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.
Amazing results after following all the instructions. I watched to many vídeos on this reciepe and non of them gave me the finished product that I was expecting to achieve. Thank you so much for this amazing technique.
Thank you for the video!! This is the best instructional video I have seen for CB. This is my first attempt. I used 2/3 vanilla extract (could not find vanilla pods in time for Thanksgiving) 1/3 lemon extract, a pinch of salt and a pinch of nutmeg. Fingers crossed for success!! Cheers!!
Loved this video he is so charming! And that vanilla looks amazingly rich I've never seen it like that! Blink and you'll miss it haha , that's exactly what i did , and also now i understand why it became so thick. Very informative and helpful!
Thanks Chef. I will definitely try this method of bringing the cream to a quick boil first! Very good instructional video on how to improve on a classic.
Agreed...I've only been cooking for about 50 years and this is the first time I've seen the liaison handled in such a fashion. But I saw it with my own eyes so what can I say? Oh well, the proof of the crème brûle is in the eating! Good video overall. Sound quality and lighting are great. I make this dish frequently and don't need quantities but I wish that the producers of cooking videos would keep in mind that most of their viewers will be new cooks looking for good recipes. New cooks need quantities specified as well as unambiguous instructions. "Keeping it brief" is not the way to win the loyalty of these people.
Threat_Dynamics i agree with you 100% about showing the measurements. i am not new but also i am not a chef. i just love cooking/baking. i want to try this for the first time soon. but he did in fact share the ingredient measurements. there was one point in the video where the video froze and he kept talking about the serving dishes. i think perhaps it was an after thought edit IN. still, i wish i could've seen that visual. 500ml double creme 100g caster sugar 5 egg yokes 2 whole eggs 1 fat juicy vanilla pod all in all good video. informative
@@johnsch1320No sabe cuanto le agradezco su amabilidad de compartir la receta, no he terminado de ver el video pero la estaba buscando en la caja de herramientas donde casi siempre la dejan.
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.
I got bored and fancied a creme brule (it's 25 passed 2 am lol) Just followed your creme brule recipe, flash boiled the cream, added to the eggs and whisked as I was doing it and it's worked out perfectly, the vanilla pods were Dr oetker and cost 6 quid :0 lol, the only thing I did differently was I also added the vanilla skins after adding the seeds, also the vanilla pod tied into a knot thanks for that tip, I also put the tea towel under the creme brule. They have been in 10 minutes. Update I left them in the oven until 5 passed 3 am. I took them out and they have set perfectly, I watched 4 brule videos and followed this one, thanks for a great tutorial, just got to leave them in the fridge overnight, I tasted the vanilla cream before cooking and it was lovely.
daniel marson roberts Well at least now I know I’m not the only person who gets random urges to bake in the middle of the night. I’m sure my neighbors think I’m either crazy or on drugs.
Great recipe thank you! Question: when bringing the cream, sugar & vanilla to almost boiling point and leave to infuse for 5 mins, do you turn the heat off? Then just start up the heat again when ready to superheat? thanks
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
Great instructional video! I'm making Creme Brulee for the first time tomorrow night (as a test run for a party Wednesday) and I will follow this recipe to a T. Question: When I'm first heating the cream, sugar and vanilla bean seeds, can I add the scraped out pod to the cream as well? I've seen other videos do just that and I'm wondering why you don't. Does it impart a bitterness or some other unknown? Thank you, Bob
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 ?
Haven't tried this yet but had one or 2 questions. I noticed he added 2 whole eggs to the 5 yolks, does this improve or otherwise significantly affect the outcome? So far the other recipes for creme brulee I have seen mainly just use yolks.
How many have you tried so far and what have been the best flavorings you've liked? I have been doing 1 quart heavy cream to every 6 egg yolks and it's great, but if this way is better I want to try it.
made this yesterday. worked great. did 473 ml heavy cream since this is whats in the bottle at the store, 7 tbsp castor sugar, 1 vanilla pod as in the video. did 300 degrees which is higher than he recommended. tried his setting for 45 minutes...didnt work, was still liquid. 300 solved it perfectly. his superheating worked awesome.
+Jay: "His setting" is 115* C which is about 240 degrees American. That should have worked after 45 minutes. Oh well, bumping it up to 150*C (300*F) produced your desired result so next time you know better.
The lure of Creme Brulee is a two-fold experience. The creamy silkiness of the sweet vanilla custard, the fun of cracking the sugar, and the two textures when put together. (Swooon) If you put in refrigerator--after a few hours or even sooner...the sugar will melt out into a thick syrup. Trust me, it's still delicious---but no 'snap'. Hope this answer helps.
My question is how long will the vanilla custard itself without the crackle top stay in the fridge before going bad? Would like to make it ahead and just add the crackle top just before serving. Also wondering if you could freeze the vanilla custard?
I'm sorry for late reply. And I also apologize but your initial question was not this. Anyway, up to 2 - 3 days max with plastic wrap directly covering and touching custard. I wouldn't attempt freezing due to 'texture disruption'. I.e such as becoming watery during thawing.
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?
Like ANY recipe, you have to make it your own, whether you prefer a shallow thin layer of sugar or desire a thicker layer is all preference... not wrong. remember cooking is just like you opinions......yours
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.
excellent and highly informative video. My only reservation is that the video freezes at 3.41 - a great pity because it is demonstrating important stuff.
My creme brulee's won't set. I have no idea why either, I just follow what you say in the video. Can you give me any ideas on what I may be doing wrong or any solutions please? Much appreciated if you could.
