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#cremebrulee
I’m a professionally trained savory chef, but I do love making a good creme brulee. I’m professionally trained in burning stuff, and I do too love a creme brulee. You take two cups of cream. I take two cups of cream. Pinch of salt, vanilla, pinch of salt, vanilla. Bring that up to a simmer and let that steep in there. Bring that up to a simmer and whisk around with the lick spoon. Five egg yolks, 1/2 cup of sugar, five egg yolks, half a cup of sugar, cream, a little bit at a time. If you add it too much at once, it will scramble. Very slowly, we’ll pour the hot cream into the eggs a little bit at a time. Ramachins and put that in a dish with boiling water halfway up. The mixture into ramicans and boiling water halfway up. Bake at 325 for 40 minutes until it wiggles like this. Bake at 325 for 40 minutes. It’s only been 20 minutes. Why is it looking so brown? Set overnight and then top with some sugar and either blowtorrch it to caramelize or place under a broiler for about a minute or two. Set overnight and top with sugar. Torch it till it’s a little bit charred. It’s called brulee. All right, guys. Give me a break as I will give to this. It’s actually so smooth and creamy, you don’t even taste that brown stuff on top. The bitterness serves as a contrast. You know what I mean? It’s really easy to make. 9.2 out of 10. All right. Thank you.
45 Comments
Huh. Well if he can do it 😅 and a 9.2 shiiii
Love creme brulee.
Don't love getting the hot sugar burnt on my fingers.
The bitterness 💀😂
“Whisk with a spoon”🥄
The sugar on top tastes bitter because you burnt the sugar to a crisp lol
Creme Bruleee 💅💅
Both do not use vanilla!
Creme bruleêēėėėy
No substitutions? All the ingredients?!
Blink twice if you’re in trouble
The random vocal fry at the beginning just to imitate her 😂
i was waiting for him to miss a step or miss an ingrediant. so satisfied
Crem Bru lehhhhhhh
I'm neither professionally trained, nor a chef, but I am savory and i have made this before
Crème brulereereerre
It's funn how you burned it so much jet it didn't melt. Impressive
Why is his voice so fucking annoying
You ain't tuff unc acting nonchalant
My guy, are you retarded or something?
expert chef tip (not from me, from another video lol): Caramelize the sugar, pour it onto a silicone mat, allow to cool, then put in a food processor and turn it into a powder again, when you put it on the top of the creme brulee its easier to melt as its already caramelized.
The brown stuff on top…
My dude she said a little bit of sugar, not half the bag across 6. That's why you had LIQUID CARAMEL on the top before it burnt.
A good life hack I've heard from a friend:
Carmelise the sugar and spread it on the baking paper.
Let it cool down completely.
Crush it and put it in the blender to make it into a fine powder (Do it in short bursts, otherwise the caramel powder will start melting again)
Use the created powder, instead of the sugar.
Thanks to this method, there's a less risk of burning the sugar, while trying to carmelise it directly.
Best caramel ever
Honestly didn't expect man to have a blowtorch
You crushed it, dude. I want some.
I'm surprised he didn't go "I don't have eggs, so I'll replace them with a potato since they look similar.."
Hearing that much "L" in her "yolks" really pissed my Midwestern ass off 😂
Add lemon juice for tang 1/4 cup
Watching this guy so fun so I don't wanna subcribe to him :))
I think someone named matt the cat cook is copying your videos!!!
I'd recognize a steam table pan anywhere no ordinary person would buy those you have to go out of your way to find them. I bet you're a much better cook than you let on.
Americans have way too much time in their hand.
😂😂😂❤
Genuinely curious , did you preheat the oven fully before placing them in there?
Why did I feel so much pride in your making this?
Your voice is annoying
…Her creme looks like shit. It looks gritty and overbaked. Typically you should use warm water not boiling in the pan.
He indeed knew how to burn stuff
I mean, burning it is an essential part of this. No wonder you were such a natural.
Creme brulee is awesome. It's so rich, and because of that, it's the most foolproof custard there is.
You turned on "air bake" thats why it goes quicker
"Im professional trained in burning stuff" 😂
Now instead of baking it, add a table spoon of corn starch to the eggs then the milk, put it back on the stove medium low heat, Trust the process, and keep stirring for about five to ten minutes, every stove is different. When thickened if you let cool you'll have vanilla pudding. Or if you want chocolate you can either change to chocolate milk, or just add cocoa to the eggs as well
Less sugar at the end, rotate the dish around to hit th edges and pour excess off, brulee 50% then you can add a bit more and brulee more, usually 2-3 layers is best, work the edges first
Mmmm. Butane. Yummy
That “ten” jumpscared me