Q: Why didn't you just do the hot spoon trick? A: Indeed, you can spread a layer of sugar over the custards, get a spoon extremely hot, and then press it into the sugar to caramelize it. If that works for you, great! Here's why I don't like it. 1) The best way to get a spoon that hot is by holding it over the flame from a gas stove. I, like most Americans, have electric; 2) If you're doing several custards, you have to keep heating the spoon back up. My method is very quick and easy for doing several custards at once; 3) It's actually kinda hard to get the spoon in there and around all the edges. Some people bend a spoon to a right angle to make it easier. Again, not a big deal if you're just doing one, but if you're making enough for a crowd, not convenient. Q: Isn't that just flan? A: In the sense that flan and crème brûlée are very similar desserts, sure. But no. Flan is a custard topped with caramel sauce. This is a custard topped with a hard caramel candy. Q: Can I do this with different sized ramekins? A: Possibly, but I haven't tested it. The no-bath method here makes it a bit more risky. Either do a test run when you don't have hungry people waiting, or use a water bath. If using a bath, I'd do 300 F, not 250 F. And I might do three egg yolks per two portions. Q: When you did the torch version, why didn't you do a second layer of sugar? A: Indeed, people will often spread a second layer of sugar down and blast it again with the torch. That gets you a smoother look and a thicker topping, which some people like. But I really prefer a very thin topping. Also this video isn't about the torch method. Q: Why didn't you use a real vanilla bean? A: I wanted to make this recipe as simple and easy as possible. Vanilla beans are very expensive and add a few additional layers of complexity to the process. It's best to precook your custard when using a vanilla bean, both to extract some flavor from the pod, and also get the custard more viscous so it'll hold the pulp in suspension. If you just put the pulp into a raw custard, the seeds will all settle to the bottom in the oven.
yay something I can measure instead of being like "do the ripples look like "soft gelatin" which is pretty vague what does soft gelatin look like? how soft? it still looks liquid to me
This is the kind of cooking idea I need. Not weird baking hacks that remove the oven, not tips that involve strange specific plastic kitchen gadgets, but instead a clever solution to an annoying part of a dish that gets rid of a hyper specific piece of equipment.
Yeah I'm pretty sure the hacks that remove the oven are for people like me who live in a country where it's not common for you to have a oven in your kitchen but still want to try some of these recipes they saws on UA-cam
@@nguyenminh3073 microwaves are very different from ovens, they degrade the quality of food..it is common in my area but i never use it, because, for me, it ruins the food and kills the healthiness of it..
I made this recipe so many times, and it's consistently amazing. Even when I fucked up the temp and baked it at 170c°, even when I left it in the oven for way too long - the low protein content is truly groundbreaking to me because it's so fool proof.
I've tried this recipe over 10 times, and every time, the outside is more cooked than the inside. If the inside was perfect, the outside was overcooked. If the outside was perfect, the inside was liquid. My attempt today, however was perfect all around. This time, I started the custard in a cold oven, then baked for an hour at 225. I am so happy that I finally perfected this recipe in my own oven because I really wanted to have a perfect, homemade custard.
Idk if anyone noticed but the hard glossy sugar coating is similar to the sugar glossing used in tanghulu (the sugar covered fruit) and I thought that was genius!! I was like “why haven’t I thought of that before!” This is by far one of the best cooking channels on you tube! Love your vids man!
Fantastic recipe!!! The custard tasted amazing and I was doubtful about the sugar technique without the blow torch but it turned out exactly like I were to use a blow torch, just make sure and put a VERY thin layer or the sugar is too thick and makes the top layer hard too eat, overall 10/10!! Thank you!!
I can confirm that. It works great. I only struggled to get a even layer everywhere on top. But I didn't use a ramekin so I had a smaller diameter on a higher cup.
So I made this 3 ways. 1st time the way in the video, thankyou Adam it was amazing! 2nd way i wanted to try shortcuts so I made the custard in a suace pan and poured it in coffee cups, chilled, and topped. And guess what! It worked! 3rd way was my cheep morning version with very limited effort. I put vanilla Greek yogurt in a ramekin, let that sit in the freezer and then poured the sugar in it. And dispite the lack of effort my girlfriend loved this version haha!
Bought a gas station torch for creme Brulee that set on fire five separate times as I used it. Needless to say I’ll be following this strategy next time. Thank you so much, I can’t wait to try it!!!
@@quadradoge6417 Channel meme. "Vingear leg is on the right" - referencing an old video of his where he compared buttermilk brined chicken vs a regular milk+vinegar brine.
One of my favorite desserts that I never make because I thought it was complicated and I don't own a torch. Well, that changes today! I mean, not today, probably this weekend or something. But... I'm making it.
My fiance was really wanting creme brulee, so I figured I'd surprise them by making it myself! It came out AMAZING! A simple dessert made even simpler! Definitely using this as my go to when I have friends over!
SomeoneSocialDistancing Once I was trying to teach my friend how to cook and I taught him all the conversions and measurements, but when I went to the bathroom he continued making the recipe and when I came back the container of salt was upside down inside the batter 😂
this is honestly a better method because it costs the sugar in an evan layer instead of burning one side and the other side still raw. thanks for the tip man! will use from now on when making crème brûlée!
My son found this recipe and we made it last night and finished them up in this morning and had them for breakfast. Thanks for sharing this wonderful and simple method for this yummy treat!
As a new fan of your channel I absolutely love all of your cooking videos! I love how all your recipes stand true due to the fact that they’ve all been seriously tested by you! There’s nothing worse than using a recipe by a famously Bloated Pompous chef, by carefully following their instructions only to find out that their entire recipe doesn’t work! Most novice home cooks would be surprised if they knew that this happens all the time. As a professional chef who’s been in the industry for almost 20 years, I’ve never been able to make a super simple creme brûlée’s made easy at home without a water bath and torch. I hosted a dinner party this past Saturday and I made your creme brûlée’s for dessert and the result was fantastic! All my guests absolutely loved it! I just wanted to say thank you for your inspirational innovation for home cooking! Excellent work and I look forward to seeing your next video! Cheers!
Okay. I have been watching your videos for a long time and I finally decided to try a recipe instead of watching your videos at 10:30 pm and making myself hungry. Let me tell you, this is THE ABSOLUTE DESERT. It wasn’t perfect, because a few things are bound to go wrong right? But, my mother, a creme brûlée enthusiast, loved it and told me to make it for the next big occasion. If you consider trying this out, please do. Thanks Adam🙏
For those who drink coffee frequently and always have half and half, you can use the half and half in place of the cream. Just wanted to say this because not everyone has heavy cream just sitting around. It might not be as rich but it will taste and feel fine.
Love this Tutorial! Love how he made every step seem super simple and short, very encouraging. Also liked how he took the time to SHOW the outcomes of the alternative steps and compare as to why he likes his methods better! Had this sweet at a restaurant a while back and I’ve been OBSESSED ever since. Now I’m gonna try @ home ❤️
The on-the-stove method for the top worked perfectly! Glad there’s no reason to heat up the whole house with the broiler, and no need to buy a kitchen tool I’ll probably use twice a year.
look guys, I found the easiest desert! here it is! dont go on that date if you have to make creme brulee. just be yourself and make the best dish you can make. she wont be impressed by your cooking abilities, just your personality.
3:14 -설탕 1T -꿀 찔끔 -물 조금 작은 팬에 넣고 중불에 익히기 재료들이 섞이게만 저어준 후 가만히 익히기 섞은 후에 절대 젓지 말기!! 약 10분동안 익혀주면 금색이 되는데 '브륄레'라는 말이 태운다는 뜻이니 일부러 시럽을 태워주기!! 시럽이 갈색이 되고 약간 연기?탄내가 나면 완성! 이제 시럽을 크림 위에 얇게 부어주기(너무 많이 부으면 굳고나서 깨기가 힘들 수도 있음) 시럽 만들었던 팬은 몇분동안 물 채워두면 설탕이 녹아 설거지하기 쉽다!!
Just trust me on this one. Sounds so weird but I've served this in high end restaurants for years and everyone (everyone!!!) Loves this. Steep the cream with a couple seeded jalapenos. Key is not so much that there's any heat, just flavor. If u do too much u get a little back of the throat tickle. But jalapeno creme brulee has been the restaurant favorite dessert for years now. We normally rotate desserts but we don't dare get rid of this one now or customers would lose their mind
@@alireid5874 ok let's say it's a 2 quarts cream, I would use 3 jalapenos. Take the stem off, cut in half, take seeds and white out and throw away. Then the rest of the jalapeno rough chop just to get a little more surface area to let the flavor out. Bring the cream to a very low simmer and throw them in for like 10 minutes to steep and get the flavor in there. Then strain em out and make ur creme brulee like normal with that cream
Tonight was my second time making this recipe. Just as delicious as the first time- the texture was perfectly smooth and rich. Definitely use a liberal amount of vanilla since that's all the flavor used here. The stove top caramel is also the perfect touch and the custard stays nice and cool just as Adam mentioned.I used a water bath just to be safe because my oven is a little wonky but I'm sure you could do without. Thank you for such a show stopper recipe!
I discovered your channel through this recipe and have done 3 or 4 batches of the creme since then. The dessert is great, but your channel is greater, i love the science kitchen videos. I came back here today cause this recipe helped me comforting a friend who had broken up his relationship. So yeah, it works guys and it's delicious, greetings from Brazil
i feel like most recipes overcomplicate it. but i also feel like this recipe is to simple and easy to mess up. hard to find the middle ground i suppose
This was so simple and good, wow! Thank you for sharing, this is my partner's favorite dessert and I've always wanted to find a recipe without broiling because it makes the custard hot. I think the glassy top looks nicer than the torch version too.
When washing the pan with the caramel, add some boiling water , let sit for 2 to 3 min and then scrub sugar off with a sponge. This will get soften the residue. Adding room temperature water makes the caramel harden faster. Hope this helps :)
It's almost 5am on Thanksgiving and I've decided to make a pumpkin creme brulée... for the first time lol. This has me feeling a lot more confident. I forgot about the torch and was debating using my candle lighter. 🤣 Simple caramel is much smarter (and probably safer). Love the low and slow method too. Thanks so much for the useful information! Off to the kitchen I go. Happy Thanksgiving!!!
Hey Adam, I’ve been making creme brulee consistently for a while now thanks to your recipe and each time has been a hit. I’ve always gone back to this video to get the recipe right and only now do I realized this video is 5 years old! Thanks for making me a creme brulee master 😂
This method for making the caramel sounds like a game-changer. I'm not sure how it will work for me since I don't have traditional ramekins, but rather ones that are less than an inch high and oval-shaped. That's a lot of swirling the caramel around, and I know it would end up needing a lot of patch work. Will experiment with the custard recipe as well; the shape of my ramekins means it's that much harder not to slosh water into them, so not needing a water-bath would be a big plus.
Thank you, you’ve made my day! I agree with literally everything you mentioned considering the troubles that come up in the other crème brûle methods. I have been searching for this kinda recipe for a looong time, it’s very efficient IMO And now that I’ve finally found it, I’m gonna try it out right now:)
I actually love love love love love that clear glassy look on the caramel. I think it looks WAY prettier. I'm going to do this one soon for sure. I think Friday will be my flat baguette and creme clair day haha.
You are a man of my own heart. I thought that it could be done that way but your specific instructions is most helpful. Great minds think alike I guess hehe. Thanks Adam for sharing! The clear glassy look is much more neater I never much cared for the traditional finish.
@@davidcwk01 Thank you. I ended up using a 200ml ceramic cup because a regular 300ml mug is too big and looks stupid when only filled halfway up :D I even forgot any vanilla flavouring but it ended up fine. It tasted good and I would do it again. A very easy and low effort dessert.
My mum said ITs nOt gOnNa wOrk *It worked* so I proceeded to show of on how crispy and gold it was. (I used creme brulee from a store and heated sugar)
@@AdeptL alright I'm tired of 5 year olds misusing that word it was top tier when it actually meant something and now the word has gone to the streets like the rest of the thots
Tried this. Amazing glassy texture that gave the most satisfying cracking experience lol my family says they even prefer it than blow torch method but I also accidentally burned my thumb with the caramel so dangerous method but would do it again 😂
Came for a recipe, normally leave just with the recipe, but I stayed and subscribed after laughing at 4:46. Personality matters, quality. Thanks 😊 gonna love trying this one.
This is fascinating. A little unorthodox for the "custard" but totally practical for the caramelized sugar. Will definitely try the latter on top of traditional custard... In fact, the caramlized sugar here looks positively beautiful, much more consistent than achieved through conventional methods. This is a real contribution to knowledge.
Q: Why didn't you just do the hot spoon trick?
A: Indeed, you can spread a layer of sugar over the custards, get a spoon extremely hot, and then press it into the sugar to caramelize it. If that works for you, great! Here's why I don't like it. 1) The best way to get a spoon that hot is by holding it over the flame from a gas stove. I, like most Americans, have electric; 2) If you're doing several custards, you have to keep heating the spoon back up. My method is very quick and easy for doing several custards at once; 3) It's actually kinda hard to get the spoon in there and around all the edges. Some people bend a spoon to a right angle to make it easier. Again, not a big deal if you're just doing one, but if you're making enough for a crowd, not convenient.
Q: Isn't that just flan?
A: In the sense that flan and crème brûlée are very similar desserts, sure. But no. Flan is a custard topped with caramel sauce. This is a custard topped with a hard caramel candy.
Q: Can I do this with different sized ramekins?
A: Possibly, but I haven't tested it. The no-bath method here makes it a bit more risky. Either do a test run when you don't have hungry people waiting, or use a water bath. If using a bath, I'd do 300 F, not 250 F. And I might do three egg yolks per two portions.
Q: When you did the torch version, why didn't you do a second layer of sugar?
A: Indeed, people will often spread a second layer of sugar down and blast it again with the torch. That gets you a smoother look and a thicker topping, which some people like. But I really prefer a very thin topping. Also this video isn't about the torch method.
Q: Why didn't you use a real vanilla bean?
A: I wanted to make this recipe as simple and easy as possible. Vanilla beans are very expensive and add a few additional layers of complexity to the process. It's best to precook your custard when using a vanilla bean, both to extract some flavor from the pod, and also get the custard more viscous so it'll hold the pulp in suspension. If you just put the pulp into a raw custard, the seeds will all settle to the bottom in the oven.
Hehe no replies
I appreciate that this recipe can be done by us mere mortals with standard kitchen equipment. Looks great!
How long does it take you to shoot, film and edit a video?
What if you heat the spoon with a butane torch?
The flan thing was just a joke! Lol
I literally just bought a kitchen torch for creme brûlée’s last night
This is so tragic lmaooo
How did it go tho
You poor fool
using a torch is easier and no need to clean up afterwards.
But then again i would never buy a torch juat for creme brulé
*"I say forget the broiler."*
Who are you and what have you done with Adam Ragusea??
Dino Goodley Long live The Empire
Next thing he's gonna tell us is NOT to put white wine in literally everything. *smh*
no white wine in the last few videos either. let's call 911
@@Nullllus there was no white wine in this one ... suspicious ...
Dino Goodley why I season my broiler not my broulee
*Why I Torch My Tongue And Not The Brûlée*
Lool
I'm *cackling*
Because you doodoo
Just ow
W E E Z E
To help people with making sure the creme brulee is done, it should jiggle like soft jello and/or have an internal temperature of 170F
yay something I can measure instead of being like "do the ripples look like "soft gelatin" which is pretty vague what does soft gelatin look like? how soft? it still looks liquid to me
@Sungindra Setiawan basically. Just try poking it into the center so that it’s not touching the ceramic bottom
Sounds like my mother-in-law.
@@axelbruv Sounds like my mom every time
Cool thanks man I'll just use my infra-red vision powers to measure the internal temperature
"Long live the Empire" -Rdam Aagusea
NOOO..."Death to videodrome, long live the new flesh"...✊
SKYRIM BELONGS TO THE NORDS!
@Moin BY SIGMAR YES
I think it is Napoleon III reference because of his goatee moustache, not Skyrim.
Salt arm is on the right...?
Parallel universe Adam "Why I season my meat and NOT my cutting board"
holy shit
@@dapottis "I prefer red wine"
In that universe I bet everyone else seasons their board as a majority lol
Huge fan of brown sugar
deep fries fries
This is the kind of cooking idea I need. Not weird baking hacks that remove the oven, not tips that involve strange specific plastic kitchen gadgets, but instead a clever solution to an annoying part of a dish that gets rid of a hyper specific piece of equipment.
Yeah I'm pretty sure the hacks that remove the oven are for people like me who live in a country where it's not common for you to have a oven in your kitchen but still want to try some of these recipes they saws on UA-cam
@@nguyenminh3073 what do you cook with if you don't have an oven? Genuine question.
@@TomorrowWeLive only stove top
@@TomorrowWeLive i live in an area where having a microwave is uncommon so yeah
@@nguyenminh3073 microwaves are very different from ovens, they degrade the quality of food..it is common in my area but i never use it, because, for me, it ruins the food and kills the healthiness of it..
I made this recipe so many times, and it's consistently amazing. Even when I fucked up the temp and baked it at 170c°, even when I left it in the oven for way too long - the low protein content is truly groundbreaking to me because it's so fool proof.
Hey do the eggs need to be room temperature? Does that matter?
@@2nica2 no
I actually like the glassy version better.
Long live the empire.
Denis Lila BACK TO THE MIRROR DIMENSION WITH YOU
Denis Lila I only like the custard tho
EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEa sports
666th like. The rebellion will rise.
666 likes-
Ragusea's fridge is just what I expected it to be. 2:17
white wine . that's what i expected it to be
*white wine intensifies*
The walls are all seasoned
Why I season my fridge not my ingredients
3 wines and pizza. What else do you need?
I prefer the glassy look, it somehow looks more professional than the actual way it's supposed to be done professionally.
Also
*Long live the empire*
tell me about this empire you are talking about
@@drawdan110 pretty sure he means the elder scrolls imperial empire
No the star wars empire and that's why its alternate its in a galaxy far far away
DRAWDAN long live the empire
And here I thought it was the Terran Empire
“Why I season my torch, and not the custard.”
HAHHAHAHAHAHHAHA
Damn this guy is cursed after that video
Why i burn my finger, and then touch the sugar
500+ likes for this fucking shit?
why i flip myself not the pizza
2:44 "say you don't have a torch "
That's easy cause I don't have a torch.
It's just as easy to say if you do have a torch.
I have a torch from minecraft. Will that work?
B4by_Y0d4 depends. is it red stone?
@@IrvinMenezes yes
@@schplurp then it will likely not since redstone is a source if electrical, not thermal power (which you can see by it being dimmer than regular)
Why I season the resistance, NOT the empire
Why I season my Leia, not my Resistance
Why I season earth,NOT the whole universe
Why I season my girl's pussy, not her ass
Power of the Last Saiyan Standing you’re bordering on a cursed comment
Bruh the Resistance didn’t exist until 28 ABY.
I've tried this recipe over 10 times, and every time, the outside is more cooked than the inside. If the inside was perfect, the outside was overcooked. If the outside was perfect, the inside was liquid. My attempt today, however was perfect all around. This time, I started the custard in a cold oven, then baked for an hour at 225. I am so happy that I finally perfected this recipe in my own oven because I really wanted to have a perfect, homemade custard.
Try the water bath, itll stop it from overcooking on the sides
Thanks I tried his recipe and it was liquid. Now I’ll try yours!
225c or f? 225c sounds insane but, in my very limited knowledge of Imperial, 225f sounds like really low (Like boiling temp)
Didn’t work for me. Back to the drawing board - probably my oven
Honestly i just used a water bath because it was so much easier and came out perfect everytime, idk why adam thinks its so difficult
How thoughtful of you to make this recipe for The Empress’ Birthday! It is her favourite dessert!
Long live The Empire!
“Why I créme myself, not my brûlée”
"Why i cream myself not my burn"
Colton 0000 you mean “why i brûlée myself, not my créme
Colton 0000 you now have 69 likes. You’re welcome
Colton 0000 I unliked so it could stay at 69
Crème *
I always thought this glassy solid sheet of caramel was the intended result and my clumsy handling of the torch was screwing it up.
I guess we're from the mirror universe ;P
YEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAHYEAH AHUH YEAH YEAH YEAH YYYEEEAAAHHH YEAH AHUH YEAH YEAH YEAH YEAH
@@SomeRandomGuy789 Uhhhhhhhhhhhhhhhhhhhhhhhhh
@@SomeRandomGuy789 are you okay?
@@UBvtuber yeah. When your friend/coworker is talking to you, interrupt them every sentence and word by saying YEAH AHUH YEAH
2:07 "it'll be a hockey puck by the time..."
*Canadians taking notes*
MMmM
Custard hockey
Hustard Cockey
Original name stapgifkforedooeososlsslspdoelsp
Idk if anyone noticed but the hard glossy sugar coating is similar to the sugar glossing used in tanghulu (the sugar covered fruit) and I thought that was genius!! I was like “why haven’t I thought of that before!” This is by far one of the best cooking channels on you tube! Love your vids man!
Fantastic recipe!!! The custard tasted amazing and I was doubtful about the sugar technique without the blow torch but it turned out exactly like I were to use a blow torch, just make sure and put a VERY thin layer or the sugar is too thick and makes the top layer hard too eat, overall 10/10!! Thank you!!
I can confirm that. It works great. I only struggled to get a even layer everywhere on top. But I didn't use a ramekin so I had a smaller diameter on a higher cup.
How did you get yours to set? The outer edge of mine set, but the inside was goo
@@Frownyclown12
I think that is kinda the point that it is not that firm. But if you want to have it more firm: use a whole egg and not just the yolk
@@Frownyclown12 I had to keep it in my fridge overnight, it took forever to set but it eventually got there.
I have a natural gag reflex when it comes to eggs. How eggy is it? I'd love to make the recipe but dont want to waste my time.
Who else watches this and doesn’t plan to make creme brûlée’s any time soon?
me
i don't even own an oven so yeah not gonna happen.
Doing it tomorrow
Massive Dohoonkabhankoloos Nice, good luck
My oven has a problem where it will short circuit every electronics in my house.
I feel like I gotta pay tuition every time I watch his vids.
Edit: thanks for 1k likes y’all! First one ever 🤘🏽
He is a professor, if I recall, so it makes sense
Quickman may win thatsthejoke.jpeg
Uh, will my financial aid cover the cost?
Dont rejoice yet, the textbook for his class is $300
Kwhyell i pirated every single textbook in college. it’s easy. people who buy $400 books are silly.
So I made this 3 ways.
1st time the way in the video, thankyou Adam it was amazing!
2nd way i wanted to try shortcuts so I made the custard in a suace pan and poured it in coffee cups, chilled, and topped. And guess what! It worked!
3rd way was my cheep morning version with very limited effort. I put vanilla Greek yogurt in a ramekin, let that sit in the freezer and then poured the sugar in it. And dispite the lack of effort my girlfriend loved this version haha!
That’s weird I thought that creme-brulee was meant to look like this...
Fruit Cake I’m not joking
Shmuel _06 oh sorry I meant I was joking.
Glad I am not the only one
long live the empire
Same....what if we were secretly from the empire?
I didn’t have a ramekin so I used a coffee cup instead and it worked well
Initial predictions for how he toasts the top:
• broiler
• long-neck grill lighter
• pack of matches and a thick glove??
• VERY ANGRY GLARE
deadfr0g not even close...
Keith Carlson idk the angry glare was close
He yelled, "NOOOO!" at it.
Bought a gas station torch for creme Brulee that set on fire five separate times as I used it. Needless to say I’ll be following this strategy next time. Thank you so much, I can’t wait to try it!!!
“Long live the empire” hahahahaha that was great
SUMMON THE ELECTOR COUNTS
Parallel universe Adam: “Vinegar leg is on the left, vinegar leg is on the left.”
Look at the emojis at the very end of the video
He also uses red wine.
More like “buttermilk breast is on the left”
ejej shej What do they mean?
@@quadradoge6417 Channel meme. "Vingear leg is on the right" - referencing an old video of his where he compared buttermilk brined chicken vs a regular milk+vinegar brine.
Why I season my digestive system, not my food
Also can the goatee be a permanent feature please
Why I season my Oxygen, not my Digestive system
@@Grandmaster-Kush respiratory system?
😂😂😂
Stop
OMG. ITS FUCKING ANNOYING!!!
I find the way Adam explains everything. Its clear, irs precise. Ita absolutely perfect. Thank you. One of our best cooking teachers around..
One of my favorite desserts that I never make because I thought it was complicated and I don't own a torch. Well, that changes today! I mean, not today, probably this weekend or something. But... I'm making it.
Silenced Phill so today?
“I can’t wait to do this later!”
- you, being highly relatable
Ya make it yet?
Alternatively you can use sugar and melt it with a hot spoon
Silenced Phill I tried to make it 4 times it didn’t work
Somewhere in an alternate universe
*Vinegar Leg is on the Left*
Adam: Vinegar leg is on the left
Us: Vinegar leg is on the right
People: vinegar leg on the left
Other people: vinegar leg on the right
Community: the vinegar leg is ours
Me: vinegar has legs?
I can’t spell
Correction, "Buttermilk leg is on the left"
what does it actually mean
*shudders*
I really love how you don't make the chef's table recipies, you make the recipies that regular people can make.
My fiance was really wanting creme brulee, so I figured I'd surprise them by making it myself! It came out AMAZING! A simple dessert made even simpler! Definitely using this as my go to when I have friends over!
Idk how UA-cam figured out that I wanted Creme Brûlée but here we are.
If u ever talked about something UA-cam know
Everyone wants crème brulée, all the time.
Same
UA-cam stalks you 💀
UA-cam knew I was on a diet .-.
That moment when he said "four tea spoons of vanilla" and i understood "forty spoons"
Lol I heard 14 but same effect😂
Once someone said: 4 teaspoons of baking soda and I put 4 tablespoons, yeah it wasn't so good.
SomeoneSocialDistancing Once I was trying to teach my friend how to cook and I taught him all the conversions and measurements, but when I went to the bathroom he continued making the recipe and when I came back the container of salt was upside down inside the batter 😂
*Long live the Empire*
Here is my crém beulah, WHY IS IT SO SUGARY he said 40 spoonfuls of sugar. Ben died of sugar
No matter what I go through. Every time you upload. I'm at peace
this is honestly a better method because it costs the sugar in an evan layer instead of burning one side and the other side still raw. thanks for the tip man! will use from now on when making crème brûlée!
My son found this recipe and we made it last night and finished them up in this morning and had them for breakfast. Thanks for sharing this wonderful and simple method for this yummy treat!
I was like "Wow, this man really know his stuff!", then the clip of Adam with the paper mustache and beard pops up.... -- STILL CREDIBLE!
As a new fan of your channel I absolutely love all of your cooking videos! I love how all your recipes stand true due to the fact that they’ve all been seriously tested by you! There’s nothing worse than using a recipe by a famously Bloated Pompous chef, by carefully following their instructions only to find out that their entire recipe doesn’t work! Most novice home cooks would be surprised if they knew that this happens all the time. As a professional chef who’s been in the industry for almost 20 years, I’ve never been able to make a super simple creme brûlée’s made easy at home without a water bath and torch. I hosted a dinner party this past Saturday and I made your creme brûlée’s for dessert and the result was fantastic! All my guests absolutely loved it! I just wanted to say thank you for your inspirational innovation for home cooking! Excellent work and I look forward to seeing your next video! Cheers!
Now this is the type of cooking videos I like.
Clever simple solutions and simple dishes.
I got this dessert at the restaurant and it was served still burning, with a nice flame on top of it
sir is that a candle
@@tbd5921 LMFAOOO i usually dont reply to commments laughing but damnnnn
@@tbd5921 lmao
Sounds nice
Okay. I have been watching your videos for a long time and I finally decided to try a recipe instead of watching your videos at 10:30 pm and making myself hungry. Let me tell you, this is THE ABSOLUTE DESERT. It wasn’t perfect, because a few things are bound to go wrong right? But, my mother, a creme brûlée enthusiast, loved it and told me to make it for the next big occasion. If you consider trying this out, please do. Thanks Adam🙏
i made this today and it was great :) thanks for the easy to follow recipe
lol surprised to see you here
@@Zigeuninja i learn everything from youtube 😆
For those who drink coffee frequently and always have half and half, you can use the half and half in place of the cream. Just wanted to say this because not everyone has heavy cream just sitting around. It might not be as rich but it will taste and feel fine.
Love this Tutorial! Love how he made every step seem super simple and short, very encouraging. Also liked how he took the time to SHOW the outcomes of the alternative steps and compare as to why he likes his methods better! Had this sweet at a restaurant a while back and I’ve been OBSESSED ever since. Now I’m gonna try @ home ❤️
honestly I like the way your version looks. that more glassy appearance I think makes it look more classy and refined.
Love this. Love the clear look. Love that it's quicker than torching. Love that I don't have to buy a torch. Love that you give amounts per serving.
The on-the-stove method for the top worked perfectly! Glad there’s no reason to heat up the whole house with the broiler, and no need to buy a kitchen tool I’ll probably use twice a year.
look guys, I found the easiest desert! here it is!
dont go on that date if you have to make creme brulee. just be yourself and make the best dish you can make. she wont be impressed by your cooking abilities, just your personality.
^^^ This. Dudes need to quit using their pans as cock extenders. Cook for people to make them happy, not to dazzle them with your prowess.
I'm so confused
@@aragusea B...But what if my cock doesn't work right? Cooking is all I have GOD DAMNIT!
Unfortunately I have bad personality just like those folks going to restaurants...
so I'll use this recipe just for me >.
@@aragusea "people need to stop using their pans as Cock Extenders" -some guy on copious amounts of cocaine
I’ve tried making creme brûlée SO many times and failed, thanks for the recipe and a non blow torch version.
YOU SAVED ME 🙏
3:14
-설탕 1T
-꿀 찔끔
-물 조금
작은 팬에 넣고 중불에 익히기 재료들이 섞이게만 저어준 후 가만히 익히기 섞은 후에 절대 젓지 말기!! 약 10분동안 익혀주면 금색이 되는데 '브륄레'라는 말이 태운다는 뜻이니 일부러 시럽을 태워주기!! 시럽이 갈색이 되고 약간 연기?탄내가 나면 완성! 이제 시럽을 크림 위에 얇게 부어주기(너무 많이 부으면 굳고나서 깨기가 힘들 수도 있음) 시럽 만들었던 팬은 몇분동안 물 채워두면 설탕이 녹아 설거지하기 쉽다!!
adam:I always burn myself
also adam:nudges them with his hand
raw
nice pfp
@@vifurawa2715 jojo is gay
@@ihsanollasalamziy628 yes, thats the point
Just trust me on this one. Sounds so weird but I've served this in high end restaurants for years and everyone (everyone!!!) Loves this. Steep the cream with a couple seeded jalapenos. Key is not so much that there's any heat, just flavor. If u do too much u get a little back of the throat tickle. But jalapeno creme brulee has been the restaurant favorite dessert for years now. We normally rotate desserts but we don't dare get rid of this one now or customers would lose their mind
Cut jalapeños? Whole? Steep how long? Help!
@@alireid5874 ok let's say it's a 2 quarts cream, I would use 3 jalapenos. Take the stem off, cut in half, take seeds and white out and throw away. Then the rest of the jalapeno rough chop just to get a little more surface area to let the flavor out. Bring the cream to a very low simmer and throw them in for like 10 minutes to steep and get the flavor in there. Then strain em out and make ur creme brulee like normal with that cream
@fadew55 TY! Creme brulee is a fav of my husband. And he loves jalapeños. Can't wait to try this! ❤️🔥
Tonight was my second time making this recipe. Just as delicious as the first time- the texture was perfectly smooth and rich. Definitely use a liberal amount of vanilla since that's all the flavor used here. The stove top caramel is also the perfect touch and the custard stays nice and cool just as Adam mentioned.I used a water bath just to be safe because my oven is a little wonky but I'm sure you could do without. Thank you for such a show stopper recipe!
I discovered your channel through this recipe and have done 3 or 4 batches of the creme since then. The dessert is great, but your channel is greater, i love the science kitchen videos. I came back here today cause this recipe helped me comforting a friend who had broken up his relationship. So yeah, it works guys and it's delicious, greetings from Brazil
I’ve never been interested to cook creme brûlée until now. Thank you for sharing a recipe that actually seems feasible for an amateur home cook 😁👍🏼
i feel like most recipes overcomplicate it. but i also feel like this recipe is to simple and easy to mess up. hard to find the middle ground i suppose
This was so simple and good, wow! Thank you for sharing, this is my partner's favorite dessert and I've always wanted to find a recipe without broiling because it makes the custard hot. I think the glassy top looks nicer than the torch version too.
You know he's a good youtuber when he shows you how to clean the pen.
clean the what ?
@@skyzone7792 the pen
oh I think he meant "the Pan"
@@skyzone7792 no. The pen
@@skyzone7792 🖊
Creme brulee is the queen of all desserts. The torch always put me off from making this devine confection. Thank you for your alternative solution.
When washing the pan with the caramel, add some boiling water , let sit for 2 to 3 min and then scrub sugar off with a sponge. This will get soften the residue. Adding room temperature water makes the caramel harden faster. Hope this helps :)
It's almost 5am on Thanksgiving and I've decided to make a pumpkin creme brulée... for the first time lol. This has me feeling a lot more confident. I forgot about the torch and was debating using my candle lighter. 🤣 Simple caramel is much smarter (and probably safer). Love the low and slow method too. Thanks so much for the useful information! Off to the kitchen I go. Happy Thanksgiving!!!
Back when I was a kid we heated a spoon and ran it over a light layer of sugar. Worked well
Made this for the first time for work peeps and I had zero complaints. Thank you for the recipe!
this is perfect for a date where you're cooking dinner. It's super easy but looks impressive.
Wow... I didn’t know it was this easy! One of my my favorite desserts!
Hey Adam, I’ve been making creme brulee consistently for a while now thanks to your recipe and each time has been a hit. I’ve always gone back to this video to get the recipe right and only now do I realized this video is 5 years old! Thanks for making me a creme brulee master 😂
This method for making the caramel sounds like a game-changer. I'm not sure how it will work for me since I don't have traditional ramekins, but rather ones that are less than an inch high and oval-shaped. That's a lot of swirling the caramel around, and I know it would end up needing a lot of patch work. Will experiment with the custard recipe as well; the shape of my ramekins means it's that much harder not to slosh water into them, so not needing a water-bath would be a big plus.
This recipe worked perfectly with the Air Fryer too! 😊 Thanks for this fabulously simple and fool proof recipe. 👍🏻
Thank you, you’ve made my day!
I agree with literally everything you mentioned considering the troubles that come up in the other crème brûle methods.
I have been searching for this kinda recipe for a looong time, it’s very efficient IMO
And now that I’ve finally found it, I’m gonna try it out right now:)
Mission completed
Finally, I made my first real Crème Brûlée
Thanks, Adam Ragusea
Straight, to the point, no messing about. Love it!
Finally this is what I've been needing!!
my mom makes crème brûlée with lavender extract! its really good!
Noted. Thanks.
I’ve had it made with bay leaf, it was ok but too strong flavour
@@johnjohntv1195bay leaf? i cant imagine that being used in a sweet recipe
I actually love love love love love that clear glassy look on the caramel. I think it looks WAY prettier. I'm going to do this one soon for sure. I think Friday will be my flat baguette and creme clair day haha.
You are a man of my own heart. I thought that it could be done that way but your specific instructions is most helpful. Great minds think alike I guess hehe.
Thanks Adam for sharing! The clear glassy look is much more neater I never much cared for the traditional finish.
The two dislikes are from
- Other Universe Adam with Goatee
- THE EMPIRE
BRING ME TO MY MEN
He's upset because his vinegar leg is on the left.
@@RavenholmZombie One liek= one vinegar leg on da wright for other adam
Emperor Karl Franz, Prince of Reikland SUMMON THE ELECTOR COUNTS
Don't forget the vinegar leg that's on the left
“And i challenge you to find a easier recipe than this”
This recipe but without ramekins
by a store bought one
In fact, I am about to try this for myself in a regular 300ml coffee cup because I am lazy xD
Red dlL i wish you good luck.. oh and the coffee cup too
@@davidcwk01 Thank you.
I ended up using a 200ml ceramic cup because a regular 300ml mug is too big and looks stupid when only filled halfway up :D
I even forgot any vanilla flavouring but it ended up fine. It tasted good and I would do it again. A very easy and low effort dessert.
Red dlL that’s the one of the pros of Adam’s recipes.
What if I caramelize the sugar using match stick and deodorant?
I would love to see that
T A S T Y
Wow i followed your method exactly and it came out perfect the first try!! Thanks so much for all your helpful content!!
These looks really good, its all about the wiggle! I'm making this for sure.
My mum said
ITs nOt gOnNa wOrk
*It worked* so I proceeded to show of on how crispy and gold it was.
(I used creme brulee from a store and heated sugar)
I made this for my boyfriend and now he thinks I’m a 5 star chef 🥰
Nice
Can u cook for me
@@syrus1233 Simp
Nikolas Nodarakis how tf
@@AdeptL alright I'm tired of 5 year olds misusing that word it was top tier when it actually meant something and now the word has gone to the streets like the rest of the thots
my mom makes them like this and I love the glassy version so much more! it has way more flavor than the torch could ever provide!
Tried this. Amazing glassy texture that gave the most satisfying cracking experience lol my family says they even prefer it than blow torch method but I also accidentally burned my thumb with the caramel so dangerous method but would do it again 😂
As soon as I heard “long live the empire” I had to give this video a like. Lol
I just made this recipe today. So good!! And so easy! I'll definitely be serving this to friends
I tried this so many times! Never failed to amaze me. Thank you Adam!
This was amazing. First time trying anything like it and it was good. This desert got me laid.
Okay that last sentence has me intrigued, lol.
I didn't get it! ..first time trying the desert or first time getting laid?
@@cloroxbleach3108 Is it too much to ask for both?
Which desert? Gobi? Sahara? Death Valley?Antarctica?
Wait, pardon?
Why I season my creme instead of my brûlée
Came for a recipe, normally leave just with the recipe, but I stayed and subscribed after laughing at 4:46. Personality matters, quality. Thanks 😊 gonna love trying this one.
This is fascinating. A little unorthodox for the "custard" but totally practical for the caramelized sugar. Will definitely try the latter on top of traditional custard... In fact, the caramlized sugar here looks positively beautiful, much more consistent than achieved through conventional methods. This is a real contribution to knowledge.
I wonder if mirror Adam made some music for a really canonically strict star wars podcast...
Why I season the ramekin and NOT the Brûlee
Why I torch my egg not the sugar.
Baby Magnum why I fill my tray, NOT my ramekins
@Peepee Poopoo
Thank you Mr. Comedy King, I'm glad we have you to tell us what's funny.
If adam had a recipe for red wine he would probably put white wine in it😂😂
white wine + drop of blood
When Adam wants red wine, he just takes some white wine and adds a drop of red food coloring
@@bellenesatan this made my day 😂😂😂😂😂😂
TopazDarkBlue , He also boils the blood of people who use brown sugar.
“All that for a drop of blood..”
Thanks for the hack on the sugar crust!
It was honestly so good!