Crème Brûlée: The Essential Guide by the French Cooking Academy
Join my online French cooking classes 👨🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking Crème brûlée: the essential guide:
Discover how to make a top French pastry chefs Crème brûlée recipe at home and get a silky smooth, sweet and creamy textured creme brulee combined with a crunchy thin layer of caramel.
Written recipe on the website:
https://bit.ly/2VIPezL
The cremes are cooked when they are firm on the outer edge and slightly wobbly in the center.
to test : tap gently the side of the ramequins to see if the center of the creme wobbles (as shown in the video)
Cookware:
Ramekins ( 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
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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
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In this Crème brûlée video tutorial you will learn how to make the classic French version of the creme brulee recipe. using milk, cream, no bain marie and a kitchen blowtorch.
Crème brûlée (also known as burnt cream, crema catalana, or Trinity cream) is a dessert consisting of a rich custard base topped with a layer of caramel. It is normally served cold. The custard base is traditionally flavored with vanilla.
A word about caramelizing:
When the custard is ready, Just before serving, take the crème brûlée out of the fridge and sprinkle a layer of sugar on top of the custard, as evenly as possible. Per (4-ounce) ramekin, use between 1 teaspoon and 1 tablespoon of sugar (depending on the form of the ramekins and your own taste). There are different tools to caramelize the sugar and create the crunchy sweet caramel crust on top of the crème brûlée.
To caramelized the creme brulee use one of the three method that are discussed in the video : the culinary torch, the broiler and the flambee method.
The ideal is to caramelize the top of the crème brûlée without heating up the custard filling below. In any case: make sure not to burn the sugar/cream! After caramelizing, you can serve the crème brûlée immediately
Видео Crème Brûlée: The Essential Guide by the French Cooking Academy канала French Cooking Academy
Discover how to make a top French pastry chefs Crème brûlée recipe at home and get a silky smooth, sweet and creamy textured creme brulee combined with a crunchy thin layer of caramel.
Written recipe on the website:
https://bit.ly/2VIPezL
The cremes are cooked when they are firm on the outer edge and slightly wobbly in the center.
to test : tap gently the side of the ramequins to see if the center of the creme wobbles (as shown in the video)
Cookware:
Ramekins ( 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
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
In this Crème brûlée video tutorial you will learn how to make the classic French version of the creme brulee recipe. using milk, cream, no bain marie and a kitchen blowtorch.
Crème brûlée (also known as burnt cream, crema catalana, or Trinity cream) is a dessert consisting of a rich custard base topped with a layer of caramel. It is normally served cold. The custard base is traditionally flavored with vanilla.
A word about caramelizing:
When the custard is ready, Just before serving, take the crème brûlée out of the fridge and sprinkle a layer of sugar on top of the custard, as evenly as possible. Per (4-ounce) ramekin, use between 1 teaspoon and 1 tablespoon of sugar (depending on the form of the ramekins and your own taste). There are different tools to caramelize the sugar and create the crunchy sweet caramel crust on top of the crème brûlée.
To caramelized the creme brulee use one of the three method that are discussed in the video : the culinary torch, the broiler and the flambee method.
The ideal is to caramelize the top of the crème brûlée without heating up the custard filling below. In any case: make sure not to burn the sugar/cream! After caramelizing, you can serve the crème brûlée immediately
Видео Crème Brûlée: The Essential Guide by the French Cooking Academy канала French Cooking Academy
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