Serves 4 Ingredients: 3 Egg Yolks 1/4 cup Granulated Sugar + 1 Tbsp for each serving 1 1/2 cups Heavy Cream 1 tsp Vanilla 1/2 tsp Orange Zest 1/8 tsp Salt Fresh Strawberries or Raspberries Process, 1) Preheat oven to 300 degrees. 2) In a small saucepan on low heat, slowly heat the cream to a simmer but not boiling. 3) Meanwhile, in a bowl, with an electric mixer, whisk together the sugar, egg yolks, and vanilla. Slowly add the cream to the egg mixture on low speed making sure you don’t curdle the eggs. Add salt & orange zest and whisk to combine. 4) Divide batter into 6 1-inch deep ramekins and place them into a deep roasting pan. 5) Pour boiling water into the pan, just enough to come up half way on the ramekins. Bake for 35-45 minutes (custard should be set when gently shaken). 6) Remove custards from water bath and let cool at room temperature for about 30 minutes, then set them in the fridge for a minimum of 3 hours. (for best results, make these the night before you want to eat them) 7) When ready to serve, let them come to room temperature for 10 minutes, top each one with 1 tablespoon of granulated sugar. With a small kitchen blow torch, heat the top of each custard until the sugar caramelizes evenly, but does not burn. (Keep your eye on it, because it happens very quickly, and the sugar will burn very quickly. Serve with fresh raspberries. Recipe By: Laura Vitale
This recipe was delicious. Much better than a recipe I once used. I didn't need a blow torch either. It worked fine just sitting them in the oven under the broiler a few minutes or so.
I find that vigorous whisking adds to many frothy bubbles in the finished product, also putting the egg mixture through a sieve also makes a smoother custard. Also cooking at very low heat so the custard doesn't boil also helps to make a silky smooth custard with out bubbles in it.
@kokomash1 hi there, when i made this video i doubled the recipe to feed 8, but on my website the recipe is cut in half for 4 to 5 portions. Hope this helps! and as always, thanks you for watching! Laura :)
The better higher end vanilla extract you use, the better the recipe will come out. All my love and many thanks for you're outrageous and yummy recipes. I appreciate all your hard work and generosity in sharing with us with all my heart. : ) xoxoxo
@RainbowZebra143 Not quite. Flan's caramel is softer and somewhat stickier. That of crème brulée, on the other hand, is crunchy, and a little bit burnt (well, "crème brulée" literally means "burnt cream" in French).
Awww, Laura you look so young! I love your channel, so when I wanted to make some Crème Brulee for my mom, I was pleasantly surprised to find that you had made a video on it. You probably won’t see this, but if you do o just want to tell you to keep on doing what you do!
My Mom likes to make creme brulee. And we call it with "puding karamel". And she make it with the different way of Laura. Especially for the way to make the caramel. She cooked it on frying pan. Because we have no the burner like Laura's hehe...
Hey Laura, I'm making creme brûlée right now as same as your video meaning I'm using 6 egg yolks, your website has a 3 egg yolk recipe- I'm confused, for six yolks can I use 3 cup of heavy cream! I know you don't reply as much, but pretty please can you help me out by replying to this question!!! Love you recipes!
You can use the blowtorch veeeery lightly and quickly over the top of the unbaked custard to burst the bubbles before they cook in the oven, so that they come out even smoother :)
Shalom there, If you dont have the torch, put the oven on grill high temp, just till the point that its hottt and place the cold cream brulee on the higher part of the oven, close to the grill. But ofcourse, watch it! you dont want it to burn ;)
i loved these growing up my mom made them a lot im mexican and in Jalisco we call these Jericallas but she would just Broil them for the last five minutes of the cooking timeto get the yummy top "burnt" part.. in my opinion its the best part :0)
I think the difference between her old videos and new ones is that she isn't as reserved like in the old videos. In new ones she is more friendly and open and is treating us as a friend...or so I believe. Lol.
i did this right now i made the recipe in ur website but instead ive put it in a one large cake pan ;D hope it turns well.. ive caramilized the sugar on the cake pan then i poured the custard ..
I'm sure many people have mentioned this, but vanilla beans in ADDITION to the vanilla extract you used would give an amazing kick to this recipe. Also try adding soft bananas on top but before the sugar. Laura, OMG. Once you caramelize the sugar on top of the banana slices, your company will be jumping off their seats. Also try my caramelized banana on top of tapioca pudding in ramekins. It's just so delicious, even moreso than with this recipe. Might you try making Bananas Foster for us? xoxo
Tips: If you get bubbles by whipping too much, use the blowtorch before putting them in the oven -> the blowtorch will pop those bubbles out, and the surface is clean and nice. Too bad Laura, that the topping went too much on the burned side. You can make twenty or thirty of these and still not get it right. It's a matter of science really!
I am not a chef but love creme brulee and wanted to make it. Hers was the 4th recipe that I looked at. She started to bring the creme brulee to the oven and I said..heyyyyy You forgot to make the water bath like the other 3 recipes who all stated not to get water into the ramikin when you put it in the oven. She created the water bath AFTER the ramikins were in the oven, Very simple change but pretty sharp
@annyzz11 she said this in one of her other videos, but she does that to make sure the egg is a good one. one time she cracked the egg directly into the mixing bowl and it was a bad egg, and it ruined the whole mixture. i also wondered the same thing when i first watched one of her vids. keep watching her vids and you'll understand why she does what she does! :)
Laura you are so so cute I would be so happy if my recipes comes out just like yours but right now how to make the sugar caramelise if you do not have a blow torch?
Dear Laura, if I may... you should've removed the bubbles (u're whisking too much), used brown sugar and please not that much. That's way too much sugar on the top, just shake it and removed the excess. U already sound like a chef, your recipes deserve to be as good... :)
Hi Laura! Thank you for the recipe! On your website, it calls for 3 egg yolks but the video says 6. Which measurement should I follow? Are the other measurements on the website correct?
Hi Laura! Thank so much for this recipe!! I love creme brulee! I was thinking to cook this for my brother´s bday, how much time do you think I could store it into the fridge? I don´t want to cook everything the same day because everybody is coming home for lunch :s
just want to add my 2 cents here on this traditional dish. If possible, use a fresh vanilla pod. scrape the seeds and place te left over pod in the cream an heat to infuse the cream. There is no real reason to heat just the cream to almost a boil if you are not trying to infuse it. It makes the mixing with the yokes overly complicated. The real goal with heating the cream is to make it's temperature close to that of the yokes. Then strain the cream removing the residue of the pods from the cream. Ofcoarse the actual seeds should pass the strain. Let the mixture cool to luke warm before mixing or use the tempering method as in this video. Second tip, when adding sugar to yokes, imediatly whisk the mixture. If you leave for just a minute too long it will chemically Cook the yokes and lumps or flakes will appear. Last tip is an easthetic one, skim foam bubbles from the end mixture before pooring or pop them after pooring with a toothpick. Else the end result will have crators ontop as shown in this video. Though they do not realy affect the end result in taste. Just a nitpick issue :)
Dear Laura hi, ıf you can't find remiken in good old U.S.A what we gonna do in TURKIYE ? By the way ..looks good definitly will try........thanks. Best Regards
Little Laura in the kitchen 11 years ago. So sweet. Thank you Laura. I love your old videos.
Serves 4
Ingredients:
3 Egg Yolks
1/4 cup Granulated Sugar + 1 Tbsp for each serving
1 1/2 cups Heavy Cream
1 tsp Vanilla
1/2 tsp Orange Zest
1/8 tsp Salt
Fresh Strawberries or Raspberries
Process,
1) Preheat oven to 300 degrees.
2) In a small saucepan on low heat, slowly heat the cream to a simmer but not boiling.
3) Meanwhile, in a bowl, with an electric mixer, whisk together the sugar, egg yolks, and vanilla. Slowly add the cream to the egg mixture on low speed making sure you don’t curdle the eggs. Add salt & orange zest and whisk to combine.
4) Divide batter into 6 1-inch deep ramekins and place them into a deep roasting pan.
5) Pour boiling water into the pan, just enough to come up half way on the ramekins. Bake for 35-45 minutes (custard should be set when gently shaken).
6) Remove custards from water bath and let cool at room temperature for about 30 minutes, then set them in the fridge for a minimum of 3 hours. (for best results, make these the night before you want to eat them)
7) When ready to serve, let them come to room temperature for 10 minutes, top each one with 1 tablespoon of granulated sugar. With a small kitchen blow torch, heat the top of each custard until the sugar caramelizes evenly, but does not burn. (Keep your eye on it, because it happens very quickly, and the sugar will burn very quickly.
Serve with fresh raspberries.
Recipe By: Laura Vitale
Thank you so much for putting this recipe on your text😍🤗
Vintage! I'm glad Laura made it because I learned a lot about food from this channel and I love food!
2017 Too! Love these Throwback Episodes! Glad she keeps them here!
I love your videos! It's not only about food, it's the passion for life!!!
This recipe was delicious. Much better than a recipe I once used. I didn't need a blow torch either. It worked fine just sitting them in the oven under the broiler a few minutes or so.
So glad I can find everything I love to eat and make in your channel, love your Laura from big fan Claire
OMG You started when you were twelve. So glad I found this early LitK. Congratulations on your longevity.
Perfect! Note that in the video Laura doubles the recipe that is on her website.
I find that vigorous whisking adds to many frothy bubbles in the finished product, also putting the egg mixture through a sieve also makes a smoother custard. Also cooking at very low heat so the custard doesn't boil also helps to make a silky smooth custard with out bubbles in it.
looks delicious! definetly going to make this
thankyou very much laura i appreciate every recipes you're giving, love from me.
@kokomash1 hi there, when i made this video i doubled the recipe to feed 8, but on my website the recipe is cut in half for 4 to 5 portions. Hope this helps! and as always, thanks you for watching! Laura :)
Laura has come such a long way!!!
The better higher end vanilla extract you use, the better the recipe will come out. All my love and many thanks for you're outrageous and yummy recipes. I appreciate all your hard work and generosity in sharing with us with all my heart. : ) xoxoxo
she is so sweet and pretty!
Enjoying watching your early videos.
@RainbowZebra143 Not quite. Flan's caramel is softer and somewhat stickier. That of crème brulée, on the other hand, is crunchy, and a little bit burnt (well, "crème brulée" literally means "burnt cream" in French).
So glad I found this older vid 🥺
why did u burn the sugar?
Cuz that's what creme brulee is. Your supposed to burn it
thanks..
Ed V. Crème brûlée = burnt cream in French.
lmao because that's how you make it!!
i love laura in the kitchen!
Nice to see an older video
Why do people all heat up cream? For what reason?
To facilitate cooking in the oven at the end.If you just put cold cream and eggs in the oven,you'll get runny creme brulee.
This is my holiday favorite
If you blast the surface of the batter with a torch before they go in the oven, it will eliminate the air bubbles.
Awww, Laura you look so young! I love your channel, so when I wanted to make some Crème Brulee for my mom, I was pleasantly surprised to find that you had made a video on it. You probably won’t see this, but if you do o just want to tell you to keep on doing what you do!
You can use regular milk but, using creme give it that really rich flavor.
Yum! So easy, yet so impressive!
l'unica che la sa cucinare come si deve!! chapeaux😙
My Mom likes to make creme brulee. And we call it with "puding karamel". And she make it with the different way of Laura. Especially for the way to make the caramel. She cooked it on frying pan. Because we have no the burner like Laura's hehe...
Hey Laura, what if i put the dish in the oven directly, that is without a water bath. And i use a big glass bowl instead of ramekins?
Hey Laura, I'm making creme brûlée right now as same as your video meaning I'm using 6 egg yolks, your website has a 3 egg yolk recipe- I'm confused, for six yolks can I use 3 cup of heavy cream! I know you don't reply as much, but pretty please can you help me out by replying to this question!!! Love you recipes!
She dobles the recipe on Her video
made this today. thanks the recipe works. mine took 55 mins in the oven. Did you pour hot water from the tea kettle?
what temperture do i bake them at???
Just noticed, we have the same stove. I saw you struggling to push the rack in.
I tried this yesterday
This recipe was better than restaurants
Thanks a lot Laura
+Victor Gonzalez do it for me Einstein
***** thanks alot ^_^
+Victor Gonzalez how about the cream?
You can use the blowtorch veeeery lightly and quickly over the top of the unbaked custard to burst the bubbles before they cook in the oven, so that they come out even smoother :)
wow!
I LOVE ALL YOUR RECIPE!
when i'm looking for new recipe i surely search "laura in the kitchen" first..... =)))
Wow, you've been making videos for over 10 years?! Good for you. I love your boston creme donut video btw.
Oh, and, this looks beautiful.
Hell with the creme brulee, I'd like to have Laura in the kitchen!
Shalom there,
If you dont have the torch, put the oven on grill high temp, just till the
point that its hottt and place the cold cream brulee on the higher part of the oven, close to the grill. But ofcourse, watch it! you dont want it to burn ;)
Hi can i use use full egg , i have trouble separating or is there substitute for egg or could i just leave it out
i loved these growing up my mom made them a lot im mexican and in Jalisco we call these Jericallas but she would just Broil them for the last five minutes of the cooking timeto get the yummy top "burnt" part.. in my opinion its the best part :0)
Sembra buono!! È I toui occhi sono bellissimi!! Grazie per la ricetta.
Can you please explain the point of heating up the heavy cream and not just pouring it to egg without heating it? Thank you.
instead of going to your website for the amounts can you put them in the description bow because in your website you cant find them
+Cici Tube might be a bit late but you can always us the "search" function on her website to find the recipe.
The temperature is 225 in a convection oven and 325 in a conventional oven with the pan filled half way with water
I think the difference between her old videos and new ones is that she isn't as reserved like in the old videos. In new ones she is more friendly and open and is treating us as a friend...or so I believe. Lol.
For the recipe:
1 Qt Heavy Cream. (4 Cups)
6 egg yolks.
1/2 Cup of Sugar
2 Tsp of Vanilla extract.
Orange zest (Optional)
Probably tasty. I think you're supposed to avoid getting air in it though. Certainly not whip it to a froth.
i did this right now i made the recipe in ur website but instead ive put it in a one large cake pan ;D hope it turns well.. ive caramilized the sugar on the cake pan then i poured the custard ..
Who else is watching in 2016??
I do
I do I wanted to see how Laura was at her beginning, dang she was fabulous and gorgeous as she is now 2016
Me, no wonder when i first saw her here in this video i was like, she looks so young and when i checked it was 2010. But i like her dark hair better.
hello i have seen ALL your videos i LOVE food thanks
I love the jar u kept the sugar? from where to get it please?
I'm sure many people have mentioned this, but vanilla beans in ADDITION to the vanilla extract you used would give an amazing kick to this recipe. Also try adding soft bananas on top but before the sugar. Laura, OMG. Once you caramelize the sugar on top of the banana slices, your company will be jumping off their seats. Also try my caramelized banana on top of tapioca pudding in ramekins. It's just so delicious, even moreso than with this recipe. Might you try making Bananas Foster for us? xoxo
Watching this on 1.1.17!!!
Tips: If you get bubbles by whipping too much, use the blowtorch before putting them in the oven -> the blowtorch will pop those bubbles out, and the surface is clean and nice. Too bad Laura, that the topping went too much on the burned side. You can make twenty or thirty of these and still not get it right. It's a matter of science really!
You can get the individual ramekins at bed bath n beyond.
I am not a chef but love creme brulee and wanted to make it. Hers was the 4th recipe that I looked at. She started to bring the creme brulee to the oven and I said..heyyyyy You forgot to make the water bath like the other 3 recipes who all stated not to get water into the ramikin when you put it in the oven. She created the water bath AFTER the ramikins were in the oven, Very simple change but pretty sharp
should we add the orange zest?
What is an alternative to this machine used by the chef???
This was uploaded on my birthday!! :) :) :D
@annyzz11 she said this in one of her other videos, but she does that to make sure the egg is a good one. one time she cracked the egg directly into the mixing bowl and it was a bad egg, and it ruined the whole mixture. i also wondered the same thing when i first watched one of her vids. keep watching her vids and you'll understand why she does what she does! :)
Omg you were a baby here😍🥰
Laura you are so so cute I would be so happy if my recipes comes out just like yours but right now how to make the sugar caramelise if you do not have a blow torch?
Is there any possible substitute for ramekins?
I need to know because I wanted to make
how much heavy cream please? thank you =) i loooove your recipes !!
if i don't have the fire thing, what else can I do?
Instead of orange zest can I add raspberries or other fruit?
I wanted to ask you: Laura can you pleeeease make a creme brulee? And look what I've found! Love itttt and love you!
Does cream is really needed..???
Love it ! i tried them and it was totally delicious
U r awsome laura can i cal u that i love your vids your the best chef i know
Dear Laura, if I may... you should've removed the bubbles (u're whisking too much), used brown sugar and please not that much. That's way too much sugar on the top, just shake it and removed the excess.
U already sound like a chef, your recipes deserve to be as good... :)
What type of cream are you using?
There's a big difference between her last videos and the new ones. I think she was more kind in this videos.
Hi Laura! Thank you for the recipe! On your website, it calls for 3 egg yolks but the video says 6. Which measurement should I follow? Are the other measurements on the website correct?
If I were you, I would follow the video. It turned out well in the end. Hope this helps :)
+Yasmine Alonso thank you!
In the video she also used half a cup of sugar and i the website she only used 1/4 cup so i think the recipe in the website is half of this recipe
Love it receipt! They are work!
Where did you get your creme brulee set from?
Hi Laura! Thank so much for this recipe!! I love creme brulee! I was thinking to cook this for my brother´s bday, how much time do you think I could store it into the fridge? I don´t want to cook everything the same day because everybody is coming home for lunch :s
I'd make this recipe, but I'd probably end up burning the sugar somehow without a blowtorch.
just want to add my 2 cents here on this traditional dish.
If possible, use a fresh vanilla pod. scrape the seeds and place te left over pod in the cream an heat to infuse the cream. There is no real reason to heat just the cream to almost a boil if you are not trying to infuse it. It makes the mixing with the yokes overly complicated. The real goal with heating the cream is to make it's temperature close to that of the yokes. Then strain the cream removing the residue of the pods from the cream. Ofcoarse the actual seeds should pass the strain. Let the mixture cool to luke warm before mixing or use the tempering method as in this video.
Second tip, when adding sugar to yokes, imediatly whisk the mixture. If you leave for just a minute too long it will chemically Cook the yokes and lumps or flakes will appear.
Last tip is an easthetic one, skim foam bubbles from the end mixture before pooring or pop them after pooring with a toothpick. Else the end result will have crators ontop as shown in this video. Though they do not realy affect the end result in taste. Just a nitpick issue :)
And use, if possible, cassonade sugar to create the crisp caramel layer. And darn girl you like your sugar lol. Its the finish not the dish :P
My creme brulee didn't set when I cooled it. It became watery. Do you know why that happens?
you didnt mension the temp of the oven?
Dear Laura hi,
ıf you can't find remiken in good old U.S.A what we gonna do in TURKIYE ?
By the way ..looks good definitly will try........thanks.
Best Regards
I just watched a recent video then this one.... it was trippy
Delicious!!!
Wow! I was just sayin', it's Laura's tradition to taste the food she makes, it comes as a shock to the system when she doesn't ;P
Aren't we suppose to strain the liquid first?
thumbs up if your watching this in 2013
+lola adora Thumbs up if you're watching it in 2016.
LAURA WHAT TORCH DO YOU USE?
What do you suggest
Look so yummy
@Laura Vitale is this ur real Kitchen?
How many cup heavy Cream? ?
The measurements are on her web site
who was already made this? I wanna know how it turns
It's glorious.
oh yea
WE HAVE THE SAME NAME
YOU ROCK!!!!
If you avoid whipping the eggs, there won't be any air sockets in the creme brulee and the surface, but great recipe :)