According to my instructors in culinary school, the worst thing you could do to a Frenchman is to take a classical French recipe, change the ingredients and procedures (aka "put a twist on it"), and serve it as such. I have never been so happy I was proven wrong, especially by a Frenchman himself. Cheers and looking forward to more videos, Alex!
If someone's going to be had at you because they don't like the way you cooking food for yourself then that's more of a "them" problem than a "you" problem.
Well i'm french and like traditionnal recipes over everything. Though i'm happy when there are twists on the dish, but this depends on my mood, how i feel, etc.
Vanilla is so expensive right now. Had a pot in my fridge the other day and made half a creme brulee recipe which called for one whole pot. The Vanilla flavor was super instense and I really liked the texture. Used half milk, half cream with 4 egg yolks per 500ml of liquids
If I ever see crème brulée on a menu, I will order it without batting an eyelash because I'm just so obsessed with it. I really don't know why I've never tried making it before though, it doesn't look complicated at all.
You know what!...you are the best Alex, it is so much fun watching your videos. You actually make me wanna cook. I feel the warmth and truck loads of positivity!.....keep spreading the love....happy cooking!..bisous
Hi friends ! Salut ! English and italian ( thx ***** ) are available on my very last sweet video recipe ! Check it out WORLD ! Crème Brulée aka Caramelized Creamy Custard + Indian Twist See You
u should try the matcha crème brûlée!! I haven't made it yet but I ate it at Atsu atsu restaurant in Paris and omggg it's a killer one!! btw I really enjoy watching your videos, so well done, funny and original with all your twists!
I´ve been watching your videos for a while now, and I can say that you english improved quite a lot hahha this is like a more robotic alex, now you can speak like a native but with a little french twist. Love your videos, and keep doing what you love ;)
Made this over the weekend for the first time. It's my wife's favorite dessert and it was a surprise for her to know that I now know how to make it. Thanks, it was simple as you stated and the video displayed the method perfectly. Thanks! Merci!
J'adore le crème Brulée even if you'd call it burnt creamy custard... And now I know how to make it.. BIG smiling thank you. Oh excusez moi; merci bien, merci très bien!
Nicely done my friend. Teaching people to infuse the custard is brilliant. When doing a Southwestern Restaurant years ago I had a Mexican Chocolate Creme Brulee on the menu. Keep it up, you have a gift.
😍 my favourite dessert ever ... I'm in total agreement that cracking the top is a moment of pure joy ... the sound and the anticipation of the first creamy mouthful ... heaven! 😍😍😍
C'est délicieux Alex, merci. I tried this recipe today and it is so rich and super awesome! I made some alomond praline; therefore, I decided to add some of it to two of my créme brulée ramekins. Very, very good; everyone who likes rich, creamy and vanilla desserts should give this a try. And yes, very simple...
Have to say, Alex, that your channel is very entertaining. . . both from a cooking point of view and equally enhanced by your wonderful sense of humour. Traditionally, I make crème brulee at Christmas when I have several of my neighbours over on Christmas Eve. Rather than the regular sugar topping I use crushed candy canes. It imparts a different slant making it truly festive. Cheers.
Dude. I seriously love your videos. The comedy's great and the editing is top notch. I genuinely wish you success in the near future. Keep up the good work.
I love the way you say creme brûlée. I dont't wanna be obnoxious but I have a kitchen torch :D so I guess I have no excuses, I have to prepare the creme brûlée ... like now!
Loved the video. That looked great. I've never had crème brûlée. But in my country crème caramel is popular. Instead of vanilla we add a pinch of saffron and some cardamom to the creme. And if we do custard we do the same plus some rose water then garnish it with pistachios. Give it a try you'll like it. I am from Kuwait.
We call it the same things. Cream caramel and custards. Since we actually knew them from the British & we added our touch ;) . Love your work. Keep it coming.
I love that sound! There's nothing like the satisfaction of that first crack of the crispy caramel. I never thought to use the broiler! That's much better than my butane cigarette lighter. :) Excellent video, French Guy! Thank you!
Hey John Inverso ! Thanks for this nice comment ;) mmmh the broiler is good yet it is not easy to control (burn easily ) if you got a working method with your lighter why not ;)
I've only just found your channel and I love it! Love your cheats and workarounds, the kinds of things I often do with my recipes. Have you got a cook book? I'd buy one instantly, as long as you include the cheats pain au chocolat in the book!
Ok so I made this and it tasted great and it was soo creamy. One thing is that it seems like there were air bubbles or something because at the bottom it had the appearance of cottage cheese with the texture of the smooth custard above it. I'll attribute it being like that to the fact that the first of everything sucks. This recipe was easy to follow and tasted great. Awesome channel as always.
You can pop a bit of saffron in the milk to make it super tasty. Another cool twist that I (have not yet) tried is to put some calvados on the top with the sugar and set that alight
Merci beaucoup Alex! I always wanted to know how to make creme brulee but didn't even attempt at it because it required a torch!!! Thank you for showing us mere mortals how to do the caramel without a torch. I do believe it originated in France, if not why would it be called creme brulee? :)
Thanks for the clear explanation Alex. That is something new, i never realize cardamon + clove + cinamon would feel like an Indian twist. Since i only frequently eat indian food from malay peninsula, i always thought indian food equals to turmeric :p
Agreed. He also makes things look so dang easy. As a food show addict, this is hands down the most stress free cooking show EVER! Everyone else over complicates things, and skip measurements, or even assume you know certain cooking terms like making a roux, or render the fat. Not complicated terms I know, but he explains absolutely every bit. Temperatures, times, measurements, alternative methods, substitutes. He explains it well and in a extremely likeable and contagious persona
***** it's a very fragrant flavor usually used in Asian desserts. It comes from Pandan leaves (nothing to do with the panda bears... haha), they can also be used for coloring. They give the most bright green color. Some say it's the Asian version of the wonderful vanilla flavor. ;-)
Bon jour Alex!, votre chaine youTube est mon prefere!! I've made creme brulee many times before, but my eldest son's favorite rendition is to substitute eggnog for the cream (Je ne sais pas, avez-vous le lait de poule en France?) by half, and the other half is made up of white chocolate, so it is a kind of ganache?, and then proceed as usual. Next time I make it, I'll send pictures. Keep up the good work, they're so much fun to watch! Salut!
I really believed that 'banho Maria' was a Brazilian expression for this cooking method! Hehehe, I think I'll try it with grated coconut, in my mind it sounds delicious 😊
As a Brazillian woman I'm sure that the term is French. Love your fun way to share and the passion in which you demonstrate how FUN French cooking can be!! You are sooooo positive and fresh.... Many blessings! Jaque
Creme brulee is my FAVOURITE dessert. Best one I ever had was in a French restaurant in London (go figure). Now that I know how easy it is (even with the babysitting) I'll be making my own instead of purchasing it!!
Sadly, I will try this recipe with no caramelized sugar crust for a healthier option. I will substitute the sugar in the custard with ripen bananas and just eat it without a caramelized crust or i can try and torch the ripe banana and see what happens. I'm sure it won't harden but it will give me a caramelized char sweetness though. Thanks for the idea!!! Great video!
Just pour some good, strong alcohol atop and set to fire. 1) Easy 2) WOW effect when serving 3) Nice aditional layer of taste. Learned this in my favourite restaurant and love that since.
What's the music called? Anyways a nice dessert. I got a torch and some shapes for crème brûlée for Christmas so I have been making this 24/7. Peace out.
Trick I learned from another chef for getting rid of the bubbles without having to stick the base in the fridge, is to simply pour into ramekins and then you rapidly pass the torch over the tops. ( not long enough to cook the base though ) This way you get a perfectly smooth top
hey Alex, it's so funny to revisit this video after your latest one in 2022
So different after 10 years. The 2022 one is super slick. Both great. Nothing better than the accent. Honestly the best Outrageous French accent ever.
I love the way he pronounces vanilla. The custard looked good.
I love the way he pronounces promise. Like Pro Mice
I hate the way he pronounces "pint", but I love him anyway.
According to my instructors in culinary school, the worst thing you could do to a Frenchman is to take a classical French recipe, change the ingredients and procedures (aka "put a twist on it"), and serve it as such.
I have never been so happy I was proven wrong, especially by a Frenchman himself. Cheers and looking forward to more videos, Alex!
Rafael Reynante I believe they might be right though. But anyway, I like to twist things and to simplify them, so stay tuned for mo' haha
If someone's going to be had at you because they don't like the way you cooking food for yourself then that's more of a "them" problem than a "you" problem.
@@lesslighter I'm not worried about the ones with baguettes… it's the ones with laguioles that make me nervous!
Well i'm french and like traditionnal recipes over everything. Though i'm happy when there are twists on the dish, but this depends on my mood, how i feel, etc.
i laughed out loud when you mention "if you got a vanilla pod, then great, you are the only one!". Is so true :)
#Nielsen-Massey
J-Duvel I love their vanilla bean paste
@@cameronknowles6267 their vanilla bean paste is the beez fookin kneez
Vanilla is so expensive right now. Had a pot in my fridge the other day and made half a creme brulee recipe which called for one whole pot. The Vanilla flavor was super instense and I really liked the texture. Used half milk, half cream with 4 egg yolks per 500ml of liquids
VANILLIA
its so cute how he says it
I’m not sure if I can finish the video it’s bothering me so much.
If I ever see crème brulée on a menu, I will order it without batting an eyelash because I'm just so obsessed with it. I really don't know why I've never tried making it before though, it doesn't look complicated at all.
I come back to this recipe every year for my mom's birthday. Awesome recipe.
I love custard anything. This is an awesome recipe because I dont have a torch. I have always loved this channel.
I added saffron, orange zest and cardamon to mine. Turned out pretty good
+Reem Nassrat I bet it did
Gotta try it. Sounds delicious 🤗
You'll be my friend forever if you buy me some saffron 😋
Oh i love saffron on cream kudos. And orange with caramel is crazy. Plus cardamon is life. I cant wait to try it
You know what!...you are the best Alex, it is so much fun watching your videos. You actually make me wanna cook. I feel the warmth and truck loads of positivity!.....keep spreading the love....happy cooking!..bisous
gunmeet grewal I feel the same. I cook and have tried a ton of his methods and recipes. They make you look like a Michelin chef
Hi friends ! Salut ! English and italian ( thx ***** ) are available on my very last sweet video recipe ! Check it out WORLD ! Crème Brulée aka Caramelized Creamy Custard + Indian Twist
See You
It really was almost a poem when French Guy
Cooking immerse the spoon on this sweet creme, a crunchy lament is heard.
Just yummy!
***** Yep ! Delicate sweet moment !
it is good for kids like meeee
Ah...only my favorite dessert!
u should try the matcha crème brûlée!! I haven't made it yet but I ate it at Atsu atsu restaurant in Paris and omggg it's a killer one!! btw I really enjoy watching your videos, so well done, funny and original with all your twists!
This guys recipes legit got me a girlfriend 😂
plus a kid now？
Come on Yaseen, break the news for us already
Doubt it mate
Y'all still together?
Na we broke up
This is the first video of how to make creme brulee that i've watched that doesnt require a blow torch. This makes a lot of sense. Thank you~
My pleasure. (None of my friends have blow torch btw ;) )
I´ve been watching your videos for a while now, and I can say that you english improved quite a lot hahha this is like a more robotic alex, now you can speak like a native but with a little french twist. Love your videos, and keep doing what you love ;)
I got to taste a bit of a ginger and coconut crème brulée the other day, it was amazing.
Made this over the weekend for the first time. It's my wife's favorite dessert and it was a surprise for her to know that I now know how to make it. Thanks, it was simple as you stated and the video displayed the method perfectly. Thanks! Merci!
Tyler Young Romantic boy ! I am so happy for that
I just discovered you recently and I just adore the way you speak and your little jokes and how you make every dish look so effortless ❤
As a current Alex viewer stumbling across this in 2022 I can contently say this is the cutest video I've ever seen
J'adore le crème Brulée even if you'd call it burnt creamy custard...
And now I know how to make it.. BIG smiling thank you. Oh excusez moi; merci bien, merci très bien!
"Mais je vous en prie très chère !" ( My pleasure my dear ;) )
Nicely done my friend. Teaching people to infuse the custard is brilliant. When doing a Southwestern Restaurant years ago I had a Mexican Chocolate Creme Brulee on the menu. Keep it up, you have a gift.
Thanks a lot ;) What's a Mexican creme brulee like ? i mean, what are the flavors I could find in it ?
Mexican Chocolate is a bit like milk chocolate. I infuse Mexican cinnamon into the cream before tempering the egg yolks. Then stir in the chocolate.
😍 my favourite dessert ever ... I'm in total agreement that cracking the top is a moment of pure joy ... the sound and the anticipation of the first creamy mouthful ... heaven! 😍😍😍
I loved your hashtags. The Indian twist sounds really tasty. Chai tea is my favorite so it's right up my alley!
One of my faves, great additional twists in the comments as well.
I love the honesty and the practicality in your videos. [The vanilla pod bit]
+Sumi Mishra ✌️
Wow, looks SO good!!! I like the idea of the Indian version as well. Love the added flavors. Thanks Gabriel.
i'm just here for his accent lol....i love this recipe, so simple.
Makoto Jay Merci mon ami !
Yes me tooo omg his accent is just so beautiful 😂
Oouuh la racíst !
I just discovered your channel today and subbed immediately! Love the humour and the simple instructions in all your videos!
htht41 Welcome on board *hug*
C'est délicieux Alex, merci. I tried this recipe today and it is so rich and super awesome! I made some alomond praline; therefore, I decided to add some of it to two of my créme brulée ramekins. Very, very good; everyone who likes rich, creamy and vanilla desserts should give this a try. And yes, very simple...
I'm having a great time watching these videos! Bravo Alex.
Elisa Luciani If you're happy, I am :)
Love the way you make this look so easy & fun !
love love love your cooking style and funny nature!!!
Both flavors sound awesome, I’ll try it with nutmeg too.I need to make this. First I must find the dishes and buy a torch.
Another entertaining and really useful video! Thanks for the passion you bring to cooking!
Have to say, Alex, that your channel is very entertaining. . . both from a cooking point of view and equally enhanced by your wonderful sense of humour. Traditionally, I make crème brulee at Christmas when I have several of my neighbours over on Christmas Eve. Rather than the regular sugar topping I use crushed candy canes. It imparts a different slant making it truly festive. Cheers.
cheers
He explains it well which makes it easy to cook, since the pancake video i have become a Crepe and Beurre Sale master.
Dude. I seriously love your videos. The comedy's great and the editing is top notch.
I genuinely wish you success in the near future. Keep up the good work.
Support much appreciated Justa Channel
i love your videos. and i can't get enough of your accent... love it :)
beachboi83 I am really glad you like it, cause it's hard to get rid of haha
hahaha it's cool
Wonderful recipe. I added cinnamon, nutmeg, and a spec of ground clove to make a Thanksgiving crème brûlée. Génial!
I love you! You're one of my favorites on all of RUclips!
I made this with a 1/4 tsp. of ground star anise. It was delightful!
I love the way you say creme brûlée. I dont't wanna be obnoxious but I have a kitchen torch :D so I guess I have no excuses, I have to prepare the creme brûlée ... like now!
J´adore tes vidéos! je suis toujours à la recherche des recettes françaises :)
Loved the video. That looked great. I've never had crème brûlée. But in my country crème caramel is popular. Instead of vanilla we add a pinch of saffron and some cardamom to the creme. And if we do custard we do the same plus some rose water then garnish it with pistachios. Give it a try you'll like it. I am from Kuwait.
Hi ghaida h Looks totally delish ! What s the name of it ?
We call it the same things. Cream caramel and custards. Since we actually knew them from the British & we added our touch ;) . Love your work. Keep it coming.
Man, you have come a long way!
I love that sound! There's nothing like the satisfaction of that first crack of the crispy caramel. I never thought to use the broiler! That's much better than my butane cigarette lighter. :) Excellent video, French Guy! Thank you!
Hey John Inverso ! Thanks for this nice comment ;) mmmh the broiler is good yet it is not easy to control (burn easily ) if you got a working method with your lighter why not ;)
It's a great dessert, your twist sounds really good. Mine would be cacao & chile. Thanks!
Cacao and chili .... Simply genius
I seriously thought this was waaay more difficult to make. My bf will love this and i bet i can make it in my electric oven ;) merci bien!
Looks Delicious! Would you recommend using melted chocolate or cocoa powder to the cream to make chocolate creme brulee?
Brilliant! I have avoided making these because I don't have a torch! Now I will get on this! Thanks :D
AmmyBelle In my opinion ( but I ll test that even more ) you could even use a lighter to do it... As long as there is love in it, everything will flow
yummy Crème Brulee - not bothered about the twist, I like it traditional - must make some soon. Great vid again FGC :)
Hi ***** I am glad you liked it. We have a sentence in french that goes like "The classic never vanishes" ;)
I have been watching your videos for a couple of days now. I don't know if I'm in love with your recipes, your videos style or you. ;*
I really do like your videos, love your sense of humor! :D keep the good work up!
I like this site ! Funny yet enlightening !
Thanks for not changing! I got a few weeks to perfect this. no apple pie this thanksgiving .
I laughed so hard @ the vanilla pod joke.
***** true right ?
Shut up
I've only just found your channel and I love it! Love your cheats and workarounds, the kinds of things I often do with my recipes. Have you got a cook book? I'd buy one instantly, as long as you include the cheats pain au chocolat in the book!
We just got a new Creme Brulee set here at home, so I definitely have to try this out!
If you got the set then you are more than ready ;)
Ok so I made this and it tasted great and it was soo creamy. One thing is that it seems like there were air bubbles or something because at the bottom it had the appearance of cottage cheese with the texture of the smooth custard above it. I'll attribute it being like that to the fact that the first of everything sucks. This recipe was easy to follow and tasted great. Awesome channel as always.
tu es mon favori chaîne de cuisiner. keep up the awesome work :)
I heard "A Ninja twist" and got really excited...
You can pop a bit of saffron in the milk to make it super tasty. Another cool twist that I (have not yet) tried is to put some calvados on the top with the sugar and set that alight
Mon désert préféré, cette crème brulée!
Will def try this!!!! In Spanish is also "baño Maria", very useful technique in the kitchen :)
Thanks for the tip about lowering the oven temp if not using a bain marie!
Merci beaucoup Alex! I always wanted to know how to make creme brulee but didn't even attempt at it because it required a torch!!! Thank you for showing us mere mortals how to do the caramel without a torch. I do believe it originated in France, if not why would it be called creme brulee? :)
What a great video, Alex. You help me forget about circumstance.
These videos deserve millions of views
Thanks for the clear explanation Alex. That is something new, i never realize cardamon + clove + cinamon would feel like an Indian twist. Since i only frequently eat indian food from malay peninsula, i always thought indian food equals to turmeric :p
+Dimas Akbar You are right Turmeric is inevitable but those are nice too.
Incredible recipe and you are turning out to be great teacher. :)
I love your videos the recipes are fast and easy
T Cole That's how cooking should be every time :)
Agreed. He also makes things look so dang easy. As a food show addict, this is hands down the most stress free cooking show EVER! Everyone else over complicates things, and skip measurements, or even assume you know certain cooking terms like making a roux, or render the fat. Not complicated terms I know, but he explains absolutely every bit. Temperatures, times, measurements, alternative methods, substitutes. He explains it well and in a extremely likeable and contagious persona
I had an Asian twist one last Christmas, it was delish!!! The cream was infused with pandan flavor. I actually had 3 helpings XD
Hi Revi Nagel What is Pandan flavor ?
*****
it's a very fragrant flavor usually used in Asian desserts. It comes from Pandan leaves (nothing to do with the panda bears... haha), they can also be used for coloring. They give the most bright green color. Some say it's the Asian version of the wonderful vanilla flavor. ;-)
I really have to try these out - yummy! :)
Bon jour Alex!, votre chaine youTube est mon prefere!! I've made creme brulee many times before, but my eldest son's favorite rendition is to substitute eggnog for the cream (Je ne sais pas, avez-vous le lait de poule en France?) by half, and the other half is made up of white chocolate, so it is a kind of ganache?, and then proceed as usual. Next time I make it, I'll send pictures. Keep up the good work, they're so much fun to watch! Salut!
Salut! I like your videos!!, these are creative, original and very funny! Hugs and kisses from Spain!
I really believed that 'banho Maria' was a Brazilian expression for this cooking method! Hehehe, I think I'll try it with grated coconut, in my mind it sounds delicious 😊
Maybe it is ! I mean it's just the translation of "Bain Marie" but who knows ? good to have you here *****
As a Brazillian woman I'm sure that the term is French. Love your fun way to share and the passion in which you demonstrate how FUN French cooking can be!! You are sooooo positive and fresh.... Many blessings!
Jaque
"bath of maria"
You make great videos! Very, very well done! Your personality and cute accent have a lot to do with it of course!
Great recipe. it's worked!! thank you.
Just seeing this after he new video😂😂 omg he’s a baby
Merci pour la recette de crème brûlée mon ami !
Or as we say in Texas, "much obliged amigo"
Yihaaa
Best thing that has happened to French cooking - the Indian Twist!
Creme brulee is my FAVOURITE dessert. Best one I ever had was in a French restaurant in London (go figure). Now that I know how easy it is (even with the babysitting) I'll be making my own instead of purchasing it!!
You are just completely delightful! Great videos! Xxx
Thanks ! So nice of you :)
6 egg yolks 6 table spoon sugar.
470ml heavy cream 80c
Mix, vanilla optional
160c 30min, in water tray
Coated with sugar, grill till brown
Legend
100c , 45min
Sadly, I will try this recipe with no caramelized sugar crust for a healthier option. I will substitute the sugar in the custard with ripen bananas and just eat it without a caramelized crust or i can try and torch the ripe banana and see what happens. I'm sure it won't harden but it will give me a caramelized char sweetness though. Thanks for the idea!!! Great video!
I love the indian version thanks!!
cheers for that! Awesome recipe!
Another great video! Superb!
Listen to the French guy everyone!!!
tried this! and i made it! really love it!
Fantastic, exactly what I was looking for)) Thank you!)
I didn't know it was that easy!! Thanks :)
Smashed it again Alex. Well done
Thanks mate ;)
Just pour some good, strong alcohol atop and set to fire. 1) Easy 2) WOW effect when serving 3) Nice aditional layer of taste. Learned this in my favourite restaurant and love that since.
Love it! Good man, Alex!
HI i added some lavender came out so aromatic
No homo but I like his voice. It’s soothing.
Thanks bro, my wife loves this dessert, I'm going to surprise her. Thumps up.
+tomojulitaiga Got get some well deserved points :) Good man
What's the music called? Anyways a nice dessert. I got a torch and some shapes for crème brûlée for Christmas so I have been making this 24/7. Peace out.
The music is called "Festival" from Topher Mohr and Alex Elena... Peace out ;)
Trick I learned from another chef for getting rid of the bubbles without having to stick the base in the fridge, is to simply pour into ramekins and then you rapidly pass the torch over the tops. ( not long enough to cook the base though ) This way you get a perfectly smooth top
i have tasted the original Crème Brulée at a restaurant but never with an Indian twist, I wonder if it would taste better? :)
Try it ! It's my indian twist, meaning it's not very official, but I guess that if you like chai tea, you ll love it ;)