Crème Brûlée: The Essential Guide by the French Cooking Academy

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Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking Crème brûlée: the essential guide:
Discover how to make a top French pastry chefs Crème brûlée recipe at home and get a silky smooth, sweet and creamy textured creme brulee combined with a crunchy thin layer of caramel.

Written recipe on the website:
https://bit.ly/2VIPezL

The cremes are cooked when they are firm on the outer edge and slightly wobbly in the center.
to test : tap gently the side of the ramequins to see if the center of the creme wobbles (as shown in the video)

Cookware:
Ramekins ( Cazuela):
https://amzn.to/2mcqyiW
Oven thermometer:
https://amzn.to/2NP8NTx
Culinary blow torch:
https://amzn.to/2uidKfs
Cannisters:
https://amzn.to/2LeRolE


Food Conversion Tool:
https://www.convert-me.com/en/convert/cooking/


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In this Crème brûlée video tutorial you will learn how to make the classic French version of the creme brulee recipe. using milk, cream, no bain marie and a kitchen blowtorch.

Crème brûlée (also known as burnt cream, crema catalana, or Trinity cream) is a dessert consisting of a rich custard base topped with a layer of caramel. It is normally served cold. The custard base is traditionally flavored with vanilla.

A word about caramelizing:

When the custard is ready, Just before serving, take the crème brûlée out of the fridge and sprinkle a layer of sugar on top of the custard, as evenly as possible. Per (4-ounce) ramekin, use between 1 teaspoon and 1 tablespoon of sugar (depending on the form of the ramekins and your own taste). There are different tools to caramelize the sugar and create the crunchy sweet caramel crust on top of the crème brûlée.

To caramelized the creme brulee use one of the three method that are discussed in the video : the culinary torch, the broiler and the flambee method.

The ideal is to caramelize the top of the crème brûlée without heating up the custard filling below. In any case: make sure not to burn the sugar/cream! After caramelizing, you can serve the crème brûlée immediately

Comments

ho şi min says:

250 ml %3.7 fat milk, 250 ml %35 fat cream, 4 yolk, 90 g sugar, 100 C oven baking in 45 min. There is a problem with this recipe that results in juicy milky dishes. So sugars have sank down in creme.

mohammed lastman says:

this is heaven
There is no god but ALLAH, and Muhammad is his messenger

Elestro Air-soft says:

Blowtorch is like half the fun with Créme Brulée 🙂

Kevin Ball says:

Aahhhh. Another baked custard recipe..where's the brulee?

Honey Hunn says:

Made this yesterday for my family. The best creme brulee recipe. Exactly the same with the one I had in Paris. ❤️

Fabricio Vieira says:

14min for a creme brulee recipe… -_-

Niki D says:

I subscribed as soon as I heard his accent! 😅

Jim Daveluy says:

Made this for my first attempt at homemade Creme brûlée. It was wonderful! The Creme was perfect. I didn’t get all of the sugar to dissolve but the strainer caught it. Also, tried white and brown sugar for brûlée and preferred the white. All in all, so happy, will definitely keep this one around. Thanks, inspired to try other recipes of yours.

Gabi BenAlex says:

How much sugar?

Kevin Slover says:

Success on the first attempt! Your instruction was the magic ingredient. The cook time was about 1:20 but it turned out perfect. Without knowing the wobble test I would have failed. You’re a great instructor.

Emily Atkinson says:

I have made cream brulee it was amazing

Roxana Etemadi says:

My five-year-old was enthralled… until you got to "of course no children around when you're using a blow torch." "Why no children," he demands to know. I told him it's because kids run around and don't listen, and if they bump the person with the blow torch the next thing will be the entire kitchen burning down. He tells me, "I don't do that, so I can be around." Maybe he can watch from the next room. But he loves your channel, and we gets lots of inspo for stuff to cook together, so THANK YOU!

Juliette B.H says:

What do you use in France instead of thick whipping cream? Crème entière liquide à 30%? That is the only thing besides crème fraîche that you can find in the supermarkets.

HolyBird007 says:

I always forget how bad US eggs are until I watch foreign cooking videos.

Lola Ibiss says:

I love your channel!! Thank you so much for all those marvelous recipes <3

rita kane says:

How or where do I find video description please?. I’d Love to try this recipe! Thank you

Amer Syed says:

Thank you for making the video so informative by detailing the important steps.

yonatan says:

Hey, i have a question, first thank you for ur video.
I cocked it on 100 c for 60 min but it's still looking liquidi. And than i gave 5-10 min more and i think i over cocked it.
Is it ment to still be a bit liquidi when its finish coocking, and getting wooblling only after its get cooled? abit?

LibertyIsDead says:

Great video

Sarah Akers says:

Those where some deep colored egg yolks

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