Tribal People Try Crème Brûlée For The First Time
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- Опубликовано: 4 май 2024
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The top is sprinkled with sugar then an open flame is applied to crystallize it
I don't know if it is... it came in a little tin pan and there was no brown on top. I have a feeling these were "instant" creme brulees that have been mass produced and melted on one side with a searing plate.
*broo lay
It's surprisingly easy to make - they secret is to get a creme brule double boiler set. I make Creme Brule for Thanksgiving and Christmas dinners.
*Creme Brulee is incredible, and magical in the mouth. I believe it's a French dessert. You know when Naveed truly likes something...he closes his eyes and looks in suspended time when that first taste hits his tongue. When food is presented in a small portion, there's a good chance the taste is 20 times the size!* ruclips.net/video/6tSdlo0r0Io/видео.html
Where’s the sugar top?
Glad the guys enjoyed this wonderful dessert. Would you ever consider doing a video where some questions are submitted to the guys ahead of time and they answer them in a video? We would love to know more about the guys without revealing too much of their privacy. THANK YOU!
Thank you for caring enough about the guys to word that so carefully for their protection. You had a question you wanted answered, but you thought about the repercussions it might have on others before you just went and blurted it out. Everyone, take note... this is the true definition of a good person.
There's a reason they are served in such small servings, besides the fact that they normally cost a lot. It's because if it came in bigger amounts, you could more easily gulp it down. The smaller size reminds you how precious it is while you are eating it. You eat it slowly and savor it longer, making it last, because you know you don't have much to waste.
In this way, a creme brulee is like Life.
They would probably faint if they had a real freshly made one! Those are so different from these little packages.
They would also like crème caramel
You have to have the sugar on top and torch it.
Heating the sugar on top adds a caramel taste
Is this custard with caramelized sugar on top. Bet it's good.
Yes, must have a sugar top briefly melted. My favourite. Have you offered them an English Trifle?
The name or the channel of the song?
Amazing video
My dudes, unless there's something I'm not seeing, what you have there is a thick egg custard, or, at best, a flan. I don't see the caramel "sauce" of a creme caramel, or the crystallized sugar of a creme brulee.
Those suckers are tiny little cups. That's a tease.
How about the guys try stuffed manicotti?
Well now you should to do Flan, which is Mexican/Spanish.
ONe of my favorite deserts... but lot's of sugar..
It looks like it is just creme. They need to brulee it.
Absolutely the smallest servings of creme brulee I have ever seen. To me, that is mean. However, I have to remember that they may be served other things in a session.
Also, the caramelized layer is significant yet it wasn't shown. So I wonder how it was made. Naveed mentioned the crisp part in a way that this feature must have been lacking.
I have been shopping for new dishes specifically for creme brulee as this dessert is a favorite of mine. I lost all my belongings in an apartment fire. So, I wanted to find just the right, not too small replacements.
Hey, I also lost everything I owned in an RV fire. Nice to meet'cha.
The small serving of creme brulee is actually kind of appropriate, just not outside of France. It's supposed to be small because it's so delicious that the small size is supposed to remind you to eat it slow and savor it rather than gulp it down.
The small size is probably less due to traditional theoretical culinary reasons and more because of the fact that these are mass produced and come in a little tin with a cardboard lid. The carmelized side is likely made by pressing a hot plate on top of a tray full of them.
Look into those Japanese style dishes. They are very versatile. Either that, or they make those little rammekins that look like red Dutch ovens that are good for creme brulee and other small desserts, drinks, soups, sauces, etc..
EDIT: also, I like your name.
@@thewanderingwizard9848 Well, I guess I am a pig because I can take my time enjoying a larger portion. After all, it is the dessert - to me it is the peak of a good meal. I don't make it frequently enough to be satisfied with two spoonfuls.
I no longer eat at restaurants because I enjoy saving money learning how to make what I like. If I can't make it, there are so many recipes of foods that I love.
I admit that I have been a gadget addict since I was a young adult. Several decades of "what do I need to make that myself?!" so I never knew the many restaurants dishes that were mass produced.
If I had access to the Internet as a kid, I would have chosen a different career, in baking. So many desserts to make.
@@cheshkat6321 There's always time.
The video pic is creme brulee, but what these guys are eating is just egg custard. And stingy tiny little servings of it. Look at your own picture on this video and notice what was completely missing from what they were eating. You're supposed to sprinkle the top of these custards generously with sugar and then use a torch or broiler to quickly melt the sugar in caramelize it into a hard candy top that you need to crack with your spoon. It's the whole reason for having creme brulee is that candy coating on the top and getting to listen to that crack when you snap your spoon against it. These gentlemen deserve a do-over even if it isn't on camera for our benefit. You have really cheated them. Very glad that they enjoyed the egg custard, but that's all it was and every culture has their own egg custard. Creme brulee is a French dish that is popular across the world except apparently in pakistan.
Those cups must have been made for children,by the time they decided they loved it there was no more left