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Creme Brûlée (caramelised using a spoon!)

Feb 23, 2020
I'm going to show you how to make

creme

brulee or it's often not particularly good, or it's too rubbery, or it's too sweet, or it's too solid, or too runny, or it's not smooth, or it has a sugar crust on the top. superior. it's not perfectly crispy I'm going to share with you my recipe for the silkiest

creme

brulee where it turns out wonderful and I'm going to show you how to make that powdered sugar crust for the top without the use of a blowtorch or your grill. from your oven, so first take the vanilla bean you want to score and then,

using

the back of your knife, scrape out the seeds.
creme br l e caramelised using a spoon
Then we are going to put these seeds along with the pod in your cream and now over medium-low heat. we'll bring it to the stage just before it boils to burn off the cream. It's very important that we don't let it boil, otherwise it will denature the proteins and then affect our creme brulee how it sets later on, so I just want to get it to the point where you start to see these little bubbles around the edges of the frying pan. As soon as you see those little bubbles, you can remove it from the heat, cover it and let it infuse, after about 20 minutes.
creme br l e caramelised using a spoon

More Interesting Facts About,

creme br l e caramelised using a spoon...

Then you want to beat the egg yolks and sugar. Remember as soon as you put them together you should whisk them straight away, then return the cream to medium heat and bring it up to that stage again just before it boils, remove the vanilla pod and then slowly pour it over the egg yolk mixture whilst stirring with the shaker, strain it through a strainer and then pour it into some kind of dope so we can then pour it into our molds nice and easy and then just pour it into each of your molds which as you can see I have placed in a larger baking dish, pour boiling water into your dish so that it comes halfway up the sides of the ramekins, be very careful, however, not to let any of that water get into the ramekins and then they can go straight baked at one hundred and forty degrees Celsius for a good 35 minutes or until cooked through with just a slight wobble in the center if you shake them so you can then remove each mold from your water bar and let them cool for a good 20 minutes, then Cover each with a little plastic wrap and then refrigerate overnight until perfectly set.
creme br l e caramelised using a spoon
You can also leave them in the refrigerator for up to two days, just before We're ready to serve them, we can finish them, so take them out of the refrigerator, remove the plastic wrap, then we'll take a little piece of some kind of kitchen paper and just rub the part top of each one to remove any little bit of moisture or condensation that may have accumulated in the refrigerator, pour about a tea

spoon

of powdered sugar into each one, shake them so that the powdered sugar covers the top nice and evenly and then for our magic trick, you will take a

spoon

.
creme br l e caramelised using a spoon
This is a pretty big spoon that you also have to be willing to sacrifice because it will burn and you won't be able to remove the burning spot. You will heat it over fairly high heat for about two. minutes when doing this, make sure you hold the handle with some type of oven-safe glove and then press it lightly over the entire surface of your creme brulee, so I'll show you up close, as you can see, we've put the first one on. layer of sugar over your creme brulee and then with your spoon you will just press it lightly all over the top, you will be able to hear the sizzle that is so satisfying and you will be able to see how everything caramelizes the sugar very nicely and then just repeat the same thing one more time, so sprinkle sugar on it, give your spoon a quick rinse under cold water and then heat it up again and then lightly press it all over the top so it's perfectly caramelized if you have any stubborn bits of sugar splattering on the edge you can wipe them off with a bit of towel of paper and a little bit of water and then they will be ready to serve right away and enjoy, so if you don't have a blowtorch, I think this method of creating your sugar crust is perfect, it allows you to keep that cream cold under the crust. sugar.
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