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Once You Crack Into This Crème Brûlée, You'll Never Go Back
Delish
Follow
1/16/2024
Thanks to its elegant French name and famous sugar crust, crème brûlée can sound a little intimidating. But it's actually pretty simple to re-create at home.
Category
🛠️
Lifestyle
Transcript
Display full video transcript
00:00
Hey, it's Frankie from the Delish Kitchen studios.
00:03
I'm going to show you how to make creme brulee.
00:06
It's creamy, it's sophisticated,
00:08
it has that crackly sugar top.
00:10
It's a classy recipe that you will turn to every weekend.
00:14
Let's get into it.
00:16
There are only four ingredients in this classic creme brulee.
00:19
Heavy cream, vanilla bean, granulated sugar, and egg yolks.
00:23
Typically, people use heavy cream and milk
00:26
in their creme brulee,
00:27
but I got to study under German pastry chef Dieter Schörner,
00:31
who popularized the creme brulee in the '80s,
00:35
and he only used heavy cream in his,
00:37
which is why I'm using it in mine.
00:39
It's the most indulgent creme brulee you will ever have.
00:43
Since there's only four ingredients in this creme brulee,
00:45
if you want to go the extra mile,
00:47
instead of using vanilla bean paste or vanilla extract,
00:51
buy a fresh vanilla bean.
00:53
I love vanilla bean pods because they're beautiful
00:55
and they have this robust, fragrant flavor
00:58
that you're just not gonna get from anything
00:59
but the vanilla bean.
01:01
You're going to take your paring knife.
01:02
You're going to slowly slice it down the center
01:05
without breaking through the bean,
01:07
and then you're going to take the back of the paring knife
01:10
and slowly guide it across to remove all of the seeds.
01:14
In your saucepan over medium heat,
01:16
you're going to add your heavy cream,
01:18
your vanilla bean and the pod, salt, and sugar.
01:22
You'll mix that together
01:24
and bring it up to a low simmer.
01:26
After about three to five minutes,
01:27
it should come up to a simmer, which it's doing right now.
01:31
I'm gonna take it off the heat
01:33
and I'm going to let it rest for about three to five minutes
01:36
so that the flavors can kind of meld together.
01:39
We're gonna take out the vanilla bean pod
01:41
and then add it into the egg yolks to temper.
01:43
Tempering in this situation is taking the hot liquid,
01:47
the cream that we steeped,
01:48
and pouring it into the cold egg yolks.
01:51
I'm gonna mix those two things together
01:53
so that it creates this cohesive, creamy,
01:55
creme anglaise-like sauce before it goes into the oven.
01:58
You wanna do this really slowly and really gently
02:01
so that you don't scramble the eggs
02:03
and you don't scorch them.
02:05
Depending on how happy your eggs are,
02:07
you might get egg yolks
02:09
that are super vibrant yellow-orange.
02:12
Makes me think of Italy,
02:13
makes me think of those European farms.
02:17
So that's why our mixture looks like mustard,
02:19
like this mustard color,
02:20
which is actually such a beautiful thing.
02:23
You'll notice my ramekins are in a baking dish.
02:26
I'm going to divide the creme brulee mixture
02:28
into each of the ramekins.
02:29
They're four-ounce ramekins.
02:31
And then I'm going to take hot, tap water
02:33
and pour it into the base of the dish
02:37
until it reaches about halfway up the ramekin.
02:39
This will allow a slow, even cook in the oven
02:43
so the custard is nice and creamy.
02:45
It's really important.
02:46
You don't wanna cook this creme brulee too fast,
02:48
so use warm water instead of boiling water.
02:52
We're baking our creme brulee at 325
02:54
until it's just a little jiggly in the center.
02:56
This should be about 40 minutes.
02:58
We're about halfway through.
03:00
Creme brulee are in the oven.
03:01
They have a slight jiggle to them that you can see.
03:06
Just a little jiggle.
03:10
It's not done yet.
03:12
When it's done, or close to when it's done,
03:14
we'll stick a thermometer in.
03:16
And we want it to register at least 170 to 175.
03:19
We want it to taste like vanilla.
03:21
We don't want it to taste like eggs.
03:23
It's been 20 minutes, longer.
03:26
We're gonna pull this out.
03:27
And I'm gonna stick this guy in there.
03:30
It should read between 170, 175.
03:34
I'm gonna take it out carefully.
03:38
Now that I've taken these out of the oven,
03:41
I'm gonna carefully remove them
03:42
from the hot water bath using tongs,
03:45
put them onto a tray.
03:46
I'm going to let them cool at room temperature
03:48
for about 30 minutes,
03:49
and then continue to let them cool
03:51
and set up in the fridge for at least two hours.
03:54
These just came out of the fridge.
03:56
They cooled for a couple of hours.
03:57
If you wanna serve them warm,
03:59
you can pop them in the oven for a couple minutes at 350.
04:01
If not, serve it cold.
04:03
I'm gonna have it cold.
04:05
I'm gonna sprinkle a little bit of sugar on top of each.
04:08
And then we're torching.
04:10
In the Delish Test Kitchen, we use the propane.
04:13
At home, this is a butane torch.
04:15
That's what you use.
04:17
I'd say there's no such thing as too much sugar,
04:19
but I sprinkle about 1 1/2 teaspoons of sugar
04:22
onto each one of the creme brulees,
04:24
and then I torch the top.
04:26
And why you want more sugar than less
04:28
is so that you get a thick crust.
04:31
It's all about that crack.
04:33
When I'm using a bigger torch or a smaller torch,
04:35
I start from afar,
04:37
'cause I wanna kinda see where my flame is at,
04:39
how hot it is.
04:40
I'll go closer as I start to see
04:42
the golden brown beads form.
04:45
And what I'll do, too, is I'll go into circular motion.
04:48
(torch hissing)
04:49
Like this.
04:50
And then, as I get to the end,
04:52
when it starts to get too golden brown,
04:55
I'll hit it.
04:55
(torch hissing)
04:56
I'll do little dabs in certain places
04:59
that it hasn't caramelized yet,
05:01
because it's hard.
05:02
It's hard to cover the entire surface
05:03
when you have such a small flame,
05:05
so you have to be a little strategic with it.
05:07
This is molten lava sugar.
05:10
Do not touch it.
05:11
Let the bubble settle.
05:13
And when it forms a glass top,
05:15
you'll almost be able to see a little reflection.
05:18
Besides the torching,
05:20
this is the most satisfying part of eating creme brulee.
05:23
Cracking it.
05:25
(torch clacking)
05:27
Look at those pretty glass shards.
05:30
It's like eating sugar candy on top.
05:33
That custard is smooth.
05:35
It's creamy.
05:36
It's golden yellow.
05:38
I love seeing all those little vanilla beans.
05:40
It makes it a little more classy and sophisticated.
05:44
I gotta get into this.
05:45
Whoa.
05:46
That's really fricking good.
05:48
Creme brulee means burnt cream,
05:50
but what it really alludes to is the burnt sugar,
05:53
which is what I'm tasting in my mouth,
05:55
but with that subtle, creamy, vanilla texture
05:58
and flavor underneath,
06:00
it is such the perfect balance.
06:02
So good.
06:03
Cracking into that sugar layer is so satisfying,
06:07
and when I developed this recipe,
06:08
that's exactly the feeling I had,
06:11
and I wanted to give it to you.
06:12
Creme brulee sounds and looks fancy,
06:15
but it is actually foolproof.
06:17
There was four ingredients in this thing,
06:19
and you get your own little individual serving.
06:22
Nobody wants to share anyway.
06:23
And for more classic recipes just like this,
06:26
stick around at delish.com.
06:28
(upbeat music)
06:31
(upbeat music)
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