Ahhh... a french accent is what I needed to hear for this recipe. Beautiful job! ♡

@graceylacey98

4 жыл бұрын

me too

Creme brûlée is one of the best desserts ever.

I don't think there's anything in the world of food as fun as cracking the burnt sugar on top of a creme brulee. I have yet to see anyone not visibly enjoy that moment.

@jotomato

5 жыл бұрын

Worked in a fine dining restaurant, saw people scoop and leave out the whole piece of sugar glass smh.

@tweewin

5 жыл бұрын

@@jotomato some ppl don't want to eat the extra sugar on top. 😏 Like diabetics who wanna splurge and eat a dessert, with less sugar like my relatives. 😌

@len9483

3 жыл бұрын

@@tweewin Uhmmmm , plenty of sugar in the brulee.

@tweewin

3 жыл бұрын

@@len9483 I make my own, so I reduce sugar in the recipe by 75%.

@noahjared1596

2 жыл бұрын

i guess im asking randomly but does someone know of a trick to get back into an instagram account? I stupidly forgot my account password. I would appreciate any tricks you can give me.

I'm just hooked on how he pronounced creme brule

@HellGatefr2

5 жыл бұрын

Crème brûlée !

@ev.illme6

4 жыл бұрын

Zoe Sinovich ikrr???!

@pavlinahrachovcova7121

4 жыл бұрын

Bruh he french, he knows his stuff

@Venus-19

3 жыл бұрын

🥰🙆‍♀️

@maddestruction1

3 жыл бұрын

That’s how it’s pronounced though...

After cooking like this we used to quickly rinse the vanilla pod, let it dry and reuse it by putting it in a jar with sugar. It makes a delicious aroma to the sugar and fits perfect to many other deserts :)

Creme brûlée is probably the best dessert to ever be invented. It tastes amazing, even if you mess up a little bit

@malnafoygi1

3 жыл бұрын

You clearly have never messed it up.. my husband had a go and it tasted like scrambled eggs :D :D

@sogorgeous2257

2 жыл бұрын

And crème brulée sounds so much nicer than burnt cream.

@sureyyaekinci4630

2 жыл бұрын

Yes my parents are from turkey, ı am from sydney , we have Pavlova ın Australia but ı had the best creme brulee ın Paris. It was the the nicest dessert ı have ever had

@zzevonplant

2 жыл бұрын

It is the best dessert ever, no question. And it's a lot lower in carbs/sugar than most other desserts, so I don't have to feel as bad about eating it lol.

@fuglbird

8 ай бұрын

I'm 65 and never liked it. Every time I ordered it at a restaurant, it was fluid inside or like scrambled eggs. Now I may try it at home.

Crème Brulee has become my go-to dessert when entertaining at Christmas. I do however crush candy canes to sprinkle on top and they do the trick while adding that hint of red and green.

J'ai vu pas mal de recettes de crème brûlée, mais celle-ci est sans doute la plus pédagogique de toutes. Personne ne montre ce qui se passe quand c'est raté ! Chapeau. -- I have seen quite a few recipes of crème brûlée online, but this one is probably the most comprehensive of all. No one shows what happens when a recipe fails. Hats off!

It's great that you show what a failed attempt looks like, and say what causes one problem or another. I'm the kind of guy who can set fire to the kitchen when making a bowl of yoghurt, so your pedagogic approach is helpful.

@poppykok5

2 жыл бұрын

A friendly Hello R Johnson...WellWellWell...I must be your, long lost, big sister... *: )*

@wonderbars36

2 жыл бұрын

Made LOTS of the failed ones myself lol. First try I messed up and cooked the eggs with hot cream like...hard lol. Didn't even get to the baking step haha. The rest of the times were basically creeping up on the time until I hit the mark. Unfortunately most of those attempts were overtime rather than under. In the end I finally went with the water pan at 325F for 29min. A minute of difference over can start destroying them. Honestly you don't have to pre-heat/temper heat the cream if you don't want to. I've totally mixed eggs and whipping cream cold from the fridge and had pretty much the same results; just a little tougher to get the sugar to incorporate. If you go the "cold" quick route, add the sugar to the eggs like he does. To make that incorporate easier and less gritty without mixing it in the eggs, I just go low heat for like...10mins, then add the sugar to the cream in the pan. Stir til gone. Remove heat. Don't need to roast it. A dash of cinnamon with your eggs BEFORE you mix that in with the cream is also really fkn good; as in 1/8tsp; too much is bad. Key thing is mix it in the eggs evenly, well, and yeah don't foam the eggs. That's the other way I ruined mine lol. This results in a weird texture; at least mine did.

Just love how you teach us how to make things

I can’t wait to try this! Thank you for the thorough instructions.

Food tastes best when it’s done right !! You make French cooking enjoyable and not as scary !!!

Made this yesterday for my family. The best creme brulee recipe. Exactly the same with the one I had in Paris. ❤️

Delighted with this recipe, my wife's favorite dessert. Merci Stephane.

your videos deserve more view.. great explanation on every single recipe. thank u...

Thank you for making the video so informative by detailing the important steps.

Great demonstration, Stefan. One of my sisters said she loves Crême brùlée and your recipe has given me the idea to prepare it myself.

Merci! I LOVE creme brulee! Thank you for telling us the difference between the successful and failed creme brulee. I don't want to mess this up!

I love your channel! I can’t wait to try this recipe-this is my all time favorite dessert but I almost never find it on a menu. I baked your brioche recipe last week and it was fantastic!

This tutorial is a winner 🏆. I have exactly the same ramekins and the French accent have convinced me!!!

Just want to say I love your videos and i am glad I found you on KZread. I can't wait to see the next video. Great education and construction. Very impressed. Thank you so much and keep up the good work. From Brooklyn , New York City.

My favorite dessert of all time. Thank you so much for this video, I am excited to try it!

OMG. Thank you so much for your teaching. I did it right the first time. I cant believe it. No grainy texture from over cooking.

@brendasmith5937

3 жыл бұрын

I am not a chef, just a mom. I found your channel in a search for more creative ways to prepare eggs. I noticed the color of the yolks of your eggs. You cant get those in a store here in the US like that. We have our own chickens to produce eggs. The yolks get dark orange like that from a healthy free ranging diet with lots of dark greens for the birds to eat. You wont be able to make the same quality custard (or anything else) with most store bought eggs. Most excellent!

Thanks for showing how to cook with the right temperature; it's amazing 👏 to see the difference between the overcooked and the one cooked right.

This is my favorite dessert! It's perfect....creamy, smooth custard with a crisp, sweet sugar crust!

I tried your recipe i I have to congratulate you. The result was superb. Thank you!

it is so helpful that you sometimes also show how dishes look when you did something wrong. Other channels only show the absolute perfect results which are pretty difficult to obtain the first time you are trying to make a new dish. Showing people how it looks like if something went wrong and what you did wrong helps a lot to improve.

My favourite! Merci Stephane de nous montrer la difference entre une bonne et mauvaise creme brûlée! Cheers from Melbourne!

Great explanation, I like the special tips about what you should not do to get the appropiate texture. Previously, I watched two videos from two different channels, but I believe this one shows you how to execute it in the correct way in order to get a true Crème Brûlée.

Great recipe explained to perfection.

I fully enjoy your tutorial on french Escoffier. You are very detail and technically right. tx.

Great presentation ...thank you chef for sharing.

Oh my goodness. The flambe sounds so delicious!

My absolute favourite dessert . Thank you for sharing ! 💗

My absolute favorite dessert of all time

Thank you! I cooked today by your recipe and it worked perfectly! 🎉

I love your channel! Cheers from Brazil!!

My niece loves this. I showed up to her house with this on her birthday, I think I had 6 ramekins .... we had a great time! Thanks for the recipe!

This is my ultimate favourite desert

As I never make creme brulee before by watching your video I found out it's very informative instructions and very well explanation. I'm going to give myself a go to try and do it even I'm pretty hopeless at baking. Thank you again xx

An amazing looking recipe. Looks good.

I truly love your channel and your very clear instructions. I’ve made this successfully many times and only strained the mixture before adding to the ramekins, but with a strainer large enough to allow the vanilla seeds to pass...I like the speckled custard! This is the first approach I’ve seen that doesn’t use a water bath, and it’s very intriguing. I love your approach and the dishes you present. I hope that soon you will demonstrate how to cook with tinned copper - like some in the Mauviel line. I have a good selection but have ruined the tin in one or two because of inattention. They do heat very rapidly and evenly and allows one to cook at a lower temperature. Your videos are inspiring me to start using them again. Thanks so much for your work!

Amazing work! Thank you for your tips :)

I was a little nervous making this but I followed it to the 'T' and thank God it turned to be spectacular! This is my husband's favorite dessert and he was pleased with what I made. Thank you so much for making this video and sharing the recipe! :)

I love your channel!! Thank you so much for all those marvelous recipes

French recipes are some of the best in the world. And there are very few french channels I go to (like this one) for authentic french cuisine

love all of ur recipes!

That is what i call a perfect made Creme brulee yummi, a compliment to the french cuisine. The french people are true Masters in the kitchen, and in the preparation of their world-famous Dessert. Delightful video, for sure - two thumbs up!

I tried the recipe and it turned out perfect! thanks

I absolutely love love love this vid! Please please show the different methods of cooking the sugar, which presents better .... more delightful to be served? I’m running home from work today to give this a try 😋

Oh boy, I just tested this recipe and it came out as the best creme brulee I've ever eaten. I'll definitely make it again and it also made me subscribe ;)

@FrenchCookingAcademy

5 жыл бұрын

well done making this one 🙂🙂👨🏻‍🍳

@minhtrangnguyen6422

5 жыл бұрын

Same here. This recipe is awesome.

@sureyyaekinci4630

5 жыл бұрын

I might try it too these comments have inspired me

@nadasays9690

4 жыл бұрын

Do u have to put water to bake them?

@Donar23

4 жыл бұрын

@@nadasays9690 No, I didn't. I made it how he showed it, with low temperature and no water. That's kinda the best thing about this recipe.

My first batch was a total Desaster. The second one was the best Creme brûlée I have ever eaten. Thank you so much. For all of you: don’t trust your digital oven. Take a Thermostat and find the right temperature. Also if you don’t have large eggs take 1-2 morgen eggs.

YES!!! One of my favorites!!

Yummmmmm. I will make this for my grandkids.

I always make it with water bath & use only the heavy cream. I indeed cannot wait to try this method. my mouth is watering now . creme burlee - 🤤🤤🤤

Made this for my first attempt at homemade Creme brûlée. It was wonderful! The Creme was perfect. I didn’t get all of the sugar to dissolve but the strainer caught it. Also, tried white and brown sugar for brûlée and preferred the white. All in all, so happy, will definitely keep this one around. Thanks, inspired to try other recipes of yours.

I made the most incredible crème brûlée I’ve EVER had. TIPS: get fresh eggs local, and good quality while milk! You won’t regret it. THANK YOU for this recipe and your expertise.

@HurricaneFluttershy

Жыл бұрын

ALSO this taste somehow 20x better the second day then the first day lol.

Good Job. I just made it following this recipe. Well explained and you were so right about every single detail. Loved it and subscribed

That is a huge difference, wow!

Thank you, this worked perfectly!

SPECTACULAR TEACHING/EXPLANATION !! ; thanks !!

I cook mine in a little deeper ramequin and place the remequins in a water bath in the oven at 300F for 45min. Comes out perfect every time. Is the way i was taught in cooking school.

Thanks Chef for sharing Temperature & filter reminder I made this yesterday but with 2:1 for cream and milk.. Also cooked in air fryer 😀 and that my friend was amazing. 200gram 35% whipping cream 100 gram milk 25 gram sugar 1 tsp vanilla with seed extract And cooked in air fryer wrap with foil for 75mints @ 100 C or 90mints @ 90 C

This is brilliant, so helpful, even I can do it!

Success on the first attempt! Your instruction was the magic ingredient. The cook time was about 1:20 but it turned out perfect. Without knowing the wobble test I would have failed. You’re a great instructor.

@essdee1842

3 жыл бұрын

Yeah I found it took longer as well! Did you have the fan on?

@kevinslover100

3 жыл бұрын

Ess Dee It’s been so long I don’t remember.

@Hapotecario

3 жыл бұрын

@@essdee1842 cooking.stackexchange.com/questions/19435/when-to-use-convection-fan-bake-vs-bake

Thanks...so tummies!

Thank you, my favorite dessert!

Will try! Thank you!

Merci beaucoup chef, très bien expliqué !

Used this recipe to make crème brûlée for the first time in my life. It. Was. AMAZING!!! OMGoodness! I will never order crème brûlée from another restaurant. This is my only recipe. Merçi!

Another good lesson.

My favourite dessert!

I love crème brûlée! Thanks for sharing this recipe! Definitely going to make this! :)

@FrenchCookingAcademy

5 жыл бұрын

Hi mark yes definitely one to try 🙂🙂😋👨‍🍳

Love your Crème Brûlée, especially I don't have to water bath it! Tres delicieux! Bien fait! Merci Stéphane!

I LOVE your accent and this dish

Sounds delicious 👍

Looks good, and a great video as always! I always got matcha creme brulee from a Japanese store, not really French but they're delicious!

I am doing this now, u r a good teacher,x

Thank you for showing the right consistency of the Créme Brûlée. That's all I needed. I have never had a Créme Brûlée with that consistency in a Restaurant. They were always fluid inside or like an omelette. Even in one star Michelin restaurants. I never liked it. Now I will try to make it myself.

I believe in honesty (mostly because I'm extremely bad at lying). My favorite part of this video is the part when he scooped some of the Crème Brûlée and was clearly eating it off camera. I respect that decision because this is my favorite desert and if I had made this video, that is exactly what I would do. 😊

Very beautiful video, so helpful. I have followed the instructions and made it. It was so delicious. Even My 10 months old daughter loved it too.

@FrenchCookingAcademy

4 жыл бұрын

wonderful to hear that 🙂🙂👨🏻‍🍳

A few days ago I had this dessert for the first time in a while and I loved it

Great recipe 😋👍

Very helpful -- thank you so much!

thank you for showing the difference between the good and bad one.

As always, I love your videos. I made this today and we really enjoyed it, but I think next time I'll use all cream instead of half cream + half milk. The texture came out more like a pudding than a crème brûlée.

Yummy dessert....nice one chef estefan😍

Love you💕💕. Thank you for speaking in English

My five-year-old was enthralled... until you got to "of course no children around when you're using a blow torch." "Why no children," he demands to know. I told him it's because kids run around and don't listen, and if they bump the person with the blow torch the next thing will be the entire kitchen burning down. He tells me, "I don't do that, so I can be around." Maybe he can watch from the next room. But he loves your channel, and we gets lots of inspo for stuff to cook together, so THANK YOU!

@christinekaye6393

2 жыл бұрын

That is SO sweet! I think it's wonderful that you and your boy cook together.

@RoxieEE

2 жыл бұрын

@@christinekaye6393 It's so much fun, having him in the kitchen. Kids take such delight in being creative, and it doesn't matter whether they're doing it with food or paint or Lego. I've really made a point of including him in meal prep, so that he builds a habit of preparing and eating his own, fresh food. He's a terribly fussy eater, but is much more likely to eat something new if he's made it, himself. Having written that, even when he's excitedly cooked something that looks and smells really, really good, too often he'll only *lick* it tentatively before declaring, "Don't like it," and leaving it. But I highly recommend cooking with kids! They bring so much joy and fun into the kitchen!

@christinekaye6393

2 жыл бұрын

@@RoxieEE I never had children, but if I had, they would have been in the kitchen with me. I spent a lot of time in the kitchen with my mother. My grandmother was a fantastic baker and I loved to watch her. I wish she had lived longer and I hadn't been so young--I would have learned so much from her. I went on to head the kitchen for a small catering business for over 20 years. But even if I hadn't, the lessons learned in the family kitchen helped me through life: patience, following directions, attention to detail, an appreciation for good food (over junk food), the happiness of working with others to create pleasure. Wishing you and your son continued fun and good memories to look back on.

@RoxieEE

2 жыл бұрын

@@christinekaye6393 I'd love to read more on your thoughts about food and cookery, especially as you express yourself so well. I have such lovely memories of cooking with my parents and three of my grandparents - and of preparing breakfast with the fourth grandparent, who used to love to empty out the pantry to lay out a breakfast feast for his houseguests. It's a pretty intimate act, really, preparing food for our own consumption. We only do it with those who are very close to us. It becomes a bonding ritual, in and of itself. My last grandparent and my parents have all died, in the last, few years, so I make a point of cooking their recipes with my son, so he can sort-of bond with them through me. As you've written, it fosters a healthy relationship with food, as well, as he tends to dislike junk food, even when he loves the home-made version of the same thing. Please comment back, once your book has been published, so I can put in my pre-order! I'm serious!

I actually have a recipe for Creme Brulee that my family loves. It's different in a few aspects from this recipe. It has an extra ingredient in the custard mixture, and, can be baked at 250° F for an hour and a half in the deep, small ramekins. And, it always comes out so creamy. I got the recipe from a French cookbook, and, they also suggest using the Demerara sugar on top for the carmelized crust. One important thing i learned from your method, though, is how i should not WHISK the mixture while putting it all together, but, stir it gently. TYSM for that tip. But, I will try your recipe someday, though, as it does sound delicious. 😋

I have made cream brulee it was amazing

I’ve always wondered if brown sugar would work for crème brûlée. I am so glad it does.

Excellent! 👨🏻‍🍳

My favorite dessert!!!

@FrenchCookingAcademy

5 жыл бұрын

👨‍🍳👨‍🍳😋😋👍

My favorite dessert

Très jolie! 💕

super nice, thanks

Brilliant recipe, thank you! I made this for the first time last night. Perfect consistency! Perhaps a touch too sweet. Consider adding a drop (no more!) of orange essence.

@poppyusa7983

3 жыл бұрын

Hello, I can’t find the recipe.Can you please tell me?Thanks

Oh, how I love creme brulee!

Merci pour la recette! Je vais m'y mettre...