Creme Brûlée | Think & Cook like a Michelin Star Chef 

I like the double layer of caramel it looks like it really seal the whole thing . Like for the cordon bleu I always do a double layer of breadcrumbs coating .

This was so educative!! I'm French-Canadian and I have been looking for a recipe that brings my childhood memories back with difficulty! Any guidance on adding other liquids e.g. fruit purée, would it dilute the dairy and fats too much?

Will be making this. Thanks Chef.

Walter, this was a amazing video. The entire video. The use of still pictures, the people and locations and the story,the history of this dish. Well done. Then the tie in with how to make this dish and the wonderful tips. I'm wondering could this dish be served to give a special effect using a flambe without being to over the top? Or would that perhaps damage it or be to unsafe? Either way this is a fantastic video. Now you need to work on that thumbnail. Not sure what to suggest here. You need something that gets folks attention and in that way the algorithms attention. But once they get here this is the kind of video that should hold their attention and get them to subscribe. By the way your production is great also. If I was there or you hear I'd be getting out a bottle of something really good to drink to celebrate this with. Sir, have a great day.🌤😁👍🔥

Hi Walter, what should be the oven temperature for cooking creme brulee? You mentioned 125-130F, but it seems way to low

Amazing!

First 🔥