Possets are my favorite dessert. So easy to make. And amazingly versatile as you can use many different fruits and add some food-grade acid powder to bring the acidity to the correct level to get a good texture. Of course, mine aren't not nearly as fancy looking and I do add some extra protein powder to make it a little more macro friendly so I can have it more often.
I did it, but it seems to be really soft and not as hard as cream brule should be, more of a creamy texture. I added less suger than you asked to and used 38% whipping cream, is that the reason?
You should check out those super cute videos of dogs tasting lemons. It's like they think the lemon is enemy #1 :) Thank you for this recipe. I love when you make classy recipes feel possible in my little home kitchen. What type of sugar do you use with the torch?
Hello, I tried it with 18% cream, and after I added lemon juice the cream got separated, it became looking more like cheese cake, still very tasty but wrong texture. Should I use even heavier cream, like 30%, would it help?
@ChefMajk yeah no ,I commented before watching the video cuz I thought I wouldn't be able to make your recipie since most creme brulee has eggs in it,.😐
Why trying soooo HARD to entertain, while speaking so funny? I'm NOT talking about the ACCENT !! I like it! I do also LIKE the Crème Brûlée √√ Bro, keep it ORIGINAL and EASY! =>> Being just CONSTRUCTIVE?
This dish is a masterpiece! The flavors are perfectly balanced, and the presentation is stunning. You have true talent in the kitchen. 👌🔥🥰
Good job. As always simplicity and class comes out. Asante sana
Possets are my favorite dessert. So easy to make. And amazingly versatile as you can use many different fruits and add some food-grade acid powder to bring the acidity to the correct level to get a good texture.
Of course, mine aren't not nearly as fancy looking and I do add some extra protein powder to make it a little more macro friendly so I can have it more often.
I’m so going to try!
Thank you ! Chef
This is fantastic. Well done, chef!
Wow, I can’t wait to try this one!
Have fun ;)
Look delicious.
Hi Chef,
How is it holding itself like this without any thickening ingredients (e.g. starch)?
Thank you in advance
Same as cheese holding together without any starch...cream and something sour.
Thank you
Chef majk is the best. Always got amazing technique from your videos. Thanks for sharing ❤
the dish looks amezing but what is setting the cream ?
Lemon
Does lemon make it so stable as after baking regular brule in the oven?
Yes
Hi!
Would like to ask, how can I make it crunchy without blue torch? Will oven destroy dish?
Yes it will destroy
Does this work with lime and brown sugar too? It doesnt seem to get stiff.
if that would work better fo you, why not. I dont think there is much difference between sugars
I did it, but it seems to be really soft and not as hard as cream brule should be, more of a creamy texture. I added less suger than you asked to and used 38% whipping cream, is that the reason?
Hola chef me gustan sus recetas muchas gracias. Podría subtitularlos al español
Is the ingredients for 3 or 4 servings?
Nice... thanks as always chef
I xan put ot on freezer if i need it i can take out???
I dont think so
You should check out those super cute videos of dogs tasting lemons. It's like they think the lemon is enemy #1 :)
Thank you for this recipe. I love when you make classy recipes feel possible in my little home kitchen.
What type of sugar do you use with the torch?
I don't need videos I saw that at home ready 😁 brown sugar melts good
What's that vanilla you have? Is it your vanilla syrup you made in another video?
not but you can use it also
RDC MADE THIS ONE!
What makes it thick? There’s no eggs or gelatin.
Is it a reaction of the citrus and dairy?
Yes citrus and dairy
Hello, I tried it with 18% cream, and after I added lemon juice the cream got separated, it became looking more like cheese cake, still very tasty but wrong texture. Should I use even heavier cream, like 30%, would it help?
You have to use heavy cream always. 30% plus
@@ChefMajk Thanks!
Let it cool first. Otherwise the milk will curdle and it will become cottage cheese.
Are there any substitute for eggs?
Did you even see the video? There are no eggs
@ChefMajk yeah no ,I commented before watching the video cuz I thought I wouldn't be able to make your recipie since most creme brulee has eggs in it,.😐
@@manasvinshah7022 Yeah I see, so next time watch it first and then comment. I am sure other content creators will be also happy about that.
How come no egg yolk like plain crème brûlée?
No need for it
@@ChefMajk thank you!!
Icing sugar or normal sugar..?
Doesnt matter at all
Chef i already try to make but its not become like normal its so liquid 😢
Did you leave it in the fridge long enough?
maybe the powdered sugar Chef used is an icing sugar that is part cornstarch?
@@xio3857 no starch at all
thanks, chef! @@ChefMajk
Good luck on todays episode!
Recipe quantity
❤
RUclips never recommend your new videos to me. Ask them why
I would like to know why, because more people would like it for sure :)
I love it, for me you are the greatest chef in world
Why trying soooo HARD to entertain, while speaking so funny? I'm NOT talking about the ACCENT !! I like it! I do also LIKE the Crème Brûlée √√ Bro, keep it ORIGINAL and EASY! =>> Being just CONSTRUCTIVE?