Thank you for this great video! You’re very clear and precise. Love your accent 😊 I can’t wait to try it. I plan to add caramelized sugar to the bottom before I pour in the mixture like a flan. Update: I tried this recipe - you did say 150 degrees but forgot to say Celsius! Since you used measurement words like cups instead of grams I figured that you were speaking to Americans, also you must be at sea level. It’s 300 degrees here in the states and it takes at least an hour for high altitude .😎 F.Y.I. Anyway, thanks! Still tasted good, 2 hours later after all the trial and error 😅
If you wanna be really anal about the bubbles on the surface, let the mixture sit for a while before skimming it, as all the air inside the mix from whisking will rise to the top. Otherwise, if you have a blowtorch, just give it a quick pass over the surface of the uncooked mixture once it's in the ramekin, as this will burst any air bubbles on the surface leaving you with a finished product that isn't pockmarked. And if you prefer a richer custard, substitute the whole eggs for yolks and use all cream (culinary cream is better as it has already been reduced). This makes for a more traditional creme brulee. A real vanilla bean also enhances the flavour a hundredfold.
Thank you for this great video! You’re very clear and precise. Love your accent 😊 I can’t wait to try it. I plan to add caramelized sugar to the bottom before I pour in the mixture like a flan.
Update: I tried this recipe - you did say 150 degrees but forgot to say Celsius! Since you used measurement words like cups instead of grams I figured that you were speaking to Americans, also you must be at sea level. It’s 300 degrees here in the states and it takes at least an hour for high altitude .😎 F.Y.I. Anyway, thanks! Still tasted good, 2 hours later after all the trial and error 😅
If you wanna be really anal about the bubbles on the surface, let the mixture sit for a while before skimming it, as all the air inside the mix from whisking will rise to the top. Otherwise, if you have a blowtorch, just give it a quick pass over the surface of the uncooked mixture once it's in the ramekin, as this will burst any air bubbles on the surface leaving you with a finished product that isn't pockmarked.
And if you prefer a richer custard, substitute the whole eggs for yolks and use all cream (culinary cream is better as it has already been reduced). This makes for a more traditional creme brulee. A real vanilla bean also enhances the flavour a hundredfold.
We just finished making it!! It's absolutely beautiful and you make so easy for us !! Thank you!!!
As a diabetic, I use all almond milk. Can't have sugar so I use artifical sweetener. Cinnamon???
I have never heard of cooking a custard, so ho did I hear correctly 150°?
Should be nutmeg on top not cinnamon
Did you say 150°?
This is Australian temperature!
So just over 300’ F !
No instructions 🧐
How much is a cup?