Creme Brulee – How easy is it???

I take on the challenge of creme brulee, and boy was it a challenge! I’ll show you what NOT to do when making this fabulous dessert. If I can make it, so can you!

Treat yourself to a kitchen torch: https://amzn.to/48xuobz
Don’t forget to buy fuel: https://amzn.to/41BlVCd

00:00 Intro
00:50 Ingredients
01:19 Assembling the ingredients
02:46 Strain and pour
03:02 The waterbath
04:03 The first mistake
04:20 Second attempt out of the oven
04:40 Time to broil
05:16 The second mistake
06:22 The final broil
06:30 The torch!
07:04 The taste!
07:35 Recipe Ratings
08:14 Outro/Conclusion
08:21 Dancing

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Today’s challenge is creme brulee yes that fancy French dessert with the crackly sugar crust on top can I novice Baker that sets off the smoke alarm with while I make muffins actually make this let’s find out the only special equipment you’re we’re using today going to be Ram makins but really any oven

Safe small bowl can be used here and a kitchen torch I’m so excited about this so the only special equipment we’re using today is ramkin and even this you don’t need any small Emon proof Bowl can be used we’re going to get that crunchy Top by using the broiler in our oven so

It’s time to gather the ingredients we are going to be using today a teaspoon of vanilla five egg yolks thank goodness I just made mering yesterday a half a cup of sugar and we’re going to have a little bit more for sprinkling the top of the brulee an eighth of a teaspoon of

Salt and two cups of heavy cream you could also use half and half so The Usual Suspects nothing surprising here in the way of ingredients we are just going to combine the cream and the salt and over medium low heat let’s warm this up and once that’s hot we want to remove it

From the Heat and add the teaspoon of vanilla while it’s cooling so while that cream cools I’m going to put the kettle on for the water bath set the oven to 325 for preheating and I’m going to ask you to give this video a thumbs up and now that that’s

All going let’s get our egg yolks whipped with the sugar five egg yolks half a cup of sugar you can whisk this by hand but I’m using the attachment to my hand mixer it would help if it were plugged in we want to blend this until the yolks

Have really lightened up and the mixture is velvety smooth you don’t see the granules of sugar anymore you see that color change the cream has cooled quite a bit but it’s still a little warm so I’m going to whisk while I pour about a quar

Of the cream into the eggs just to make sure the egg yolks don’t scramble due to the heat of the cream now we’re going to pour these eggs into the cream mixture again mixing the entire time okay I am ready to pour this custard into the ramkin but I’ve now filled that more

Than I meant to slow down Joy patience is key let’s pick a pan that will fit these it’s just a little bit of extra room I am going to pour the hot water into the dish before I put the last ones in because it going to be difficult pour

Hot water into this once all of them are in without splashing the water into the custard so let’s do that you want enough hot water to go up about halfway on the ramkin but remember that we’ve still got a few more to put in so displacement of water and all that

Jazz we don’t need to go quite halfway up ow watch your fingers when you put that in now now this goes into the oven that’s been preheated to 325° it is time to get them out of the oven let’s see how they’ve done so the centers should still have a little jiggle to them these look pretty good I’m a little surprised by the color but I’m not hating it so I’m going to set

These off to the side and let them cool for 20 to 30 minutes then get them in the fridge and chill them for 2 to four hours okay they have been chilling for over 2 hours it is time to Brule these creams we are going to start by taking

About a teaspoon of sugar and just gently spreading it taking it out all over and trying to get as even a coating as you can around the top we’re going to do that to each one then pop them into the oven with the broiler on about 2 in from the top of

The oven just for a minute check it if it’s not quite right yet let it go for another minute couldn’t take more than 2 minutes so I know people say you can make cran brulees with a broiler you don’t need a torch but I would say

Otherwise so I started my shelf at the second rung from the top close to the broiler not right up again it and I checked on the first minute and I already didn’t like the darkness coming around the sides so I moved it down a level and it still burned terribly

Rather than carmalized so I am going back to the drawing board I will not be beaten by creme brulee I made another batch and I’m ready to try again so rather than do all sick under the broiler I went to the hardware store and got myself a new

Torch I am going going to put two in the broiler just to see if I can get this to work I’m going to put it down in one of the lower rungs of the oven and really keep it away from that heat it might take a little bit longer but if it

Actually doesn’t burn then that’s a success I’ll do two in the torch and then the last two I’ll do with whatever way I think ends up looking better so let’s give this a try to the broiler first this was 2 minutes under the broiler I just don’t understand I gave up on

That look at that crystallize oh that is fun you want to keep the torch moving so it doesn’t burn to I could probably get a little bit closer but I’m so nervous after screwing up so many of these yesterday I don’t know if the camera is catching the smoke oh nice Browning oh

Just a touch see a little bit too much got a little burning there I wish I had a little bit more even color but I think that’ll come with cactus that looks really great I can’t wait to crack into this wow this creme brulee has been an

Adventure but I cracked the code and now it’s time to crack the creme brulee wow creamy deliciousness you really get a burst of that vanilla it’s so rich treat yourself to some creme brulee and a kitchen torch it’s time to rank this recipe for cleanup I’m going to give it a three

Some of it’s light cleaning it’s not the worst in the world uh and a lot of it can go in the dishwasher for skill I mean it took a bit I’ll have to say that uh but a lot of this trial and error was just me learning about my

Broiler and how much I hate it so maybe that there’s that um I hesitate to give it a four but it is more than just sort of an average skill set I think so um I don’t know if I could do a 3.5 in my Graphics we’ll see so if you’ve enjoyed

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