After the 11 years this video is teaching how to make this dish, how many people cut their gums on that thick candy layer? The name literally means burned cream. The THIN candy crust offsets the tiny bit of burnt cream as a result of less sugar.
This man is very talkative , not have any idea how to teach cooking or baking at all. Or maybe he did not want to show us the correct measurements and full recipe. Therefore I did not like his recipe at all
You do make absolutely the best creme brûlée I made it and it’s delicious I am sad you are not downloading for cooking videos thank you for this great recipe
I've experimented with creme brulee recipes for about 10 years and must have used and thrown out over 20 litres of cream and hundreds of eggs and I always come back to this recipe. The absence of a prolonged Tempering stage to thicken this mix means that with this recipe, the mix prior to water bath baking is of such low viscosity that the vanilla particles settle on the bottom of my ramekin. From a visual aesthetics standpoint I would prefer them suspended, hence why I kept experimenting, -but- no other attempt has produced the same perfect silkiness and consistency in the finished product as this recipe. So my question is this: has anyone else found a way to retain the texture and consistency of this recipe and still thicken the pre-booked mixture to a viscosity that allows for the suspension of vanilla particles? Is the texture the result of the steam in the cream-foam shocking proteins in some way? Could you grind or treat your vanilla bean seeds to make them less likely to settle on the bottom? Higher milk fat content or an emulsifying agent maybe?
Chef, I owe you big time. I have used your instructions many-a-time to makes this. It is the best. I even served it up to a French mate, who was delighted. Thankyou so much.
I tried several recipes. There are no changes in the basic ingredients HOWEVER the technique for this recipe is nothing but PERFECT. At one point I thought that maybe the cooking temperature was wrong. I WAS WRONG. Do not hesitate and follow the recipe. Resting the mix for 30 min or until the next day before reheating gave me the best results. Good luck.
Why do we not see more on TV of this attractive, charming and very sexy presenter? A natural talent like hers should be surely used on mainstream channels.
5:53 won't doing this cause the eggs to become scrambled? i've read everywhere and it's recommended to never allow the mixture to come to a boil, and to slowly temper the eggs. this is the first time the opposite done.
Hi Jim, Great video. Tried this recipe twice but it took much longer in the oven to get them to set as such. I am using an electric fan oven. Should I increase the temperature a bit? They were still liquid after 35 / 40 mins ?
