Dining and Cooking
Desserts and Sweets

Crème Brûlée: the essential guide (by the French Cooking Academy)



Discover how to make a top French pastry chefs Crème brûlée recipe at home and get a silky smooth, sweet and creamy textured crème brûlée combined with a crunchy thin layer of caramel.
Get the recipe: https://bit.ly/3hnTuS0

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 crème wobbles (as shown in the video)

Cookware: ( affiliate links)
Low profile Ramekins (called sometimes Cazuela):
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Oven thermometer:
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Culinary blow torch:
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Cannisters:
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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

20 Comments

  1. Gabby

    I made the most incredible crème brûlée I’ve EVER had. TIPS: get fresh eggs local, and good quality while milk! You won’t regret it. THANK YOU for this recipe and your expertise.

  5. Maggie

    Omg I love his accent so sexy so beautiful
    I’ll make it like he said
    I hope I don’t cook my eggs
    Thank u

  8. JCVaneg

    Great explanation, I like the special tips about what you should not do to get the appropiate texture. Previously, I watched two videos from two different channels, but I believe this one shows you how to execute it in the correct way in order to get a true Crème Brûlée.

  11. Silent Akudama

    There are many writers but only very few actually makes it, and there is a reason for it. if netflix cannot recognize it then there is nothing more to say.

  12. Aziz

    Crème brûlée is the best dessert ever. And its soo easy to make but also too sensitive

  14. Lazuli Moon

    Thanks for showing how to cook with the right temperature; it's amazing 👏 to see the difference between the overcooked and the one cooked right.

  17. Kajak Kajak

    Thank you for showing the right consistency of the Créme Brûlée. That's all I needed. I have never had a Créme Brûlée with that consistency in a Restaurant. They were always fluid inside or like an omelette. Even in one star Michelin restaurants. I never liked it. Now I will try to make it myself.

  18. Marko Jak

    Don’t add the sugar into the egg yolk. Mix it with the cream and milk to avoid curing

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