Crème Brûlée: the essential guide (by the French Cooking Academy)

Discover how to make a top French pastry chefs Crème brûlée recipe at home and get a silky smooth, sweet and creamy textured crème brûlée combined with a crunchy thin layer of caramel. Get the recipe: https://bit.ly/3hnTuS0 The cremes are cooked when they are firm on the outer edge and slightly wobbly in the center. to test : tap gently the side of the ramequins to see if the center of the crème wobbles (as shown in the video) Cookware: ( affiliate links) Low profile Ramekins (called sometimes Cazuela): https://amzn.to/2mcqyiW Oven thermometer: https://amzn.to/2NP8NTx Culinary blow torch: https://amzn.to/2uidKfs Cannisters: https://amzn.to/2LeRolE ⏬ Food Conversion Tool: https://www.convert-me.com/en/convert/cooking/ ⏬ Did you know you could have recipes also on my website? https://thefrenchcookingacademy.com ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤ I love to make videos but to ensure I can keep producing them I need ongoing monetary support :o) Help me by becoming an active supporter on my Patreon page: https://www.patreon.com/frenchcookingacademy You can also shop via my cookware amazon store: https://goo.gl/krYqny ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤ In this Crème brûlée video tutorial you will learn how to make the classic French version of the creme brulee recipe. using milk, cream, no bain marie and a kitchen blowtorch. Crème brûlée (also known as burnt cream, crema catalana, or Trinity cream) is a dessert consisting of a rich custard base topped with a layer of caramel. It is normally served cold. The custard base is traditionally flavored with vanilla. A word about caramelizing: When the custard is ready, Just before serving, take the crème brûlée out of the fridge and sprinkle a layer of sugar on top of the custard, as evenly as possible. Per (4-ounce) ramekin, use between 1 teaspoon and 1 tablespoon of sugar (depending on the form of the ramekins and your own taste). There are different tools to caramelize the sugar and create the crunchy sweet caramel crust on top of the crème brûlée. To caramelized the creme brulee use one of the three method that are discussed in the video : the culinary torch, the broiler and the flambee method. The ideal is to caramelize the top of the crème brûlée without heating up the custard filling below. In any case: make sure not to burn the sugar/cream! After caramelizing, you can serve the crème brûlée immediately