Let me know what you think of this method for skipping the waterbath. I'm a full convert. Don't forget to check out Tommy John bit.ly/tommyjohn_brianl and use my code BRIANL to treat yourself the best in comfort
Have you seen Adam Ragusea's method for crème brûlée topping? I think it solves the problems with both methods, including "what if I don't have a broiler?"
Can you recommend something other than plastic wrap ? I don't use it at all, and would never use it with heat. How about aluminum foil, with holes poked for steam to escape ?
Never made creme brulee before, and I certainly will not be making any other recipe than yours. The steam from the plastic wrap is brilliant and this was so simple to make. I made this for a friend who loves creme brulee and the dinner table LOVED this dessert. Fantastic techniques and super clear instructions. I love the sugar in the raw hack for the brulee top as well. Thank you for updating classic recipes using dinosaur techniques for modern times!!!
I've been making creme brulee for a long, long time. I was skeptical about this recipe, but I gave it a try. The result was the creamiest, smoothest, and most delicious creme brulee I have ever made. And this recipe is so much easier than the bain marie method. Low heat. Plastic wrap. Who would have thought it possible?
The ad had me tickled🤭 “I will NOT be modeling them.” Seriously though, LOVE Tommy John. They are the real deal and BEYOND comfortable. Wear ‘em everyday.
Another trick for the caramel is to make the caramel separately and pour it into a baking dish to set. Then blend the caramel, dust the creme brûlée and the but it under the broiler. The caramel dust will melt quicker than sugar will caramelize, which means less risk for uneven caramel and the custard wont heat up as much.
Sorry to ask a stupid question, but how do you "make the caramel separately before pouring it into the baking dish to set". Would you mind explaining this technique? Thank you.
@@pennylivingston148 great question-caramel is simply sugar browned through the application of heat. Melt and brown the appropriate amount of sugar, pour it onto a suitable surface, let it cool, break it into chunks then blitz them to powder!
Adam Ragusea has a method for the crispy top where you basically make a caramel in a saucepan and pour it over the baked creme brulee's. It sets up nice and crisp without need for a torch!
I’ve poured the cooked sugar over the top and it works. I have also messed it up by pouring too much and it was a bit thick. Just something to keep in mind as you’re doing it.
@@jiggamanbean5523does it really matter when the result tastes virtually the same. Adam even "burns" the sugar mixture in the pot by purpously overcooking it.
You're terrific. Charming, entertaining, and knowledgeable. I really appreciate that you don't make your audience sit through some title bumper and you just get on with it. Thanks and keep up the good work!
I only had creme brulee once . It was when I had lunch,alone, at a historical restaurant my son was head chef. It was his day off. I assumed it was just fancy vanilla pudding. Wow I was wrong. I LOVE creme brulee .
Just made it. It turned out great. Even though I make a lot of creme brulee, I hate doing the water bath. That's going to be my new method. We need a similar recipe for creme caramel.
I would say just make it exactly the same after you've poured the custard over the caramelised sugar. At that low a temperature you won't burn the sugar any more.
Thanks for pointing out how to up my game, again. It's so easy to perceive this classic dessert as straightforward but, a previous result didn't encourage me to ever want to try it again. Your recipe really does look like a very luxurious treat and, I just know that your super easy steps are going to deliver exactly that!
I love that you always mention how to do things if you do not have the special equipment thingys! Thanks for that Chef Brian! I travel a lot and only own what fits in my rucksack. To me it is crucial to know how to improvise, since no place I have ever been to had a kitchen equipped with a torch for instance - yes I stay in "affordable" places 😉
Let me know what you guys think of this recipe. Even though you CAN make this recipe in smaller ramekins, I recommend going for the bigger 14oz size. So much more silky smooth custard. On the topic of silky smooth, don't forget to check out Tommy John bit.ly/tommyjohn_brianl and use my code BRIANL to treat yourself the best in comfort.
Will try this recipe for the first fast of Ramadan tonight! 🥰 I'm going to try the big baking dish method, let's see how long that'll take to carmelize lolol. Thank you!
If you have a real blowtorch, like the kind you'd keep in your garage in a tool bag, go out there and get that and use it. It will work a lot faster than these crappy underpowered kitchen gadget torches.
Hey Bri, thanks for the vid! My dad makes a mean crème brûlée but often has trouble with the water bath, so I'll send it his way! I remember Adam Ragusea making a video on this where he instead of a torch melted the sugar in a saucepan and poured it over - have you tried that method?
Finally, a place doing it right. Creme Brulee original 1600 recipe does not use a water bath, but 210F for 2-4 hours... most ovens are not true and need a oven thermometer, but this is the best method and delicious! Don't rush your cremes! Good work Brian! I heat up sugar+water on the stove and then pour over each ramekin, then move the dish around so it covers evenly. Wait 30 seconds and you have a perfect caramelized crust.
HEY BRI! Crème Brûlée is my favorite dessert of all time to order out at restaurants and I'm excited to try to make it at home with your recipe. Thanks!
Another dessert to add to my rotation. I make a cheesecake and chocolate chip cookies about twice monthly. Thanks a ton! I'd love to see pork/chicken katsu and proper homemade tonkatsu sauce and panko breading at some point.
A cheap and versatile alternative to the kitchen torches that is NOT underpowered is a standard propane torch you can get at home depot for like 15 bucks. The cylinder of fuel is another 15 but will last WAY longer than the standard butane torch. Plus, you can do your own silver soldering under your sink :)
Great Video Recipe Bri Guy! Love that you’re making this classic dish accessible to all skill levels and with a straight forward approach that is going to ensure success, AND build confidence for so many home cooks.🔥👍
I didn’t think your videos and information could get any better, then they did. I love the truly helpful and real hacks. You are absolutely never condescending, you breeze thru several excellent suggestions, so well done. 👏
Really appreciate the alt baking times for the different size vessels. More often than not, I see recipes that call for a size I don't have and I'm left guessing how long I should bake for
Just the fact you added alternative methods in case someone lacked anything specific (like a butane torch). Such minor things but they mean a lot. Can't wait to try this.
I made this for my wedding anniversary dinner and it was the absolute creamiest creme brulee I've ever made. Thanks so much for such an incredible recipe!
One of my favs when it comes to dessert, only second to cheesecake. I may try it again at home, I used to be good at making custards when I was younger.
Love the vid as always. My favorite tip is from America’s Test Kitchen. Make a quick caramel let it cool, blitz to fine powder, add to custard and torch. Since it was just caramel it melts to hard crack almost instantly.
Hey Bri. Love creme brulee, so thanks for taking a little of the hassle out of making it. It looks absolutely delicious. And I've been wearing Tommy Johns for years and love them. Just used your code to buy some more - thanks!
I made some vanilla extract from scratch using vanilla beans I'd purchased online. It's been up there getting better and better for nearly two years, now. I can't wait to use it and I'm thinking this might be the recipe.
Awe man, I just went through a creme brulee phase 2 weeks ago. I guess our cycles aren't in sync anymore lol. Great video. Nice tip on the cooking method.
7:59 , , , works pretty good. WELL. It . . . works pretty WELL! Thanks for the videos. I have foregone a waterbath many times with no real disasters. I think a lot depends on how picky you are about the presentation. I love browned foods, so if the inside of a pudding in a ramekin gets a little brown because the oven temp was a little high, not moderated by a water bath, fine with me. I have never minded cracks in a cheesecake. But creme brulee is special and calls out for all the special treatment it wants to keep that top and insides moist and creamy!
me too but Ive found the ingredient amounts could use some work. sheet pizza: too much sauce. but I guess crushed tomato cans only come in 1 size so that one gets a pass. lasagna: makes enough sauce for 2 lasagnas. also calls for 2 cans of tomatoes so it could have been easily cut in half. both the beef enchiladas and chicken quesadillas: call for about double the cheese actually needed, even after using an excessive amount of cheese
I'm happy to say that once in a while I time things right! I happened to visit Lauren and Brian on the right day, and ... This was amazing!!! Even without the crunchy topping it was a winner! I can't wait til he makes it for me again! 😊
Adam Ragusea has a great video on how to get a caramelized sugar top on creme brulee at home without a torch or using the broiler. It's very approachable, I've done it myself a few times!
Hey Bri! Creme Brulee might just be my favorite dessert ever, thanks for the great tips for cheating out of the water bath! One question though, could I just go to the hardware store and buy a torch for less than half the price I'd find one at the kitchen store? Or would that be a bad idea for some reason?
This is my favourite dessert! But I only ever have it at restaurants. Been waiting for you to share your take on this classic. Thanks for this fool-proof recipe!! It's given this fool the confidence to try it at home 😂
I can't leave well enough alone, so I am making this for Easter brunch with added diced rhubarb cooked in a syrup of sugar with crystalized ginger, finely diced. Wish me luck!
My favorite way to do the caramel sugar is to do it in a pan. Pour out onto cooking paper. When cooled pulverize in blender or cusinart. Sprinkle this onto crème brûlée and torch. Now you just have to melt not brown. You have already done the browning bit without heating your custard.
I also found that u cna make the topping putting sugar and water in a pan and heating until it’s sizzling and u QUICKLY pour it on top of ur crème brûlée and it’ll be a beautiful brown layer on top! Speaking as a person who doesn’t have a kitchen torch i found that easiest
Also if you don’t feel like buying a torch just cause you don’t want to or something like that there is another option. If you make a quick Carmel and pour a thin layer on top of a cold crème brûlée it hardens very nicely and tastes just as good! But I do have to say the sugar will be clear but hey if your into stuff like that then it’s not exactly a bad thing🤷🏾♂️
@@TV-xm4ps I've done it, and overall, I like it. The only downside is that because the custard is cold, no matter how quickly one tilts the ramekin to distribute the caramel, the caramel cools quickly and one is left with some spots where the caramel is thicker than is desirable and then one would need to use more caramel as well for additional coverage. Years ago, I saw a contestant on The Great British Bake-off caramelize sugar, let it solidify, blitz it into a power and then torch that onto crème brulee. The result was that the powder only need melt to return to the desired caramel stage, and one achieves a very even layer that doesn't prolong exposing the custard to the torch's heat. I recently learned of a similar technique that doesn't require torch, and since I don't have one, I'd like to try it the next time I make crème brulee: ruclips.net/video/RB-8vmKX9_k/видео.html
We've had chef Brian, baker Brian, dancer Brian, silky voiceover Brian, travel guide Brian, and now model Brian. *shakes fist at the sky* Where's MY endless talents, God?? Anyway, thanks for this. I needed an excuse to break out the butane torch I got for my birthday.
You are amazing thank you Bri I want to be a chef one day thanks for inspiring me big hugs from Angola África you are the man Dude and the recipes work if you follow the instructions Guy give it i try ❤🎉
We now do a no bake sous vide crem brulee. We like a combo of vanilla and almond extract, torch sugar on top and then add a few fresh berries (or candied cranberries for the holidays! )
Hey Brian, I noticed when you put the custard in the oven the steel pizza plate was also in there. Does the same transfer of heat that makes for better pizza affect the cooking of the bottom portion of the custard? Thanks for the vids! Love your work and website!
I would say yes, I never remove my pizza stone. It's living in my oven now, I just throw everything on top of it, plus it makes the heat more even in the oven.
Don't mind that detail too much. I have done a similar method without water bath before, and I do not have access to a pizza stone or steel. As Brian says, you only heat to 100 degrees, a stone makes no difference at that low temp.
I’ve tried various creme brûlée recipes from Adam Raguseas easy method to the water bath method from Preppy Kitchen. Guess I will have to try this one out and see how it goes! Cool tip about sugar in the raw- I still have a bunch from your jumbo blueberry muffin recipe. Honestly I could eat like 8 creme brûlées in a row and not bat an eye 😂
For anyone watching who happens to have a sous vide machine, I would *highly* recommend making creme brulee in tiny mason jars and cooking them that way.
Just to add to your comment, for anyone with a sous vide and a desire to make creme brulee it's worth it to invest in a good torch. A Bernzomatic TS4000 torch is only about $10 more than one of those gimmicky kitchen torches and will do a way better job. We used that with a $5 Coleman propane canister at the bakery I worked at and it really did the trick caramelizing the sugar. I also use mine to get a nice sear on meat that I've cooked sous vide. Might not be worth the investment if you don't have a sous vide but since I do I get a lot of use out of mine.
I appreciate you emphasizing the fact that you literally were about to do this. Otherwise nobody would know what you were talking about, right? Anything could be euphemism these days!
The way I've been craving a creme brulee but was so intimidated by the waterbath 😭 bro thank you I'm making this as soon as I get better quality vanilla
Damn it😂😂😂 You’re 2 weeks late! I made my first crème brûlée for a Welcome Spring dinner and made a lavender version. As always, excellent video!!!!!!❤️
Great video but the problem, in my opinion, with the large ramekins is the ratio of custard to caramel is skewed too heavily to custard. Using large shallow ramekins yields a better ratio in my experience.
Brian, in case you see this comment: What is your take on melting sugar in a sauce pan with a bit of honey (a splash) and a hint of water, and then pour it over the Crème Brûlée? I have seen that elsewhere. Never tried it though. Do you think it could be a good way (would avoid the burning risk you mention, it seems to me).
Bri, I am surprized you did use the old Alton Brown recommendation for a torch, which is just use a plumbing torch. They are cheap, they have plenty of power, it a multi-tasker.
In my experience, restaurants use a salamander (a type of compact broiler) to quickly, evenly melt the sugar on a creme brulée. Excellent, consistent results.
Hey Brian could you look into making a video on Peruvian ceviche!! Or Panzanella from Tuscany, Italy. It’s so good for using up leftover bread and stopping it go to waste and the textures are so nice
Looks so good!! :) Any chance this recipe could be halved without detrimental impact to the ingredients? Most cooking recipes can simply be halved, but baking is definitely not that way and this is sort of somewhere in the middle.
Let me know what you think of this method for skipping the waterbath. I'm a full convert. Don't forget to check out Tommy John bit.ly/tommyjohn_brianl and use my code BRIANL to treat yourself the best in comfort
Have you seen Adam Ragusea's method for crème brûlée topping? I think it solves the problems with both methods, including "what if I don't have a broiler?"
Can you recommend something other than plastic wrap ? I don't use it at all, and would never use it with heat.
How about aluminum foil, with holes poked for steam to escape ?
Never made creme brulee before, and I certainly will not be making any other recipe than yours. The steam from the plastic wrap is brilliant and this was so simple to make. I made this for a friend who loves creme brulee and the dinner table LOVED this dessert. Fantastic techniques and super clear instructions. I love the sugar in the raw hack for the brulee top as well. Thank you for updating classic recipes using dinosaur techniques for modern times!!!
I've been making creme brulee for a long, long time. I was skeptical about this recipe, but I gave it a try. The result was the creamiest, smoothest, and most delicious creme brulee I have ever made. And this recipe is so much easier than the bain marie method. Low heat. Plastic wrap. Who would have thought it possible?
The ad had me tickled🤭 “I will NOT be modeling them.” Seriously though, LOVE Tommy John. They are the real deal and BEYOND comfortable. Wear ‘em everyday.
Me too. Most expensive drawers I ever owned, but worth every penny when I catch ‘em on sale.
Another trick for the caramel is to make the caramel separately and pour it into a baking dish to set. Then blend the caramel, dust the creme brûlée and the but it under the broiler. The caramel dust will melt quicker than sugar will caramelize, which means less risk for uneven caramel and the custard wont heat up as much.
That is 100% the move.
Genius!
Insane. I love it.
Sorry to ask a stupid question, but how do you "make the caramel separately before pouring it into the baking dish to set". Would you mind explaining this technique? Thank you.
@@pennylivingston148 great question-caramel is simply sugar browned through the application of heat. Melt and brown the appropriate amount of sugar, pour it onto a suitable surface, let it cool, break it into chunks then blitz them to powder!
Adam Ragusea has a method for the crispy top where you basically make a caramel in a saucepan and pour it over the baked creme brulee's. It sets up nice and crisp without need for a torch!
Definitely the better way of doing things, if you don't have a torch
I'd have to try making it that way. not enough drawer space in my house for another kitcken gadget I'll rarely ever use
I’ve poured the cooked sugar over the top and it works. I have also messed it up by pouring too much and it was a bit thick. Just something to keep in mind as you’re doing it.
That’s not brûlée though crème brûlée just means custard with burnt sugar just put brown sugar on top and torch that’s traditional crème brûlée
@@jiggamanbean5523does it really matter when the result tastes virtually the same. Adam even "burns" the sugar mixture in the pot by purpously overcooking it.
You're terrific. Charming, entertaining, and knowledgeable. I really appreciate that you don't make your audience sit through some title bumper and you just get on with it. Thanks and keep up the good work!
I only had creme brulee once . It was when I had lunch,alone, at a historical restaurant my son was head chef. It was his day off. I assumed it was just fancy vanilla pudding. Wow I was wrong. I LOVE creme brulee .
Just made it. It turned out great. Even though I make a lot of creme brulee, I hate doing the water bath. That's going to be my new method. We need a similar recipe for creme caramel.
I would say just make it exactly the same after you've poured the custard over the caramelised sugar. At that low a temperature you won't burn the sugar any more.
Thanks for pointing out how to up my game, again. It's so easy to perceive this classic dessert as straightforward but, a previous result didn't encourage me to ever want to try it again. Your recipe really does look like a very luxurious treat and, I just know that your super easy steps are going to deliver exactly that!
This guy is a genius and always reading my mind on recipes I want to learn!!
I love that you always mention how to do things if you do not have the special equipment thingys! Thanks for that Chef Brian!
I travel a lot and only own what fits in my rucksack. To me it is crucial to know how to improvise, since no place I have ever been to had a kitchen equipped with a torch for instance - yes I stay in "affordable" places 😉
Let me know what you guys think of this recipe. Even though you CAN make this recipe in smaller ramekins, I recommend going for the bigger 14oz size. So much more silky smooth custard. On the topic of silky smooth, don't forget to check out Tommy John bit.ly/tommyjohn_brianl and use my code BRIANL to treat yourself the best in comfort.
The plastic melted.Thanks for making me waste two hours of my life. At least I didn't actually buy a full vanilla bean.
I think Creme Brulée is my favorite desert with Tiramisu so can't wait to do this
I assume you've made his tiramisu, already then, but if not it's great. I made the pumpkin spice one last Thanksgiving.
Will try this recipe for the first fast of Ramadan tonight! 🥰 I'm going to try the big baking dish method, let's see how long that'll take to carmelize lolol. Thank you!
If you have a real blowtorch, like the kind you'd keep in your garage in a tool bag, go out there and get that and use it. It will work a lot faster than these crappy underpowered kitchen gadget torches.
You can also try out Adam Ragusea's method where he boils sugar and then carefully pours it overtop to make the shell
Hey Bri, thanks for the vid! My dad makes a mean crème brûlée but often has trouble with the water bath, so I'll send it his way!
I remember Adam Ragusea making a video on this where he instead of a torch melted the sugar in a saucepan and poured it over - have you tried that method?
Finally, a place doing it right. Creme Brulee original 1600 recipe does not use a water bath, but 210F for 2-4 hours... most ovens are not true and need a oven thermometer, but this is the best method and delicious! Don't rush your cremes! Good work Brian!
I heat up sugar+water on the stove and then pour over each ramekin, then move the dish around so it covers evenly. Wait 30 seconds and you have a perfect caramelized crust.
HEY BRI! Crème Brûlée is my favorite dessert of all time to order out at restaurants and I'm excited to try to make it at home with your recipe. Thanks!
Another dessert to add to my rotation. I make a cheesecake and chocolate chip cookies about twice monthly. Thanks a ton!
I'd love to see pork/chicken katsu and proper homemade tonkatsu sauce and panko breading at some point.
Yummy! Thank you so much for sharing this recipe with us, Brian! 🥰
hey bri, you can also make the caramel in a pot and pour it on top, better option than the broiler.
perfect timing. My wifes favorite dessert and it's our anniversary weekend. Guess what I'm making!!!
Strawberry cheesecake?
A cheap and versatile alternative to the kitchen torches that is NOT underpowered is a standard propane torch you can get at home depot for like 15 bucks. The cylinder of fuel is another 15 but will last WAY longer than the standard butane torch. Plus, you can do your own silver soldering under your sink :)
You buy one of those huge propane tanks used for Barbecuing just to fill up your hand torch?
Great Video Recipe Bri Guy! Love that you’re making this classic dish accessible to all skill levels and with a straight forward approach that is going to ensure success, AND build confidence for so many home cooks.🔥👍
Love the dancing Bri! Definitely going to make this when i get home from school😄
I didn’t think your videos and information could get any better, then they did. I love the truly helpful and real hacks. You are absolutely never condescending, you breeze thru several excellent suggestions, so well done. 👏
Really appreciate the alt baking times for the different size vessels. More often than not, I see recipes that call for a size I don't have and I'm left guessing how long I should bake for
Just the fact you added alternative methods in case someone lacked anything specific (like a butane torch). Such minor things but they mean a lot. Can't wait to try this.
Love the logic on this method, B-Man. Kinda like baking bread in a dutch oven. Brilliant!
I made this for my wedding anniversary dinner and it was the absolute creamiest creme brulee I've ever made. Thanks so much for such an incredible recipe!
Great video Brother... and great play on using plastic to trap the moisture rather than dealing with sheet pan full of water
O. M. G. You've found my kryptonite! I can't wait to make this! Thank you so much for sharing the recipe and for making it foolproof
Bri, the plastic wrap is genous! Pots de creme is very good also
One of my favs when it comes to dessert, only second to cheesecake. I may try it again at home, I used to be good at making custards when I was younger.
This was my mother's favorite dessert. Your version looks rockin.
Love the vid as always. My favorite tip is from America’s Test Kitchen. Make a quick caramel let it cool, blitz to fine powder, add to custard and torch. Since it was just caramel it melts to hard crack almost instantly.
Sounds great. I'll try that!
You're so close to 1 Million subs B man. Very excited for the future of the channel
Hey Bri. Love creme brulee, so thanks for taking a little of the hassle out of making it. It looks absolutely delicious. And I've been wearing Tommy Johns for years and love them. Just used your code to buy some more - thanks!
The no waterbath is a gamechanger. I dread moving the tray of water filled ramekins in and out of the oven when I make creme brulee.
Great video. I'm excited that I get to use my torch this weekend now!
So, it seems as though that victory dance while eating is the way you stay so slender, especially with such delicious deserts on hand!
Great details, that's exactly what other cooking channels miss.
I made some vanilla extract from scratch using vanilla beans I'd purchased online. It's been up there getting better and better for nearly two years, now. I can't wait to use it and I'm thinking this might be the recipe.
Awe man, I just went through a creme brulee phase 2 weeks ago. I guess our cycles aren't in sync anymore lol. Great video. Nice tip on the cooking method.
7:59 , , , works pretty good. WELL. It . . . works pretty WELL! Thanks for the videos. I have foregone a waterbath many times with no real disasters. I think a lot depends on how picky you are about the presentation. I love browned foods, so if the inside of a pudding in a ramekin gets a little brown because the oven temp was a little high, not moderated by a water bath, fine with me. I have never minded cracks in a cheesecake. But creme brulee is special and calls out for all the special treatment it wants to keep that top and insides moist and creamy!
This looks fantastic
No waterbath? This witchcraft must be thoroughly investigated. 🔎
😂😂😂agree
Pure sorcery
This is the only channel that I actually go out and buy stuff for so I can try and replicate the recipes on a consistent basis. Thanks Bri guy < 3
me too but Ive found the ingredient amounts could use some work. sheet pizza: too much sauce. but I guess crushed tomato cans only come in 1 size so that one gets a pass. lasagna: makes enough sauce for 2 lasagnas. also calls for 2 cans of tomatoes so it could have been easily cut in half. both the beef enchiladas and chicken quesadillas: call for about double the cheese actually needed, even after using an excessive amount of cheese
What about Chef John
I'm happy to say that once in a while I time things right! I happened to visit Lauren and Brian on the right day, and ... This was amazing!!! Even without the crunchy topping it was a winner! I can't wait til he makes it for me again! 😊
I love Creme Brulee. This was sent immediately to my daughter who is the dessert person in our house,
Adam Ragusea has a great video on how to get a caramelized sugar top on creme brulee at home without a torch or using the broiler. It's very approachable, I've done it myself a few times!
Looks amazing B. That Sugar in the Raw is amazing for coffee too.
This is my favorite dessert! Thanks Bri
Hey Bri! Creme Brulee might just be my favorite dessert ever, thanks for the great tips for cheating out of the water bath! One question though, could I just go to the hardware store and buy a torch for less than half the price I'd find one at the kitchen store? Or would that be a bad idea for some reason?
This and the Adam Ragusea macaroon video... Life changing
This is my favourite dessert! But I only ever have it at restaurants. Been waiting for you to share your take on this classic. Thanks for this fool-proof recipe!! It's given this fool the confidence to try it at home 😂
Bro, your an amazing cook. Learned so much from you
I am so gonna try this. Creme Brulee is my favorite dessert, tied with Tiramisu.
Thanks for your videos man! You’ve been a huge help in working on something I love to do.
Thank u for using the proper sugar 😊❤
I can't leave well enough alone, so I am making this for Easter brunch with added diced rhubarb cooked in a syrup of sugar with crystalized ginger, finely diced. Wish me luck!
My favorite way to do the caramel sugar is to do it in a pan. Pour out onto cooking paper. When cooled pulverize in blender or cusinart. Sprinkle this onto crème brûlée and torch. Now you just have to melt not brown. You have already done the browning bit without heating your custard.
I also found that u cna make the topping putting sugar and water in a pan and heating until it’s sizzling and u QUICKLY pour it on top of ur crème brûlée and it’ll be a beautiful brown layer on top! Speaking as a person who doesn’t have a kitchen torch i found that easiest
Also if you don’t feel like buying a torch just cause you don’t want to or something like that there is another option. If you make a quick Carmel and pour a thin layer on top of a cold crème brûlée it hardens very nicely and tastes just as good! But I do have to say the sugar will be clear but hey if your into stuff like that then it’s not exactly a bad thing🤷🏾♂️
I have seen that in other videos. Have you tried? Does it work well? (It looked alright in the video I have seen)
@@TV-xm4ps I've done it, and overall, I like it. The only downside is that because the custard is cold, no matter how quickly one tilts the ramekin to distribute the caramel, the caramel cools quickly and one is left with some spots where the caramel is thicker than is desirable and then one would need to use more caramel as well for additional coverage. Years ago, I saw a contestant on The Great British Bake-off caramelize sugar, let it solidify, blitz it into a power and then torch that onto crème brulee. The result was that the powder only need melt to return to the desired caramel stage, and one achieves a very even layer that doesn't prolong exposing the custard to the torch's heat. I recently learned of a similar technique that doesn't require torch, and since I don't have one, I'd like to try it the next time I make crème brulee: ruclips.net/video/RB-8vmKX9_k/видео.html
I’m stoked on the “no water bath” method. Would this work for a flan as well?
We've had chef Brian, baker Brian, dancer Brian, silky voiceover Brian, travel guide Brian, and now model Brian.
*shakes fist at the sky* Where's MY endless talents, God??
Anyway, thanks for this. I needed an excuse to break out the butane torch I got for my birthday.
Haha can’t say I pulled off the modeling
I've never tried this before, have always wanted to.
Go to the camping section... lol... a great torch that will now have a new use... thank you ❤🥳🤗
You are amazing thank you Bri I want to be a chef one day thanks for inspiring me big hugs from Angola África you are the man Dude and the recipes work if you follow the instructions Guy give it i try ❤🎉
We now do a no bake sous vide crem brulee. We like a combo of vanilla and almond extract, torch sugar on top and then add a few fresh berries (or candied cranberries for the holidays! )
What temperature/time are you working with and are you putting the creme in vacuum bags?
I so much love creme brulee.
Hey Brian, I noticed when you put the custard in the oven the steel pizza plate was also in there. Does the same transfer of heat that makes for better pizza affect the cooking of the bottom portion of the custard? Thanks for the vids! Love your work and website!
I would say yes, I never remove my pizza stone. It's living in my oven now, I just throw everything on top of it, plus it makes the heat more even in the oven.
Don't mind that detail too much. I have done a similar method without water bath before, and I do not have access to a pizza stone or steel. As Brian says, you only heat to 100 degrees, a stone makes no difference at that low temp.
I’ve tried various creme brûlée recipes from Adam Raguseas easy method to the water bath method from Preppy Kitchen. Guess I will have to try this one out and see how it goes! Cool tip about sugar in the raw- I still have a bunch from your jumbo blueberry muffin recipe. Honestly I could eat like 8 creme brûlées in a row and not bat an eye 😂
Did you end up trying this recipe and method yet?
My favorite dessert! 🤤🤤🤤
I need this right now! This looks amazing! I am dairy free, so I will attempt this with coconut cream. Love your recipes Bri ❤
I'd recommend using aluminium foil instead of plastic
Hey Brian, what do you think of making brown caramel in a pot, adding a fine layer of it to the Brulee and then maybe torch it a bit?
For anyone watching who happens to have a sous vide machine, I would *highly* recommend making creme brulee in tiny mason jars and cooking them that way.
Just to add to your comment, for anyone with a sous vide and a desire to make creme brulee it's worth it to invest in a good torch. A Bernzomatic TS4000 torch is only about $10 more than one of those gimmicky kitchen torches and will do a way better job. We used that with a $5 Coleman propane canister at the bakery I worked at and it really did the trick caramelizing the sugar. I also use mine to get a nice sear on meat that I've cooked sous vide. Might not be worth the investment if you don't have a sous vide but since I do I get a lot of use out of mine.
My most favorite dessert!!!
I was literally about to research a recipe for this today to make for my wife’s mom. What absolute great timing!
Awesome thanks for watching
I appreciate you emphasizing the fact that you literally were about to do this. Otherwise nobody would know what you were talking about, right? Anything could be euphemism these days!
The way I've been craving a creme brulee but was so intimidated by the waterbath 😭 bro thank you I'm making this as soon as I get better quality vanilla
Almost at 1mil , please remember me when you’re famous bri
Damn it😂😂😂 You’re 2 weeks late! I made my first crème brûlée for a Welcome Spring dinner and made a lavender version.
As always, excellent video!!!!!!❤️
My all time favourite pudding...to die for ❤ 🇦🇺 thanks bri ❤
I will definitely try that. And btw nice modelling skills 😉
Great video but the problem, in my opinion, with the large ramekins is the ratio of custard to caramel is skewed too heavily to custard. Using large shallow ramekins yields a better ratio in my experience.
I always think of one piece when creme brûlée is brought up
Brian, in case you see this comment: What is your take on melting sugar in a sauce pan with a bit of honey (a splash) and a hint of water, and then pour it over the Crème Brûlée?
I have seen that elsewhere. Never tried it though. Do you think it could be a good way (would avoid the burning risk you mention, it seems to me).
Bri, I am surprized you did use the old Alton Brown recommendation for a torch, which is just use a plumbing torch. They are cheap, they have plenty of power, it a multi-tasker.
Your dance at the end is why I subscribed 😂
In my experience, restaurants use a salamander (a type of compact broiler) to quickly, evenly melt the sugar on a creme brulée. Excellent, consistent results.
Bri give us a discount code for that couch 👀
Also thank you! I love CB and I’ve always been afraid to try it at home but this looks doable!
I need this in my life!!!
Oh I love creme brulee
I got that big boy torch, can't wait!
I actually have my mom’s brûlée iron. And I have ramekins! I need to try this recipe.
Love this video! Any other flavor suggestions/recipes besides vanilla? Have a friend who is allergic.
Do you think this could be done dairy-free with heavy coconut cream? It looks delicious!
Hey Brian could you look into making a video on Peruvian ceviche!! Or Panzanella from Tuscany, Italy. It’s so good for using up leftover bread and stopping it go to waste and the textures are so nice
Looks so good!! :) Any chance this recipe could be halved without detrimental impact to the ingredients? Most cooking recipes can simply be halved, but baking is definitely not that way and this is sort of somewhere in the middle.
Dang it, I had to subscribe to YET ANOTHER cooking channel. 😂 I'll be referencing this if I make crème brûlée! Thanks, Brian!