Creme Brulee Recipe
Тәжірибелік нұсқаулар және стиль
Bakery vs Homemade MATCHA MOCHI CAKE: • Bakery vs Homemade MAT... Join Honeysuckle Catering in this special recipe for Crème Brûlée! This is the perfect Valentine's Day recipe :)
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Music by Ed Bailey
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Recipe Adapted from foodnetwork.com
Ingredients:
1 extra-large egg
3 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
Directions:
Preheat the oven to 300 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 30 to 35 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
© 2014 Honeysuckle Catering. All Rights Reserved.
• Creme Brulee Recipe Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home. easy recipe by honeysuckle Recipes - Topic
Пікірлер: 49
so glad you stopped by! thank you so much for watching! :)
definitely! if you don't have a torch, you can put the sugared dishes under a broiler for 2-3 minutes until it browns
Yes - you can keep them in the fridge and make the brulee when ready :)
hi there! you can definitely do this in smaller ramekins. same temperature but just fill your ramekins up and take down the baking time. i'd have to see the ramekin, but if they're what i think they are then i would take baking time down to 20-25 minutes. take them out when they come out jiggly.
so glad you stopped by to say hello! thanks for the sweet compliment. and yes, you can definitely use a broiler. it will look a little more rustic and have a more burnt edge but that is okay, it tastes wonderful either way! have a great day too! =)
thank you so much! your kitchen is beautiful as well! =)
I love it - we were both channeling our French sides today. Looks amazing! I love creme brulee.
aw, thank you so much! =)
Great tips in this video and I love your kitchen!
thank you so much for watching! :)
this is the first honeysuckle catering video I've ever seen and i'm amazed!!!!! what good info and very well done - you are amazing Dzung =)
Thanks for posting your video at our forum!
yay! let me know how it turns out for you!
hope you enjoy! let me know how it works out for you! =)
oh no! thank you for the feedback. we'll definitely try to adjust the music volume down!
omg i just saw your channel and i love it! thank u so much for sharing all this!
love your vids so going to try this recipe thanks:P
Thank you so so much!!! :D
@Hannatycks it is the highest heat setting on your oven. Glad I could help
Yum yum yummy!!!!
good job
I have found that brown sugar melts a little more evenly. I just like the slight flavor difference as well :)
love your show!!!!!!!!!!!!!!!!!!!!!!!!
Hi gorgeous! This looks so good, I love it. Have an awesome day!
Great video, I wanted to try to do this exact recipe but using 2 inch tart tins instead. How much bake time would you recommend for about 18-24 of those?
Hi ! Is there anyways that you can check to see if it is done or not? Thx a lot!
Can we use like those taller ramekins? If, so how much longer would you advise regarding the extended cooking time????
Or you could make an egg white omelette
Hi there! Can you explain how I'd be able to make this recipe in smaller ramekins? The ones I found on Amazon are: 3.75 inch/9.5cm diameter Holds .5 cup/4 ounces Thanks so much!! :D
Awesome!! Also can I store these overnight in the fridge for a gathering the next evening, then take them to the gathering and caramelize them there while they're still cold? If that makes sense :P
whenever i make a pavlova or macarons, i dont know what to do with the yolks. any ideas?
hi just subscribed 2 u! cud u make a request video for custard pastries! luv ur recipes by the way
what is the point of popping the bubbles since later on you caramelize the top anyways?
If you use brown sugar it'll make it um harder and crispier
What is a broiler? (i'm from norway)
Could you please make Korean Ddeokbokki? .. Spicy rice cakes hehe. c: Thank you!!
sorry when they are firm but still have a little bit of jiggle to them. i hope that makes sense!
Is the crème brûlée suppose to be fluffy, and soft like jello or alittle liquidy like pudding? Mine turned out like pudding
@honeysuckle
10 жыл бұрын
it's supposed be like a soft custard, a little eggy but not liquidy. i'd love to see a photo!
awesome and your so cute!
Can you use whipping cream instead of heavy cream
@honeysuckle
10 жыл бұрын
yes you can :)
A little piece of advice, try to turn the music down a little bit, since it's sometimes hard to hear you.
So they don't make holes in your creme brulee
Mine became foamy right after I added the cream. Help!
@everbloom5118
10 жыл бұрын
Chances are, the egg yolk scrambled. You can prevent this by using room temperature eggs, like you would for homemade icecream.
@ColorfulClayCity
10 жыл бұрын
Thanks. It turned out fine but I'll try that next time :)
It's not caramel on top.
Are you a Thai girl ?