Julia Child's Crème Brûlée | Jamie & Julia

Making my way through Julia Child's "Mastering the Art of French Cooking" cookbook... like the movie "Julie & Julia". Today I make Crème Brûlée.

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85 grams sugar
5 yolks
1 tsp cornstarch or potato starch
355ml heavy cream
dsp vanilla
brown sugar for on top

if confused by recipe in cookbook:

[itsqueenzazaa]

in all my days of taking dabs i’ve never in my life seen someone fill a torch like this.

[volcomwave]

My theory is that your thermometer was at 90° C which is 194° F. Your end product looked delicious! Love this series :)

[trophybuckle]

Binge watching these, and it occurs to me, your clean simple sign off is so rare and so welcome. Watching these back-to-back is a delight 🖤👏🏼

[comment-creator-co]

I love that you show your mistakes and missteps! It’s one of the things I most respect about you. 👏🏽💕👏🏽💕👏🏽

[androidangel]

As someone who tried and failed several times Julia's method until I finally got it right, there are several key points that helped me succeed

1)Custard= any liquid that is thickened by eggs. Liquids being milk or cream.

2) The recipe calls for large eggs not medium size eggs. If you are going to use medium eggs, you need to double the number of eggs. 2 medium eggs thickens 1 cup of milk or cream. 1 large eggs, thickens 1 cup of milk or cream.

3) 1 cup= 236 ml
4) When you break down the egg yolks, you are breaking down the proteins proteins in them. When applied to a liquid, it coagulates and form the custard. That's why you need to keep the temperature below 165, above it, you get scrambled eggs.

5) The step last step, setting the saucepan over moderate heat, temperature control is highly important because it helps to removes water by evaporation, thickening the liquid and not affecting the eggs. Coagulation occurs in the fridge.

6) If you read the chapter on Temperature, you'll notice that 165 Celsius is considered moderate heat, as required by the recipe. Not 165 Farenheit.

7) There are two types of custards, stirred and baked. Stirred custards are cooked on a stove and because of the constant stirring, to distribute heat around the saucepan, the custard takes the consistency of a thick cream. While baked custards because they are not stirred, take a gel like consistency. Julia Childs method is for a stirred custard.

[JeffnRiah]

Creme Brule is quite possibly the most perfect dessert ever created. Great video!

[bw]

That’s interesting. I have never seen this technique for creme brule. They’re usually baked in a water bath vs. cooking the custard on the stove. It also looks more soupy than usual.

[ameliadavidson]

I just love the chaotic realism with this show. Like forgetting ingredients, or just things not turning out exactly as planned, because I think almost everyone has a cooking misadventure like that. Especially the missing ingredients. I've done that a few times.

Thank you for putting on this show, Jamie.

[sheteg]

I love ur tenacity to make this recipe as written. But seriously the water bath method is sooo much easier

[BookGeekCorner]

I sometimes throw in two or three sprigs of fresh lavender in my boiling cream (removing before combining with egg yolks) adds a beautiful flavor

[leephillips]

one of the issues you faced the first time was the pan you chose. you said it was a frying pan (it was) and you should have used a saucepan (less surface area exposed to the heat, and you were making a sauce) Also, you treated the temperature as a goal when it was clearly a limit (you read that right out loud) keep cooking, I love your discovery and am fascinated by this series

[alexandraene]

Whenever custard turns slightly into scrambbled eggs, i just put it in the blender and it works, then strain it. Works just finw

[J_Gamble]

pre-blow torch the way to get the glassy burnt sugar was to put it under the fire/broiler.It was very tricky to get it to brown without burning it.

[palexa]

Crème Brûlée always reminded me of a dessert we have in Portugal called Leite-Creme. You basically put half a litre of milk (for more creamy results I recommend whole milk) in a saucepan and heat it up with 7 tbsps of sugar, 2 peels of lemon and 2 sticks of cinnamon (but don't let it boil!) and you mix it until the sugar dissolves. With the other half litre of milk, you mix it with 3 tbsp of corn starch and 3/4 egg yolks. You then combine everything and stir it in medium heat until it thickens and it leaves a clean strip on the pan when you pass the wooden spoon. Then you can do the same as here and take the mixture to the fridge and then put sugar (normal sugar not brown) and caramelize it (we actually have a special kitchen gadget to do this...it's like a handheld radiator almost 🤣 but you can use a blowtorch...it just takes a bit longer). Or you can eat it without the caramelized sugar (which I prefer for right now...it really depends on my mood) but refrigerated or my favourite way: straight out of the pan! It may give you a stomach ache afterwards because of the heat but it's good!!!😅

[ethelryan]

Delicious! I'm American, but I learned to cook in Germany and Italy where one uses the normal temperatures, not that weird Fahrenheit stuff. To this day, I keep my baking and cooking in Celsius and life is good. Jamie was clearly reading Fahrenheit and measuring in Celsius.
the first time.

[elanehomestudio-laineyneal]

I love the fact you’re doing Julia Childs. I’ve just bought these books because I’ve watched the new drama about her life played by Sarah Lancaster. I’ve subscribed to you. 💕

[jeffreytanner]

So yum! The "easy" way and the baked way all end up with similar results. This method is the best IMO. I use white sugar on top, which takes longer to burn than brown sugar, so you can really go to town on the blow torch and get a really nice crunchy toffee top.

[rebeccawhite]

This is so much more interesting than just reading Mastering the art of French cooking oh my gosh I’m so subscribe thank you

[ceeveekaye]

How did he get away with not baking it? Either way it looked SO good! My 13 year old and I are going through these recipes too and loving it!🙌🙌🙌 And, we love this channel!

[ZombicidalMadMom]

Creme Brulee w/o having to wait for it in the oven?! Oh man I'm making this RIGHT NOW