Episode 2 of breaking down every experiment I ran to develop my ideal crème brûlée
Vanilla Crème Brûlée (yield: 6 4-oz ramekins)
1.5 cups (341g) heavy cream
1/2 cup (113g) whole milk
1 vanilla bean
1/2 cup (100g) sugar
1/4 tsp fine salt
6 egg yolks
extra sugar for brulee
1. Cut the vanilla bean in half and scrape the seeds. Add both the seeds and the pod to a pot with the cream, milk, 1/4 cup (50g) of the sugar, and salt. Set over medium heat and bring to just below a boil. Cover and let steep for 30 minutes.
2. Add the egg yolks and remaining 1/4 cup (50g) of sugar to a bowl and mix together until combined.
3. Slowly stream the hot cream/milk mixture into the egg yolks.
4. Strain to remove any large pieces of the vanilla pod and unincorporated pieces of egg.
5. Divide between 6 ramekins set in a 13in x 9in baking pan.
6. Place the baking pan in a pre-heated 325F (163C) oven and fill about a third of the way with hot water.
7. Bake for 30-35 minutes or until the custard wobbles slightly in the center when tapped.
8. Remove from the oven, let cool on the counter for 20 minutes, and then at least 4 hours in the fridge.
9. Top with a thin layer of sugar and brulee.
Alter the texture of your creme brulee by adjusting the ratio of egg white to egg yolk in the recipe using whole eggs means the weight of egg whites is twice that of egg yolks the proteins present in egg whites contribute to a custard that sets firm and holds its shape
Replacing one egg with all yolks on the other hand reverses the ratio of white to yolk the slight amount of egg whites brings just a little extra structure for a creamy and bouncy texture finally using all egg yolks focuses more on richness than structure this time the
Creme Brule sets just enough to give a soft and silky custard inside
29 Comments
i nearly died when he broke the dessert
If there are any, could you make a video about the differences that it makes when you use almond milk instead of cow milk, on muffins or cake maybe? I would find that really interesting 😀 ❤
Best looks like the middle, don't have to waste 6 eggs worth of whites for it either. I know you can cook and use egg whites in other stuff but I prefer using the whole egg.
Use 12 yolks for maximum gains
would this apply to something like portuguese egg tarts as well?
Thank's you ❤
I love old fashioned baked egg custard and prefer the taste and texture of that over crème brûlée, so I use whole eggs. Thanks for the information! I thought it was just using cream instead of milk, but this makes perfect sense.
i was able to make it once i luckily i used 8 eggs bc i was making 7 of them the whites sense we have chickens i just put them in the microwave mixed it some and fed them to them sense it helps with there health so in my opinion it wasnt a waste of soem good egg whites
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yeah they are all same
6 yolks it is then 😁
I do love how these videos get to the point, many males waffle on in these videos but I can stand you because you get to it.
I like how i watch these knowing very well that I ain’t making anything anytime soon
One thing I appreciate about these videos is every option has its place instead of one being right and the others being wrong. Like if you would prefer a firm texture, you can use whole eggs instead of being scolded about the “proper” way to cook
I started making crembrules when I watched your shorts. Now I make them often and give them to friends and family to try.
i tried your dark chocolate crème brûlée recipe the other week and it turned out so delicious!!! thank you for the recipe!!! 😊
Can we get all your best macaron tips and tricks??
Thanks for putting the recipe in the description! ❤❤
no whites in creme brulee… ever this might have been about flan instead
six bomboclaat eggs
I prefer using whole eggs for baking, it's easier and less wasteful. I appreciate that different options are shown in the videos, rather than just one "right" way.
What if you have even less yolk?
Could you please give us the full recipe you recommend in the next video about crème brûlée ? 😊
I love mine with all yolks. It is so easy to use the white vs using the yolk without making anything sweet
Soo.. does these mean if a cake recipe calls for 3 whole eggs you could use 9 yolks instead? Or is this formula of yolk/whole only for flan & custards?
There was a perfect spot for the last yolk 😭
I usually use 6-7 whole eggs, it's fantastic
The best hack for crème brulé is low temperature cooking. Using the same waterbath used for sous vide you can get some incredible textures
What would you like best?
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