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Chef thank you very much for this recipe 🙏👍👍👍👏👏👏👌👌👌🙏

I cannot find the printed recipe anywhere. Can't understand all the dialog.

Do yourself a favor and put the pod in the cream too. Then just pick it out. Maximum flavor.

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It's the best recipe ever 🎉

Nice. I wonder how many tendons were pulled from the leg?

A part of the video is missing - sound only.

I still watch these videos to this day.

THESE ARE SPANISH NATILLAS , A DESSERT of Spanish origen and as many others FRENCH desserts

After the 11 years this video is teaching how to make this dish, how many people cut their gums on that thick candy layer? The name literally means burned cream. The THIN candy crust offsets the tiny bit of burnt cream as a result of less sugar.

This man is very talkative , not have any idea how to teach cooking or baking at all. Or maybe he did not want to show us the correct measurements and full recipe. Therefore I did not like his recipe at all

moving on to some one who knows lol

ohhh he sucks sooo bad at this

his tempering makes me very very afraid

I've followed this video about five times now with great success! Thank you very much 🙏

I miss your videos

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

Pouring boiling cream on top of raw eggs scares me a bit. I will definitely try this method next time.

Please surgically remove your adenoid.

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?

115 degrees?

Best one I’ve seen thus far!

Love......it's.....thank you

For years I have followed this recipe, it's the best

Did he say 115 degrees?

Lol this goes against everything I was taught when cooking creme brule

where is the actual recepie ..?

500ml creme 100gr castor sugar ( I use 90 because I personally don’t like it as sweet) 5 egg yolks 2 Whole eggs 1 Vanilla bean

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.

made this about 3 times, better than the restaurants

lol dis guys not french he just said "in go our burnts" 8:23

The smacking of the lips, couldn’t get past that. Disgusting.

He never added the sugar to the eggs.

Oh wow 😂😂😂, so lovely!!! Classical and funniest ever 🤣.

If this is good as your creme brûlée method, I’ll be very excited!! Thanks for your sharing, hope your family is well🥰

Great recipe! Thank you!

I need to try. Look amazing

It’s a great recipe but my oven needs to be hotter than 115c. Next time I’ll try 120/125c so it bakes correctly.

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 like your cooking system. How can cantact with you.

Why do we not see more on TV of this attractive, charming and very sexy presenter? A natural talent like hers should be surely used on mainstream channels.

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.

I’ve used this method and recipe a few times now and it’s perfect! Thank you

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 ?

This method is the easiest without any compromise to taste. Thank you. Small freeze half way through.

So good chef 👩‍🍳👍❤️

couple of wankers didn't share.

Any more recipes coming?

I'm making this right now and its turning out to be amazing!!!

All that heavy breathing. Listen to this guy wheeze was like watching an episode of Sea Hunt in a dramatic underwater scene!