Crème brûlée is a simple dish with few ingredients, but requires proper technique to become the dish we know it to be. My first iteration included many common mistakes which led to a less than ideal final product. In this video I illustrated those to give viewers a better idea of how the dish is supposed to be made.
Vanilla beans: amzn.to/3tiopZe
8oz ramekins: amzn.to/4arinXc
Ingredients:
-2 cups heavy cream
-1 vanilla bean, split and seeds scraped
-1 tbsp vanilla extract
-5 egg yolks
-100g sugar (1/2 cup)
-8g (2tsp) sugar per serving for caramelizing
Products I use:
-Kitchen Scale: amzn.to/3qGPBwL
-Tojiro Chef's Knife: amzn.to/3KtcH1F
-Enamel Cast Iron Dutch Oven: amzn.to/3fH6YHz
-10" Cast Iron: amzn.to/3Ks9f7o
-Air Fryer: amzn.to/3GLj7ab
-Duxtop Induction Burner: amzn.to/3nBvyh9
-Garlic Press: amzn.to/3qFKyN0
-Potato Ricer: amzn.to/3Iit8fA
-Bulk Maldon Flakey Salt: amzn.to/3nFQjIO
-Instant Read Thermometer: amzn.to/32D84kK
-Candy/Frying Thermometer: amzn.to/3qHlzJb
-Microplane zester: amzn.to/3KBBAHV
-Vacuum sealer: amzn.to/3Y5sLxZ
3 окт 2024
