Beth, I made this recipe with my daughters during spring break. I didn't had the ramekin so I did it in one 8 inches round bake pan. It took 1 hour and 45 minutes to get done and the sugar took like 1 minute to crust at 350 F. The creme brulee was fantastic, all my family and neighbors enjoy it. Thanks!
Aw thanks :) I'm working on it! HA! But word of mouth and sharing my videos on FB, Twitter and Pinterest is the best thing you can do to help me grow :) xx Thx always for your support! Always means a lot!
Aw you're so sweet. Any of the "weeknight Meals" are pretty easy to tackle! They are in the section on my homepage that says weeknight meals. But now you've just given me an idea, for a new section "For Beginners". I'll create that section too!
Aw you are too sweet! :) Seriously for me the best part IS communicating with all of you. It's what gives the channel a heartbeat, creates a wonderful community, and truly makes me better at what I do. You guys say you look forward to seeing me every Saturday, but really I look forward to seeing of all you!. I love all the familiar avatars and usernames that pop up each week, it's like having the BEST group of pen pals from all over the world that I really love getting to know. :) xx Beth
Your videos are great. I love how you keep talking and your audience do not lose interest. Also the references that you include are great. Looking forward to the next video
Sure! I have a couple of great menus for you. That I did on Kin. In fact, you've just given me an idea...I'm going to create a Vegetarian Playlist on my Channel's Homepage and all my faves will be in there. Stay tuned!
Beth, I just want to thank you for all the wonderful and easy recipes you share. Even the most intimidating dishes feel like simple, pleasant experiences with your tips and detailed descriptions. Thanks for helping me discover the inner cooking goddess in me and greetings from Armenia (and don't feel bad if you have never heard of that country :) ).
Oh thank god, a recipe without a torch thanks Beth can always count on you on making things SIMPLER for us and still taste amazingly good. you're the best.
Aw, I'm so glad you did find me! :) So happy you like the videos! And not to worry, I haven't been around all that long, just about a year or so. So you haven't missed much. :) Stay tuned, uploads are every Sat :)
So far there are no videos that you have done that i dislike, love your recipes easy and fun to make . Keep making more videos , perhaps one video on how to make chocolate chip cookies
Hi Beth, I made this today and it was SO yum!! I don't have a broiler function or kitchen torch so I used the grill in our gas oven and it melted the sugar just fine. I also used vanilla essence instead of vanilla pods. Thanks for the recipe!!
I gave it a try and it worked. My husband loved it. Thank you so much for this video. I never would have attempted it if you hadn't made it look so easy.
Thank you so much for this recipe. I was looking for a good Crème Brûlé recipe for ages, and yours is the best. I love Crème Brûlé and now, i finally can make it myself! You're the best. Love.
Tried this recipe and honestly, the custard is the best thing I've tasted in...EVER. I love the combination of the warm top and cool centre and combined with the black cherries I bought, this dessert was too good to be true ;) I've tried your macaron recipe too and it was also a huge success, can't wait to try more of your recipes! Love you!!!
Aw thanks Adlina :) I'm so glad you liked the recipes! This one is one of my favorites too :) Another yummy dessert recipe coming up today! Blueberry tartelettes! A perfect summer time treat. Stay tuned :)
Aw thanks! :) And congrats on the new hubby :) Yes I definitely will be doing Steak Frites soon, and I'll be doing a demo of how to grill a killer flank steak on Kin, as a part of my Picnic Menu launching next month. But in the meantime, if you look through those Kin Full Length Menus I've done (they are grouped on my Channel Homepage) you'll see a lot of great meat recipes. For example in the Easter Menu, and End of Summer BBQ , and Kebab party too! Enjoy!
Aw thanks Gianmarco :) You are in Italy right? Because if so just being there would make me want to run into my kitchen and cook! Ha! Yes I love Indian food too! I've been really wanting to do a Chicken Tikka Masala/ Naan Recipe. But it's so hot here now for that Ha! Maybe in the fall?
Thanks, this looks fantastic! The best part about your videos are the tips and your short cuts for people without certain tools! It's really useful, thanks~
Yes you could do that. You just may have to bake a bit longer for the custard to set. I would just keep an eye on it in the oven and perhaps increase 5-10 more mins :)
Your Creme Brulee looks amazing Beth and I LOVE that you've given cooks the option to broil. Wonderful tip on the sugar too :-) Have a wonderful weekend! Lyndsay ~The Kitchen Witch
youshould post more videos Beth, every time I watch one I get the will of running to the kitchen!! I'd love to see you making an indian style menu, I've always wanted to make it for my friends on a summer evening. Have a nice weekend! Gianmarco
I have always wanted to make creme brulee but was scared to use the kitchen torch. Your recipe is absolutely wonderful. I am definitely going to give this a try.
Hmmm you could try it, but my fear is that they will end up too runny? But my theory with cooking is the best way to find out, is to try it! If you do, I'd love to know if it works? You may also have to bake them a bit longer until they set, and be sure to refrigerate overnight as well, and maybe by doing those 2 things they will firm up? Keep me posted! :)
Beth I love that I found you!! I just got married and I've wowed my new hubby with spaghetti salads and desserts but he loves meat and I'm really not confident when it comes to making steak or chicken..they always come out dry or bland... I saw a lot of chicken recipes I can try but could you maybe show us how to make a killer steak? Thanks!! I love the new channel!
I was surprised with using brown sugar for the caramelization because I always thought the white sugar was the key but now that I think about it it does make sense because I always associate brown sugar more with caramel then I do with the white sugar. Great tip Beth!
OMG Beth, how come I never thought of that??!! brown sugar always caramalizes the best, I did it in tons of recipes, I'm such a dummy hahaha I used white sugar in the last creme brullé I made and tried the same method with the broiler, and it really didn't work out. now I know why. thank you so much!
Aw thanks for that :) You are too kind. OK yes no problem you can use vanilla extract instead of the bean. I would say use at least a full table spoon. Enjoy!
When I lived back home, my mom used to make the most amazing raspberry creme brulee but I could never quite get it right. Going to try this recipe out soon, they look absolutely delicious!
Update: We just had this for dessert and it was fabulous!!!! Sooo delicious and it got rave reviews. Thank you Beth for another wonderful easy recipe :)
Oh yes, not to worry I have another one coming up in a few weeks! I shoot 5 episodes 1 one day, for the month and each time I try to do Something French, A few User Requests, a Real Time Recipe and a Cheap Eats.:) But actually to be honest I've been thinking that at some point Real Time Recipe and Cheat Eats could actually be separate channels, there's so much to cover there! Maybe someday :)
Aw thanks :) OK so you make the custard, bake it, allow it to cool. Cover and then refrigerate. Then, place the sugar on top, place it on a cookie sheet, and the set your oven on broil. If you have an electric oven the heating implement will look like mine, at the top of the oven, use the top rack to get close enough to it to allow the caramelization to occur. If you have gas it will most likely been a little drawer in the bottom, with a gas flame as the broiling implement. :)
Made this and loved it! You mentioned using oven broiler heating "IMPLEMENT"... I believe it's called broiler heating "ELEMENT"...nonetheless, ALL your recipes I've made thus far (over 60) worked perfectly every single time! You have such a gift in keeping me/us intrigued as you explain the "how to"... Thank you!
Oh yes! You are the second person this week to request that, and I just put it on the calendar it is coming up! I feel like I've been on a dessert/sweet binger these last few weeks, so figured I beer get a few healthy dinners on the channel before we all need to see a dentist! ha! But yes fudgey brownies are coming, because they are just too good not to share. And everyone needs a good fudgey brownie recipe! Right?! :)
yes I'm in Italy, strangely here it is still pretty cold being june so that's why we can still have indian food :) I'll wait for your recipe in the fall btw! have a good sunday!!
Well that I wouldn't recommend, at that heat and height, the water wouldn't do much and would probably just splash all over. So really if you refrigerated the custard overnight, then caramelized it, it would still be cold enough. OR what I have also done is once the custard is done and cooled, caramelize it, then cover and pop in the fridge and then it would be really cold, but the sugar doesn't stay as crunchy, but it's still pretty good. :)
oooo... who knew that the type of sugar could affect the crust... i like all the tips and tricks to making the perfect creme brulee, you offered.. and it looks divine, yummm!!
Another way to get the caramelized top is to heat up a spoon and place it along the sugar. I learnt the technique from Dulce Delight's channel, how cool! I also like to add Mascarpone cheese sometimes, I find that it gives the Creme brûlée extra creaminess. If I want some extra sweetness I add some white chocolate chips but just a little.
Oh yes! I know that can be scarey at first! I had that exact stove in MY first apt, OK so yes, that little broiling door is the same thing. But you do have to be careful with it because it can be hard to see what's happening down there. So with these, you just need to make sure that the tray is not too close to the flame, b/c w/ brown sugar if it starts burning it WILL catch on fire! If there is a roasting tray in there you can use that to rest your custard on. Just do 1 at a time. Enjoy!
Beth, I actually started off baking w/ a toaster oven first before investing an actual oven. The only tip I can give U is that minus around 25F from any original recipe (works most of the time). Because the toaster oven itself is so small, things get heated so much quicker.
Just found you and am SO excited!!!!! What a great teacher you are!!! And thanks for keeping things to everyday 'stuff'! :). I know I will be tied to RUclips for the next few hours! :)
thanks so much for this! im getting my friend a kitchen torch for her birthday. baking is her hobby. do you have any other kitchen/baking gadgets you recommend i look into getting her?
for those of you who want to make whipped cream: i like adding a little lemon zest. you won't really taste it but when your guests taste it they will be really intreged by the taste :)
opps so sorry! It really depends on the size of your ramekin. If you use a low profile ramekin that is about 1 inch deep, it will bake a lot quicker than if you use a deeper 2-3 inch ramekin. Forgot to mention that part! So I would just check on it around the 12 min mark to see where you are at, if it's too jiggly thaen give it another 5-7 mins, you just don't want to overbake or the texture gets a bit weird! :)
Oh yes! I'm not exactly sure how strong paste is vs. the bean. The paste is really hard to get here in the US, but I would guess about a tsp would do the trick? Any Australian friends know the answer to this? I know you guys down there use the paste a lot :)
Hi Beth, I'm a huge fan of your channel and for my french picnic a school I wanted to make little creme brulees. I don't have enough ramekins to make enough creme brulee's for everyone and I was wondering if I could use a cupcake pan, lined with the foil cupcake tins and put that in the water bath. Would it still work the same way? Also, I have a kitchen torch to burn the tops of creme brulee.
Beth, I made this recipe with my daughters during spring break. I didn't had the ramekin so I did it in one 8 inches round bake pan. It took 1 hour and 45 minutes to get done and the sugar took like 1 minute to crust at 350 F. The creme brulee was fantastic, all my family and neighbors enjoy it. Thanks!
Aw thanks :) I'm working on it! HA! But word of mouth and sharing my videos on FB, Twitter and Pinterest is the best thing you can do to help me grow :) xx Thx always for your support! Always means a lot!
Gorgeous recipe Beth!
Aw thanks Sara Lynn! Creme Brulee is always a tasty idea right? :)
love this , thank you.
Aw you're so sweet. Any of the "weeknight Meals" are pretty easy to tackle! They are in the section on my homepage that says weeknight meals. But now you've just given me an idea, for a new section "For Beginners". I'll create that section too!
Aw you are too sweet! :) Seriously for me the best part IS communicating with all of you. It's what gives the channel a heartbeat, creates a wonderful community, and truly makes me better at what I do. You guys say you look forward to seeing me every Saturday, but really I look forward to seeing of all you!. I love all the familiar avatars and usernames that pop up each week, it's like having the BEST group of pen pals from all over the world that I really love getting to know. :) xx Beth
Your videos are great. I love how you keep talking and your audience do not lose interest. Also the references that you include are great. Looking forward to the next video
Sure! I have a couple of great menus for you. That I did on Kin. In fact, you've just given me an idea...I'm going to create a Vegetarian Playlist on my Channel's Homepage and all my faves will be in there. Stay tuned!
Beth, I just want to thank you for all the wonderful and easy recipes you share. Even the most intimidating dishes feel like simple, pleasant experiences with your tips and detailed descriptions. Thanks for helping me discover the inner cooking goddess in me and greetings from Armenia (and don't feel bad if you have never heard of that country :) ).
Right?! Gotta try this one Ron it's sooooo good!!
Absolutely! 2 tsp vanilla extract will do the trick!
Oh thank god, a recipe without a torch thanks Beth can always count on you on making things SIMPLER for us and still taste amazingly good. you're the best.
Awe you bet! So glad you enjoyed! :)
Beth you are a life saver! Love you!
So glad it helped! :)
Aw thanks for watching :) I hope dad likes it! :)
Oh yes! That would be delicious!! :) So glad it was a hit!! Enjoy!
Aw, I'm so glad you did find me! :) So happy you like the videos! And not to worry, I haven't been around all that long, just about a year or so. So you haven't missed much. :) Stay tuned, uploads are every Sat :)
I tried it yesterday. It turned out good. So yummy and easy! Thank you.
Oh yes I have some Chicken Lettuce Wraps coming up that are soooo good! Stay tuned!
So far there are no videos that you have done that i dislike, love your recipes easy and fun to make . Keep making more videos , perhaps one video on how to make chocolate chip cookies
Awe so glad you enjoy them Elida! OK I have the best Chocolate Chip Cookie Recipe for you! Here you go! ruclips.net/video/u1qE1nxBSAI/видео.html
I love how you make recipes and videos for everyone's unique needs!
Hi Beth, I made this today and it was SO yum!! I don't have a broiler function or kitchen torch so I used the grill in our gas oven and it melted the sugar just fine. I also used vanilla essence instead of vanilla pods. Thanks for the recipe!!
Yum! My absolute all-time favourite dessert! Thanks Beth!
I gave it a try and it worked. My husband loved it. Thank you so much for this video. I never would have attempted it if you hadn't made it look so easy.
Aww so glad to hear that! :)YAY!
Not yet, but I'd LOVE to try that! I am experimenting with a doughnut recipe though that I can't wait to share :) Stay tuned!
Thank you so much for this recipe. I was looking for a good Crème Brûlé recipe for ages, and yours is the best. I love Crème Brûlé and now, i finally can make it myself!
You're the best. Love.
Tried this recipe and honestly, the custard is the best thing I've tasted in...EVER. I love the combination of the warm top and cool centre and combined with the black cherries I bought, this dessert was too good to be true ;) I've tried your macaron recipe too and it was also a huge success, can't wait to try more of your recipes! Love you!!!
Aw thanks Adlina :) I'm so glad you liked the recipes! This one is one of my favorites too :) Another yummy dessert recipe coming up today! Blueberry tartelettes! A perfect summer time treat. Stay tuned :)
Aw thanks! :) And congrats on the new hubby :) Yes I definitely will be doing Steak Frites soon, and I'll be doing a demo of how to grill a killer flank steak on Kin, as a part of my Picnic Menu launching next month. But in the meantime, if you look through those Kin Full Length Menus I've done (they are grouped on my Channel Homepage) you'll see a lot of great meat recipes. For example in the Easter Menu, and End of Summer BBQ , and Kebab party too! Enjoy!
Aw thanks Gianmarco :) You are in Italy right? Because if so just being there would make me want to run into my kitchen and cook! Ha! Yes I love Indian food too! I've been really wanting to do a Chicken Tikka Masala/ Naan Recipe. But it's so hot here now for that Ha! Maybe in the fall?
Thanks, this looks fantastic! The best part about your videos are the tips and your short cuts for people without certain tools! It's really useful, thanks~
Greetings from the Lille, France. I just dazzled my French host family with your Crème Brûlée recipe. Youpi! Youpi! Merci beaucoup Beth.
So good. Loved he tip on sugar types, it makes so much sense now! Keep up the good work, I always enjoy watching your videos!
Yes you could do that. You just may have to bake a bit longer for the custard to set. I would just keep an eye on it in the oven and perhaps increase 5-10 more mins :)
Yeah! So glad to hear it! Yes isn't it yummy? :) And easy too right?
Thank You for the recipe you have no idea how long ive been waiting for this recipe
Vous allez l'adoree! C'est trop bon!! :) Bon Appetit! :)
Yes of course! Vanilla extract works great too. I'd use about 1 tbsp :) Enjoy!
Aw yeah! So glad it was a hit! They really are soooo good! :) And pretty easy right?
J'adooore la creme brulé . C'est un de mes dessert preferee . I'll go grocery shopping tomorrow morning to make this deliciousness . Thank you beth
Your Creme Brulee looks amazing Beth and I LOVE that you've given cooks the option to broil. Wonderful tip on the sugar too :-) Have a wonderful weekend! Lyndsay ~The Kitchen Witch
You have the best videos ever.
youshould post more videos Beth, every time I watch one I get the will of running to the kitchen!! I'd love to see you making an indian style menu, I've always wanted to make it for my friends on a summer evening. Have a nice weekend! Gianmarco
I have always wanted to make creme brulee but was scared to use the kitchen torch. Your recipe is absolutely wonderful. I am definitely going to give this a try.
Love your videos and how you explain every step so clearly. Going to try this now for a dinner party this evening....fingers crossed!
Again so brilliant - love your recipes and the beautiful footage!
Beth, you're my inspiration to cook and make pastries at home. Thank you!!
Thank you! This is my mom's favorite. Being only 17, she won't let me use a torch so I can now surprise her when she gets home from work. :)
Hmmm you could try it, but my fear is that they will end up too runny? But my theory with cooking is the best way to find out, is to try it! If you do, I'd love to know if it works? You may also have to bake them a bit longer until they set, and be sure to refrigerate overnight as well, and maybe by doing those 2 things they will firm up? Keep me posted! :)
Beth I love that I found you!! I just got married and I've wowed my new hubby with spaghetti salads and desserts but he loves meat and I'm really not confident when it comes to making steak or chicken..they always come out dry or bland... I saw a lot of chicken recipes I can try but could you maybe show us how to make a killer steak? Thanks!! I love the new channel!
I was surprised with using brown sugar for the caramelization because I always thought the white sugar was the key but now that I think about it it does make sense because I always associate brown sugar more with caramel then I do with the white sugar. Great tip Beth!
I love ur videos! I love how you talk separately!
I am going to try ate, because my dad love them when whe go to Disney, Epoct thanks for the recipes, love your show a lot, thank you for everything
OMG Beth, how come I never thought of that??!! brown sugar always caramalizes the best, I did it in tons of recipes, I'm such a dummy hahaha I used white sugar in the last creme brullé I made and tried the same method with the broiler, and it really didn't work out. now I know why. thank you so much!
Best creme Brulee video on YT!
Aw thanks for that :) You are too kind. OK yes no problem you can use vanilla extract instead of the bean. I would say use at least a full table spoon. Enjoy!
This is so helpful I can hug you right now! Aw thank you so much !
When I lived back home, my mom used to make the most amazing raspberry creme brulee but I could never quite get it right. Going to try this recipe out soon, they look absolutely delicious!
DEFINITELY gonna try making these
Thanks Beth! Love your videos
Update: We just had this for dessert and it was fabulous!!!! Sooo delicious and it got rave reviews. Thank you Beth for another wonderful easy recipe :)
Yay!!! So glad to hear it!!! :) one of my faves too :)
Oh yes, not to worry I have another one coming up in a few weeks! I shoot 5 episodes 1 one day, for the month and each time I try to do Something French, A few User Requests, a Real Time Recipe and a Cheap Eats.:) But actually to be honest I've been thinking that at some point Real Time Recipe and Cheat Eats could actually be separate channels, there's so much to cover there! Maybe someday :)
OMG...I SO WANT TO MAKE THIS!! THANKS BETH!!
Aw thanks :) OK so you make the custard, bake it, allow it to cool. Cover and then refrigerate. Then, place the sugar on top, place it on a cookie sheet, and the set your oven on broil. If you have an electric oven the heating implement will look like mine, at the top of the oven, use the top rack to get close enough to it to allow the caramelization to occur. If you have gas it will most likely been a little drawer in the bottom, with a gas flame as the broiling implement. :)
Made this and loved it! You mentioned using oven broiler heating "IMPLEMENT"... I believe it's called broiler heating "ELEMENT"...nonetheless, ALL your recipes I've made thus far (over 60) worked perfectly every single time! You have such a gift in keeping me/us intrigued as you explain the "how to"... Thank you!
And thank you for this recipe, it's so easy to make, will try it!
Thanks Beth for this recipe!
Dear Beth, could you do another "Beth's cheap eats"? :)
The first one was sooo delicious, healthy and easy! Ty!
Love this video so much. Thank you for the recipe and for being so helpful Beth!
Mrs Beth, thank you so much for all of these amazing recipes yet very easy to learn!! even i can do it! :D
Aw of course you can Kevin! Go for it! :)
Oh yes! You are the second person this week to request that, and I just put it on the calendar it is coming up! I feel like I've been on a dessert/sweet binger these last few weeks, so figured I beer get a few healthy dinners on the channel before we all need to see a dentist! ha! But yes fudgey brownies are coming, because they are just too good not to share. And everyone needs a good fudgey brownie recipe! Right?! :)
I am making these now for Christmas Eve Dinner. They are in the oven as I type! Yay!!
Yay!! You will love them they are soo yummy !
my favorite dessert, hands down! but i do have to say, torching them makes all the difference ;) that was my favorite part in culinary school!
yes I'm in Italy, strangely here it is still pretty cold being june so that's why we can still have indian food :) I'll wait for your recipe in the fall btw! have a good sunday!!
Aw yeah! Love those guys :) WELCOME!
Well that I wouldn't recommend, at that heat and height, the water wouldn't do much and would probably just splash all over. So really if you refrigerated the custard overnight, then caramelized it, it would still be cold enough. OR what I have also done is once the custard is done and cooled, caramelize it, then cover and pop in the fridge and then it would be really cold, but the sugar doesn't stay as crunchy, but it's still pretty good. :)
Its okay:) i tried it last night and it was amazing anyway! Thanks alot! :D
oooo... who knew that the type of sugar could affect the crust... i like all the tips and tricks to making the perfect creme brulee, you offered.. and it looks divine, yummm!!
Another way to get the caramelized top is to heat up a spoon and place it along the sugar. I learnt the technique from Dulce Delight's channel, how cool! I also like to add Mascarpone cheese sometimes, I find that it gives the Creme brûlée extra creaminess. If I want some extra sweetness I add some white chocolate chips but just a little.
wonderful recipe Beth...I tried and it came out nice...
Wow that looks amazing!!! Thank you Beth for another great recipe!! ^^
finally I made it and it was easy to make and absolutely delicious
YAY! I'm so glad to hear it! :)
wow, just wow!
thank you for the link. it saves so much time.
Oh yes! I know that can be scarey at first! I had that exact stove in MY first apt, OK so yes, that little broiling door is the same thing. But you do have to be careful with it because it can be hard to see what's happening down there. So with these, you just need to make sure that the tray is not too close to the flame, b/c w/ brown sugar if it starts burning it WILL catch on fire! If there is a roasting tray in there you can use that to rest your custard on. Just do 1 at a time. Enjoy!
Love your recipes!
Okay thank you! I will let you know how it turned out when I tried it :) thank you!
Beth,
I actually started off baking w/ a toaster oven first before investing an actual oven. The only tip I can give U is that minus around 25F from any original recipe (works most of the time). Because the toaster oven itself is so small, things get heated so much quicker.
Aw love hearing that :) xx
THank you!!! I will make it right now,,,,,It's my first time making Creme Brulee.....lets see....thanks for the recipe and tips.....
Just found you and am SO excited!!!!! What a great teacher you are!!! And thanks for keeping things to everyday 'stuff'! :). I know I will be tied to RUclips for the next few hours! :)
Oh yes! Look out because it happens (to us all!) Mostly is due to the late night pizzas :) But yes more healthy meals on their way! Stay tuned :)
Beth ! Thank you so much
i'm making this recipe now and the egg mixture smells A M A Z I N G
i love your tutorials! you're such a pleasant person as well! keep going! ♥
thanks so much for this! im getting my friend a kitchen torch for her birthday. baking is her hobby. do you have any other kitchen/baking gadgets you recommend i look into getting her?
I LOVE you videos! Thank you so much!!!
for those of you who want to make whipped cream:
i like adding a little lemon zest. you won't really taste it but when your guests taste it they will be really intreged by the taste :)
jacquelinegrace3 I'm a huge fan of adding lemon zest to whipping cream as well. Orange zest is wonderful too.
I love all of your recipes! Thank you so much for sharing these :)
Great! I can't wait to make some.
opps so sorry! It really depends on the size of your ramekin. If you use a low profile ramekin that is about 1 inch deep, it will bake a lot quicker than if you use a deeper 2-3 inch ramekin. Forgot to mention that part! So I would just check on it around the 12 min mark to see where you are at, if it's too jiggly thaen give it another 5-7 mins, you just don't want to overbake or the texture gets a bit weird! :)
Oh yes! I'm not exactly sure how strong paste is vs. the bean. The paste is really hard to get here in the US, but I would guess about a tsp would do the trick? Any Australian friends know the answer to this? I know you guys down there use the paste a lot :)
Yes of course it will still work :)
Yes of course, that works too! :)
Hi Beth, I'm a huge fan of your channel and for my french picnic a school I wanted to make little creme brulees. I don't have enough ramekins to make enough creme brulee's for everyone and I was wondering if I could use a cupcake pan, lined with the foil cupcake tins and put that in the water bath. Would it still work the same way? Also, I have a kitchen torch to burn the tops of creme brulee.