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
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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
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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
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— RECIPE —
▪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)
Slice vanilla bean down 1 side then use a knife to scrape as much of the bean paste from inside the bean as possible.
Add heavy cream to a small sauce pot along with vanilla bean paste and vanilla bean. Stir and heat over medium until temperature reaches 150F/65C then remove from heat and allow liquid and vanilla to steep for 10 minutes.
Whisk together salt, sugar, and egg yolks. Add in about half of the seeped vanilla cream through a fine mesh strainer, whisking immediately to temper. Stir in second half of cream.
Strain cream/egg sugar mixture through a fine mesh strainer.
Pour custard mix into ramekins – about 12 oz into each of 4 14oz ramekins or 6oz into each if using 8 7oz ramekins
Using a butane torch, lightly and quickly heat the top of the custard to pop any bubbles that formed from pouring the cream. Wrap the top of each ramekin tightly with plastic wrap then pierce the top a couple of times with a sharp knife or cake tester. Load into a preheated 215F/100-105C oven to bake for 2 hours or until just set. They should be just a little jiggly, but not liquidy. Internal temp should read around 170F/77C+. Allow to cool at room temp for about 15 minutes before refrigerating to fully cool for at least 2 hours (preferably 8+).
When ready to serve, top each custard with a layer of sugar in the raw then use a butane torch to melt and brown the sugar on top. This takes about 3 minutes with my torch, but browning times will vary depending on the power of your torch. A more powerful torch is better to not soften the custard beneath the sugar.
If you don’t have a butane torch you can melt the sugar under your oven boiler set to high – keep an eye on this as sugar can burn quickly.
—
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
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Looks so good!! 🙂 Any chance this recipe could be halved without detrimental impact to the ingredients? Most cooking recipes can simply be halved, but baking is definitely not that way and this is sort of somewhere in the middle.
A cheap and versatile alternative to the kitchen torches that is NOT underpowered is a standard propane torch you can get at home depot for like 15 bucks. The cylinder of fuel is another 15 but will last WAY longer than the standard butane torch. Plus, you can do your own silver soldering under your sink 🙂
My favorite dessert! ????????????
Just put in a request at my library for "Istanbul and Beyond." I know you've said you don't love cookbooks because most of them don't have a reason to exist, but would love to know what other cooking reads you've got going.
Wellp, guess i need to make this recipe alongside the haagen dazs 3-ingredient brulee and compare! Thanks!
Instead of plastic why not use aluminum foil?
Sell sheit, I guess I know what I'm gonna do later today…
What if you dressed it with sugar before you take it out of the oven? So your creme wouldn't suffer from the heating elements caramelizing the sugar.
Hey Brian, what do you think of making brown caramel in a pot, adding a fine layer of it to the Brulee and then maybe torch it a bit?
Mhh, using a water-bath is no big deal and since it's done in 35 minutes instead of two hours, I'll stick to it.
What to do with the leftover egg whites!?? I hate to cook and eat plain egg whites and I hate meringue
Hello from Madagascar ????
The code has been cracked on Creme Brule
Idk, whats hard about a waterbath
alternatively you can bake these in the 250 ml shallow mason jars with a lid on top instead of Saran Wrap :).
I have a bunch of 10oz ramekins, I guess 5 of them can work with 6oz custard leftover
O. M. G. You've found my kryptonite! I can't wait to make this! Thank you so much for sharing the recipe and for making it foolproof
I would not be cooking plastic cling film at all, let alone near it's volatility point. You really don't want endocrine disrupting estrogenic phthalates and other petroleum byproducts being infused directly into your food at high temps. Perhaps set small saucers on top of each ramekin, or set another baking tray on top of all of them instead.
Waddap Bri-Guy. I'm going to make this. Here's the thing. I don't want to get a cheap torch. Do you happen to have any recommendations for a higher-powered one– like maybe the kind you would've used in a restaurant? I'm not terribly concerned with the price, so don't feel bad if the one you'd suggest if money were no object is super expensive.
The schoolboy in me couldn't get over you saying "I pressed the bean down before cutting it."
What would Alex @FrenchGuyCooking say?
love it, but no way am i cooking plstic wrap, even at 100 degrees c☣
use foil instead!