Creamy custard with a caramelized topping, this Crème Brûlée is a classic French dessert that looks fancy but is incredibly easy to make! With this foolproof recipe, you only need five simple ingredients, and you’ll have a silky smooth and rich crème brûlée in no time. Did I mention that how satisfying it is to crack into that sugar topping?!?!?
RECIPE:
With this recipe, there’s no need to go to a restaurant to get your fix of crème brûlée. This homemade crème brûlée features a rich vanilla flavored custard with a caramelized sugar topping that comes together effortlessly.
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Sir I make that but it's structure not in jelly form so my told it's not good but I think it's light. Pls guide me .
Absolutely delightful
How long was it in the fridge for
Out of the fridge ? You didn't tell us how long it needs to be ther.
I am trying this for the first time. The serving size was larger and only able to get 4 bowls in. They had that custody bounce when out of the pan after about 15 minutes. I cling filmed them closed and am now waiting the brûlée part. 1st time making this and have 3 critiques
good video. But one observation I had… he shows it go into the oven then cuts to "these are out of the fridge." how about telling us to put it in the fridge and about how long to expect that to take. I mean I get it, until it is nicely chilled. but I think many people were wanting more explanation there. I think you can tell that because it is the most replayed section, I watched that section 3 times thinking I missed something. I understand switching the editing and flow up so instead of what's going to happen you say what has happened. But in cooking videos this can be frustrating for people who are trying to follow along. Just a thought. Also sometimes it doesn't make sense what you focus more time on. Like the above topic, I think a show of how you took it out of the oven – did you take each ramekin out or did you take the whole thing out at once with boiling water? A tip for people who have read this far…I find it far easier to slide the oven shelf out (not removed but in the out position), put the empty 9×13 baking dish on the shelf, put the ramekins in. fill the baking dish to the required height with water, then fill the ramekins with your custard mix. This way you aren't moving things with hot liquid and avoiding that precarious moment of setting it on the shelf without angling it. Likewise, when it is done cooking I remove the ramekins from the water bath and then let the waterbath cool naturally as the oven cools. thus you aren't messing with very hot water. Also, it is unwise to put very hot items into the refrigerator.
Oh i love creme brulee❤❤❤. Thank you for sharing. I always like your videos
Setting the oven on 325 Celsius ? Or Fahrenheit
I made it and it was so delicious thank you so much for this video
Just for people who dont have heavy cream u can use milk its still really good
How does panna cotta compare to creme brulee? I love both!
Just follow the recipe. Go buy a torch- $10 . Big deal.
my favourite dessert
thank you, tried this recipe twice now… Christmas and News Years … both occasions it was a huge success.
That DOES look PERFECT!!! Love!
Your new fan from Morocco 🇲🇦 ❤
Just a few suggestions: Wait on adding sugar to eggs until immediately before you add cream. Take cream off and let cool longer as your cream was too hot and cooked some eggs. Dont strain the cream, strain the cream+egg (very gently). Use a ladle and gently add to ramekin to reduce bubbles. Poke any bubbles that make it through. These small tweaks really do make a difference.
“Kitchen torch” aka the torch from my dab rig
I made this today and its absolutely amazing 🤤🤤🤤 ill be making abother batch for my Christmas eve dinner tomorrow for my family
I don’t do metric weights and measurements…English please.
Lmao maybe its just me but im dying at how you were talking about the vanilla bean pods making your nails look dirty, paired with this channel being called preppy kitchen😂
How long in the oven?
Hey Peeps it does work great to broil the creme brulee, my torch blew up one Xmas morning and we resorted to broiling in the oven and it worked great, no burn and the perfect crack, we do it now often when we make it! 😊
I wish i had seen this video BEFORE making a recipe I found on NYT. Only used 2 cups cream
If you over boil your cream and vanilla mixture don’t worry, it will still turn out just as good!
Everybody has like three minute videos. and here you are with the super Duper extra doing way too much Mr. Man eight minute video
Have you baked duck ???
I love making crème brûlée 😍. It’s definitely an art
Watch out! Around 4.50 he goes from putting them in the oven, then miraculously bringing them out of the fridge. He doesn't explain that after the oven you must let them set in the fridge over night etc
Hi John, I tired to follow instructions to the "T" but for some reason, the custard looks very fluid. After 30 min at 325, it looked very wiggly, added another 10 min but still looked almost the same. I pulled from oven and let cool at 46 degrees for 1.5 hr. now in refrig. While placing into frig, the sides look connected, but the center still looks like a thick fluid. I'll leave in Frig for 4 hrs and then try to finish one. Any thoughts?
Love how there is no plastic in the kitchen – this has got to be intentional.
I couldn't use such small ramekins. I would eat them all in one sitting Don't be surprised. I have done the same with a half a cheesecake
You skipped the wobbly part of the baking. I am not sure if mine are done or not.
How long did you cool them for ?
If I’m using vanilla extract instead of a bean how much should I use relative to the measurements of the other ingredients he used?
I never liked the toasted sugar. It just takes away from the taste because when you do get the toasted sugar the way you like it… an amber color, the sugar has already burnt and is bitter anyway. But I find it interesting that the sugar melts even after it has cooled if you don't store it because it doesn't melt in its manufactured state and store it that way. It could be the chemical composition, but then that means it has become something other than sugar, and it might be the atomic structure, but that also doesn't make much sense.
Isn’t that vanilla bean like $20
Whats the substitute for heavy cream?
Can I put pumpkin
Do you use the oven with the fan on or any other mode ? I left for about 30mins with fan on and it seemed to have overcooked slightly..
Made it. Was a big hit
Fabulous darling…