No-Torch Crème Brûlée
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- Опубліковано 11 вер 2019
- The simplest, easiest version of a simple, easy dessert - no butane torch or water bath required.
No-Torch, No Bath Crème Brûlée (recipe is for one portion, multiply as needed)
1 egg yolk
1 tablespoon sugar
1 teaspoon vanilla
enough heavy cream to give you 1/2 cup liquid total (about 1/3 cup)
additional sugar
honey (or corn syrup, or golden syrup)
Mix egg yolk and sugar with a fork until smooth. Mix in the vanilla, then the cream. Pour into a 5 oz ramekin, bake at 250 F until consistency seems slightly gelatinous when tapped, about a 45 minutes. Cool and then chill.
For the topping, combine a tablespoon of sugar (per custard) with a few drops of water and a tiny squeeze of honey (or corn syrup or golden syrup) in your smallest pan. Turn heat on medium and cook until amber, swishing it around toward the end to make sure it cooks evenly. Pour just enough caramel to coat the top into the ramekin, and swirl it around to even it out. Let it set for a few minutes before you eat. - Навчання та стиль
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
*Why I Torch My Tongue And Not The Brûlée*
Lool
I'm *cackling*
Because you doodoo
Just ow
W E E Z E
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
“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
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
*"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
"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...?
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?
How thoughtful of you to make this recipe for The Empress’ Birthday! It is her favourite dessert!
Long live The Empire!
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 find the way Adam explains everything. Its clear, irs precise. Ita absolutely perfect. Thank you. One of our best cooking teachers around..
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!
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?
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)
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!!!
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!
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 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-
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!
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.
“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?
@@UglyNTRBastard yeah. When your friend/coworker is talking to you, interrupt them every sentence and word by saying YEAH AHUH YEAH
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
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'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
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
Made this for the first time for work peeps and I had zero complaints. Thank you for the recipe!
0:03 Pour sugar, get blowtorch. Burn sugar until black and sort of crispy. Crush it up until it’s a semi fine powder. Snort the burnt sugar.
Why
@@Cnut_the_grape because it’s the right way to consume it
2:07 "it'll be a hockey puck by the time..."
*Canadians taking notes*
MMmM
Custard hockey
Hustard Cockey
Original name stapgifkforedooeososlsslspdoelsp
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?
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.
Now this is the type of cooking videos I like.
Clever simple solutions and simple dishes.
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.
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.
I tried this so many times! Never failed to amaze me. Thank you Adam!
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
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.
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*
this is perfect for a date where you're cooking dinner. It's super easy but looks impressive.
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!!!
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!!!
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!
Some of Adam's videos are so good I just watch them again and again from time to time. Some of my favorites are this one, the chocolate tart one and the brownies one.
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.
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 .-.
This recipe worked perfectly with the Air Fryer too! 😊 Thanks for this fabulously simple and fool proof recipe. 👍🏻
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 😆
“Long live the empire” hahahahaha that was great
SUMMON THE ELECTOR COUNTS
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
@@samanthaaldana1454
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
@@samanthaaldana1454 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.
Thank you so much for the easy way you explain the recipe. Great idea for the sugar topping!
ok im impressed, that looked much better than i expected. I never thought you could get the same results without a torch
I didn’t have a ramekin so I used a coffee cup instead and it worked well
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
OMG- I tried this, and I worked SOOOOO WEELLLLLLL! Thank you!
Straight, to the point, no messing about. Love it!
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
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
Thanks for the recipe, Adam! It was delicious and very easy!
Your videos are very interesting and thing i really appreciate with you sharing your passion is how trustworthy your content is. The vulgarisation is on point, as much as the recipe. Thanks a lot Adam 😊
I really love how you don't make the chef's table recipies, you make the recipies that regular people can make.
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!
i never managed to properly make this dessert but this simplifies the process so much it's perfect thanks for sharing the recipe.
Wow... I didn’t know it was this easy! One of my my favorite desserts!
adam:I always burn myself
also adam:nudges them with his hand
raw
nice pfp
@@vifurawa2715 jojo is gay
@@ihsanollasalamziy628 yes, thats the point
No matter what I go through. Every time you upload. I'm at peace
Wow i followed your method exactly and it came out perfect the first try!! Thanks so much for all your helpful content!!
Great video, good easy recipe, sound reasoning, good information without all the rambling many people do. 👍
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.
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!
Thanks for the hack on the sugar crust!
It was honestly so good!
THANK YOU ADAM. I LOVE THE EASE OF THIS RECIPE, SOMETHING I’LL DEFINITELY TRY.
✌🏼😊
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!
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.
Best and easiest crème brûlée recipe I have ever seen! Can’t wait to try it out!,
Thank you for the recipe, I like how he goes straight into the making and starting it off by just making for one serving, that’s what I’m looking for LOL!
honestly I like the way your version looks. that more glassy appearance I think makes it look more classy and refined.
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 ❤️
Great recipe, made this for my family and they LOVED it 10/10
Thank you for showing how to make the caramel top without using a torch🙏❤
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 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
Thank you so much Adam! Ive always wanted to make brulee,But i didn't have a blow torch. Now this is my go to recipie for over a year!
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’ve tried making creme brûlée SO many times and failed, thanks for the recipe and a non blow torch version.
YOU SAVED ME 🙏
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:)
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.
I love this idea! It looks even better than the torch technique. I can't wait to try this!!!! ❤
“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.
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
i will never get tired of the mirror universe me-with-a-goatee bit.
checking back a month later, still my favorite bit, might make crem brule god knows
Thanks. this seems so much more simple than traditional recipes.
You just taught me how to fix my problems with 3 different recipes. I still don't understand the dif between hard & soft caramel, toffee, chrustmas-crack & fake Maple syrup, but now I can make a cool shell thing without the extra oven fuss!
Definitely the best creme brulee tutorial on the internet:)
I made this once for Valentines day last year and I will now do it again this year. I have to yet find an easier recipe it's so simple
This just got recommended to me, where has this been all my life???! Wow. Mind blown, and thank you!!!
I just made this recipe today. So good!! And so easy! I'll definitely be serving this to friends
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)
Great job Adam. I will definately give this method a try. Thank u
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.