Silky Creme Brulee, No Bake | Christine Cushing
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- Опубликовано: 24 авг 2024
- My mission is to show you how to make the silkiest, No Bake Creme Brulee in this video with my stove top method. See the importance of checking the exact temperature of your custard. This way you simply chill before torching with fine sugar. The texture of making the custard over a bain marie - water bath is a game changer. See why this classic vanilla creme brulee, my way , should be on any restaurant dessert menu. FULL RECIPE BELOW.
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FULL RECIPE: SILKY CREME BRULEE
2 cups 35 % cream (500 ml)
1/2 vanilla bean
6 egg yolks
1/3 cup sugar (80 ml) + ¼ more for caramelizing tops
In a small saucepan, heat the cream with vanilla bean until scalding.
Meanwhile, in large stainless steel bowl, whisk together the yolks and sugar until completely dissolved. Pour host cream gradually over top of yolks while stirring with wooden spoon.
Place bowl over a simmering water bath and stir cream until thickened, for 10- 12 minutes , until temperature of custard reads bout 165 D F or 74 C . Strain through fine mesh sieve if you want an ultra smooth consistency.
Pour into 6 shallow ramekins and chill for 3 hours or overnight. Just before serving,
sprinkle each shell with sugar and torch the tops.
Makes 6
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#CremeBrulee #MyFavouriteFoods
![[Subtitled] Crème Brûlée Recipe With All Tips and Tricks - Dessert Recipes](/img/1.gif)
My oven died and Crème brûlée is our Christmas Eve dessert. You saved me!
Its been awhile since I left the world of cable....but what a thrill to find Christine AND she's making my favourite dessert! Ain't life grande :0)
It was perfect timing, it seems! Thanks for watching my technique of making your favourite dessert
Brilliant! Thanks for sharing this, who would have thought Creme Brulee could be no bake
Thank you. I know, it's so creamy .. Thanks for watching
MyFavouriteFoods ChristineCushing
Do you prefer your eggs cold or room temp for most of your recipes ?
Doc Fischer my apologies as I just saw your question. Room temp is always my preference for baking . It helps the eggs blend with all the other ingredients and also whip better. Thank you
I've watched like six different 'creme brulee hack' videos and I finally know how I can make creme brulee without three things you supposedly 'need' for it.
that youtube channel thank you for watching. This version is so silky and creamy , you just have to get the custard temp right.
@@ChristineCushing Oh yeah it was SO good. I was worried it wouldn't turn out well because I scorched some of the custard at the very bottom of the bowl but it was fantastic
How will I know it's cooked aside from using a thermometer?
using this vid as reference for my creme dessert! love the recipe
So amazing ! Glad you love it
The difference between meh creme brûlée and properly made version with velvet texture explains why it’s such a legendary classic. Used to think it was gimmicky but the custard is the main part of the dish. Didn’t have a big enough bowl and messed up a batch cause I was in a hurry and used too low a temperature in oven.
It’s so true. It’s all in the silliness of custard !
OMG...I can do this, I'm sure of it. Thank you!
Yes, i am sure you can also. It's worth the effort.
that indeed is an amazing way to make creme brulee!!!! thank you for the recipe!!! :)
My pleasure.
Amazing! Love crème brûlée! 🥰👌
Gosh darn, lol that looks amazing❤
It’s super silky smooth !
Looks absolutely delicious!!
It was! Thank you
Oh great! A temperature probe?
4:29 I was screaming GET THE SPATULA and seconds later it appears. ah
making creme brulee for 2nd time this month cause my vanilla beans have some mold and don't want them to go bad
I cannot wait to try this. 😍😍😍
Let me know how it works out. Thanks for watching
Thank you Christine; it looks so delicious!
Thanks. I'm glad you like it.
So delishes !
My crème brûlée has been in the fridge for a day and it’s still too runny. I brought it to 170. Should I bake it again? Before torching it?
I'd love an answer! Runny creme brulee, or brulee vichyssoise seems to be a specialty of mine and it's getting old. How do I fix?
The color of egg yolks is from the feed they eat more so than the breed of chickens.
Anyone else think the music in the opening credits sounds familiar? What other show uses that music? It’s driving me nuts!
Sandra Henrikson buzzfeed use it a lot
Mine didn’t set, I followed all of your directions. Any idea why this happened? Thanks!
Negin Sadeghi hmm let’s walk through it and see if we can figure it out. Did you use 35% cream ? ( not a lesser fat because that will set the same way ) . Did you use large egg yolks ? ( even slightly smaller egg yolks will require more to set ) . Did you use a thermometer or just the time as a reference for when the custard was cooked ? If you did all of these then it is a bit of a mystery. A little extra trick is to add 25 gm or 2 TVs butter to the custard while hot , just before pouring into ramekins and that will help set it. This is a recipe that I developed for one of my cookbooks so I have made it many times. Please let me know if this helps.
MyFavouriteFoods ChristineCushing
I did use 35% cream, I’d say my egg yolks were medium sized not large and I used a thermometer for the reference point like you said and it did reach 75 C. However I didn’t have ramekins so I used a baking dish which was about double the height of what’s usually used for creme brûlée, do you think that might’ve had something to do with my issue? Thanks a lot for your fast reply :)
is the thermometer necessary?
The thermometer is essential if you haven't made it this way before because its tough to to tell if the yolk is cooked enough to thicken it when cooled. Once you've made it , you may be able to tell by texture. I hope this helps.
Amazing recipe! By the way, can I use sugar Substitute? Making this for Thanksgiving dessert but my grams is diabetic. Thank you!
Thank you ! You can use stevia for the custard but I don’t think it will work for the top. I’ve never tried it. I hope this helps.
@@ChristineCushing Great thank you so much!!
Hi Christine, such a classic dessert, I am planning to make 70 cups of creme brulee can I just double and triple the recipe in the same pot and divide into 130 ml cups...how many portions would it normally take please suggest
It is definitely a classic and so amazing ! Ooh that is a huge mmmm amount and yes you can triple the recipe . Here's what I would watch out for: 1. definitely use a thermometer to make sure the cream gets to the right temp as per recipe so you make sure it thickens properly. 2 . put your bowl over a very wide bain marie so you get even heating and the cream is the same temperature throughout 3. My recipe says serves 6 and I think the 130 ml is about the right size for this yield. I would suggest taking my recipe X 12 for 70 portions and be sure to chill overnight before bruleeing. I hope this helps and please let me know how it works out. Exciting!
Thank you so much for a quick response. I will make sure I follow your tips ans keep you updated on how it goes.
@@sushmareddy7112 how did it go?
At my very first look I know those eggs were special. When you crack them, I couldn't believe my eyes. As for that deliciousness, I pass and I will stick to sweet potato or pecan pies.
The eggs indeed are quite incredible. Thanks for watching
Good!""
Thank you
@@ChristineCushing I In joy to see your show"'s, and your welcome.🍻💯✔
Oh oui
Merci beaucoup. C'est vraiment fantastique.
How much cream exactly?
Approximately how long do you leave it on the fire?
It took about 9-10 minutes in the s/s bowl. But that time will vary dramatically , that's why i suggest the thermometer so you know exactly when to take it off. Thanks for watching
😍😋
many thanks for watching
Recipe please?
Full recipe is below the video description on PC or bottom right , down arrow on mobile. Thank you
what kind of cream do you use?
Any recipes for a lighter dessert that is not just a bowl of fruit?
There are quite a few things you can do , depending on what you're trying reduce. I like to take some seasonal fruit like pears and apples and roasting them in a little late harvest wine, concentrating their sugars. Then put them into a baking dish and topping with an egg yolk and sugar mixture , then under the broiler to caramelize slightly. Perhaps I can do an upcoming video on something like this. Anther alternative is a fruit crisp , combining fruits like apple, cranberries , pears again with an oat topping and baking. Thanks for watching and I hope you have some inspiration there.
MyFavouriteFoods ChristineCushing ❤️❤️ I'm trying to reduce white sugar and flour specifically, pretty much ok with replacing sugar with fruit concentrate or small amount of honey. I'm just a little "fruited out" 😓 need more variety in my desserts. Thank you for taking the time to reply, you're an absolute sweetheart
Can we use this as a cake filling?
Yes, this would make a delicate , creamy cake filling , provided you use it with a ring or cake pan to keep filling in until it chills, because it's too runny when warm. The cake should be a sponge variety and not too heavy that can be chilled . I would lay in alternate layers of sponge and this custard in a from and chill until firm and then finish the top and sides as you like. I hope this helps. Thanks for watching
@@ChristineCushing Thank you very much for your prompt response, you are such a popular celebrity, can't believe, I got a direct response from you, fan moment! :) Yes, that makes complete sense, Thank you very much!!
I had the idea creme brulee could be stirred and heated after making hollandaise that was really thick. Of course its not my original thought and someone has kindly made a tutorial. Invest in a decent food thermometer folks, not that expensive and many uses
Can i use full cream milk?
If you are just using milk ,- even full fat- it will not set enough. It will be more like a custard sauce - creme Anglaise -I hope this helps .
@@ChristineCushing thank you for having ntoiced my question
When you put the cups in the fridge don't you need to cover them to avoid a skin forming?
That's a great question. When making a custard you would worry about that but here, the crust will be covered in a thin sprinkling of sugar and heated up during the bruleeing process, so it's not a factor that I worry about. I hope you try it because it's insanely creamy and delicate.
@@ChristineCushing I will be trying these for sure!!! Thanks for the reply, been a fan since food network days
Nice easy to make beautifull sexy chef thank you for sharing your knowledge