My brother and I used to make a mock crème brûlée when we were younger using pudding mix. We’d make it thicker by not using the full amount of milk, spoon it into ramekins and freeze them. Once they were frozen, we’d add a thin layer of turbinado sugar on top and brown it under the broiler. Cool in the fridge for a few minutes and we were good to go. I’ve had real crème brûlée in restaurants but I still love my mock version. I may try this one too 😊
One of the first “hacks” we learned in culinary school was using melted vanilla ice cream for many things.....it is after all just a basic creme anglaise without the fuss. And since creme anglaise is the base for many types of sauces and custards....one should always have a container of good vanilla ice cream in the freezer. :)
I love how honest you are, Emmy. If you like what you made, we know. If you don't, we know, even when you're being diplomatic. That creme brulee looks incredible.
I tried this and omg! Soo good! 1 cup of connoisseur vanilla ice cream 2 egg yolks on a water bath In the oven at 150°C for 47 mins Cooled for an hour Chilled for 24 hours For the sugar crust(didn't have a torch) Made some caramel on a pan and poured a bit on top! I was honestly so good! P.S. I watched a few other videos to make sure so I'm gonna go and comment on every one haha.
Your videos feel like a breath of fresh air. I always let out a little relaxed sigh as soon as I start any of your videos. This channel is so special and you are so lovely!
This is AWESOME!!!! Créme brûlée is my favorite dessert!!! It actually came in as being the second fanciest overrated dessert, right behind Macarons. I don’t agree with it 😊 I’ll never forget the first time I had créme brûlée as a dessert with my grandma and cousin after we saw Les Miserable on broadway! It’s been my favorite dessert ever since and holds a VERY special place in my heart 💖
I think people see them as overrated because they're hard to get right. I haven't tried creme brulee, but I want to. I've only tried macarons once and they were amazing! I just don't think I have the skill to make them.
In my experience, the sinking of the custard comes from being ever so slightly underbaked - it looks set but the slightly underbaked bits can cause it to collapse. I also think that adding a 3rd yolk for extra structure would help there, since the ice cream is quite a bit thicker than your average custard base already and we're asking eggs to thicken some already pretty thick liquid.
I think it could be the air that remains in the soft ice cream. We should try to avoid air in creme brûlée custard base, I can see there’s air in it when she scooped it out. With the air in the custard base, it kinda “soufflés” up when baking and then collapses. Creme brûlée is usually very thick and creamy and dense and doesht “soufflé” up when baking, unless you REALLY overbaked it
I would think in this case a majority of the sinking was actually caused by the release of allot of the air that is naturally whipped into icecream during churning being released as it cooked.
@@AF-ke9by yep that's right, it's called "overrun". Although any kind of ice cream (even homemade kinds) will just retain that aeration even after melting. Once you've churned it into ice cream, you've just fundamentally changed the custard. (I think the proteins will gather that air, they won't revert back).
Emmy, there is something about you that is so special. You have a heart of gold, and it is easy to see your kindness is genuine. I have watched your videos for many years and it feels like I am growing with you; You make me feel like I am as immersed in the cooking as you are and that's simply because of the passion for what you're doing! When I watch you get so excited over succeeding, you evoke so many happy feelings inside myself. You have so much knowledge about what you are doing and make it a learning opportunity for the the rest of us which I truly appreciate. You respect all cultures, giving everything a fair try, not biased towards your own personal tastes and just being honest all around. I truly admire you Emmy and you have lit a fire in me to try out cooking/baking more than ever before. Noone in my whole 33 years of life have been able to accomplish that 😅 All in all, I know this was a long comment, but I just wanted to say thank you for being you Emmy. You truly are an inspiration to so many ❤️
Found your channel a few years ago and kept coming back. Finally subscribed today whilst binge watching your playlists for 4 straight hours. Went all the way back to your onigiri video from 7-8 years ago! 😅 Please keep up the great work!
my jaw dropped a little when you said you had never had creme brulee before. from the looks and sound of it, you've had it now. everything about it and how you described the taste reminds me of the real thing.
I love that you said you’ve watched a lot of pbs, because I’ve told my husband a couple of times that you always make me feel like I’m watching a cooking show on pbs. I love the whole vibe. 😊
Hey Emmy and everyone. If you cover the tray and ramekins with tin-foil after the water goes-in, you won't get that skin forming nor as many bubbles etc on the surface :)
Emmy, I love that you are real with what ever you do. I remember one time you made something, you didn't like it and it was all over you face, then you said you didn't like it. Thank you for being real and not fake. You are a Daisy.
Cool idea! I love creme brûlée! I might try this some day just for fun (or the pudding version of easy creme brûlée mentioned below). The real thing is pretty darn easy to make though. I haven't made it in awhile, but my husband and I were making it constantly for the longest time. It's really not too difficult to make! I've never had the eggs not setup right in real creme brûlée. I think some people get intimidated by the Bain-marie, but it really truly is just water in a pan.
I love the way you describe food. I can almost taste things as you describe them. Thank you for sharing your creativity and adventurousness (sp?) with us! My 4 year old loves watching your channel.
That actually makes a lot of sense, given the ingredients in ice cream. The crème brûlée recipe I use is pretty easy, though, and it’s also pretty foolproof. It came from TV chef Ming Tsai many years ago. I haven’t made it in many years; maybe it’s time to dust off my ramekins and make a batch. It might be interesting to try this ice cream version alongside it, just to see which comes out better. It might be hard to beat something that uses Bluebell Homemade Vanilla ice cream as an ingredient.
Hey Emmy! I just realized that I've watched you since 2011 when you did your "whatcha eating" series... Wow...11 years!😳 I was 15 back then and now I'm 26, done with uni and going to be a teacher. Crazy how fast time flies! Greetings from Germany☺
Can you do a demo on the ice cream French toast? That sounds bomb! Also not sure if you watch Mythical Kitchen (Off shoot of Good Mythical Morning) but one of the cooks made French toast with hawaiin sweet buns and crushed up Cinnamon Toast Crunch coating the sides- it looked amazing. Maybe a mix of that plus the ice cream theory?
For me mixing the custard base for creme Brûlée is the easy part. The baking part is more tedious and takes more time. But I recommend shallower dishes for more even baking 👍 Also I think it sunk some when baking this version because there’s air in your custard. Melted ice cream still has some air in it. Creme brûlée usually want to avoid getting too much air in the custard base to keep it thick and creamy
Alex just made creme brûlée on his RUclips channel and it looked to die for. The sugar he used looked like raw or turbinado. But the smooth custard texture seems to be amazing.
My mom also used to make these but uses a leche flan base, then once the flan base is set and taken out of the fridge, she sprinkles some brown sugar on top and torch em up. She only does this for a "formal family" dinner and not for parties. So we, as a family only gets to have her treat.
I wonder if it sank because icecream is generally very aerated. I've made creme brûlé before the traditional way and it doesn't sink like this. Looked very tasty anyway tho!
Sounds wonderful and I'll try it one day soon! Thanks Emmy!! 💖 Just a note, but could you please continue the old series you started a long time ago where you would show an old kitchen implement and tell us what it was used for? PLEASE?? 🙏💖🙏
I literally just watched Alex (French guy cooking) make a traditional creme brûlée. Still only a few ingredients but seemed like many more steps. This is interesting to try. Thx
Creme brûlée is really awesome! You do have to like custard though, which is what it is. And Haagen daz vanilla is the best vanilla ice cream in the world, in my humble opinion!
You should also try Tillamook, it is pure like Haagen-Dazs but with a richer flavor profile. Their chocolate ice cream is amazing if you like a rich deep chocolate. It's fantastic for milkshakes.
When I was in university a group of my friends went out to a fancy restaurant for dessert. I had saved my money up to go (I was very poor). Creme Brule sounded so fancy, I had that. I was so disappointed I had to fight tears. I renamed it Creme la Crap. And I have NEVER eaten it again!
My absolute favorite dessert. I would use the special sugar on top, and I enjoy a green tea creme. To use up the whites, beat them with some sugar, and place on top with fresh berries.
This dish (and the French toast) make sense since ice cream is a frozen custard. The ice cream makes for a convenient short cut and reminds me of a cook who was making a dessert at the end of his. For the orange-rum sauce you had two ways to make it, zesting, cooking and thickening or... as he did, haul out a bottle of marmalade, heat and add rum before serving on (coincidentally here) ice cream with some fresh mint :)
This is perfect timing! I just bought myself one of the torches off of Amazon because they had a great deal on them. I’ve been dying to do something with it lol
The best crème brûlée I ever had was in New Orleans. I loved it! Might have to try this little hack one day. The egg yoke cheeks reminds me of Crayon Shin Chan.😆
I'm getting flashbacks to when i lived down the road from a thai restaurant that served green tea crème brûlée with a sliced strawberry on top. Not an all around great time in my life but i do miss that green tea crème brûlée
Most likely reason for the collapse of the crème is that the ice cream had a lot of air whipped into it. The best way to avoid that is either melt the ice cream in the refrigerator and stir periodically to help remove the excess air, heat it gently over a water bath while stirring and then cool, or use a higher quality ice cream.
You could also do this in a small casserole dish and serve it family style if you don't have ramekins. And if you don't have a torch, most ovens' broiler will do the job with just a quick 1-2 minutes under the flame.
Oh man what a coincidence - I just made my first creme brulée the other day, the traditional way - but I've also been kind of obsessed with Gifford's ice cream lately haha. I love the peanut butter cup flavor
Egg-based ice cream is technically a custard, which is why egg nog can be churned as-is into ice cream. And relatedly, melted ice cream (with egg) is about the same as egg nog.
@@emmymade I'm thinking about trying this but I'm wondering, would a ice cream brand like Tillamook or Haagen-Dazs be best since they are nothing but pure ingredients and have no chemical additives? Chemicals would probably change the flavor profile considerably and really aren't that great for you anyway lol.
My brother and I used to make a mock crème brûlée when we were younger using pudding mix. We’d make it thicker by not using the full amount of milk, spoon it into ramekins and freeze them. Once they were frozen, we’d add a thin layer of turbinado sugar on top and brown it under the broiler. Cool in the fridge for a few minutes and we were good to go. I’ve had real crème brûlée in restaurants but I still love my mock version. I may try this one too 😊
Here's to hoping Emmy tries your version as well! 👍
Try melting the sugar on the stove and pouring it onto the custard!
Sounds really good! Great idea!!
You and your brother were some real dreamers! love it
Ty for thisssss
One of the first “hacks” we learned in culinary school was using melted vanilla ice cream for many things.....it is after all just a basic creme anglaise without the fuss. And since creme anglaise is the base for many types of sauces and custards....one should always have a container of good vanilla ice cream in the freezer. :)
I love knowing this! :-D
I love how honest you are, Emmy. If you like what you made, we know. If you don't, we know, even when you're being diplomatic. That creme brulee looks incredible.
It was & my kiddos approved, too.
Ive srsly been watching you since I was 10! I’m now 21 and I still love you videos, you are my childhood Emmy❤️
Aww....thanks so much for sticking with me through the years. 🧡
I tried this and omg! Soo good!
1 cup of connoisseur vanilla ice cream
2 egg yolks on a water bath
In the oven at 150°C for 47 mins
Cooled for an hour
Chilled for 24 hours
For the sugar crust(didn't have a torch)
Made some caramel on a pan and poured a bit on top!
I was honestly so good!
P.S. I watched a few other videos to make sure so I'm gonna go and comment on every one haha.
Emmy is so good describing flavors and textures that you feel you are eating it along her 😮
this is like the #1 reason I watch emmy. whenever I hear about an interesting/trendy recipe or ingredient I trust her description of it above evergone
Your videos feel like a breath of fresh air. I always let out a little relaxed sigh as soon as I start any of your videos. This channel is so special and you are so lovely!
Aww...thank you for the kind words. 🧡
This is AWESOME!!!! Créme brûlée is my favorite dessert!!! It actually came in as being the second fanciest overrated dessert, right behind Macarons. I don’t agree with it 😊
I’ll never forget the first time I had créme brûlée as a dessert with my grandma and cousin after we saw Les Miserable on broadway! It’s been my favorite dessert ever since and holds a VERY special place in my heart 💖
You mean macarons.
I think people see them as overrated because they're hard to get right. I haven't tried creme brulee, but I want to. I've only tried macarons once and they were amazing! I just don't think I have the skill to make them.
Yes, please don’t eat the Macrons. They look like they smoke. 😂
@@lazyhippie6139 try it!!!!
In my experience, the sinking of the custard comes from being ever so slightly underbaked - it looks set but the slightly underbaked bits can cause it to collapse. I also think that adding a 3rd yolk for extra structure would help there, since the ice cream is quite a bit thicker than your average custard base already and we're asking eggs to thicken some already pretty thick liquid.
I'll follow your suggestion when I eventually make this.
I think it could be the air that remains in the soft ice cream. We should try to avoid air in creme brûlée custard base, I can see there’s air in it when she scooped it out. With the air in the custard base, it kinda “soufflés” up when baking and then collapses. Creme brûlée is usually very thick and creamy and dense and doesht “soufflé” up when baking, unless you REALLY overbaked it
@@84rinne_moo I said the something similar in the general comments. The cheaper the ice cream, the more air there is in it.
I would think in this case a majority of the sinking was actually caused by the release of allot of the air that is naturally whipped into icecream during churning being released as it cooked.
@@AF-ke9by yep that's right, it's called "overrun". Although any kind of ice cream (even homemade kinds) will just retain that aeration even after melting. Once you've churned it into ice cream, you've just fundamentally changed the custard. (I think the proteins will gather that air, they won't revert back).
Emmy, there is something about you that is so special. You have a heart of gold, and it is easy to see your kindness is genuine. I have watched your videos for many years and it feels like I am growing with you; You make me feel like I am as immersed in the cooking as you are and that's simply because of the passion for what you're doing! When I watch you get so excited over succeeding, you evoke so many happy feelings inside myself. You have so much knowledge about what you are doing and make it a learning opportunity for the the rest of us which I truly appreciate. You respect all cultures, giving everything a fair try, not biased towards your own personal tastes and just being honest all around. I truly admire you Emmy and you have lit a fire in me to try out cooking/baking more than ever before. Noone in my whole 33 years of life have been able to accomplish that 😅
All in all, I know this was a long comment, but I just wanted to say thank you for being you Emmy. You truly are an inspiration to so many ❤️
What a wonderful comment!
Found your channel a few years ago and kept coming back. Finally subscribed today whilst binge watching your playlists for 4 straight hours. Went all the way back to your onigiri video from 7-8 years ago! 😅 Please keep up the great work!
hahaha Thanks for subscribing!
I love plain old vanilla ice cream. You have given me a few more things to make with it, thank you!
my jaw dropped a little when you said you had never had creme brulee before. from the looks and sound of it, you've had it now. everything about it and how you described the taste reminds me of the real thing.
I've had both versions but the traditional version is definately the best. You must give the traditional one a go Emmy 🤤
Vanilla ice cream is so versatile! I've used it as Egg Nog and Piña Colada bases. I prefer my Crème Brûlée served at room temp. Happy cooking!
Sounds delicious
I love that you said you’ve watched a lot of pbs, because I’ve told my husband a couple of times that you always make me feel like I’m watching a cooking show on pbs. I love the whole vibe. 😊
I’d love to see that French toast/melted ice cream recipe! Thanks for the videos!!❤
Never mind!! I found the video you already made on it from a year ago!
Wow emmy not far from 3 million fans now! 👏 I've been watching a long time so very proud of you! 😁🥰
Love the video Emmy! Definitely going to give this a try. One tip I would say is try brown sugar next time for the top, it is absolutely delicious!🤍
The base for crime brûlée is very similar to the custard version of vanilla ice cream base so it makes sense this works 😄
Emmy, I just love seeing you happy! It really makes me filled with joy ❤️ thank you for sharing this with us!!!!
We have that ice cream french toast on Christmas morning. Fantastic and easy!
Hey Emmy and everyone. If you cover the tray and ramekins with tin-foil after the water goes-in, you won't get that skin forming nor as many bubbles etc on the surface :)
Good to know - thanks!
Emmy, I love that you are real with what ever you do. I remember one time you made something, you didn't like it and it was all over you face, then you said you didn't like it. Thank you for being real and not fake. You are a Daisy.
Cool idea! I love creme brûlée! I might try this some day just for fun (or the pudding version of easy creme brûlée mentioned below). The real thing is pretty darn easy to make though. I haven't made it in awhile, but my husband and I were making it constantly for the longest time. It's really not too difficult to make! I've never had the eggs not setup right in real creme brûlée. I think some people get intimidated by the Bain-marie, but it really truly is just water in a pan.
I love crème brûlée! It was one of the first dishes I made in a dessert plating class I took in pastry school!
I love the way you describe food. I can almost taste things as you describe them. Thank you for sharing your creativity and adventurousness (sp?) with us! My 4 year old loves watching your channel.
That actually makes a lot of sense, given the ingredients in ice cream. The crème brûlée recipe I use is pretty easy, though, and it’s also pretty foolproof. It came from TV chef Ming Tsai many years ago. I haven’t made it in many years; maybe it’s time to dust off my ramekins and make a batch. It might be interesting to try this ice cream version alongside it, just to see which comes out better. It might be hard to beat something that uses Bluebell Homemade Vanilla ice cream as an ingredient.
Agreed!
Awesomeness! Thanks for this one...I had just bought ramekins to make creme brulee! Got to try this one out!!
I just tried it out and it turned out amazing. Super satisfying crunch with the caramel, and the pudding taste amazing too.
Yum! Mostly that crunch. So good. Thank you Emmy🙏👩🏻🍳
Creme brulee is my favorite dessert. I rarely eat it bc it seems like a pain in the butt to make but this looks so easy!
Your videos bring me so much peace. I love your aura
Hey Emmy! I just realized that I've watched you since 2011 when you did your "whatcha eating" series... Wow...11 years!😳 I was 15 back then and now I'm 26, done with uni and going to be a teacher. Crazy how fast time flies! Greetings from Germany☺
Can you do a demo on the ice cream French toast? That sounds bomb!
Also not sure if you watch Mythical Kitchen (Off shoot of Good Mythical Morning) but one of the cooks made French toast with hawaiin sweet buns and crushed up Cinnamon Toast Crunch coating the sides- it looked amazing. Maybe a mix of that plus the ice cream theory?
She did. I'm sure you can find the video
For me mixing the custard base for creme Brûlée is the easy part. The baking part is more tedious and takes more time. But I recommend shallower dishes for more even baking 👍 Also I think it sunk some when baking this version because there’s air in your custard. Melted ice cream still has some air in it. Creme brûlée usually want to avoid getting too much air in the custard base to keep it thick and creamy
This looks so delicious - one of my favourite desserts and so easy to follow your clear (and fun!) presentation style. New sub!
Hmm delicous deserts emmy👌
I love your videos! They make me so happy. I have been watching for years.
Alex just made creme brûlée on his RUclips channel and it looked to die for. The sugar he used looked like raw or turbinado. But the smooth custard texture seems to be amazing.
Any kind of egg custard, egg tarts, or creme brulee, count me in!!!
It’s so nice when Emmy gets to enjoy something utterly delicious! :-D
Emmy, this looks delicious and easy.
Try making french toast using Eggnog. It's really good 👍😊
Oh my gosh! I made this yesterday and it was absolutely Delicious!! I can’t wait to make it again! Thank you Emmy!
Omg I never expect to make cream brûlée with ice cream looks so easy thank you thank you thank you I love it 🥰
It makes sense, the base for classic ice cream is very close to a custard~
SO EASY. 😋
My mom also used to make these but uses a leche flan base, then once the flan base is set and taken out of the fridge, she sprinkles some brown sugar on top and torch em up. She only does this for a "formal family" dinner and not for parties. So we, as a family only gets to have her treat.
I am making this immediately!!! Thank you Emmy!
I wonder if it sank because icecream is generally very aerated. I've made creme brûlé before the traditional way and it doesn't sink like this. Looked very tasty anyway tho!
Yes this was my theory too. Because even melted ice cream retains that aeration.
A pair of cheeks!! And the little sound effect I'm dying!!🤣🤣🤣
I’m a huge fan of crème brûlée that juxtaposition of the bitter bruleed sugar with the sweet custard 🤤🤤❤️
Sounds wonderful and I'll try it one day soon! Thanks Emmy!! 💖
Just a note, but could you please continue the old series you started a long time ago where you would show an old kitchen implement and tell us what it was used for? PLEASE?? 🙏💖🙏
I would love to see an asmr video ! I just love the sound of your voice!
I wish people would stop calling vanilla "simple". It's the second most expensive spice in the world and deserves the respect it's due.
I literally just watched Alex (French guy cooking) make a traditional creme brûlée. Still only a few ingredients but seemed like many more steps. This is interesting to try. Thx
You left the hoover stew description and time stamps in the description for this video!
One of my favorite desserts. Will be making this. ❤️
Using French vanilla ice cream might enhance the flavor a bit, otherwise it looks delicious! Great job with the blowtorch, Emmy!
Creme brûlée is really awesome! You do have to like custard though, which is what it is. And Haagen daz vanilla is the best vanilla ice cream in the world, in my humble opinion!
You should also try Tillamook, it is pure like Haagen-Dazs but with a richer flavor profile. Their chocolate ice cream is amazing if you like a rich deep chocolate. It's fantastic for milkshakes.
Sorry that they don’t have blue bell everywhere:(
swear i was thinking that exactly when i started watching the video
I've discovered that for most applications, it is easier to put things in the blender than it is to strain them.
When I was in university a group of my friends went out to a fancy restaurant for dessert. I had saved my money up to go (I was very poor). Creme Brule sounded so fancy, I had that. I was so disappointed I had to fight tears. I renamed it Creme la Crap. And I have NEVER eaten it again!
My absolute favorite dessert. I would use the special sugar on top, and I enjoy a green tea creme. To use up the whites, beat them with some sugar, and place on top with fresh berries.
Oh my gosh this is so amazing!! 😍 what a great idea! I need to try this out!
This dish (and the French toast) make sense since ice cream is a frozen custard.
The ice cream makes for a convenient short cut and reminds me of a cook who was making a dessert at the end of his. For the orange-rum sauce you had two ways to make it, zesting, cooking and thickening or... as he did, haul out a bottle of marmalade, heat and add rum before serving on (coincidentally here) ice cream with some fresh mint :)
I too watched a lot of PBS. The Frugal Gourmet was my favorite.💗
I've only had creme Brule once. It was amazing
Creme brulee is absolutely wonderful! This version however seems interesting. Definitely gonna try this one day!
Looks fantastic just like you 🌹
It's interesting how a traditional creme brulee could come out like that
Thank you Emmy! I’m making it now! Can’t wait to try it!
That does look easy and yummy!! I have the vanilla ice cream etc… I should make it!
Gotta try this! Thanks Emmy
This is perfect timing! I just bought myself one of the torches off of Amazon because they had a great deal on them. I’ve been dying to do something with it lol
This is also delicious when custard is made with earl grey milk tea
The best crème brûlée I ever had was in New Orleans. I loved it! Might have to try this little hack one day.
The egg yoke cheeks reminds me of Crayon Shin Chan.😆
I would love to see you do a video series where you compare recipes like this simple hack compared to making “the real thing”
Emmy’s descriptions of the foods make it easy to imagine it
My favorite Italian restaurant does a great version, it has this magical amount of nutmeg in the sugar! Just glorious.
I love creme brûlée. It’s one of my favorite desserts. This recipe makes it so much more accessible, though that may not be a good thing!! 😂😂😂
yes he is an amazing chef love your lights so pretty another fun video
I'm getting flashbacks to when i lived down the road from a thai restaurant that served green tea crème brûlée with a sliced strawberry on top. Not an all around great time in my life but i do miss that green tea crème brûlée
"Look at little pair of cheeks, Uahralahaha!" That's the cutest laugh I've ever heard 😭
Most likely reason for the collapse of the crème is that the ice cream had a lot of air whipped into it. The best way to avoid that is either melt the ice cream in the refrigerator and stir periodically to help remove the excess air, heat it gently over a water bath while stirring and then cool, or use a higher quality ice cream.
Yum Giffords vanilla is my familys favorite !!!!
Can't wait to try this! I love creme brulee.
My daughter and I are both great fans of your. Even my granddaughter enjoys watching you.
Yay! That make me smile. 😊
Emmy I love you and your videos💖
You could also do this in a small casserole dish and serve it family style if you don't have ramekins. And if you don't have a torch, most ovens' broiler will do the job with just a quick 1-2 minutes under the flame.
Oh man what a coincidence - I just made my first creme brulée the other day, the traditional way - but I've also been kind of obsessed with Gifford's ice cream lately haha. I love the peanut butter cup flavor
Egg-based ice cream is technically a custard, which is why egg nog can be churned as-is into ice cream. And relatedly, melted ice cream (with egg) is about the same as egg nog.
I think I'm going to have to attempt this soon! Looks yummy
I luv watching ur channel!!! God bless!!!
Crème Brûlée in Québec is wonderful. Another thing to taste if you ever visit trying real poutine 😊😋
Thanks! I will add it to my list. 📝
Emmy you gotta try making crème brûlée brown sugar bubble tea now!
Yes, please! That would be amazing!!
Love it can't wait to try it myself
Awesome recipe as usual! I just wanted to know, where did you get that shirt? I want one!! Thanks :)
Creme Brulee is one of my favorite desserts!
Omgoodness this looks/sounds So good!!!!
It's SOOOO scrumptious.
@@emmymade I'm thinking about trying this but I'm wondering, would a ice cream brand like Tillamook or Haagen-Dazs be best since they are nothing but pure ingredients and have no chemical additives? Chemicals would probably change the flavor profile considerably and really aren't that great for you anyway lol.
This is a great idea. Thank you for sharing this recipe. V
I really want to try this with french vanilla bing cherry!
I LOVED this video--big Creme Brulee fan❣️ Bonefish Grill makes a pumpkin one in October/ November. Could you try to make that one? 😋🤤🤗🤗🤗
My fav dessert