everything to know about crème brûlée 

U actually bake and show the diff versions it actually helps alot ✨ And amazing Edit: tysm for the likes

Man those wiggle comparaison are so good. There are so many crème brûlée recipes that don’t even talk about how to know if it’s done.

This was SO incredibly helpful. Creme brulee is my absolute favorite dessert but I've always been super intimidated and haven't made it myself. This makes it feel doable. Any chance you've made a vid about French macrons?💕

the best explanation i have ever seen. ty

I know it's not technically a "brûlée"(which means burned), but I love melting the sugar in a pan till it turns a nice amber color, then pouring the molten sugar on the custard. It creates this perfectly smooth and consistent "glass" on top that has the most delightful shattering sound!

You are seriously so amazing. I have never seen a channel so informative about baking before

I know it’s not traditional but I prefer a dry caramel poured over the top to the flamed version. Just seems like you get the right amount actual caramel flavor and not too much burnt sugar taste.

Thank you this also helps me in another way. For the winter solstice, I attempt an orange curd chocolate crust tart. The Sunrise Tart; it's eaten for breakfast after I sing up the sun. The orange represents the rising sun overcoming the chocolate darkness. They pair well too. But I struggle with curd so I wanted to bake it but it's remarkably difficult to Google baked custards, its always about the curd. Curd is more flavorful with its citrus vs a custard which is more delicate but i dint care I just want it to work. I forgot I can use creme brulee. I cannot wait to use this for the 2023 solstice but I'll definitely practice beforehand. So again thank you. Ps. If you manage to see this little comment and want to try this, you can also make candied orange slices to top it with. I recommend mini tarts so one slice per person. You can use lemon but I figured orange and chocolate was more in theme for winter.

As a homebaker with no professional training this is easily one of my favorite baking channel. Thanks for these amazing tips! 💕

You inspire me a lot, this is very informative and saves me the trouble of experimenting something and it turning out bad.

this makes so much sense!! i made creme brûlée once and wondered why the filling was sort of weird, now i see why 😭

Your teaching is beyond excellence. Even at my old age I have not done any baking with vanilla bean. I’m actually brewing my first vanilla that will be ready in months. But you showed a vanilla bean here. I would love to learn more on how to use them. I love vanilla!

I realize there aren't many ingredients to a creme brulee. And there's only so many ways to make it. But it's one of my favorite desserts. So, I came up with my own recipe a few years ago. It took me a while because, I have no training. I could have used this video back then. But! Now that I've come up with my own recipe. I don't order it when I'm out anymore. It's not worth wasting my money, when I can make multiple creme brulees at home, that are to my preference. Lol

I am baking creme brulee as I'm writing this. I wasn't sure if it baked enough, so I specifically looked for this video to check. It's underbaked! So I'm giving it some extra time in the oven. Thanks for such an informative video 😊

I use to be extremely intimidated to make crème. Everyone told me it was so easy to mess. I tried for the first time a week ago and it came out perfect and it was so much easier than I could’ve ever imagined. The hardest part is waiting for it to cool off in the fridge lol. My favorite part was torching the sugar!

I know my friend who can't cook to save his life wouldn't watch this. But if he ever wanted to start learning. You'll be one of the first people I'll show him to.

Honest making creme brulee was the best part of my baking class. Such a simple recipe can have such amazing flavor

Undertorch and you only have slightly caramalized sugar crumbs on top. Torch perfectly and your left with a solid sugar crust that has a nice crunch. Over torch and you can try to find the torched remains of the brullee under the ruins of your burned down house

I need to try this dessert out now. It’s been on my mind since I watched “What if?” The Doctor Strange episode

I like that this is the 8th video I've seen of someone giving tips on creme brulee and all of them had the same underbaked/overbaked examples.

We all need more friends like you, just hanging out bored let’s bake some stuff!

I always have the hardest time telling if my wobble is slight enough 😂 but even if it’s a little over baked it’s still delicious

The most insightful cooking videos I’ve ever seen ✨Thanx alot

I bought a torch to do something on my car a couple of weeks ago. It didn't work, but I decided to make creme brulee since I own a torch. I added cinnamon and nutmeg. They tasted like fall. ❤

Bless you! I will master this dish.

Love your tik toks glad this one showed up when I searched for creme brulee help on RU-vid!

I love how the ovwr baked on in this vid is almost exactly the same as the proper one

Crème brûlée is my favorite dessert 😋🔥🔥

My fav dessert in the world when it’s done right . The seaport Hotel in Boston has the best I’ve ever tasted

This is so helpful!

Science, i like it that you are explaining "what if" question :)

I love creme brulée so much

So satisfying when you crack the tops

This really the only thing I make… it’s so easy. And you don’t need many ingredients.

Amazing video as the others!

I tried it once and did it perfectly

You remind of the detailed way that Rob cooked. 💞💞💝💝😋😋

Yummy! I really want creme bruleee now :D

Imma practice this so I can surprise myself!

Thank you for your excellent tips!

Thankyou for this lesson, I had made flan a dozen times then I tried all yokes and it curdled and for years I have been wondering what happened

My absolute favorite desert 😍😍

You saved my future me who will make cream brulee!

The main thing I’ve learned from this channel: look for the slight wobble

if you dont have a torch you can use the broil option in the oven

The torching is always so funny like yeah I totally have a torch

Can this be done in a toaster oven? Love the vids-so many recipes to try out

I did like you showed us and got perfectly backed brulee ❤

My fav dessert 🍨 love learning this:)

Thank you!!

I like the texture of the overbaked one more than the baked one,

New sub, love your content dude.

One thing ive seen for a better looking caramel is using other kinds of sugar besides white sugar that caramelizing unevenly under a blowtorch

Wow! Great tips, thanks

bro knows how to perfectlry make everything

Aww now I want some crème brûlée

I can’t wait till he’s on food network

Tip use brown sugar for the caramel! For the rest; very nice showing you needthe water!

You need a support pay button

For me u r a food scientist who clearly deserves nobel prize

Créme Brulée custard also makes awesome pain perdu. Best use challah. Your welcome.

❤❤❤❤ this is my favorite dessert

I love how I got this recommended to me right after watching Markiplier makes Crème brûlée

i made this yesterday, cant wait to have it with my family after dinner tonight. (hope it set right ;))

Thanks😊

honestly the over baked ones are fire

Anyone else prefer the texture of over baked? Not over-baked to the point of being grainy, but over-baked to where it’s more firm and has a thicker mouthfeel.

Cool

Actually so weird to see other bakers use their hand to separate eggs. It works so well but no one does it because it’s “unhygienic” it’s only unhygienic if you’re unhygienic.

Colagulated is know a new word in my vocabulary, even though I don't know how to use it or whart it means

Unpopular opinion: crème brulee is overrated. Also you’re video are underrated, keep up the great work

Personally, with my creme brulee, after I let it set, to get the perfect amount of sugar, I pour sugar on it and only keep whatever sticks to the surface of the creme to torch.

Dude I almost make it great but I didn't use only yolk and I completely forgotten about rising the heat on the oven 😢 but the custard was great

Some day, I hope to make the BEST créme brulee! No no no! Stick to the stuff you know If you wanna be cool, follow one simple rule, dont mess with the flow no no! Stick to the status quo!!

He Really had to Make 3 Different Version of the Brulee With each Probably takes days or even Hours to Make Now that's Dedication.

Please make a full version

Bro has a PhD in creme brulee 👏

I know it's a crime but i heavily prefer the baked

please do flan/ crème carmel next

💙💙💙

I find when I make creme brulee it would still ripple at the top but the top layer starts to burn i would take it out because its burning but it sets all soupy

I'm okay with over baked as long as the sugar is crispy on top

The most important rule is to not make it too sweet

creamy😩😩

Cook in a Preheated oven @150° for 40 minutes Or 160° for 35 minutes if you add 4 egg yolks and one whole egg

Mmmmmm delicious 😋

Is overbaked custard really that bad 😌 Me while coping with my overcooked custard in the corner 🥲

Do flan next please

It’s great that you wanted to show the difference between different techniques but I really wish you had just NOT put the sugar on top when you’re trying to show the differences in the CUSTARD. Bruh. It’s so much harder to tell the differences. Sorry I’m just a little angy. Keep makin good informational content!

Your tips and tricks are incredible but can you please give out some measurements, degrees, and timing. I’m over here winging it rn. lol 🙏 😅

Oh yeah, I have a tip to separate the egg yolks from the egg white, rub your finger with garlic and grab the egg yolks

So...ripples vs wobbles. Ok. I'm not a baker. But i love creme brulee. Please, can you explain to us normals, what a ripple vs wobble is? I know nothing. Thank you! 😊

Over baked custard is still okay! That just means you eat it immediately 😂

Yah! A gluten-free recipe ❤

Does adding different flavors, affect the baking time, and differently?! For example, I'd imagine adding lavender wouldn't alter the timing much if at all, while adding chocolate, especially dependant on the method, could add a good deal of time, and also complicate the whole process quite a bit as well. Please let us know!

😍👍😊

I love crime brûlée, but would like to reduce the calories on it a little since I’m on a diet. Do you think substituting heavy cream w half heavy cream and half low fat milk would be okay?

I see so many of these videos and realize I have a sh###y taste in food because I'm like, "But I like it like that 👁 👄 👁"

Would love your recipe...is it here somewhere?

"oh yeah, no that just tastes like egg"