh my!!
Harris is such an underrated character 😂😂😂
True😁😁 He should open his own channel
Wow. Harris probably made her like this comment while interrupting her mom #youcandobettergurl
this thanksgiving will be xtra elcious !
fantastic and great for the season! love heilala too, seems good.
I loooove Claire! However… her cat walking on the counters is exactly why I don’t eat foods prepared at other people’s homes. Lol.
I’ll be preparing this for my Hubby’s Birthday … perfect… Thanks you for the in home lesson
the COLORS in this video *chefs kiss
21:33 and 22:33 i thought the matrix was glitching
the other week i made a pumpkin spice latte crème brûlée! just steep some crushed coffee beans in the cream and you’re good to go! :)
I love crème Brûlée one of my favorite desserts ❤
Love the vanilla sponsor ethic ❤❤❤thank you
Love you
this channel means so much to me
For those who doesnt have a torch, you can just make caramel and put it on top, I took that idea from Adam Ragusea video on creme brule.
22:10 Oh, Claire! There’s a blowtorch not half a meter from you...😂...for anyone that is bothered by bubbles on the surface of any kind of custard, you can just torch them away (not that it matters visually here). Yes, you can skimm them or sieve them, but torching them gone is the quickest and the easiest way to do, and the most fun too. Mind you, you do have to own a blowtorch.😉
This crème brûlée sounds yummy though, thanks for the recipe Claire! 🎃
Heilala has started selling in the UK - so expensive but incredible quality.
i love using five spice in desserts! i have it in my pantry anyways and saves me from having to pick up the individual spices from the store. plus the star anise does add a lil sthsth
I truly thought Felix was wearing a tiny yellow tie and loved that for him
Looks great--love CB! Just going to try this plant-based as I have a family history of Cancer so I need to avoid the estrogen and possible BLV in dairy and the lead and choline in eggs. Thanks for sharing
Looks delicious! Would you consider developing a trifle recipe for Christmas? I would love to make one!
I never had any luck with a blow torch so i fell back on my grandma's old salamander. I would heat that with the blow torch. it gave a nice even carmelization and i found it more controllable.
I whole heartedly believe that pumpkin is NOT food, but I’m still watching for all the helpful info and advice
21:11 Hello Claire and team 😊 great video, will definitely be trying this 😋 Just a quick note to the editing team. You have the part about where Claire is talking about the water bath in the video twice back to back.
Cat- “I’m Not fine… where’s my Dinner!”❤ But seriously, I can’t wait to make this for the holidays
OMG! Looks absolutely delicious and amazing ❤
I made these tonight so they’ll be ready to eat tomorrow. The recipe only made 4 for me. They look fabulous! Can’t wait to eat them tomorrow!
Edit: oh…realize the recipe in the comments says it makes 4, but in the video, Claire said it would make 8…so I was anticipating it would make 8. Otherwise, making it went perfectly!
For your next Q&A: This may be a bit morbid, but at 13:50 you said, "This is why I have bad wrists." Do you ever worry about carpal tunnel or repetitive stress disorder in your hands/wrists? I remember Paul Hollywood said he has carpal tunnel from so many years of kneading and mixing, but he's trying to put off surgery for as long as possible in case he isn't able to get strength back in hands. Hopefully this is never an issue for you, but I was wondering if it ever crossed your mind.
P.S. Poor Harris. He gets yelled at for trying to cook bacon during the clam chowder recipe. Now all of the thick cut bacon is gone before he gets any. #bacon4harris
Thank you ! Looks delicious!💖
I knew the Vanilla sponsor was coming. What a great idea.
Claire. You’re so thoughtful ❤
Hope you have a great weekend Clarie you deserve it and best and amazing love you ❤
Over here in the UK, once halloween is done, the pumpkins vanish like they never existed, so can't even make a pumpkin pie if I wanted to... :P
Cant wait to try this recipe! 💖
Jamais vou esquecer o dia q eu comprei uma baunilha, caríssima, usei, achei o máximo, e joguei fora pq eu não sabia q dava pra reusar pra fazer extrato :( Vivendo e aprendendo, obrigada Claire por me ensinar \0/
I was literally talking to my mom last night about how we should see what Claire has to offer in terms of the creme brulee we're planning on making for Thanksgiving. 😂
I just ordered over $200 worth of Heilala vanilla beans & extract to make my own extract from home allllll thanks to Claire! Love ya!
I feel like y’all should make another intro with the same artist and song but at the cabin ❤
Very enjoyable video. On a side note, Claire's eyebrows looks fantastic! :)
is no one going to question why cal had two separate cats named george lmaoo
@CSaffitz FYI in the video you say you’re going to include the full recipe amount in the description, but you copied the halved recipe. You also forgot vanilla extract in the description. I am making these for thanksgiving and so excited!
Is the blending and straining still necessary if you use canned pumpkin purée? Thanks!
Hi!! I’m not sure about the blending step, but anytime you make custard it’s a good idea to strain because there will always be a lil bit of cooked egg in there just because of carryover heat!! Happy Baking! :D
@@eddiecucuzza6697 Thank you! That's a very helpful tip. I'll try that next time I make flan, too.
Made this today and it turned out fantastic! Please continue making variations on classic desserts.
Really loved the recipe and will definitely make it. One little thing that bugged me was the part where you individually strained the mixture in one ramekin ate a time. 😂 I would have strained the whole liquid into a jar or something and then just poured over the ramekins. I think it would be more practical 😅
I couldn't find whole pumpkin in the grocery store. Can I substitute kabocha Squash for the pumpkin?
Love Felix's random appearances
Alright, Imma go get a torch now I guess 🎃
Thank you for the recipe. Instead of using a torch, can one prepare caramel separately, and then pour it on top of the custard?
Newest Sitcom on HBO: Claire, Harris, and the Cats.
Okay, I am THRILLED to hear you are taking a ceramics class--I'm the studio manager at Anyhow Studio in Providence RI & have often thought you'd enjoy it! Baking/handling dough and clay are a natural pair. Please stop by if you are ever in the area
Claire, a suggestion: rather than strain the custard into the eight ramekins one-by-one, which is laborious and time-consuming, pour the custard from the pan into a large strainer that's set into a Pyrex measuring cup. It has a spout and thus makes filling the ramekins a snap.
Looks delicious
Seems so goood
Ringo is adorable c: we need a dedicated cat video
could you make this in one big pan in a waterbath if you dont have ramekins? looks so good!
Probably, but it may change the baking time. Just go by the texture like she explained :)
I know this might be a stupid question but I'm a complete novice when it comes to baking. When you need eggs, butter, milk etc to be room temperature, how do you know that they are at room temperature ? Like, do you pull them out a few hours before you need them? And like, how long can they be out for before going bad?
Which class of maple syrup do you use to bake with? I used to grab whichever was least expensive in grocery stores for pancakes and never noticed they had A, B, etc until researching which was best to bake with.
If I don’t have demerara sugar, can regular granulated sugar be a substitute ??
can we broil it if we dont have a torch
Ringo!! 😻😻