Silky Smooth NO WATERBATH Crème Brûlée
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- čas přidán 9. 05. 2024
- You would never guess that a recipe as luxurious as this creme brûlée could be so simple. Click here bit.ly/tommyjohn_brianl to try Tommy John and get 20% off plus free shipping on orders over $75 when you use my code BRIANL
RECIPE AND INSTRUCTIONS: www.brianlagerstrom.com/recip...
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BUTANE TORCH: amzn.to/3ZHmmcc (inexpensive and better than the one i’m using in the video)
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PLASTIC CUTTING BOARD: amzn.to/2JioHYR
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
14oz RAMEKINS: amzn.to/3z0t9SB
HALF SHEET PAN + RACK: amzn.to/34v7CSC
9"x13" BAKING DISH: amzn.to/3K1VJJC
2QT SAUCE PAN: amzn.to/3LOBKzp
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-- INGREDIENTS --
▪1200g/mL or 5c heavy cream
▪1 fresh madagascar vanilla bean (sub 8g/2tsp vanilla extract)
▪160g or 3/4c+2Tbsp granulated sugar
▪2g or 1/2tsp salt
▪10 large eggs, whites and yolks separated
▪Sugar in the raw (about 30-40g or 3Tbsp per ramekin if using the 14oz ramekins)
ALTERNATE BAKE TIMES:
If using 8 of the smaller 7 oz ramekins, cook at 215F/100-105C for 1 hour 20 minutes
If using a 9”x13” baking dish, cook at 215F/100-105C for 2 hours.
CHAPTERS:
0:00 Intro & custard base
3:00 Pouring and baking
4:35 Getting comfy (ad)
5:35 Cooling and finishing the creme brulee
8:58 Let’s eat this thing
#cremebrulee #vanillacustard
🎧MUSIC:
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Let me know what you think of this method for skipping the waterbath. I'm a full convert. Don't forget to check out Tommy John bit.ly/tommyjohn_brianl and use my code BRIANL to treat yourself the best in comfort
Have you seen Adam Ragusea's method for crème brûlée topping? I think it solves the problems with both methods, including "what if I don't have a broiler?"
Can you recommend something other than plastic wrap ? I don't use it at all, and would never use it with heat.
How about aluminum foil, with holes poked for steam to escape ?
Never made creme brulee before, and I certainly will not be making any other recipe than yours. The steam from the plastic wrap is brilliant and this was so simple to make. I made this for a friend who loves creme brulee and the dinner table LOVED this dessert. Fantastic techniques and super clear instructions. I love the sugar in the raw hack for the brulee top as well. Thank you for updating classic recipes using dinosaur techniques for modern times!!!
The ad had me tickled🤭 “I will NOT be modeling them.” Seriously though, LOVE Tommy John. They are the real deal and BEYOND comfortable. Wear ‘em everyday.
Me too. Most expensive drawers I ever owned, but worth every penny when I catch ‘em on sale.
Adam Ragusea has a method for the crispy top where you basically make a caramel in a saucepan and pour it over the baked creme brulee's. It sets up nice and crisp without need for a torch!
Definitely the better way of doing things, if you don't have a torch
I'd have to try making it that way. not enough drawer space in my house for another kitcken gadget I'll rarely ever use
I’ve poured the cooked sugar over the top and it works. I have also messed it up by pouring too much and it was a bit thick. Just something to keep in mind as you’re doing it.
That’s not brûlée though crème brûlée just means custard with burnt sugar just put brown sugar on top and torch that’s traditional crème brûlée
@@jiggamanbean5523does it really matter when the result tastes virtually the same. Adam even "burns" the sugar mixture in the pot by purpously overcooking it.
Another trick for the caramel is to make the caramel separately and pour it into a baking dish to set. Then blend the caramel, dust the creme brûlée and the but it under the broiler. The caramel dust will melt quicker than sugar will caramelize, which means less risk for uneven caramel and the custard wont heat up as much.
That is 100% the move.
Genius!
Insane. I love it.
Sorry to ask a stupid question, but how do you "make the caramel separately before pouring it into the baking dish to set". Would you mind explaining this technique? Thank you.
@@pennylivingston148 great question-caramel is simply sugar browned through the application of heat. Melt and brown the appropriate amount of sugar, pour it onto a suitable surface, let it cool, break it into chunks then blitz them to powder!
I only had creme brulee once . It was when I had lunch,alone, at a historical restaurant my son was head chef. It was his day off. I assumed it was just fancy vanilla pudding. Wow I was wrong. I LOVE creme brulee .
I've been making creme brulee for a long, long time. I was skeptical about this recipe, but I gave it a try. The result was the creamiest, smoothest, and most delicious creme brulee I have ever made. And this recipe is so much easier than the bain marie method. Low heat. Plastic wrap. Who would have thought it possible?
I love that you always mention how to do things if you do not have the special equipment thingys! Thanks for that Chef Brian!
I travel a lot and only own what fits in my rucksack. To me it is crucial to know how to improvise, since no place I have ever been to had a kitchen equipped with a torch for instance - yes I stay in "affordable" places 😉
You're terrific. Charming, entertaining, and knowledgeable. I really appreciate that you don't make your audience sit through some title bumper and you just get on with it. Thanks and keep up the good work!
Thanks for your videos man! You’ve been a huge help in working on something I love to do.
Yummy! Thank you so much for sharing this recipe with us, Brian! 🥰
I didn’t think your videos and information could get any better, then they did. I love the truly helpful and real hacks. You are absolutely never condescending, you breeze thru several excellent suggestions, so well done. 👏
This was my mother's favorite dessert. Your version looks rockin.
This is my favorite dessert! Thanks Bri
Thanks for pointing out how to up my game, again. It's so easy to perceive this classic dessert as straightforward but, a previous result didn't encourage me to ever want to try it again. Your recipe really does look like a very luxurious treat and, I just know that your super easy steps are going to deliver exactly that!
This guy is a genius and always reading my mind on recipes I want to learn!!
HEY BRI! Crème Brûlée is my favorite dessert of all time to order out at restaurants and I'm excited to try to make it at home with your recipe. Thanks!
Great Video Recipe Bri Guy! Love that you’re making this classic dish accessible to all skill levels and with a straight forward approach that is going to ensure success, AND build confidence for so many home cooks.🔥👍
I made this for my wedding anniversary dinner and it was the absolute creamiest creme brulee I've ever made. Thanks so much for such an incredible recipe!
Just made it. It turned out great. Even though I make a lot of creme brulee, I hate doing the water bath. That's going to be my new method. We need a similar recipe for creme caramel.
I would say just make it exactly the same after you've poured the custard over the caramelised sugar. At that low a temperature you won't burn the sugar any more.
Great video. I'm excited that I get to use my torch this weekend now!
perfect timing. My wifes favorite dessert and it's our anniversary weekend. Guess what I'm making!!!
Strawberry cheesecake?
Hey Bri. Love creme brulee, so thanks for taking a little of the hassle out of making it. It looks absolutely delicious. And I've been wearing Tommy Johns for years and love them. Just used your code to buy some more - thanks!
Love the logic on this method, B-Man. Kinda like baking bread in a dutch oven. Brilliant!
Another dessert to add to my rotation. I make a cheesecake and chocolate chip cookies about twice monthly. Thanks a ton!
I'd love to see pork/chicken katsu and proper homemade tonkatsu sauce and panko breading at some point.
A cheap and versatile alternative to the kitchen torches that is NOT underpowered is a standard propane torch you can get at home depot for like 15 bucks. The cylinder of fuel is another 15 but will last WAY longer than the standard butane torch. Plus, you can do your own silver soldering under your sink :)
You buy one of those huge propane tanks used for Barbecuing just to fill up your hand torch?
I think Creme Brulée is my favorite desert with Tiramisu so can't wait to do this
I assume you've made his tiramisu, already then, but if not it's great. I made the pumpkin spice one last Thanksgiving.
This looks fantastic
O. M. G. You've found my kryptonite! I can't wait to make this! Thank you so much for sharing the recipe and for making it foolproof
Great video I’m going to she store right now to try this recipe!!! You really my favorite internet chef 👨🍳 ❤
Thanks for another great recipe. Yummy.
Will try this recipe for the first fast of Ramadan tonight! 🥰 I'm going to try the big baking dish method, let's see how long that'll take to carmelize lolol. Thank you!
If you have a real blowtorch, like the kind you'd keep in your garage in a tool bag, go out there and get that and use it. It will work a lot faster than these crappy underpowered kitchen gadget torches.
You can also try out Adam Ragusea's method where he boils sugar and then carefully pours it overtop to make the shell
Adam Ragusea has a great video on how to get a caramelized sugar top on creme brulee at home without a torch or using the broiler. It's very approachable, I've done it myself a few times!
Just the fact you added alternative methods in case someone lacked anything specific (like a butane torch). Such minor things but they mean a lot. Can't wait to try this.
Hey Bri, thanks for the vid! My dad makes a mean crème brûlée but often has trouble with the water bath, so I'll send it his way!
I remember Adam Ragusea making a video on this where he instead of a torch melted the sugar in a saucepan and poured it over - have you tried that method?
Bro, your an amazing cook. Learned so much from you
I made the custard yesterday tastes good, but for my taste, I would double the number of vanilla beans (this is double the custard in most recipes without doubling the vanilla). I added some additional vanilla paste post-op to up the flavor.
I will finish the dish in the evening and probably won't give an update 😂 but the technique works great!
I've made this recipe several times now and I've found that doubling the vanilla bean is okay, but quadrupling it has been incredible. I make half of what he makes here, but in that halved recipe I still use two whole pods and the results are hugely noticeable.
@@justacouplapaninis4986 just made it tonight, it was awesome, and now I 100% want to try your quadruple strategy. Might have to wait a week or two to recover, though.
Love the dancing Bri! Definitely going to make this when i get home from school😄
I need this in my life!!!
Great video Brother... and great play on using plastic to trap the moisture rather than dealing with sheet pan full of water
You're so close to 1 Million subs B man. Very excited for the future of the channel
My favorite dessert! 🤤🤤🤤
Looks amazing B. That Sugar in the Raw is amazing for coffee too.
This is my favourite dessert! But I only ever have it at restaurants. Been waiting for you to share your take on this classic. Thanks for this fool-proof recipe!! It's given this fool the confidence to try it at home 😂
Great recipe - nice job!
My most favorite dessert!!!
Thank u for using the proper sugar 😊❤
I am so gonna try this. Creme Brulee is my favorite dessert, tied with Tiramisu.
No waterbath? This witchcraft must be thoroughly investigated. 🔎
😂😂😂agree
Pure sorcery
My all time favourite pudding...to die for ❤ 🇦🇺 thanks bri ❤
Great details, that's exactly what other cooking channels miss.
We've had chef Brian, baker Brian, dancer Brian, silky voiceover Brian, travel guide Brian, and now model Brian.
*shakes fist at the sky* Where's MY endless talents, God??
Anyway, thanks for this. I needed an excuse to break out the butane torch I got for my birthday.
Haha can’t say I pulled off the modeling
I so much love creme brulee.
I will definitely try that. And btw nice modelling skills 😉
Bri, the plastic wrap is genous! Pots de creme is very good also
hey bri, you can also make the caramel in a pot and pour it on top, better option than the broiler.
So, it seems as though that victory dance while eating is the way you stay so slender, especially with such delicious deserts on hand!
Finally, a place doing it right. Creme Brulee original 1600 recipe does not use a water bath, but 210F for 2-4 hours... most ovens are not true and need a oven thermometer, but this is the best method and delicious! Don't rush your cremes! Good work Brian!
I heat up sugar+water on the stove and then pour over each ramekin, then move the dish around so it covers evenly. Wait 30 seconds and you have a perfect caramelized crust.
Really appreciate the alt baking times for the different size vessels. More often than not, I see recipes that call for a size I don't have and I'm left guessing how long I should bake for
I made some vanilla extract from scratch using vanilla beans I'd purchased online. It's been up there getting better and better for nearly two years, now. I can't wait to use it and I'm thinking this might be the recipe.
I've never tried this before, have always wanted to.
I always think of one piece when creme brûlée is brought up
You are amazing thank you Bri I want to be a chef one day thanks for inspiring me big hugs from Angola África you are the man Dude and the recipes work if you follow the instructions Guy give it i try ❤🎉
Go to the camping section... lol... a great torch that will now have a new use... thank you ❤🥳🤗
Never misses 🔥
One of my favs when it comes to dessert, only second to cheesecake. I may try it again at home, I used to be good at making custards when I was younger.
This is the only channel that I actually go out and buy stuff for so I can try and replicate the recipes on a consistent basis. Thanks Bri guy < 3
me too but Ive found the ingredient amounts could use some work. sheet pizza: too much sauce. but I guess crushed tomato cans only come in 1 size so that one gets a pass. lasagna: makes enough sauce for 2 lasagnas. also calls for 2 cans of tomatoes so it could have been easily cut in half. both the beef enchiladas and chicken quesadillas: call for about double the cheese actually needed, even after using an excessive amount of cheese
What about Chef John
Also if you don’t feel like buying a torch just cause you don’t want to or something like that there is another option. If you make a quick Carmel and pour a thin layer on top of a cold crème brûlée it hardens very nicely and tastes just as good! But I do have to say the sugar will be clear but hey if your into stuff like that then it’s not exactly a bad thing🤷🏾♂️
I have seen that in other videos. Have you tried? Does it work well? (It looked alright in the video I have seen)
@@TV-xm4ps I've done it, and overall, I like it. The only downside is that because the custard is cold, no matter how quickly one tilts the ramekin to distribute the caramel, the caramel cools quickly and one is left with some spots where the caramel is thicker than is desirable and then one would need to use more caramel as well for additional coverage. Years ago, I saw a contestant on The Great British Bake-off caramelize sugar, let it solidify, blitz it into a power and then torch that onto crème brulee. The result was that the powder only need melt to return to the desired caramel stage, and one achieves a very even layer that doesn't prolong exposing the custard to the torch's heat. I recently learned of a similar technique that doesn't require torch, and since I don't have one, I'd like to try it the next time I make crème brulee: czcams.com/video/RB-8vmKX9_k/video.html
Let me know what you guys think of this recipe. Even though you CAN make this recipe in smaller ramekins, I recommend going for the bigger 14oz size. So much more silky smooth custard. On the topic of silky smooth, don't forget to check out Tommy John bit.ly/tommyjohn_brianl and use my code BRIANL to treat yourself the best in comfort.
The plastic melted.Thanks for making me waste two hours of my life. At least I didn't actually buy a full vanilla bean.
I love Creme Brulee. This was sent immediately to my daughter who is the dessert person in our house,
Love the vid as always. My favorite tip is from America’s Test Kitchen. Make a quick caramel let it cool, blitz to fine powder, add to custard and torch. Since it was just caramel it melts to hard crack almost instantly.
Sounds great. I'll try that!
It looks delicious I make mine in a sous vide but I want to use your recipe for the next batch I make
The no waterbath is a gamechanger. I dread moving the tray of water filled ramekins in and out of the oven when I make creme brulee.
I actually have my mom’s brûlée iron. And I have ramekins! I need to try this recipe.
My favorite way to do the caramel sugar is to do it in a pan. Pour out onto cooking paper. When cooled pulverize in blender or cusinart. Sprinkle this onto crème brûlée and torch. Now you just have to melt not brown. You have already done the browning bit without heating your custard.
For anyone watching who happens to have a sous vide machine, I would *highly* recommend making creme brulee in tiny mason jars and cooking them that way.
Just to add to your comment, for anyone with a sous vide and a desire to make creme brulee it's worth it to invest in a good torch. A Bernzomatic TS4000 torch is only about $10 more than one of those gimmicky kitchen torches and will do a way better job. We used that with a $5 Coleman propane canister at the bakery I worked at and it really did the trick caramelizing the sugar. I also use mine to get a nice sear on meat that I've cooked sous vide. Might not be worth the investment if you don't have a sous vide but since I do I get a lot of use out of mine.
Oh I love creme brulee
Searzall works great for caramelizing the sugar
Awe man, I just went through a creme brulee phase 2 weeks ago. I guess our cycles aren't in sync anymore lol. Great video. Nice tip on the cooking method.
This and the Adam Ragusea macaroon video... Life changing
7:59 , , , works pretty good. WELL. It . . . works pretty WELL! Thanks for the videos. I have foregone a waterbath many times with no real disasters. I think a lot depends on how picky you are about the presentation. I love browned foods, so if the inside of a pudding in a ramekin gets a little brown because the oven temp was a little high, not moderated by a water bath, fine with me. I have never minded cracks in a cheesecake. But creme brulee is special and calls out for all the special treatment it wants to keep that top and insides moist and creamy!
I'm happy to say that once in a while I time things right! I happened to visit Lauren and Brian on the right day, and ... This was amazing!!! Even without the crunchy topping it was a winner! I can't wait til he makes it for me again! 😊
Thank you
The way I've been craving a creme brulee but was so intimidated by the waterbath 😭 bro thank you I'm making this as soon as I get better quality vanilla
Great video but the problem, in my opinion, with the large ramekins is the ratio of custard to caramel is skewed too heavily to custard. Using large shallow ramekins yields a better ratio in my experience.
I got that big boy torch, can't wait!
I can't leave well enough alone, so I am making this for Easter brunch with added diced rhubarb cooked in a syrup of sugar with crystalized ginger, finely diced. Wish me luck!
Damn it😂😂😂 You’re 2 weeks late! I made my first crème brûlée for a Welcome Spring dinner and made a lavender version.
As always, excellent video!!!!!!❤️
In my experience, restaurants use a salamander (a type of compact broiler) to quickly, evenly melt the sugar on a creme brulée. Excellent, consistent results.
Dang it, I had to subscribe to YET ANOTHER cooking channel. 😂 I'll be referencing this if I make crème brûlée! Thanks, Brian!
Hi Brian, thanks for sharing that recipe! Do you know how I can make the consistency of the crème brûlée firmer? I can’t seem to find a recipe with a more firm texture. (I do realize that is not traditional) Thank you I appreciate it
Your dance at the end is why I subscribed 😂
Love this video! Any other flavor suggestions/recipes besides vanilla? Have a friend who is allergic.
We now do a no bake sous vide crem brulee. We like a combo of vanilla and almond extract, torch sugar on top and then add a few fresh berries (or candied cranberries for the holidays! )
What temperature/time are you working with and are you putting the creme in vacuum bags?
Hey Bri! Creme Brulee might just be my favorite dessert ever, thanks for the great tips for cheating out of the water bath! One question though, could I just go to the hardware store and buy a torch for less than half the price I'd find one at the kitchen store? Or would that be a bad idea for some reason?
Bri give us a discount code for that couch 👀
Also thank you! I love CB and I’ve always been afraid to try it at home but this looks doable!
I also found that u cna make the topping putting sugar and water in a pan and heating until it’s sizzling and u QUICKLY pour it on top of ur crème brûlée and it’ll be a beautiful brown layer on top! Speaking as a person who doesn’t have a kitchen torch i found that easiest
I've made creme brulee several times. At a nice restaurant the other day my 15 year old says "this was really good, not grainy like yours". I'm like "what?" So, I Googled it - and bam "overcooked creme brulee is grainy". So, I meticulously made some and cooked it to 168. It was PERFECT. He said "nice job - was this a Brian recipe" I said "nope, just a little internet research. Brian hasn't done creme bruleee..." That was last Sunday... Too funny on timing. Also too funny that he expects all my good recipe improvements come from you! Well, now I have to try your method! Love the Sugar in the Raw idea - as normal sugar just didn't work well.
great editing
"There is no more pleasure to be had."
Word, man. Word.
Watched so many of your videos Bri, shocked to find I wasn't subbed!