Easy but delicious Crème Brûlée | Cracking the caramelised top
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- čas přidán 17. 08. 2021
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I had this dessert countless times when I was in the UK. It’s essentially a custard pudding and it’s rather simple to make! It’s so fun and delicious to crack and serve the caramel on top and scoop it with the custard pudding below.
▶ Crème Brûlée ◀
Quantity: 4 x 90ml ramekins
Heavy Cream 200g
Milk 100g
Egg yolk 50g
Sugar 35g
Vanilla Bean 0.3 pod
① Add half the sugar, heavy cream, milk and vanilla seeds into a saucepan and heat it up to infuse the vanilla.
② Meanwhile, add the other half of the sugar to the egg yolk and whisk.
③ Once step 1 is ready, let it cool down to around 60℃ and pour it into step 2 (tempering)
④ Pass it through a sieve and pour it into the ramekins.
⑤ Bake in a water bath/Bain-marie at 135℃ for 35mins (baking time would be longer for larger ramekins)
⑥ Always, sprinkle sugar and sugar torch it just before serving.
*If you do not have a blowtorch, you can caramelize the sugar (watch the link: • How a pastry chef make... ) and pour it on top of the chilled crème brûlée.
How to store: Never freeze crème brûlée. Keep in the fridge up to 3 days.
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That looks delicious!!
So good!
Love your baking and style. You are amazing. Detailed instructions help enormously.
Thanks so much 😊
Wow.....Mouth watering and so simple and easy to make. Thank you for sharing. Will do it tonight.
Most welcome 😊
It's really amazing. Thank you chef
Most welcome 😊
Thank you for sharing your recipe.
My pleasure 😊
Awww my word Chef you had me at hello⭐️⭐️⭐️⭐️⭐️ how very beautiful indeed, your clear and precise teachings, the immaculate cleanliness is outstanding 💖💖💖💖💖 what an art you are sharing with us! I can’t wait to make it my self 👏🏻Thank you ever so much!
You are so welcome
I will definitely try this recipe...thanks again chef...
Most welcome 😊
Wonderful!😃👏👏👏 Thank u, chef!
So nice of you
Amazing video chef!
Thank you!
really appreciate your tips and tricks
Glad you like them!
Made this last week for my husband, following your recipe and he loved it 🥰…could not stop at one single serving!
Wonderful!
I’m doing this in class on Monday…thanks was very well done and informative chef
good!
My all time favourite dessert
yay
Very easy and precise
hanks
It's delicious!
So good!
I have been making cream brûlée for a long time, I made ur recipe and it was out of this world. Ty, for sharing the recipe.
Wonderful!
Open the courses!!!! I will definitely fly to Korea to take your course
That's the plan!
Love Love this🐣🥧🐣
thank you.
Thank you chef🤩
My pleasure 😊
Thank you for sharing technique chef.
My pleasure
Thank you thank you this is amazing mine is in the oven right now. Hopefully it will turn out good. My first time making it.
Hope you enjoy
Rooting for you Hanbit!
Thank you!
Awesome content Chef 😍
great!
Love this desert but never made it but will now try it 😉
It's so good!
Amazing
Thank you! Cheers!
Best channel in CZcams 🌹
yay!
Dear Chef , I tried this recipe out last night ! The result was perfect ! The creme brûlee texture and taste was beautiful ! This is my favourite recipe !! Thanks Chef ❤️❤️❤️
Great job!
He sounds so gentle 🥺
thanks.
Such a good tip, always wondered why I have cooked bits of eggs!
Hope you enjoy
@@HanbitCho Creamy and crunchy at the same time, perfection!
Thank you Chef
thanks.
Love you💓💓💓 chef from India ... delicious recipe 😮😮
Thanks for watching!
Amazing! Thank you for sharing! Xo
Thanks for watching!
Yumm!!!
yumm!
This recipe is amazing, the only thing I will say is if your ramekins are bigger and you’re finding that the vanilla flavour is muted or you’re getting dried out vanilla beans from the supermarket, I like to soak the seeds and bean itself in vanilla extract for a few hours first. The alcohol in the vanilla extract really helps to extract that vanilla flavour from the bean better than cream or milk does.
Right
Fantastic Recipe… I tried it 🌹… _Worked like a charm_ ✌️🙏🏼
Great 👍
Hi Chef. Really love your recipe^^ Could i use light brown sugar instead of white sugar on top to burn it. Have you ever tried light brown sugar before? Thank you Chef have a wonderful day.
Yes you can!
Hi Hanbit, thank you for sharing this tasty recipe. May I ask what is the brand of this white container? Looks so elegant!
oh I got it in Korea in a local market offline!
@@HanbitCho oh, so sad, haha, but thank you anyway!
Me watching and craving at the same time🤤🤤🤤😍😍😍😍😅😅😅😅
nice!
Looks delicious! Do you think it will still work with a sugar substitute? If so which one would you recommend?
hmm not sure!
You should try making a toffee seperate, blending it, then using it for the top. When you make the caramel prior, it allows you to cook more evenly on top the crème and avoid over heating the pudding. The toffee must be very fine after you blend it; it will deliver a superior product however.
yep!
Amazing..!! Could you please make a video about Creme Brulee Syrup like Monin?.
Thank you
yeah
Hi Chef..this recipe looks really yum but I have a question to ask.. instead of vanilla beans can I use vanilla essence in the mixture?
oh the essence won't really give a proper vanilla flavour though..
@@HanbitCho Actually Chef its difficult to get vanilla pod over here..
@@HanbitCho wat about vanilla extract？ hw much to add in replacing vanilla pod？
Hey Habit, thanks for the professional and detailed videos.
I've followed this recipe and used 3.2% fat milk and 33% fat heavy cream.
The consistency is good and it tastes also good, but it feels a bit too fatty to me. I don't know if it's because I ate a whole 4 cheese pizza a few hours ago, or it's because of the lots of fat in the creme brule.
Is it possible to use different fat % in cream, or maybe change the proportions of 1:1 for milk and heavy cream? It would decreased the fat content, but will it still hold the shape and taste good?
hello!
Thank you for this amazing recipe❤. It’s difficult to get heavy cream where I stay . Can I use 25% fat cream instead? Thanks again
not sure though..
@@HanbitCho ok. Thank you for replying ❤️
Can this recipe be used in a tart in a thinner layer? The water bath wouldn't exactly work at this point though. Can it still be done?
nope. i don't think so.
Without a thermometer, what's the best way to tell when your cream has cooled enough for tempering?
hmm just touch the bowl and gauge.
@@HanbitCho I'll give it a try in the next day or so! Thank you. My mother was a pastry chef in the air force back in the day. I'm excited to learn this and make her some.
Hi Chef Hanbit,
Do plant based milk like almond or oat milk work too?
Hope u can do a vegan version too
Thanks
oh i'm not sure...
Hello Hanbit, when comparing your recipe to others, you're the only one adding milk. Why do you add milk ? Does it bring something more to the final recipe ? Thank you
heavy cream is a bit heavy for me. it's up to you!
@@HanbitCho noted. I'll try both ways and see. Thanks
If the brule sugar becomes soggy, could I add another layer of sugar and blow torch it again?
nope. once it goes soggy, you can't do anything about it.
@@HanbitCho , There must be a hack that are used by master chefs to resuscitate a soggy brule.
Can you substitute monk fruit for the sugar?
hmm never tried!
you are perfect I need ganache monte for cakes I hope you Will do it thnx
ok!
Hello Chef! I want to make your Crème Brûlée but I don't have this tool for burning the sugar, what can I use instead of it? thank you!
oh hmm it's possible but difficult. you can put it in the oven for a bit and toast the sugar.
@@HanbitCho Ok, thank you
A vegan version wont work because this recipe requires eggs
Chef why do you use vanilla seeds, rather than vanilla essence?
you need to use vanilla seeds.
why is my creme brulee always have bubbles and burnt partially on top in the oven? I did pop the bubbles before putting in the oven. would it be the oven temperature or because my cream is too hot?
yeah turn off the fan. should be better then.
@@HanbitCho Thanks! I will try again!
What to do if there is no burner? How did chefs used to burn caramel without such a convenient modern device?
hmm you sort of need it?
May I ask what is the brand for your blow torch?
not sure! got it locally
actually it says rekrow!
@@HanbitCho thanks! I am trying to find a blow torch that’s strong enough :)
what did he use to pop air bubbles?
hello!
Chef, we 'd like to show us English Apple pie and Apple Crumble recipes pls
Noted!
what does he use to pop air bubbles?
blow torch!
@@HanbitCho thank you for replying!
How do you packaging for take away customers?
in a carton!
😋
Thank you!!!
Did you use hot water bath water?
yep.
@@HanbitCho I will try this. Thank you
May I ask what's the purpose of splitting your sugar in your video?
oh it's just the method.
круто)))
thanks!
👏👏👏👏👏❤️
thanks!
😋🤩
thanks.
How many egg whites is 50 grams?
crack and weigh it.
You need egg yolks, not egg whites. Usually one egg yolk weights about 20grams
this one never works out for me T-T I will try your recipe now. I think I just cook it too much.
Hope you enjoy
🥰🥰🥰😍
thank you so much!
❤❤❤❤❤❤❤❤❤❤❤❤❤
thanks
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