I would love to watch you make a basic pastry, I have got lazy over the past few years and bought a good quality pastry, but it's not the same. Have the time to make good quality food, not just quick and ready. Thanks so much Simon, and have keep the weight off for over 4 years now, with a bit of care, and an 8 hour fast.😊
Hi Janet, Love your enthusiasm for homemade pastry! Real butter definitely creates a richer flavour and flakiness. What kind of pastry were you interested in making? Congratulations on your health journey! 4 Wheels of Health just launched a new subscription course called the "Foundation Course" which includes all their videos, workshops, cheat sheets, blogs, and more. You can check it out if you're interested. 4wheelsofhealth.com/4-wheels-foundation-course/ Cheers, Simon
Hi Sandra, Thank you so much for taking the time to tell me! I'm really glad you enjoy the way I share my recipes. Stay tuned for more tasty dishes coming your way! 😊 Live, Love, Eat simon
Hi Renee, Thank you so much for your interest in my Crème Brûlée recipe! I typically do not use a bigger ramekin as it would make for a very big dessert unless, of course, the brûlée is for two. In an attempt to assist with your question, I would estimate the following: For a 12 oz ramekin: Temperature: 110°C (230°F) Baking Time: Around 100-120 minutes For a 10 oz ramekin: Temperature: 110°C (230°F) Baking Time: Around 90-110 minutes Just like with the smaller ramekins, you'll want to check for doneness by making sure the custard is set at the edges but still slightly wobbly in the centre. Remember, it will firm up as it cools. Happy baking! Simon
Thank you for your interest in the recipe! All the detailed quantities for the ingredients can be found in the description under the video. Just click on "Show more" to see the full recipe. Hope you enjoy making your crème brûlée!
Why the overdubbed music? I want to listen to what you have to say and learn to make this dessert. Who thinks adding noise is a good idea ? Anyway, I enjoyed your weight loss video and your effort for better health.Best wishes.
Thanks for taking a peek at the crème brûlée video! You hit the nail on the head with the music. Sometimes it feels a bit, well, like a sugar rush in sonic form, right? Music is a tricky thing. While I'd love to narrate the whole thing with my (supposedly) velvety smooth voice (although some might say it leans towards "slightly caffeinated cheerleader"), a whole video of talking might get a tad... sleep-inducing. Background music is supposed to add a little pizazz, but you're absolutely right, it shouldn't be louder than the good stuff. Next time around, I vow to find a better balance. In the meantime, feel free to crank the volume and pretend I'm your own personal, slightly-caffeinated crème brûlée guru, patiently guiding you on your dessert-making journey! Thanks for the feedback, and happy torching! Simon
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Thank you chef
You are most welcome
I would love to watch you make a basic pastry, I have got lazy over the past few years and bought a good quality pastry, but it's not the same.
Have the time to make good quality food, not just quick and ready.
Thanks so much Simon, and have keep the weight off for over 4 years now, with a bit of care, and an 8 hour fast.😊
Hi Janet,
Love your enthusiasm for homemade pastry! Real butter definitely creates a richer flavour and flakiness.
What kind of pastry were you interested in making?
Congratulations on your health journey! 4 Wheels of Health just launched a new subscription course called the "Foundation Course" which includes all their videos, workshops, cheat sheets, blogs, and more. You can check it out if you're interested. 4wheelsofhealth.com/4-wheels-foundation-course/
Cheers,
Simon
Love your way of teaching us your recipes 😊
Hi Sandra,
Thank you so much for taking the time to tell me! I'm really glad you enjoy the way I share my recipes.
Stay tuned for more tasty dishes coming your way! 😊
Live, Love, Eat
simon
how long and what temperature to bake creme brulee in 12 oz ramekin and 10 oz ramekin?
Hi Renee,
Thank you so much for your interest in my Crème Brûlée recipe!
I typically do not use a bigger ramekin as it would make for a very big dessert unless, of course, the brûlée is for two. In an attempt to assist with your question, I would estimate the following:
For a 12 oz ramekin:
Temperature: 110°C (230°F)
Baking Time: Around 100-120 minutes
For a 10 oz ramekin:
Temperature: 110°C (230°F)
Baking Time: Around 90-110 minutes
Just like with the smaller ramekins, you'll want to check for doneness by making sure the custard is set at the edges but still slightly wobbly in the centre. Remember, it will firm up as it cools.
Happy baking!
Simon
Quatities please
Thank you for your interest in the recipe! All the detailed quantities for the ingredients can be found in the description under the video. Just click on "Show more" to see the full recipe. Hope you enjoy making your crème brûlée!
Why the overdubbed music? I want to listen to what you have to say and learn to make this dessert. Who thinks adding noise is a good idea ? Anyway, I enjoyed your weight loss video and your effort for better health.Best wishes.
Thanks for taking a peek at the crème brûlée video!
You hit the nail on the head with the music. Sometimes it feels a bit, well, like a sugar rush in sonic form, right?
Music is a tricky thing. While I'd love to narrate the whole thing with my (supposedly) velvety smooth voice (although some might say it leans towards "slightly caffeinated cheerleader"), a whole video of talking might get a tad... sleep-inducing.
Background music is supposed to add a little pizazz, but you're absolutely right, it shouldn't be louder than the good stuff.
Next time around, I vow to find a better balance. In the meantime, feel free to crank the volume and pretend I'm your own personal, slightly-caffeinated crème brûlée guru, patiently guiding you on your dessert-making journey!
Thanks for the feedback, and happy torching!
Simon