Silky Smooth NO WATERBATH Crème Brûlée

Brian Lagerstrom March 23, 2023
Video Thumbnail
Brian Lagerstrom  Logo

Brian Lagerstrom

@brianlagerstrom

About

Hi! I'm professional chef and baker, Brian Lagerstrom. On this channel I'll show you how I think about and cook food at the professional level then turn those techniques into approachable, easy to replicate dishes for you, the home cook. I publish 1 video per week (on Thursday) that focuses on improved versions of classic dishes, elevated weeknight cooking, and best practices to help inspired home cooks make restaurant quality food from their kitchens. If that sounds like something you're into, I hope you'll keep watching. For brand partnerships and business inquiries, contact: [email protected]

Video Description

You would never guess that a recipe as luxurious as this creme brûlée could be so simple. Click here https://bit.ly/tommyjohn_brianl to try Tommy John and get 20% off plus free shipping on orders over $75 when you use my code BRIANL RECIPE AND INSTRUCTIONS: https://www.brianlagerstrom.com/recipes/creme-brulee ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: BUTANE TORCH: https://amzn.to/3ZHmmcc (inexpensive and better than the one i’m using in the video) BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD FINE MESH STRAINER: https://amzn.to/40c2j5U PLASTIC CUTTING BOARD: https://amzn.to/2JioHYR ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 14oz RAMEKINS: https://amzn.to/3z0t9SB HALF SHEET PAN + RACK: https://amzn.to/34v7CSC 9"x13" BAKING DISH: https://amzn.to/3K1VJJC 2QT SAUCE PAN: https://amzn.to/3LOBKzp INSTANT READ THERMOMETER: https://www.thermoworks.com/ThermoPop?tw=BRIANL QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 -- INGREDIENTS -- ▪1200g/mL or 5c heavy cream ▪1 fresh madagascar vanilla bean (sub 8g/2tsp vanilla extract) ▪160g or 3/4c+2Tbsp granulated sugar ▪2g or 1/2tsp salt ▪10 large eggs, whites and yolks separated ▪Sugar in the raw (about 30-40g or 3Tbsp per ramekin if using the 14oz ramekins) ALTERNATE BAKE TIMES: If using 8 of the smaller 7 oz ramekins, cook at 215F/100-105C for 1 hour 20 minutes If using a 9”x13” baking dish, cook at 215F/100-105C for 2 hours. CHAPTERS: 0:00 Intro & custard base 3:00 Pouring and baking 4:35 Getting comfy (ad) 5:35 Cooling and finishing the creme brulee 8:58 Let’s eat this thing #cremebrulee #vanillacustard 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

You May Also Like