omg .. love this guy! He is so normal, so down to earth, the kinda fella that doesn't seem to have a snobby bone in his body. Keep doing what you are doing Jean Pierre, your fans love you, don't ever change. Bless ..
This show is definitely my weekly therapy! Sitting here laughing.....love the part where JP comes back bc he forgot the raspberries. Love his "imperfection"!
50 year chef!…. He is so awesome!…. Most realistic chef ever!…. JP don’t hide his mistakes!…. He shows that even a master messes up sometimes!…. I’m only 30 years in!…. I’m very hopeful that in 20 years I might be able to reach his level!…. Such an amazing mentor!…. Such an amazing chef!…. Just when you think you know everything?…. JP comes in, and teaches you something new!…. Makes a mediocre chef feels as if his journey has just begun!…. So much more to learn!…. ❤
I must have made this dessert a dozen times over the past two years. The recipe is foolproof - “a cild could make it, and ir doesn’t need to be Julia Childs.” Definitely restaurant quality. I love the orange / raspberry combo.
I would kill for that… especially that I am sitting here watching this video wondering why my Cassoulet is not forming a crust… Please come to my house!!!!
@@biggianthead17 You have no idea! I've eaten at his restaurant many years ago (about 30). It was very intimate and superb food. Believe it or not, his pricing was very reasonable, not what you would expect from such a high quality restaurant.
I would watch this man just for his entertaining mannerisms; never mind the cooking part. Fortunately, I do enjoy cooking and so I get the best quality of two worlds; cooking and delightful entertainment. Thank you Chef Jean-Pierre. Whenever I watch your videos, you make my day.
I’m definitely doing this Saturday night. My wife and I are having friends over for an early Valentine’s dinner. It looks awesome! This videos are so entertaining and educational. I find myself chuckling out loud. Chef JP’s passion for what he does is clear to see. I guess only us foodies get a kick out of watching raw sugar turn to a crunchy shell. Yum!
The peer pressure of the perfection and not forgetting things at any time is stressful in the Kitchen. Thank you Chef for showing us.. Chefs can also forget things 🙌
Chef Jean-Pierre! I think your enthusiasm, knowledge, wisdom generosity and humor is what brings many many of us back here week after week. Thank you very much.
After a long hard week at work, there's nothing like sitting down to a Chef JP video to make my worries melt away! If only he could fax me one of his prepared dishes, I'd be in heaven. Thanks, Chef! Your the BEST!
I'm glad you're not a plumber, Chef Jean-Pierre. No kitchen would be the same without you. You're marvelously made for the kitchen. We love you and thank you for sharing!
...and do not use it for wiring either. However, they are perfect for lighting fireworks on the 4th or other times. By far the safest method short of using a firing system.
Wow, wow, wow! This looks amazing. I only had this 1 time, when my husband and I went to a very fancy place for our wedding dinner and that was 10 years ago and I still remember how heavenly good it was. Now I can make this for us to enjoy again. Thank you Chef!!!
Oh my goodness!!! laugh is what makes you younger!!! I'll be a child pretty soon watching chef Jean Pierre!!! Thank you chef! and for sure... you are the sweetest!!!
Chef, feel free to "Blah, blah, blah" all you want, it is your show and we love it! I have one question: what do you do with the egg whites since you only use the egg yolks for the creme brulee? Thank you for the entertaining while cooking, it shows you love what you do and we laugh and cook along with you. You are simply the best.
Hello Jean Pierre , je suis québécois et je me nomme Jean- Pierre…. J’ai de la visite souvent pendant les fêtes et c’était toujours des recettes Jean-Pierre …. Mes invités me trouvent très bon… je ne leur donne pas de détails. On s’amuse beaucoup à vous écouter et nos repas sont toujours excellents. Merci et SVP continuez.
"Sugar in the raw" aka "naked sugar" has to be the best description ever! LOL Creme brulee is my favourite dessert and the best I've ever had was made by a gorgeous French chef I worked with in Devon, England many moons ago (may he RIP). I'm sure both versions of the sugared crust (naked sugar and regular sugar) taste delicious but for me, my heart is with the classic. 💕
I love that you forget and keep going😍because that is MY reality too! A wonderful Valentine’s gift to each of your audience ♥️by sharing your gifts so we may continue to learn!
Thank you 👨🍳 chef you made the cream brûlée just in time for Valentine’s Day for this Monday. I’m going to make it on Sunday. Hope you have a wonderful Valentine’s Day. ❤️ love listening to you the way you explain a child 👶 can do it, have a nice day you say God bless America 🇺🇸 but I say God bless you my friend. Keep coming up with your wonderful recipes. Lots of love ❤️ from Australia 🇦🇺.
Literally had a $110 blow torch in my shopping cart at Williams Sonoma lol. Thanks for saving me $75. Love, love, love watching every single one of your shows. You explain everything so well so I’m never left with a single question. I cook for only myself most of the time, which can be no fun but I’ve learned to love cooking all over again thanks to you. Thanks!
Looks fantastic. My wife and I actually have valentines off this year together. I will be making this for her and our baby! Looking forward to the rest of the meal you have planned! Keep up the amazing work! You are awsome!
Beautiful..crunchy, sweet--couldn't ask for more on Valentine's Day. --and you're absolutely right, dear heart--you ARE sweet enough. 👍😉 ❤ God bless! 🙏
Greetings: alleluia amen 🙏: in thanksgiving: wishing you a blessed happy day, an amazing 😉 evening ahead, an excellent night’s sleep 😴 and an incredible day ahead tomorrow
Made this last night and the kitchen smelled AMAZING! Can't wait to top it with some sugar and caramelize it for our Valentine's date night. Thanks again for sharing your inspiring culinary prowess with us!
And one other thing mate, I got a new woman in my life and we are nuts about each other. You have helped thicken my walls, great Chef! Greeting from the beautiful mid north coast of NSW, in Australia 👍🇦🇺🌹I am crazy about a good brûlée 😊 🇫🇷
You are my very favorite chef to watch ever!!! I don't cook but I love food and have great respect for those who have worked hard to become great at your craft. Thanks for all the videos!!! Keep up the good work.
Hello Chef Jean-Pierre, this is a classic super delicious desert. The custard cream filling looks smooth and rich, the sugar topping is perfect. These moulds give a good portion, I have had Crème Brulee from a restaurant and the portion was just about 3 tablespoons full!! Mama Mia talk about cheating, o.k. you don't expect a soup plate full, but such a small portion is an absolute cheat. The heart shaped ramekins look a perfect size of the old classic French desert. These hoity toity burners don't always work well, let us use "now that's a burner"!! Thank you for showing how to make a proper Brulee should be able to do that,. Go well, until the next demonstration. Au revoir
Thank you so much for this recipe and your wonderful instruction. I made this last week as a trial run for the Valentines dinner I have planned for my husband. It was absolutely delicious and easier than I thought it would be due to your very detailed and easy-to-follow video. I am so excited to see what my husband thinks of the dinner and especially the dessert! You have saved my life through the pandemic by giving me a passion for cooking and learning new things. Without your channel, I wouldn't know half of what I know now.
I really love your channel. You make me feel so good about myself whenever I make a mistake while cooking. Then I remember, "it do not have to be perfect, I must have fun cooking". Your recipes are amazing, and you are really inspirational, thanks.
You are so good at presenting your channel. You make it fun and exciting. You have a great wit and good knowledge backing your recipes. Always a joy to watch. I love creme Brulee but have never tried it out myself. But you inspire me to want to make it. Thank you.
I tried it yesterday with dinner guest, and it came out perfect. The crunch is more pronounced than using regular sugar, for sure! : ) THANK YOU, CHEF!
Master Chef Jean Pierre you have a Chef Personality that is out this world Not to mention the final Product of your Recipes Cooking 🍳 is outstanding plus you make everything with the funny touch of your heart ♥ 👍🏾💯🔥❤️
Definitely a must for both Valentines and Mother's day. I normally make a few white and a few dark chocolate. I go through a bit of fuel for the torch because I also use it for scallops and steaks for getting the crisp I like. Thanks for sharing and stay safe 🙏
Incredible channel Chef, so happy for the enormously quick success and growth of your channel! Well deserved! Love the Recipe Chef! Been making Crem Brûlée for a whole month now! My fiancé also loves them and craves them now. ******~One tip for all reading this, instead of throwing away your left over egg whites you can take your egg whites, mix in some sugar maybe drop of vanilla extract and mix it in high and you’ll have beautiful whipped cream to top your cavern Brûlée with!!
Boy - had i known that crème brûlée was so easy to make, I would have tried it years ago! With you Chef I am discovering a new world of culinary goodness.
Hello Chef Jean Pierre, This looks great and I will make it for Valentine's Day for my wife. Love how you explain every reason why you approach the ingredients while cooking. for us to understand and the orange in each dish not to forget them. And simply love your humor. Best Regards.
Fantastic recipe. I made it for Mother's Day. Everyone loved it. I'm making again tonight just to eat it myself. I love using the turbinato sugar better than the white granulated. Melts easier.
My grandmother made us kids a big lemon meringue pie once. We ate all our dinner that night so we could have a piece of pie. None of us could eating though. She forgot the sugar! She was an amazing cook, nothing fancy, but always delicious. Even the best cook forgets something now & again. Right Chef? Lol
Chef I swear you overheard my mom say that back in 77 *I"m sweet enough*...... We had lunch at your place and it was FANTASTIC.... We then moved over to Lauderhill on the west side of Turnpike.
Watching this video was a pure joy. You are right to be proud of your sense of humor. Also, I've been looking for the recipe of Creme Brulee, and perfect timing, and Voila!
I was sad about no video on Monday but here you are again and no more sadness😁 I must make this recipe, looks lusciously decadent. I made your croissant bread pudding with crème anglaise last weekend and it was a huge hit! Thank you Jean Pierre! 😍
I make my wife a special Valentine's dinner every year and she loves chocolate looking forward to making this recipe as an add on I don't eat sugar but it's no for me it's for the one you love.
Creme Brulee just shouts love. A perfect dessert for Valentines Day. I had not even thought of a menu yet but now I know what the dessert will be. I looked up the price of the vanilla beans. AArrgghhhh!!!! Thank you Chef !
Just popped mine in the oven and I have to say, if they are even half as good as they tasted going in... Oh my. I'm so happy you inspired me to try these. I do have to confess though... I made a slight change. I only had three 6oz dishes, so I made the regular recipe and split the ways. I also don't like raspberries so much, so instead of extra sugar to sweeten at the end, I used some Triple Sec, as I didn't have Grand Marnier. I do believe I'm going to like this variation very much! Thanks again Chef! Keep inspiring us!
I bought vanilla bean to make Coffee Liqueur (aka Kahlua) but I don’t use for anything else - take a second mortgage for vanilla bean, hehe. I said it before, use the mixer to cool the hot cream…we use the same “Bain Marie” (maybe it was named after Marie Antoinette being in hot water after she ran into trouble with the revolutionaries). We are a forgiving bunch, chef! Sugar in the Raw (not classic) didn’t exist till a few yrs ago; I remember this introduced in Whole Foods as TURBINADO sugar which contains molasses and creates the extra crunch.
Thank you Chef JP. !! In addition to teach us how to cook you also inspire us to do it with passion, joy and fun! As someone already did it, I wish you a long healthy life!!!😊
I did just as directed for Valentine’s Day and it was superbe! First time attempting this, my favorite dessert to order out. My twist, for a first dinner with friends (he’s Italian, I’m excited): grapefruit zest instead of orange, and slices of grapefruit on top which are brûléed as well. Fresh raspberries opposite grapefruit and mint to garnish. Grapefruit brûlée is a treat as it is, but to have it on the custard? Mama Mia! Thanks for a brilliant recipe, and for all of your helpful tips and ideas in every video. Tutto bene.
last year I made your eggnog recipe using eggs from my own chickens (someone told me it was actually a Tom & Jerry, but I told him it was delicious and hush). This year it's going to be Creme Brulee. I like how those are super deep. Lots of custard under that delicious shell.
Thank you for this video. I made this dessert. One word: Fabulous and I didn’t forget the raspberries… lol. Having it tonight for valentine’s day. Thank you!
Hi Chef, 7 month ago I cooked your crème brûlée with dark chocolate and yesterday - with white chocolate and cognac. Chef, it was so good! I could eat my tongue with this crème brûlée. Thank you again!
I love this romantic sweet, It’s good to see a professional Chef forget things , It makes me laugh . I just love watching and learning from him thank you Chef ❤️🇦🇺🐨🐨🇦🇺❤️
Chef as always you are just amazing I cannot wait to make this dessert, I enjoy watching you and learning from you, you never talk too much so keep on going, God Bless you always Chef.
Simple, Elegant, Easy! LUV Ya Chef! The bath of Marie, she was smart!! You always make everything so effortless and fun! We will all be Michelin Star chefs by the end of the year!!!!
Sorry @ Chef Jean Pierre you are such a wonderful teacher teaching us step by step thank you so much for sharing your tips and advice as well @ Chef Jean Pierre👍👍😀😀🌹🌹❤️❤️
In fact the dark sugar you use is named in german "Rohrzucker", which is the equivalent in french to "sucre à canne", as it comes out of sugar canes."Rohr" means tube or cane in german :-). Thanks for the succulent recipe Chef
"I don't like too much sugar. I'm sweet enough." Darn right you are, Chef. That's why we all love you so much! ❤
I did not use hardly any.
@@toriless I was quoting Chef, hence the quote marks. FYI, my grammar is impeccable!
And so am I.... LOL That's why I don't like desserts that are too sweet. 🤣😂🤣
The funniest, most knowledgeable, and likable Chef on the Internet! 😁😀😎 Live Long and Prosper Jean-Pierre! 😎
Amen to that comment
Just found channel and your post is sooo true!
I always watch him with my wife
Best chef in the world
Cambridge Burnt Cream or Crème Anglaise is an English dish, not French.
@@RandiG63pp😊
omg .. love this guy! He is so normal, so down to earth, the kinda fella that doesn't seem to have a snobby bone in his body. Keep doing what you are doing Jean Pierre, your fans love you, don't ever change. Bless ..
P.S. YES! You are sweet enough .. lol
Chef, you have become my favourite culinary UA-camr.
Simply the best
X2
This show is definitely my weekly therapy! Sitting here laughing.....love the part where JP comes back bc he forgot the raspberries. Love his "imperfection"!
I agree, hes like the grandad you wish you had
50 year chef!…. He is so awesome!…. Most realistic chef ever!…. JP don’t hide his mistakes!…. He shows that even a master messes up sometimes!…. I’m only 30 years in!…. I’m very hopeful that in 20 years I might be able to reach his level!…. Such an amazing mentor!…. Such an amazing chef!…. Just when you think you know everything?…. JP comes in, and teaches you something new!…. Makes a mediocre chef feels as if his journey has just begun!…. So much more to learn!…. ❤
I must have made this dessert a dozen times over the past two years. The recipe is foolproof - “a cild could make it, and ir doesn’t need to be Julia Childs.” Definitely restaurant quality. I love the orange / raspberry combo.
It's so nice to see that a professional chef can make and admit to mistakes in the kitchen. Kind of makes me feel a little better about myself.
I would kill for that… especially that I am sitting here watching this video wondering why my Cassoulet is not forming a crust… Please come to my house!!!!
The guy is a treasure. He makes me laugh. The best Chef anyone could ever want to learn from.
Imagine having Jean Pierre prepare you and your loved one a full Valentines Day dinner. 🥰
I would pay a lot of money for chef JP to come over my house and cook dinner and dessert for me and my sweetie of 50 years.
honestly, a dream come true
@@biggianthead17 You have no idea! I've eaten at his restaurant many years ago (about 30). It was very intimate and superb food. Believe it or not, his pricing was very reasonable, not what you would expect from such a high quality restaurant.
You're nuts, she would run off with him!!!!
Would be marvelous! ❤😄
So good to see your cooking again! We all missed you Monday! 😀
I would watch this man just for his entertaining mannerisms; never mind the cooking part. Fortunately, I do enjoy cooking and so I get the best quality of two worlds; cooking and delightful entertainment. Thank you Chef Jean-Pierre. Whenever I watch your videos, you make my day.
🙏🙏🙏❤️
I’m definitely doing this Saturday night. My wife and I are having friends over for an early Valentine’s dinner. It looks awesome! This videos are so entertaining and educational. I find myself chuckling out loud. Chef JP’s passion for what he does is clear to see. I guess only us foodies get a kick out of watching raw sugar turn to a crunchy shell. Yum!
The peer pressure of the perfection and not forgetting things at any time is stressful in the Kitchen.
Thank you Chef for showing us.. Chefs can also forget things 🙌
Chef Jean-Pierre! I think your enthusiasm, knowledge, wisdom generosity and humor is what brings many many of us back here week after week. Thank you very much.
He is one of the best chefs I’ve ever watched, so in depth with his explanations and instructions!
🙏❤️
@@ChefJeanPierreI love your videos!
After a long hard week at work, there's nothing like sitting down to a Chef JP video to make my worries melt away! If only he could fax me one of his prepared dishes, I'd be in heaven. Thanks, Chef! Your the BEST!
Yesterday I cooked the dark chocolate crème brûlée with strawberries using your recipe. With cognac! Result is fantastic! Thank you Chef!
Where can I find this dark chocolate creme Brule?
@@mercyhall5437 I just used the dark chocolate instead of white & added cognac that is all
I'm glad you're not a plumber, Chef Jean-Pierre. No kitchen would be the same without you. You're marvelously made for the kitchen. We love you and thank you for sharing!
...and do not use it for wiring either. However, they are perfect for lighting fireworks on the 4th or other times. By far the safest method short of using a firing system.
Wow, wow, wow! This looks amazing. I only had this 1 time, when my husband and I went to a very fancy place for our wedding dinner and that was 10 years ago and I still remember how heavenly good it was. Now I can make this for us to enjoy again. Thank you Chef!!!
Oh my goodness!!! laugh is what makes you younger!!! I'll be a child pretty soon watching chef Jean Pierre!!! Thank you chef! and for sure... you are the sweetest!!!
Chef, feel free to "Blah, blah, blah" all you want, it is your show and we love it! I have one question: what do you do with the egg whites since you only use the egg yolks for the creme brulee? Thank you for the entertaining while cooking, it shows you love what you do and we laugh and cook along with you. You are simply the best.
Hello Jean Pierre , je suis québécois et je me nomme Jean- Pierre…. J’ai de la visite souvent
pendant les fêtes et c’était toujours des recettes Jean-Pierre …. Mes invités me trouvent très bon… je ne leur donne pas de détails. On s’amuse beaucoup à vous écouter et nos repas sont toujours excellents. Merci et SVP continuez.
"Sugar in the raw" aka "naked sugar" has to be the best description ever! LOL Creme brulee is my favourite dessert and the best I've ever had was made by a gorgeous French chef I worked with in Devon, England many moons ago (may he RIP). I'm sure both versions of the sugared crust (naked sugar and regular sugar) taste delicious but for me, my heart is with the classic. 💕
❤️❤️❤️👍😊
I love that you forget and keep going😍because that is MY reality too!
A wonderful Valentine’s gift to each of your audience ♥️by sharing your gifts so we may continue to learn!
Thank you Chef! You cannot imagine how much I appreciate your job!
Thank you 👨🍳 chef you made the cream brûlée just in time for Valentine’s Day for this Monday. I’m going to make it on Sunday. Hope you have a wonderful Valentine’s Day. ❤️ love listening to you the way you explain a child 👶 can do it, have a nice day you say God bless America 🇺🇸 but I say God bless you my friend. Keep coming up with your wonderful recipes. Lots of love ❤️ from Australia 🇦🇺.
Literally had a $110 blow torch in my shopping cart at Williams Sonoma lol. Thanks for saving me $75.
Love, love, love watching every single one of your shows. You explain everything so well so I’m never left with a single question. I cook for only myself most of the time, which can be no fun but I’ve learned to love cooking all over again thanks to you. Thanks!
This is my other favorite dessert besides tiramisu, and a little easer to make. Can't wait to try it. Looks awesome.
Looks fantastic. My wife and I actually have valentines off this year together. I will be making this for her and our baby! Looking forward to the rest of the meal you have planned! Keep up the amazing work! You are awsome!
What an amazing dessert . Good timing for Valentine’s Day . Am pretty sure my wife will love this. Thanks for sharing chef ❤️👍🙏
Beautiful..crunchy, sweet--couldn't ask for more on Valentine's Day. --and you're absolutely right, dear heart--you ARE sweet enough. 👍😉 ❤ God bless! 🙏
All I can say is that I just absolutely love this channel.
Chef jean-Pierre always makes life better!
I cooked the Orange and Raspberry Crème Brûlée last night, it was just Fantastic. Merci Chef Jean-Pierre pour les recettes, le savoir faire et le show
Orange and raspberry seem to be incredible combination😍💓Little heart shaped bowls make the romantic mood up! Would love to cook and eat it!💕😆
Greetings: Mr. Fabulous Jean-Pierre ( 👩🍳 chef) , thank you: Again, Mr. Fabulous Jean-Pierre ( chef 👩🍳) , thank you ☺️
Greetings: amen 🙏 alleluia ( fwiw) the presentation is outstanding, again, the presentation is outstanding
Greetings: alleluia amen: Enormous Hug 🤗. ❤️ Love, Be very, very, very safe and, special intention, GOD BLess
Greetings: alleluia amen 🙏: in thanksgiving: wishing you a blessed happy day, an amazing 😉 evening ahead, an excellent night’s sleep 😴 and an incredible day ahead tomorrow
Made this last night and the kitchen smelled AMAZING! Can't wait to top it with some sugar and caramelize it for our Valentine's date night. Thanks again for sharing your inspiring culinary prowess with us!
And one other thing mate, I got a new woman in my life and we are nuts about each other. You have helped thicken my walls, great Chef! Greeting from the beautiful mid north coast of NSW, in Australia 👍🇦🇺🌹I am crazy about a good brûlée 😊 🇫🇷
The best cooking channel on UA-cam, and it's not even close
"Yer ready to do all yer plumbing."😁😄😂🤣😅🇺🇸
We love you Chef Jean Pierre!👍
His knowledge and personality is incredible.
omg omg omg! I LOVE crème brûlée! When I did it for the first time as a teenager I was thrilled! its my before I die dessert.😍😍😍😍😍❤️❤️❤️
I can't wait for each episode. And now I'm going back to older episodes cause I can't get enough Chef Jean-Pierre.
You are my very favorite chef to watch ever!!! I don't cook but I love food and have great respect for those who have worked hard to become great at your craft. Thanks for all the videos!!! Keep up the good work.
Thank you Chef !
You make it look easy, look forward to making this wonderful desert👌
Happy Valentines Day to you and your audience!
Hello Chef Jean-Pierre, this is a classic super delicious desert. The custard cream filling looks smooth and rich, the sugar topping is perfect. These moulds give a good portion, I have had Crème Brulee from a restaurant and the portion was just about 3 tablespoons full!! Mama Mia talk about cheating, o.k. you don't expect a soup plate full, but such a small portion is an absolute cheat. The heart shaped ramekins look a perfect size of the old classic French desert. These hoity toity burners don't always work well, let us use "now that's a burner"!! Thank you for showing how to make a proper Brulee should be able to do that,. Go well, until the next demonstration. Au revoir
Thank you so much for this recipe and your wonderful instruction. I made this last week as a trial run for the Valentines dinner I have planned for my husband. It was absolutely delicious and easier than I thought it would be due to your very detailed and easy-to-follow video. I am so excited to see what my husband thinks of the dinner and especially the dessert! You have saved my life through the pandemic by giving me a passion for cooking and learning new things. Without your channel, I wouldn't know half of what I know now.
I really love your channel. You make me feel so good about myself whenever I make a mistake while cooking. Then I remember, "it do not have to be perfect, I must have fun cooking". Your recipes are amazing, and you are really inspirational, thanks.
You are so good at presenting your channel. You make it fun and exciting. You have a great wit and good knowledge backing your recipes. Always a joy to watch. I love creme Brulee but have never tried it out myself. But you inspire me to want to make it. Thank you.
I tried it yesterday with dinner guest, and it came out perfect. The crunch is more pronounced than using regular sugar, for sure! : ) THANK YOU, CHEF!
Since Valentine’s Day is also my birthday, I’m especially excited to see this ❤️
Master Chef Jean Pierre you have a Chef Personality that is out this world
Not to mention the final Product of your Recipes Cooking 🍳 is outstanding plus you make everything with the funny touch of your heart ♥ 👍🏾💯🔥❤️
Awesome! I never realized how simple... and time preparedness this desert was.
I dunno how many times we gotta say it chef but we love it when you talk heaps while you're doing the cooking :D
Definitely a must for both Valentines and Mother's day. I normally make a few white and a few dark chocolate. I go through a bit of fuel for the torch because I also use it for scallops and steaks for getting the crisp I like. Thanks for sharing and stay safe 🙏
SALT is the engine of all flavors Amen to that CHEF.
Incredible channel Chef, so happy for the enormously quick success and growth of your channel! Well deserved!
Love the Recipe Chef! Been making Crem Brûlée for a whole month now! My fiancé also loves them and craves them now.
******~One tip for all reading this, instead of throwing away your left over egg whites you can take your egg whites, mix in some sugar maybe drop of vanilla extract and mix it in high and you’ll have beautiful whipped cream to top your cavern Brûlée with!!
Boy - had i known that crème brûlée was so easy to make, I would have tried it years ago! With you Chef I am discovering a new world of culinary goodness.
Hello Chef Jean Pierre, This looks great and I will make it for Valentine's Day for my wife. Love how you explain every reason why you approach the ingredients while cooking. for us to understand and the orange in each dish not to forget them. And simply love your humor. Best Regards.
The only thing I dont like about your videos is the fact that I can only give it one thumbs up! One Million Thumps Up Chef!!!
Fantastic recipe. I made it for Mother's Day. Everyone loved it. I'm making again tonight just to eat it myself. I love using the turbinato sugar better than the white granulated. Melts easier.
My grandmother made us kids a big lemon meringue pie once. We ate all our dinner that night so we could have a piece of pie. None of us could eating though. She forgot the sugar! She was an amazing cook, nothing fancy, but always delicious. Even the best cook forgets something now & again. Right Chef? Lol
Crème Brûlée is heavenly
You are the best chef because of your sense of humor. I really enjoy your show.
You are the best, Chef!
One of the best chefs ever!!! He is so knowledgeable and above that funny that makes him a fantastic chef!! God bless you!
As always simple steps to follow. The result is an amazing delicious creme brule. Merci beaucoups pour la recette.
love these videos. sometimes i miss part of the details on cooking because i'm too busy laughing. thank you for bringing some happiness to all of us.
Chef I swear you overheard my mom say that back in 77 *I"m sweet enough*...... We had lunch at your place and it was FANTASTIC.... We then moved over to Lauderhill on the west side of Turnpike.
Hey chef JP you forgetting stuff gives us the confidence to cook like you I love it my friend
Watching this video was a pure joy. You are right to be proud of your sense of humor. Also, I've been looking for the recipe of Creme Brulee, and perfect timing, and Voila!
I was sad about no video on Monday but here you are again and no more sadness😁 I must make this recipe, looks lusciously decadent. I made your croissant bread pudding with crème anglaise last weekend and it was a huge hit! Thank you Jean Pierre! 😍
Watched 5+ videos and you're the only one showing how much it should jiggle. Thank you.
I make my wife a special Valentine's dinner every year and she loves chocolate looking forward to making this recipe as an add on I don't eat sugar but it's no for me it's for the one you love.
Love this show! It’s by far my favorite on You Tube. Recipes are wonderful.
My all-time favourite dessert. Thank you for making it look so easy.
Creme Brulee just shouts love. A perfect dessert for Valentines Day. I had not even thought of a menu yet but now I know what the dessert will be. I looked up the price of the vanilla beans. AArrgghhhh!!!! Thank you Chef !
Greetings: amen 🙏 alleluia: ( btw) this is one ☝️ of my favorite desserts 🍨: it will be great 👍 fun to make this at home 🏡 very soon!
Thank you chef. I always enjoy your videos, I learn and laugh at the same time!
Just popped mine in the oven and I have to say, if they are even half as good as they tasted going in... Oh my. I'm so happy you inspired me to try these. I do have to confess though... I made a slight change. I only had three 6oz dishes, so I made the regular recipe and split the ways.
I also don't like raspberries so much, so instead of extra sugar to sweeten at the end, I used some Triple Sec, as I didn't have Grand Marnier. I do believe I'm going to like this variation very much!
Thanks again Chef! Keep inspiring us!
I bought vanilla bean to make Coffee Liqueur (aka Kahlua) but I don’t use for anything else - take a second mortgage for vanilla bean, hehe. I said it before, use the mixer to cool the hot cream…we use the same “Bain Marie” (maybe it was named after Marie Antoinette being in hot water after she ran into trouble with the revolutionaries). We are a forgiving bunch, chef! Sugar in the Raw (not classic) didn’t exist till a few yrs ago; I remember this introduced in Whole Foods as TURBINADO sugar which contains molasses and creates the extra crunch.
You had me worried Monday, thought something might be wrong. This looks so deeeelisious, anything orange and chocolate, im in. Thanks chef
Thank you Chef JP. !! In addition to teach us how to cook you also inspire us to do it with passion, joy and fun! As someone already did it, I wish you a long healthy life!!!😊
I did just as directed for Valentine’s Day and it was superbe! First time attempting this, my favorite dessert to order out. My twist, for a first dinner with friends (he’s Italian, I’m excited): grapefruit zest instead of orange, and slices of grapefruit on top which are brûléed as well. Fresh raspberries opposite grapefruit and mint to garnish. Grapefruit brûlée is a treat as it is, but to have it on the custard? Mama Mia! Thanks for a brilliant recipe, and for all of your helpful tips and ideas in every video. Tutto bene.
last year I made your eggnog recipe using eggs from my own chickens (someone told me it was actually a Tom & Jerry, but I told him it was delicious and hush). This year it's going to be Creme Brulee. I like how those are super deep. Lots of custard under that delicious shell.
Thank you for this video. I made this dessert. One word: Fabulous and I didn’t forget the raspberries… lol. Having it tonight for valentine’s day. Thank you!
Hi Chef, 7 month ago I cooked your crème brûlée with dark chocolate and yesterday - with white chocolate and cognac. Chef, it was so good! I could eat my tongue with this crème brûlée. Thank you again!
congratulations on hitting the 600K subscriber mark. That is a lot more people increasing their cooking abilities.
Bummed that he closed the cooking school before I got the chance to attend, thankful I can learn from Chef on UA-cam for free!
I love this romantic sweet, It’s good to see a professional Chef forget things , It makes me laugh . I just love watching and learning from him thank you Chef ❤️🇦🇺🐨🐨🇦🇺❤️
I am glad I am not the only one that forgets to add something when I am cooking. You are a funny man. Thank you again for what you do.
I enjoy watching your show. You are not boring at all I get to in one. Great energy and funny.❤❤❤❤
Thank you 🙏
Chef as always you are just amazing I cannot wait to make this dessert, I enjoy watching you and learning from you, you never talk too much so keep on going, God Bless you always Chef.
we made this for desert this evening and it was a big hit. Everyone raved about the flavor. Cant miss with this one.
Vive la France !
Simple, Elegant, Easy! LUV Ya Chef! The bath of Marie, she was smart!! You always make everything so effortless and fun! We will all be Michelin Star chefs by the end of the year!!!!
Yes! Thank you!😀
Sorry @ Chef Jean Pierre you are such a wonderful teacher teaching us step by step thank you so much for sharing your tips and advice as well @ Chef Jean Pierre👍👍😀😀🌹🌹❤️❤️
A Master Chef after my heart. This is one of my favorite desserts and I cannot wait to try this recipe. You are a fabulous teacher and very funny.
We found you in utube a couple of weeks ago. We’re hooked! Entertaining and inspiring. Thank you.
In fact the dark sugar you use is named in german "Rohrzucker", which is the equivalent in french to "sucre à canne", as it comes out of sugar canes."Rohr" means tube or cane in german :-). Thanks for the succulent recipe Chef
You're adorable and funny! Talk all you want! It's delightful. Wisdom from the master Chef. Nothing wrong with it at all!
I love love chef's sense of humour omg 😅 you are the true G.O.A.T ❤❤❤
🙏🙏🙏👍