How to Make Perfect Crème Brûlée At Home (Every Time)

Video Description

Get our free eBook: ►https://french-cooking-academy.myflodesk.com/hb6z0zrnq5 Want to join my cooking community ➡️ https://www.thefrenchcookingacademy.com/fcaclub Ready to master this iconic dessert for good? This isn't just another recipe; it's a core lesson in French pastry that will transform your desserts. 🔥 Take Your Skills to the Next Level with My Complete Course, "French Dessert Essentials": https://www.thefrenchcookingacademy.com/french-dessert-essentials In this Crème Brûlée video tutorial, you will learn how to make the classic French version of the recipe, using a rich combination of milk and cream for a perfect texture. We're using the "dry oven" technique (no messy bain-marie!) and I'll show you how to get that signature finish with a kitchen blowtorch. 🍮 For the free, printable step-by-step recipe, visit my website: https://www.thefrenchcookingacademy.com/recipes/creme-brulee // ABOUT THIS RECIPE Crème Brûlée (also known as burnt cream, crema catalana, or Trinity cream) is a classic dessert consisting of a rich custard base topped with a crunchy layer of hard caramel. It's served cold to create an incredible contrast between the warm, crackly top and the silky custard below. While traditionally vanilla-flavored, the technique you'll learn today is the key to its success. 🔥 THE SECRET TO THE PERFECT CARAMEL CRUST: Getting that satisfying "crack" is everything. Here are the key things to know about caramelizing, which we cover in detail in the video: Timing is Key: Only caramelize the sugar just before serving. This preserves the temperature and texture contrast. The Sugar Layer: Sprinkle an even layer of sugar on top of the cold custard. Use between 1 teaspoon and 1 tablespoon per ramekin, depending on its size. Choose Your Method: We discuss three effective ways to get that perfect crust: Under the Broiler: Quick, easy, and doesn't require special equipment. Using a Blow Torch: The classic pastry chef method for ultimate control. The Flambé Method: A dramatic and fun technique using liquor. The goal is always to melt and caramelize the sugar quickly without heating up the cold custard underneath. 🕒 TIMESTAMPS: 00:00 - The Pastry Chef Method for Crème Brûlée 01:26 - The #1 Rule for Perfect Custard (Temperature is Everything!) 02:08 - The 5 Simple Ingredients You Need 04:20 - How to Make the Custard Base (No Scrambled Eggs!) 08:43 - The Dry Oven Baking Technique Explained 10:13 - 3 Methods for the Perfect Caramelized Crust 13:07 - Getting That Signature Crème Brûlée "Crack"! 📜 INGREDIENTS: A full list of ingredients with precise measurements is on the recipe page linked above. You will need: Full Cream Milk Heavy Whipping Cream (35% fat) Egg Yolks A Real Vanilla Pod White & Brown Sugar If you enjoyed mastering this recipe and want to confidently tackle other iconic French desserts like éclairs, macarons, soufflés, and tarts, my French Dessert Essentials Course is your perfect next step. ➡️ Enroll today and start baking like a pro: https://www.thefrenchcookingacademy.com/french-dessert-essentials #CremeBrulee #CremeBruleeRecipe #FrenchDessert #HowToMakeCremeBrulee #EasyDessertRecipe #FrenchCooking #BakingTips #CustardRecipe #HowToCook Cookware: ( amazon affiliate links) Low profile Ramekins (called sometimes Cazuela): https://amzn.to/2mcqyiW Oven thermometer: https://amzn.to/2NP8NTx Culinary blow torch: https://amzn.to/2uidKfs Cannisters: https://amzn.to/2LeRolE ⏬ Food Conversion Tool: https://www.convert-me.com/en/convert/cooking/ ⏬ Did you know you could have recipes also on my website? https://thefrenchcookingacademy.com ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤ I love to make videos but to ensure I can keep producing them I need ongoing monetary support :o) Help me by becoming an active supporter on my Patreon page: https://www.patreon.com/frenchcookingacademy You can also shop via my cookware amazon store: https://goo.gl/krYqny ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤