Martha Stewart's Crème Brûlée | Martha Bakes Recipes
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- Опубліковано 20 тра 2024
- One of Martha Stewart's favorites, crème brûlée's seductive secret lies in the contrast between the brittle caramelized topping and the smooth, creamy custard beneath. French for "burnt cream," creme brulee is best served immediately after caramelizing its sweet, sugary surface.
#CrèmeBrûlée #Dessert #Recipe #Howto #MarthaBakes #MarthaStewart
00:00 Introduction
00:20 Custard
03:30 Pour into ramekin
03:50 Bake
04:15 Transfer to wire rack
04:40 Sugar topping
05:24 Final result
Get the recipe: www.marthastewart.com/339077/...
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Martha Stewart's Crème brûlée | Martha Bakes Recipes - Навчання та стиль
Thank you for sharing the recipe, this recipe is easy to understand. I learned a lot with you 🥰🙏
Martha always shows you how to do it, prefect!
I am Jamaica and I am grateful cook but you are the best
I love custards! Thanks to ur guidance, I have said goodbye to custard powders &
ready mixes; those flavors don't come close to the real deal. Thank you for teaching
us good baking techniques. Thank U!:)
It was a great quite easy recipe!!! I usually make leche asada (baked milk) traditional dessert of Peru that look a little bit similar but with some more ingredients like lemon lime peels and whole eggs, tiny pinch of grounded nutmeg, mixed and directly to the oven in a tray with water also.
I've made this recipe 3 times. It is foolproof and a real crowd pleaser! I nailed it each time because of your easy to follow steps. I've heard it's one of the french desserts that is hard to pull off well. Not true here...this was a breeze! Thanks again.
For sure everyone will! Yum! Thanks for sharing! I hope you had a Merry Christmas season!💗
Thank you for showing this dessert, Happy New Year
You had me at Local Dairy and 4 Cups of Cream 😹💚🙌🏽
Certified Gold!!!!!
Thank you so much 💓 💗
I've always wanted to know how it's done, never tried it but it look incredibly rich and flavorful. 😋😋😋
I LOVE THIS!!!! THIS MADE MY DAY THANKS FOR THIS RECIPE😋😋😋😋 YUMMY
When she opened the oven, a fan was running. Is there a difference using the convection setting vs. regular?
Wow I will try soon 👍👍lovely recipe
Je vous remercie, chère Mme Stewart!
I will try to make this ❤
My favorite desert or snack! MS makes it just like me, and with high quality eggs and cream 😋 The only thing I do different is use less sugar for the topping. I go light and thin. The real joy is underneath.
Thank you Martha Stewart I will definitely make it
One ☝️ of my favorite 😍 desserts 🍮
Sorry Mark bittman, Martha's recipe is the best, especially since she includes helpful tips like preheating all the bakeware. Although I did add an extra egg yolk since my pasture raised eggs are a bit small.
Mmmm 😋😋😋 thanks for sharing, this will be a perfect dessert for the New Year! I want to wish eeeveryone a Happy 2022 already now - may it be a blessed one like never before! ❤️ ❤️ ❤️
Happy New Year to All 😃 🥂 🎉💥❄️🥠🍾🍻
I made my first last year, it came out amazing.
She makes everything seem so much easier than it actually is! 🙂
Like anything, it just takes a little practice.
I Made this. Easiest thing I ever made. If someone would call this hard then that's the definition of something beyond lazy lol
@@nabilsuffla9329I wouldn’t call a person lazy for that. Making sure you don’t burn the cream or caramel
@@CoffeeTastic1 I see. However I would if someone referred to it as a difficult task. Just takes focus on how glucose reacts with heat. I literally did it as I said. More than 25 times by now since I'm typing this after 2 months lol. Anyways that's just my opinion though. And opinions don't matter lol
Hello Martha 🌹I really like ur recipes and u are my inspiration in making cookies ❤️😊🍪
Amazing how you teach us👍
It looks delicious 😋😋
Looks delicious
Yummy
I love Martha. I went to school with her sister Laura at Nutley High. Love Creme Brulee. First time I had it was at the Bellagio Hotel in Vegas. Will definitely try this recipe. Charleen from Arizona.
I love me some Martha Stewart 😍❤️💘
Favorite❤️
The best cream brûlée I ever had was in Le Cirque Restaurant in NYC. I don’t know what they did to it, but the richness of it, I will never forget! Sad 😔to say, it is no longer in operation! Great 👍 memories for sure!
It's three things, 1. Don't cook over 100 C° (210 F°). Not sure why they cook so high, but it makes a HUGE difference as it directly effects the denaturing of the egg/custard. It should take almost an hour, not 25 min...
2. using all heavy cream, no milk.
3. Lastly, strain every single time you pour. Milk into eggs, strain | custard into pouring cup, strain. Pouring cup into ramekins, strain.
Note: Also, don't use a whisk. it adds too much air. Use a rubber or wood spoon and when you do pour, try to not let it hang in the air and accidently aerate. Pour low, and if you see bubbles at any time, consider pouring closer to the bowl.
@@JAY___M great tips . Thank you!
@@JAY___M
Al parecer, usted es un AS en la materia.
Gracias por toda esa información.
İ want to make for holidays meal 😍
Grand inspirasion 👍💌💥🌲
Crème Brûlée’s are my kryptonite…😵😵😵😵
Yum!
She reminds me of Lorraine Lyon from Fargo. Great recipe!
My mouth is watering 😋
Your recipes are very unique easy and useful 👍😍😍😍
🎉🎉❤️😀 nice for new year 🎉❤️
Martha, you are a gangsta. Boss status. Luv ya much! ☺️
Forget a husband. I want to marry Martha Stewart ❤️
Absolutely 😆😂😂
Never seen anyone add the sugar to the milk… usually the sugar is added to the eggs.
I wonder if it makes a difference.
Wellknown dessert france,delecious melted.
Ese es su origen, Francia.
Yummyyyy
When do you add the salt?
Where did you get your ramekins? Having trouble finding the 7oz oval shaped.
Thanks! You are awesome!
Try Bed Bath and Beyond
No tiene q ser ovalados pueden ser redondos, de hecho yo no los veo ovalados los vi redondos, jjjj, puede q sea ideas mía.
Does it matter what type of heat source I use? IE. Map Gas, Propane, Butane, etc? I have a propane torch and want to try this. TIA!
Thank you because I have the same question.
0:31 “I’m always looking for the local dairy”
Lol, maybe NOW that it is the trendy thing to do but you never cared before.
I literally bought everything to make these tonight.
Technique is key, and so are the ingredients. She's using her own eggs, and as she said, really delicious cream she gets from a local dairy. Can make it go from good, to OMG amazing. LOL
nice video. l have subscribed to your channel
😋
My issue is finding good vanilla beans. Some of the ones I’ve ordered are bad with mold.
ordered????
Can you boil sugar and water to make the crunchy topping instead of doing the way of the torch? I want the sugar topping to stay crunchy until the next day. I don’t know if anyone has experience with this.
Ive sprinkled sugar in the raw on top and it is amazing and crunchy 😊
😋😋
The video doesn't say anything about splitting the sugar between the eggs and the cream
match stick ?
martha needs new stovetops 🤣
Yum....I wanna make these babies.
How Weird
@@brkitdwn very
Español
Would taste even better if you use brown sugar. 👌
4:21
Mauro in rio
Her other employee Thomas Joseph put half the sugar in the cream the other half in the eggs. Martha here put all the sugar in the cream. Does it matter?
Sugar in the cream?
NO! never. sugar is applied at the end. it's not Panna Cotta.
She’s a COOK. She’s COOKING.
Do not use this recipe if you are using normal ramekins. 300° is not hot enough to cook the custard. Probably works in those shallow dishes but not my standard ramekins.
I just use real vanilla extract. It is much easier and frankly, I can't taste much of a difference.
How much?
There’s a pretty large difference bb
@@clintonharvey2384no, bb ❤
I do too❤
Субтитри на български, моля!
You are the most beautiful and classy woman. I adore you.
wait a minute
aren't you that lady who tried to be president?
Too many eggs in my opinion… I use 5 whole eggs.
I don’t want that egg taste to be overpowering.
Is Martha still alive?
Pls show us what's going on in the pot🤣
Damn I’ve got only 3 cups of cream…ahhhhh
So much sugar ! 😂
Greetings from southcentral Texas USA 🇺🇸: outstanding; Media Technical Support People & Staff @ Master Chef 👩🍳 Martha Stewart/ Master Baker 👩🍳 Martha Stewart, thank you; again, Media Techical Support People & Staff @ Master Chef 👩🍳 Martha Stewart/ Master Baker 👩🍳 Martha Stewart, thank you.
Greetings: fwiw - the recipe is superb and delicious, yummy 😋 as well.
Greetings: in thanksgiving: love ❤️, hug 🤗, be very, very, very safe and wishing you a glorious day. Thank you, Ms. Lovely Martha Stewart; again, thank you, Ms. Lovely 😊 Martha Stewart.
Greetings: special intention: GOD BLess
Looks delicious