I was at a Michelin star restaurant yesterday for valentines. They served crème brûlée with foie gras. They caramelized it and topped with finely chopped honey mango. It blew my mind and it tasted like heaven. Waw really fantastic dish. Brilliant appetizer. Restaurant Carbon in Gothenburg, Sweden.
Hi Erin My long awaited purchase finally arrived today. I'm very excited to not only learn more but trying out your recipes. Your enthusiasm is infectious and I'm pumping!! Lol
Yes! Custard is a must when you have backyard chickens and more eggs than you know what to do with 😅 Also, I would love to see a bake it up a notch series over gluten free baking! making cakes, cookies, brownies, etc
I worked in many kitchens that covered in plastic and then foil.. then put it in a hot oven. I don't know if it depends on the type, or if the foil is a must but yeah. Microwave too, except obviously no foil in there lol
Thanks Kristin. I had never heard of that before but have googled it and found that restaurants and hospital kitchens do it at low temps with commercial grade plastic wrap. I’d be afraid to try it for fear of melting saran wrap and off gassing chemicals. But apparently it’s a thing when done correctly.
I used to make custards when I was younger. When I was pregnant with my first child, a family member had blessed me with so many boxes of powered milk. That's when I got into making custard. I had an electric fryer, and used it religiously. And it was the best custard ever. I lined the fryer with foil, and used heat safe ramekins. ❤
Also does your custard don’t need the caramel on the bottom of rankings? This way when we serve it up side down on the serving plate it does not have caramel on it. I saw restaurants custards with caramel in them and I do make them that way too. Thank you
Those are flans or creme caramels. And yes, they are so delicious! You make your caramel and put it down first and put your custard base on top, then bake. It's the same method as the other two she showed here.
Erin, I've always had issues with non dairy milks when trying to make custards, using pre-made powders or from scratch with egg yolks, they always thicken in the pot but then go back to very liquid once cooled. if you see this before the next videos are released could you give some tips please?
Why do you infuse the sugar before adding it to the cream mixture vs. adding the sugar and flavorings directly to the cream without previously combining them? Does that step make a difference in this recipe?
Very thorough video. I wish i saw this video like 3 years ago lol when i first attempted flan. Tip: if you don't have a torch and you want to get rid of the bubbles after whisking, pour the liquid through a pretty fine strainer (like something you would use to strain uncooked rice). Turns out nice and smooth!
I'm SO excited to hear 3 part series! Also very excited to try this! I so enjoy watching all of your videos. Your personality & skill really shines. Random curiosity question, on the creme brulee, why do you not warm ALL the dairy?
Almost all my favorite desserts are custard. Boston Cream Pie , cheese cake (ny) , pumpkin and pecan pie a but I'm super into eclairs and custard filled donuts. These ARE My Favorites! Pumpkin and the pecan are an occasional thing but I'd eat eclairs cheese cake and Boston Cream pie as many time as I can....🤨🤔 Would I ever get tired of them if eaten every day idk 🤯 and they say ambrosia is food of the gods.....I think not, it's a custard!
Yay, can’t wait the next parts! Last weekend I made creme brulee with DIY aluminum foil “ramekins” - anything is possible when you’re determined to bake it up 😅
I made the baked custard number of time with th caramel in the bottom of rankings and it gets hard before I pour the egg mixture in. The only thing my recipe does not put sugar in the warm pot of milk before adding eggs. Your ways is a good idea as the sugar will dissolve better. One question is do we have to take out the vanilla seeds before baking? Where do those seeds go? Are they dissolved in the milk mixture? Thank you.
I can just say thank you, thank you Erin, for showing this video on how to make creme brule, I has never made it before, but will definitely give it a try 😅
Unless it's covered in the second part, I'm kind of surprised there was nothing on the type of sugar used in the brulee. I've seen some recipes with white, some with brown. Any thoughts on that? Also, how many people own blow torches? I don't and I'm retirement age. I love creme brulee, but I think those torches are dangerous and I don't want one in my home. Any alternatives...like maybe using the broiler unit in your oven?
Typically in a home kitchen you wouldn't get a large blow torch like that. I just have a small butane one. I've never used brown sugar for the top, but I wonder how it would be.
Erin: Baked Custard has been my favorite dessert all my life - 81 yrs - but NEVER w/the artificially flamed Crust. That butane blow torch adds a fake/gaseous taste - RUINING the whole thing....
@@bondfool a creme brûlée custard is a set custard that should be cooked out on the stove top and finish its setting in the fridge. Then topped with sugar which is then burnt. A creme caramel on the other hand is a baked custard with caramel below. The difference in the consistency of the custard makes a creme brûlée a far superior dessert. Mind also one that requires more skill to make.
My excitement level for this is embarrassingly high. 😂
Where's the exact receipt.?? I know how to make them, I want your receipt. Thank You.
@watthaile2053 everything is usually available on the Food52 website. No pay wall so it's easily accessible too!
@watthaile2053 look at the title...at the end where the views are, it says more, click on that and scroll down
Ooohhhh I’ve been waiting for this! Thank you Erin!
@@Nonniessweettreatsohio Thank You.
Yummy! Some of my favorite desserts and Erin...a winning combo. Can't wait for the sequels.
The video shows to bake the pot de creme at 350 but Erin says to bake at 300. Can someone clarify?
300 is correct.
As always Erin, you deliver!!! Thanks for all you do to lift our spirits with yummy eats during these stressful days!!!
Small nit at the 9:34 mark: Erin says "these are going to bake at 300 degrees" while text overlay says 350.
Yessssssssssss!!! Stuff that I'm most scared of!
I was at a Michelin star restaurant yesterday for valentines. They served crème brûlée with foie gras. They caramelized it and topped with finely chopped honey mango. It blew my mind and it tasted like heaven. Waw really fantastic dish. Brilliant appetizer.
Restaurant Carbon in Gothenburg, Sweden.
Why doesn't the cream mixture curdle when the orange juice is added? I always have a problem adding citrus juices to my custards.
Favorite baker with one of my most favorite desserts!! Double win ✨✨
The pots de crème - both you & the written recipe say 300°, but the on-screen text says 350°. May I assume 300 is correct?
Hi Erin My long awaited purchase finally arrived today. I'm very excited to not only learn more but trying out your recipes. Your enthusiasm is infectious and I'm pumping!! Lol
I had an Earl Grey Tea infused crème brûlée once it was amazing 🤩
Darn, I was breathlessly waiting to watch you scoop out the creme brulee with the ganache.
Yes! Custard is a must when you have backyard chickens and more eggs than you know what to do with 😅
Also, I would love to see a bake it up a notch series over gluten free baking! making cakes, cookies, brownies, etc
3:49 “.. you can always cover tightly with plastic wrap and aluminum foil to keep it sealed during baking.” Plastic wrap in the oven??
No way can plastic being in the oven!
I worked in many kitchens that covered in plastic and then foil.. then put it in a hot oven. I don't know if it depends on the type, or if the foil is a must but yeah. Microwave too, except obviously no foil in there lol
Thanks Kristin. I had never heard of that before but have googled it and found that restaurants and hospital kitchens do it at low temps with commercial grade plastic wrap. I’d be afraid to try it for fear of melting saran wrap and off gassing chemicals. But apparently it’s a thing when done correctly.
We do it all the time. Your fine!
I watch all of Erin’s videos.. love them.. I came to comment that I love that t-shirt!
Love this thanks ❤
OMG!!! Brûlée everything. I'm here🎉🎉🎉
I used to make custards when I was younger. When I was pregnant with my first child, a family member had blessed me with so many boxes of powered milk. That's when I got into making custard. I had an electric fryer, and used it religiously. And it was the best custard ever. I lined the fryer with foil, and used heat safe ramekins. ❤
Where can I get the cream/milk measuring jug? Love it!
Also does your custard don’t need the caramel on the bottom of rankings?
This way when we serve it up side down on the serving plate it does not have caramel on it. I saw restaurants custards with caramel in them and I do make them that way too.
Thank you
Those are flans or creme caramels. And yes, they are so delicious! You make your caramel and put it down first and put your custard base on top, then bake. It's the same method as the other two she showed here.
I love custards! Yummm 😋
Can I make Creme Brûlée or the pot de Creme dairy free?!?
You can, search for vegan recipes, I madę one with coconut cream ❤
People working in the background is kind of distracting
Erin, I've always had issues with non dairy milks when trying to make custards, using pre-made powders or from scratch with egg yolks, they always thicken in the pot but then go back to very liquid once cooled. if you see this before the next videos are released could you give some tips please?
Erin!!❤ I just love your wonderful videos. Thanks!
Part one of three? ...I'll have one of each please😊❤
Thank you Erin ...the torch trick is amazing
Why do you infuse the sugar before adding it to the cream mixture vs. adding the sugar and flavorings directly to the cream without previously combining them? Does that step make a difference in this recipe?
For better crème brûlée sprinkle several layers (smaller amount) of sugar, and toast between each layer. You'll thank me.
Anyone know what brand those glass liquid measuring cups are? I tried to find them on food52 but no luck. Love the look of them
Love your videos Erin with all of the tips. I love Crème Brûlée but have never made it. I want to try this recipe soon! ❤❤
Hi Erin! I really want to make Jumbo muffins! I live at high altitude! Can you help?
Love love love that you are the first video that comes up when searching custard!! ❤
Seems to be a long time between episodes, especially for multi part content.
Totally off topic, but I love your shirt! Where is it from?
The Po de Crème how to tell if it’s done. Remove the lid and jiggle it?
You are too young to know "Cousins, identical cousins!" 🤣
Make sure the water bath is at 300 degrees not 350
Very thorough video. I wish i saw this video like 3 years ago lol when i first attempted flan.
Tip: if you don't have a torch and you want to get rid of the bubbles after whisking, pour the liquid through a pretty fine strainer (like something you would use to strain uncooked rice). Turns out nice and smooth!
I'm SO excited to hear 3 part series! Also very excited to try this! I so enjoy watching all of your videos. Your personality & skill really shines. Random curiosity question, on the creme brulee, why do you not warm ALL the dairy?
Almost all my favorite desserts are custard. Boston Cream Pie , cheese cake (ny) , pumpkin and pecan pie a but I'm super into eclairs and custard filled donuts. These ARE My Favorites! Pumpkin and the pecan are an occasional thing but I'd eat eclairs cheese cake and Boston Cream pie as many time as I can....🤨🤔 Would I ever get tired of them if eaten every day idk 🤯 and they say ambrosia is food of the gods.....I think not, it's a custard!
Yay, can’t wait the next parts! Last weekend I made creme brulee with DIY aluminum foil “ramekins” - anything is possible when you’re determined to bake it up 😅
I made the baked custard number of time with th caramel in the bottom of rankings and it gets hard before I pour the egg mixture in. The only thing my recipe does not put sugar in the warm pot of milk before adding eggs. Your ways is a good idea as the sugar will dissolve better.
One question is do we have to take out the vanilla seeds before baking?
Where do those seeds go? Are they dissolved in the milk mixture? Thank you.
I can just say thank you, thank you Erin, for showing this video on how to make creme brule, I has never made it before, but will definitely give it a try 😅
I LOVE custards! Pumpkin pie is custard and I always bake some in ramekins in a water bath.
Do people make large group-size creme brulee? Issues arise if it's not divided into small servings?
I love how her happy light voice changes to a Principal of a grade school voice when talking about screwing up the creme brulee (17:52)
My pumpkin pie almost always cracks. Any tips on how to determine the doneness better on a large surface?
I do love my torch!!!
You are a great teacher.
Those torches are an absolute workhorse. I grew up rural and we used an old cast iron stove for heat. Always used those torches to light the fire.
a+ for Patty Duke theme!
Just got a torch to master Creme Brulee and this pops up in my feed - fantastic!
beautifully done, my sweet Erin!!!!
I do enjoy custards! Thank you for the video.
😢 'promo sm'
Mmmm custard! I'm excited for this 😊
I love me some creme brulee and it always pleases dinner guests.
Nom nom 😊
Love this series but is it just me or is the music soooo loud/piercing?
Love the torch segments 😂 I learned a lot in this one!
2 of my favorite desserts 🍮✨
AINT NO PARTY LIKE A CUSTARD PARTY CAUSE A CUSTARD PARTY DON'T STOP!!!!!
IF YOU'RE LOOKING FOR BREAD TO PAIR WITH YOUR VARIOUS CUSTARDS LOOK NO FURTHER THAN ONE MIGHTY MILL AND THEIR STONE-MILLED BREAD AND BAGELS.
❤love all your videos.
Mmmmmmmmmmm cussstarrrrrrd
I’m ready 😋
Love these!!
Unless it's covered in the second part, I'm kind of surprised there was nothing on the type of sugar used in the brulee. I've seen some recipes with white, some with brown. Any thoughts on that? Also, how many people own blow torches? I don't and I'm retirement age. I love creme brulee, but I think those torches are dangerous and I don't want one in my home. Any alternatives...like maybe using the broiler unit in your oven?
Would imagine broiling is going to nuke the custard too much
Typically in a home kitchen you wouldn't get a large blow torch like that. I just have a small butane one. I've never used brown sugar for the top, but I wonder how it would be.
Broiler is good and it takes longer. I did that ,torch is better as you can move it around , broiler is not easy.
I send.broiler but didn’t like it .i bought a small torch with butane too.
Erin: Baked Custard has been my favorite dessert all my life - 81 yrs - but NEVER w/the artificially flamed Crust. That butane blow torch adds a fake/gaseous taste - RUINING the whole thing....
How do you do it without torch plz ? TIA
No no no no no. Creme brûlée should not be baked. Stop it.
What is your technique, if not baked ? TIA 😊
I’ve never heard of any other method.
@@bondfool a creme brûlée custard is a set custard that should be cooked out on the stove top and finish its setting in the fridge. Then topped with sugar which is then burnt. A creme caramel on the other hand is a baked custard with caramel below. The difference in the consistency of the custard makes a creme brûlée a far superior dessert. Mind also one that requires more skill to make.