Tip: if you pour the hot cream into the eggs more slowly, you will not have to sieve out the lumps as there will not be any :) This is because the eggs will temper and not scramble even as their temperature rises. That’s right. The lumps are scrambled eggs :)
The lumps are not scrambled eggs. When you break an egg you will see that there are some protein strands called chalaza. Those need to be strained out.
@@cremebrulee4759 Who says? I made it without straining anything and the texture was perfect and creamy. Unless you're trying to win an award for best creme brulee in the word, there's no point in adding more steps and cleanup. There were no imperfections in my cream without going through it with a fine-toothed comb.
If you don’t have a blowtorch to torch the sugar on top, you can always put it in the oven on the broiler setting. I learned that trick in baking school
I Knew the comments would have a chef in here explaining how to get the torched effect without the melted sugar on top ☺️ thank you so much!! Are there any other prep instructions or is it literally that simple? /genuine
@@gabrielmerchantUse the high broil setting and move your oven rack up as far as it can be. Let it come to temp and then place the sugared dishes inside. Monitor closely. If you leave it, it can break the creme
This is one of those myths that just refuses to go away. If you stir the sugar it cools a little and hardens. If this happens, keep cooking it and it will melt again.
@@hanstun1 it's literally not a myth. I work as a baker and make caramel every other day. It really works and is so much easier than trying to wing it without a candy thermometer.
You could also use a hot spoon instead of a blowtorch! That's what I do! I pour a light layer of powdered sugar on top. Then I heat my spoon over a flame then gently press it to the sugar layer. It becomes the perfect thin crisp layer that breaks beautifully. The caramel method usually leads to a bit of a thick layer on top that doesn't really break nicely.
You can still pour a thin layer of caramel if you pour a smaller amount, and turn the ramequin in your hands so that the caramel can reach the edges. You gotta be fast though, the caramel sets up to the point where it stops flowing in just like 30 seconds. Also, I would recommend keeping the pan on the heat in between pours.
If you are brulee-ing the sugar on top instead of pouring it, a tip to help not burn the sugar is to tilt the ramekin when doing so. It lets the liquod sugar run out of the flame and allows you to carmelize the remaining sugar. It has made my hard sugar crusts much more consistent.
Your accent rocks girl. I was a little one when we left South London, 50 years ago. Whether I’m right or not, your voice has a familiar, family feel about it. Crème brûlée is a favourite by the way. Well done. 🌹❤️
@Yubis17 Yep! And we landed in the Lucky Country … sorry about that! Your comment is both obvious and stupid at the same time … quite the achievement. Well done. 🌹
@@mostlydanielyou can absolutely make caramel with just sugar and water. Will only crystalize if sugar has already dissolved and you either stir, or sugar crystals fall in. The drawback of this technique is the sugar layer will be thicker than other methods
@@mostlydanielyou can literally make caramel with only sugar, it’s called dry caramel, this works just fine as long as you take steps to ensure it doesn’t crystallize
@@kayburcky7146You need to get out more. She has one of the more posh British accents that’s easily understood by anyone who’s watched a Harry Potter movie
I actually SCREAMED,lost my hit and everything! Hubby goes "OHHHH,IM GONNA GET SOME GOODIESSSSSSS AIN'T I?!" Indeed ,my Love...and TYSVFM for this hack!❤️🌺
Looks delicious! I’m glad you add a whole egg, that is how flan is made in Mexico. I’ve seen in other videos where people from the Philippines yell and scream not to add whites🙄 yet, they got the recipe from us!
@@Al_Persona Crème brûlée may be the French version, but Flan is not. And they BOTH come from a Roman recipe, so it is not really French either. Some sources say Spaniards are the ones who made it sweet in the Middle Ages, which was copied by the French. Not to mention the French and Spanish obtained Vanilla from Mexico, where it is endemic. That IS a Mexican influence on Crème Brûlée. Also, I was referring to the Philippines which got the recipe of Flan de leche (which they butcher and call “leche flan”) through Mexico City, which was the capital of the Kingdom of Mexico/New Spain. Mexico City ruled the Spanish East Indies (Philippines/Marianas/Guam,etc) for the Spanish Crown for 250 years.
Well, speaking of history. There's a history why the Filipinos only use the egg yolk. During the Spanish colonization, churches were built using egg whites to form some sort of mortar. This process left a surplus of egg yolk, so they used it in other recipes including flan. Mexico should be credited for the recipe evolution, but flan originated from Rome. It was brought by Spanish to their colonies. And guess what? The Philippines was a Spanish colony. Most of the dishes with Spanish infuence was directly due to Spanish friars. So you really can't say the Philippines got the recipe from Mexico.
Crazy how some of the restaurants in yhe company group I work in will over complicate a menu when they could just.... Not. This is honestly easier and quicker than most of our desserts, and better for it...
The voice is so pleasant to listen to as some of the same asian american nuances translated to their english accent to me. It sounds familair and foreign at the same time for all of the opposite reasons.
Pasty chef tip: Try to use a wooden spoon when tempering the egg yolks, using a whisk makes all those unnecessary bubbles on top as they go all weird when baked. Hope this helps 😊
@@BarackObamaJedi It doesn't spread that well before it starts thickening, so it's hard to get an even coat. And good luck trying to spread it with a spoon.
@@GruppeSechsI've tried that technique after seeing it at Adam Ragusea's channel and you can achieve a much thinner caramel layer than hers simply by pouring less into the cups and then rotating them with gravity
I remember when I first had crème brûlée. I just never had the opportunity or the thought to have it until my cousins wedding. When I saw that there was crème brûlée, I got soooo excited to finally try some… I hated it. The bitterness was not expected. Never had anymore since then.
wtfff I remember watching a cooking show many years ago and the last thing they had to do to win was make a crème brûlée and they made it seem so freaking difficult like there was no way the contestants could pull it off😩😩😩
Well thats because you would never do it this way normally. If you noticed when she shattered the first layer the caramel was really thick? Thats a result of her cooking it first and then layering it on top. Creme brulee is meant to have a very very very thin top, you are meant to sprinkle sugar on a thin layer over the top of the custard and melt that, doing it this way doesnt spread very easily because of the thickness of the caramel and makes the caramel too thick and adds an unpleasant crunch rather than a nice crispiness
They do exaggerate. There can be issues achieving perfection under time pressure but otherwise it's not bad. For examples, the bubble would not be okay for a top tier cook, and they can burn if you brulee the top.
@@CodexAdrianI definitely agree this method would probably always result in a thicker crust of caramel. But I feel like she could've used a bit less, EVER SO SLIGHTLY burnt it for that delicious taste and it would've been good enough and still enjoyable!
This is an excellent alternative if you don't have a torch. However, I prefer the presentation of the torched sugar over that of the caramelized sugar coating. I'm probably just stuck on tradition.
Great video a few notes on the technique tho : try to incorporate as little air as possible in the custard and if you do get in some air get a fork and move it through the custard mixture to get the air out (this will make it very velvety)...try to temper your eggs much more slowly and lastly when you do Cook it you want it to jiggle slightly in the center then you immediately take it out and let it set in the fridge before you add the Caramel layer (one of if the delights of crème brulée is that contrast between the cold custard and the warm set caramel)...the crème brulée is a delicate dessert so treat it as such and don't rush...the best food is one that takes the longest where it makes sense....have a nice day🤍
If u want to go easier with the sugar top u could just put a lil bit of sugar on top, a mix of brown and white sugar can be good and flame thrower it, or be normal and just use that little flame thing chefs do sum ppl have it for some reason
Ngl it always cracks me up when I hear her physically shout "IT''S SO SIMPLE ND EASY AND IT DOESN'T REQUIRE" and then all of a sudden she speaks just in a normal talking voice and says "a blowtorch" so calmly, don't ask why.
You are now my favorite person. I haven't had this since I accidentally took my first girlfriend to a very fancy restaurant that neither of us could afford. We ate so much free bread and split one of those. It was by far the best dessert I've ever had. Truly yummy can't wait to be making these non-stop at 2am from now on. 🤣🤣🤣
I followed your recipe in a smaller tabletop oven, so it was a little dodgy. The top got bubbly and browned like a tortilla, but was still jiggly (not actually as solid as a tortilla). Maybe it'll make it even better with that hint of toastiness, as long as the consistency is right underneath.
Use a flat roasting rack to elevate the ramekins and having the bottom in water as well. You can increase the baking temperature, thus decreasing the cooking time, without curdling the egg mixture. You can also put sugar directly on the custard and put them under the broiler in the over.
Question... How does the caramel taste? I've always been put off creme brulee because every one I've had in the past always tasted bitter and nasty, presumably due to the scorched sugar from the use of the blowtorch.
Fun fact, when you make this, make extra and you can freeze the rest as ice cream. Also, this is one of those recipes where the easy version seems like it would be easier but then once you actually try doing the ““ hard version. It’s so much easier with a blow torch
An option would be to line the ramekins with the caramelized sugar, then poor the egg-cream mixture into them and bake. Then it is creme caramel; turm them upside down on a plate.
Her creme brûlée was overcooked and that sugar was too thick and she didn’t even use a vanilla bean and my heart just hurts. I’m gonna need a moment😭 Make Martha Stewart’s recipe if you try one. It is seriously the best one out there!
If you use a grill or blowtorch, you can just get the thin layer of brulé and it's crunchy without breaking your teeth. There are reasons for some of these recipes....the hard crunchy bit should be very thin and delicate
You’re supposed to do what they call tempering your eggs you put a little bit of the cream, Burleigh or putting or whatever into the egg little by little until it gets warmer and then you can add it stirring quickly to your food that is hot and normally you take it off the stove when you’re doing that and then put it back on flame. I know when I make custard I use the whole eggs.
I never understood the fascination with Crème Brûlée. It’s not a good dessert. It’s an upside down flan but the flan is so much smoother, creamier and has better texture with the caramel sauce on top.
