Tip: if you pour the hot cream into the eggs more slowly, you will not have to sieve out the lumps as there will not be any :) This is because the eggs will temper and not scramble even as their temperature rises. That’s right. The lumps are scrambled eggs :)
The lumps are not scrambled eggs. When you break an egg you will see that there are some protein strands called chalaza. Those need to be strained out.
@@cremebrulee4759 Who says? I made it without straining anything and the texture was perfect and creamy. Unless you're trying to win an award for best creme brulee in the word, there's no point in adding more steps and cleanup. There were no imperfections in my cream without going through it with a fine-toothed comb.
If you don’t have a blowtorch to torch the sugar on top, you can always put it in the oven on the broiler setting. I learned that trick in baking school
I Knew the comments would have a chef in here explaining how to get the torched effect without the melted sugar on top ☺️ thank you so much!! Are there any other prep instructions or is it literally that simple? /genuine
@@gabrielmerchantUse the high broil setting and move your oven rack up as far as it can be. Let it come to temp and then place the sugared dishes inside. Monitor closely. If you leave it, it can break the creme
This is one of those myths that just refuses to go away. If you stir the sugar it cools a little and hardens. If this happens, keep cooking it and it will melt again.
@@hanstun1 it's literally not a myth. I work as a baker and make caramel every other day. It really works and is so much easier than trying to wing it without a candy thermometer.
You could also use a hot spoon instead of a blowtorch! That's what I do! I pour a light layer of powdered sugar on top. Then I heat my spoon over a flame then gently press it to the sugar layer. It becomes the perfect thin crisp layer that breaks beautifully. The caramel method usually leads to a bit of a thick layer on top that doesn't really break nicely.
You can still pour a thin layer of caramel if you pour a smaller amount, and turn the ramequin in your hands so that the caramel can reach the edges. You gotta be fast though, the caramel sets up to the point where it stops flowing in just like 30 seconds. Also, I would recommend keeping the pan on the heat in between pours.
Your accent rocks girl. I was a little one when we left South London, 50 years ago. Whether I’m right or not, your voice has a familiar, family feel about it. Crème brûlée is a favourite by the way. Well done. 🌹❤️
@Yubis17 Yep! And we landed in the Lucky Country … sorry about that! Your comment is both obvious and stupid at the same time … quite the achievement. Well done. 🌹
Slowly whisk small amounts of the hot cream into the egg mixture, as adding too much at once will mean you have small bits of cooked egg in your crème brûlée as you are adding too much heat at once. Apart from that it looks quite nice ❤!
If you are brulee-ing the sugar on top instead of pouring it, a tip to help not burn the sugar is to tilt the ramekin when doing so. It lets the liquod sugar run out of the flame and allows you to carmelize the remaining sugar. It has made my hard sugar crusts much more consistent.
@@mostlydanielyou can absolutely make caramel with just sugar and water. Will only crystalize if sugar has already dissolved and you either stir, or sugar crystals fall in. The drawback of this technique is the sugar layer will be thicker than other methods
@@mostlydanielyou can literally make caramel with only sugar, it’s called dry caramel, this works just fine as long as you take steps to ensure it doesn’t crystallize
@@kayburcky7146You need to get out more. She has one of the more posh British accents that’s easily understood by anyone who’s watched a Harry Potter movie
Looks delicious! I’m glad you add a whole egg, that is how flan is made in Mexico. I’ve seen in other videos where people from the Philippines yell and scream not to add whites🙄 yet, they got the recipe from us!
@@Al_Persona Crème brûlée may be the French version, but Flan is not. And they BOTH come from a Roman recipe, so it is not really French either. Some sources say Spaniards are the ones who made it sweet in the Middle Ages, which was copied by the French. Not to mention the French and Spanish obtained Vanilla from Mexico, where it is endemic. That IS a Mexican influence on Crème Brûlée. Also, I was referring to the Philippines which got the recipe of Flan de leche (which they butcher and call “leche flan”) through Mexico City, which was the capital of the Kingdom of Mexico/New Spain. Mexico City ruled the Spanish East Indies (Philippines/Marianas/Guam,etc) for the Spanish Crown for 250 years.
Well, speaking of history. There's a history why the Filipinos only use the egg yolk. During the Spanish colonization, churches were built using egg whites to form some sort of mortar. This process left a surplus of egg yolk, so they used it in other recipes including flan. Mexico should be credited for the recipe evolution, but flan originated from Rome. It was brought by Spanish to their colonies. And guess what? The Philippines was a Spanish colony. Most of the dishes with Spanish infuence was directly due to Spanish friars. So you really can't say the Philippines got the recipe from Mexico.
Crazy how some of the restaurants in yhe company group I work in will over complicate a menu when they could just.... Not. This is honestly easier and quicker than most of our desserts, and better for it...
@@BarackObamaJedi It doesn't spread that well before it starts thickening, so it's hard to get an even coat. And good luck trying to spread it with a spoon.
@@GruppeSechsI've tried that technique after seeing it at Adam Ragusea's channel and you can achieve a much thinner caramel layer than hers simply by pouring less into the cups and then rotating them with gravity
wtfff I remember watching a cooking show many years ago and the last thing they had to do to win was make a crème brûlée and they made it seem so freaking difficult like there was no way the contestants could pull it off😩😩😩
Well thats because you would never do it this way normally. If you noticed when she shattered the first layer the caramel was really thick? Thats a result of her cooking it first and then layering it on top. Creme brulee is meant to have a very very very thin top, you are meant to sprinkle sugar on a thin layer over the top of the custard and melt that, doing it this way doesnt spread very easily because of the thickness of the caramel and makes the caramel too thick and adds an unpleasant crunch rather than a nice crispiness
They do exaggerate. There can be issues achieving perfection under time pressure but otherwise it's not bad. For examples, the bubble would not be okay for a top tier cook, and they can burn if you brulee the top.
@@CodexAdrianI definitely agree this method would probably always result in a thicker crust of caramel. But I feel like she could've used a bit less, EVER SO SLIGHTLY burnt it for that delicious taste and it would've been good enough and still enjoyable!
I remember when I first had crème brûlée. I just never had the opportunity or the thought to have it until my cousins wedding. When I saw that there was crème brûlée, I got soooo excited to finally try some… I hated it. The bitterness was not expected. Never had anymore since then.
The voice is so pleasant to listen to as some of the same asian american nuances translated to their english accent to me. It sounds familair and foreign at the same time for all of the opposite reasons.
Use a flat roasting rack to elevate the ramekins and having the bottom in water as well. You can increase the baking temperature, thus decreasing the cooking time, without curdling the egg mixture. You can also put sugar directly on the custard and put them under the broiler in the over.
If u want to go easier with the sugar top u could just put a lil bit of sugar on top, a mix of brown and white sugar can be good and flame thrower it, or be normal and just use that little flame thing chefs do sum ppl have it for some reason
500ml double cream/heavy whipping cream,
60g castor sugar,
4 egg yolks,
1 whole egg,
2tsp vanilla extract
Caramelised sugar:
125g castor sugar,
5tbsp water
Thanks for the clarification. I didn't even know double cream was a thing!
Pin it
I’m so happy you clarified what double cream is.. but.. is heavy whipping cream a substitute for double cream? Or maybe just a uk vs American thing?
@@ericafrenk6747 It's good enough. I just made some following the recipe and it was as rich and creamy as I was hoping.
@@ericafrenk6747 No, but it tends to be as close as you get in the States. It does work as someone stated, but it may not get the exact same result.
Tip: if you pour the hot cream into the eggs more slowly, you will not have to sieve out the lumps as there will not be any :)
This is because the eggs will temper and not scramble even as their temperature rises.
That’s right. The lumps are scrambled eggs :)
Another tip: if you like scrambled eggs, don't even worry about the lumps.
Sometimes what you need to filter put is protein strands from the egg white
The lumps are not scrambled eggs. When you break an egg you will see that there are some protein strands called chalaza. Those need to be strained out.
@@cremebrulee4759 Who says? I made it without straining anything and the texture was perfect and creamy. Unless you're trying to win an award for best creme brulee in the word, there's no point in adding more steps and cleanup. There were no imperfections in my cream without going through it with a fine-toothed comb.
Confidently fucking wrong
My Creme brûlée don’t jiggle jiggle, it folds
I’d like to see it wiggle jiggle for sure
It makes me wanna dribble dribble, you know
Riding in my Fiat, you really have to see it
Six feet two in a compact, no slack
Your crème brûlée is over baked my friend
@@joshuawittenborn9233 its a song ok
The second I learn how to force myself to do dishes, I'll be the best cook ever.
The worst part of cooking is the clean up
Yes!!!!!! This right here! = My life 😅
Same
Real
If you want to never do dishes learn to cook for people!
If you don’t have a blowtorch to torch the sugar on top, you can always put it in the oven on the broiler setting. I learned that trick in baking school
I Knew the comments would have a chef in here explaining how to get the torched effect without the melted sugar on top ☺️ thank you so much!! Are there any other prep instructions or is it literally that simple? /genuine
@@gabrielmerchantUse the high broil setting and move your oven rack up as far as it can be. Let it come to temp and then place the sugared dishes inside. Monitor closely. If you leave it, it can break the creme
That's what I thought she was going to say, actually
with all my respect to you that's common logic it's not even a trick
I would kinda prefer that over the sugar glass she just made
'My Creme Brulee doesn't jiggle jiggle, it molds'...
@@apocotokomu69 erm I was kindof just making a joke and changing the lyrics from that Louis Theroux song.....
😂😂
@@apocotokomu69 r/wooosh
Moldy créme brulee, my favorite 😩😏😏
😂
I followed your crème brûlée recipe, and it was absolutely phenomenal
Tip: add a teeny tiny bit of lemon juice, like 4-5 drops to the sugar and water mixture. This will ensure that the sugar doesn't crystallise
You can also use an invert sugar like corn syrup.
This is one of those myths that just refuses to go away. If you stir the sugar it cools a little and hardens. If this happens, keep cooking it and it will melt again.
@@hanstun1 it's literally not a myth. I work as a baker and make caramel every other day. It really works and is so much easier than trying to wing it without a candy thermometer.
I also just recommend adding orange blossom water because it is divine in simple syrup
It's crème Brulé. It's supposed to be crystallized to become a crunchy texture contrast.
You could also use a hot spoon instead of a blowtorch! That's what I do! I pour a light layer of powdered sugar on top. Then I heat my spoon over a flame then gently press it to the sugar layer. It becomes the perfect thin crisp layer that breaks beautifully. The caramel method usually leads to a bit of a thick layer on top that doesn't really break nicely.
You can still pour a thin layer of caramel if you pour a smaller amount, and turn the ramequin in your hands so that the caramel can reach the edges. You gotta be fast though, the caramel sets up to the point where it stops flowing in just like 30 seconds. Also, I would recommend keeping the pan on the heat in between pours.
This is a cool trick, thanks!
Your accent is SO SWEET
Your accent rocks girl. I was a little one when we left South London, 50 years ago. Whether I’m right or not, your voice has a familiar, family feel about it. Crème brûlée is a favourite by the way. Well done. 🌹❤️
@Yubis17
Yep! And we landed in the Lucky Country … sorry about that!
Your comment is both obvious and stupid at the same time … quite the achievement. Well done. 🌹
@@tiffanysmith8460I like the classy way you responded :)
I just wait for your easy peasy lembu squeezy . Love your vids btw .
I hate that. What the heck is lembu squeezy?
Lemon squeezy*
@@MaximilianonMars Lembu is Lemon in Bengali and Odia.
Slowly whisk small amounts of the hot cream into the egg mixture, as adding too much at once will mean you have small bits of cooked egg in your crème brûlée as you are adding too much heat at once. Apart from that it looks quite nice ❤!
We steam that here in the Philippines, we call it leche flan 🍮
Flan is so amazing!!
Videos like this are why we need a save shorts feature
There is one
If you were wondering,
Egg yolks make the texture creamier, adding the whole egg does help with the structural stability (?) of the thing I guess.
"It's so easy"
proceeds to do 15 steps requiring 32 dishes and an overnight cooldown
I really don't want to have to sieve anything.
It is easy... Just not simple or low effort lol.
If you think that this is hard then buddy how do you feed yourself?
@@oyabun9650
Calm down Marie Antoinette not all of us eat cake and crème brûlée everyday
@@oyabun9650How do you feed yourself? Most recipes don't have nearly as many steps nor require the time this takes.
You have the cutest voice!
Does she also do beauty videos? She sounds just like the girl that uses no filters and shows realistic skin.
If you are brulee-ing the sugar on top instead of pouring it, a tip to help not burn the sugar is to tilt the ramekin when doing so. It lets the liquod sugar run out of the flame and allows you to carmelize the remaining sugar. It has made my hard sugar crusts much more consistent.
Castor sugar is also called super fine sugar here in the states. Not the same thing as powered sugar.
Your voice is ADORABLE!
the way you prepared the caramel was genius! I think I'm gonna make this for my friends some time 👀
It doesn't work, you need butter or cream or else your sugar will seize, you simply can't make caramel from only sugar water
@@mostlydaniel thanks for the advice!
@@rrrilakkuma9797just put sugar on the top and put it under the broiler
@@mostlydanielyou can absolutely make caramel with just sugar and water. Will only crystalize if sugar has already dissolved and you either stir, or sugar crystals fall in. The drawback of this technique is the sugar layer will be thicker than other methods
@@mostlydanielyou can literally make caramel with only sugar, it’s called dry caramel, this works just fine as long as you take steps to ensure it doesn’t crystallize
I had one of these once the best thing ever
the main reason why i watch your videos is your voice. i love it
Shows a failed crème brûlée and continues to tell how to make one.
Adding the whole egg actually makes the creme brulee easier to curdle.
Nice! Definitely want to try making some😊.
how are you so underrated???
Because i don't understand one word
@@kayburcky7146You need to get out more. She has one of the more posh British accents that’s easily understood by anyone who’s watched a Harry Potter movie
@@tulaib4393 aha agreed
Hearing your lines overlapping into each other makes me feel like I'm having a nervous breakdown after watching hours of cooking tiktoks
So am looking at recipes and n here n in my head from years ago n this beauty pops up so sweet my fave 😢 flavour
I actually did this recipe and it turned out pretty good
This is hardest creme brulee I have seen so far
You can just add sugar directly on top of the brûlée and use a blow torch to melt it! No need for caramelising!
She did it that way because she clearly said this recipe doesn’t require a blow torch…
Try 1h at 160°C in the oven with the water it's pretty good ;)
So simple and easy. Well those are interchangeable so I get it.
your voice is so gentle.
Wow bro you are such a simp. I love her for her intellect and clarity. All you care about is what’s on display.
I would never treat you like that
Looks delicious! I’m glad you add a whole egg, that is how flan is made in Mexico. I’ve seen in other videos where people from the Philippines yell and scream not to add whites🙄 yet, they got the recipe from us!
while i see what you mean in the original recipe only yolks are required. creme brulée is french not mexican
@@Al_Persona Crème brûlée may be the French version, but Flan is not. And they BOTH come from a Roman recipe, so it is not really French either. Some sources say Spaniards are the ones who made it sweet in the Middle Ages, which was copied by the French. Not to mention the French and Spanish obtained Vanilla from Mexico, where it is endemic. That IS a Mexican influence on Crème Brûlée.
Also, I was referring to the Philippines which got the recipe of Flan de leche (which they butcher and call “leche flan”) through Mexico City, which was the capital of the Kingdom of Mexico/New Spain. Mexico City ruled the Spanish East Indies (Philippines/Marianas/Guam,etc) for the Spanish Crown for 250 years.
@mdc3148 finally someone who knows their history. Totally agree.
@@l0new0lf000 Thank you! So many people have a hard time with history/facts, glad there are other well read people out there.
Well, speaking of history. There's a history why the Filipinos only use the egg yolk. During the Spanish colonization, churches were built using egg whites to form some sort of mortar. This process left a surplus of egg yolk, so they used it in other recipes including flan.
Mexico should be credited for the recipe evolution, but flan originated from Rome. It was brought by Spanish to their colonies. And guess what? The Philippines was a Spanish colony. Most of the dishes with Spanish infuence was directly due to Spanish friars. So you really can't say the Philippines got the recipe from Mexico.
Made these, they taste great!!!
Crazy how some of the restaurants in yhe company group I work in will over complicate a menu when they could just.... Not. This is honestly easier and quicker than most of our desserts, and better for it...
the caramel is not to be thick like broken car glass
It's hard to get an ultra thin layer without a torch.
@@GruppeSechsi would simply pour less of it
@@BarackObamaJedi It doesn't spread that well before it starts thickening, so it's hard to get an even coat. And good luck trying to spread it with a spoon.
Well why not use the piece of caramel to scoop out the cream like you do with chips and salsa
@@GruppeSechsI've tried that technique after seeing it at Adam Ragusea's channel and you can achieve a much thinner caramel layer than hers simply by pouring less into the cups and then rotating them with gravity
I'm going to try with coconut cream
How did it go?
She did a good job delicious
For all you coffee fans out there, you can also put 2 table spoons of espresso shot in the cream mix:)
wtfff I remember watching a cooking show many years ago and the last thing they had to do to win was make a crème brûlée and they made it seem so freaking difficult like there was no way the contestants could pull it off😩😩😩
Well thats because you would never do it this way normally. If you noticed when she shattered the first layer the caramel was really thick? Thats a result of her cooking it first and then layering it on top. Creme brulee is meant to have a very very very thin top, you are meant to sprinkle sugar on a thin layer over the top of the custard and melt that, doing it this way doesnt spread very easily because of the thickness of the caramel and makes the caramel too thick and adds an unpleasant crunch rather than a nice crispiness
They do exaggerate. There can be issues achieving perfection under time pressure but otherwise it's not bad. For examples, the bubble would not be okay for a top tier cook, and they can burn if you brulee the top.
@@CodexAdrian Well I’m gonna do it this way, suck it!!
@@CodexAdrianI definitely agree this method would probably always result in a thicker crust of caramel. But I feel like she could've used a bit less, EVER SO SLIGHTLY burnt it for that delicious taste and it would've been good enough and still enjoyable!
Your voice is the definition of anxiety
Why is she arguing with herself 😮
I don’t make the sugar topping when I make it for myself. That’s how I learned how easy it is to make.
My younger son Jacob love this
So addictive " easy peasy rumble squeezy "
I remember when I first had crème brûlée. I just never had the opportunity or the thought to have it until my cousins wedding. When I saw that there was crème brûlée, I got soooo excited to finally try some… I hated it. The bitterness was not expected. Never had anymore since then.
I actually made this yesterday and it's pretty good
THANK YOU SO MUCH! I love crème brûlée, and this is so very easy!
tip: try and slow your talking/speed up footage so the video actually matches your instructions
Epic video! By far my favorite desert
The voice is so pleasant to listen to as some of the same asian american nuances translated to their english accent to me. It sounds familair and foreign at the same time for all of the opposite reasons.
Yay, my favorite dessert!
Mine too! 😋
Subscribed babe because that instruction accent is just fab! xx
Wow it does look easy. I think I can actually do this
I love it!!!! Thank you.
Wow. Looks so good
my mom always made lemon créme brûlée for me when i was little
I love that idea for the topping.
just tried this and it came out great!
I am gonna have crème Brûlée FOREVER now thank you
Wow that looks super nice
Awesome ❤
This looks wonderful, just as you have made it, thank you for the recipe and the video!👏🏻👏🏻
my favorite dessert.
Thank you...yummmm
Well, that worked great, thanks! I used vanilla powder and 35% creme and it still came out great.
Thanks for sharing!
This looks tasty might have to try making it
Use a flat roasting rack to elevate the ramekins and having the bottom in water as well. You can increase the baking temperature, thus decreasing the cooking time, without curdling the egg mixture. You can also put sugar directly on the custard and put them under the broiler in the over.
Thank uuu 😊❤
I am making a mental note because crème brûlée is my favorite dessert! I never knew it could be made like this
I love creme brulee, will try this late August.
If it doesn’t jiggle jiggle, it folds
If you add the caramel to the ramekins before the mixture you get amazing crème caramels/flans
That "failure" in the end looked to fancy, i would rather have it that way!
Lovely
Massive props to the quality of your eggs
I made your lemon cream dessert. Delightful!
Thanks i will not be doing this but now i know how
If u want to go easier with the sugar top u could just put a lil bit of sugar on top, a mix of brown and white sugar can be good and flame thrower it, or be normal and just use that little flame thing chefs do sum ppl have it for some reason
Yummmm. This looks so good
Oh Yum ..
so nice andyour voice too, thxxx
Thank you! ✌🏽🌻
The standard sugar and torch method gives better results and i think thats faster too plus you dont need to dirty another pan
imma try it real quick
I love your voice so much!
Mmmmm i love creme brulee!
im happy this recipe didnt involve a grill/broiler because mine has been broken for ever
Sounds nice!
It comes out smooth if the mixture is combined with a rubber spatula instead of a whisk. Just gives less air bubbles
Adam ragusea anyone?
Thank you ❤
omg i will definitely save this for later, i love love love creme brulees
I find if you make friends with people that love to cook its easier to get tasty food like this
I just want to hear you say “jiggle jiggle” over and over again. That made me very happy:)
Her voiceover is what got me here