🔥How To Make The BEST Creme Brulee at Home (Easy and Delicious Recipe)🍮

🍮 How to Make the Best Creme Brulee at Home (Easy and Delicious Recipe) 🔥
Dual Sugar Mix & Gentle Whisking Secrets Crème Brûlée Game Changers:

Crème Brûlée
Serves 4

Ingredients:
• 375 ml (12.68 fl oz) cream
• 125 ml (4.23 fl oz) milk
• 1 vanilla bean, split (or 1 tsp of either vanilla paste or extract)
• 5 tbsp (75 g) (2.65 oz) of caster sugar
• 2 tbsp (25g) (0.88 oz) of powdered sugar
• 5 large egg yolks
• Topping: 4½ tsp. caster sugar & 2½ tsp. brown sugar (combined)

Method:
1. Preheat the oven to 110°C (230°F).
2. Split the vanilla bean in half, scrape out the seeds, and add both the seeds and bean to a small pot with the cream and milk.
3. Place the pot over medium heat.
4. As soon as the cream bubbles around the edges, promptly remove it from the heat and set it aside.
5. Gently whisk egg yolks and both caster & powdered sugars together. The goal is to blend them smoothly without incorporating air. Think of it more as stirring with a whisk than actual whisking.
6. Remove and discard the vanilla bean from the cream.
7. Pour a ladleful of the warm cream into the egg yolk mixture, stirring continuously to blend them smoothly.
8. Slowly incorporate the rest of the hot cream into the mixture, stirring gently to prevent foaming.
9. Strain the mixture through a fine-mesh sieve into a jug for easier pouring into the ramekins.
10. Set up your ramekins, ideally 150–200 ml (5–6 oz) in size, in a deep oven-safe dish or tray. Fill each ramekin about three-quarters full with the brûlée mix.
11. Pour hot, nearly boiling water into the baking dish until it reaches about halfway up the sides of the ramekins.
12. Arrange the ramekins in a water bath and bake at 110°C (230°F) for 90–120 minutes, checking after 90 minutes. The custard should be set at the edges but slightly wobbly in the center. It firms up as it cools. To expedite the process to 60 minutes, adjust the oven temperature to 130°C (266°F) for a quicker set without sacrificing creaminess.
13. Allow to cool to room temperature, then refrigerate for 4 hours or overnight.
14. Sprinkle sugar on top and caramelize with a blow torch just before serving. Ensure the sugar layer is thin and even for easy caramelization and serving.

Garnish:
• Elevate with raspberries or rose petals.
Ramekin Selection:
• Choose shallow, wide ceramic or porcelain ramekins.
• Optimal size: 150–200 ml (5-6 ounces).
Infusing Cream:
• Enrich vanilla infusion with a vanilla bean.
• Time: 1 hour to overnight.
Whisking Technique:
• Whisk egg yolks and sugar gently.
Sugar Mix:
• Blend caster sugar and powdered sugar.
Egg Quality:
• Choose pasture-raised eggs.
Cooking Temperature:
• Gentle heat: 100°C (210°F).
• Expedite: 130°C (266°F) for 60 minutes.
Doneness Check:
• Custard sets around edges but jiggles in center.
Water Bath Technique:
• Pre-place ramekins in oven before adding boiling water.
Ramekin Stability:
• Layer paper towels beneath ramekins for stability.

Enjoy your delicious homemade Creme Brulee! 🍮

⬇️⬇️⬇️👨‍🍳 *Explore Chef Simon's Culinary World* 🍽️⬇️⬇️⬇️
--------------------------------------------------------------------------------------------------------------

📢📕 *Simon's Cookbooks* 📖👇👇👇

*Explore there Simon Gault Home Cuisine kitchenware range* ,👇 now available at Briscoes! 🛍️

Explore Simon's culinary world on his official website and try out some delicious recipes from Simon Deli! 📚👨‍🍳

Don't forget to share your cooking creations with us. Enjoy the culinary adventure! 🌮🥂

#brulee #cremebrulee #crèmebrulee #sugercrash #deliciousrecipe #simongault #cookingtips #masterchef

🕒 Timestamps:
00:00 🎬 Introduction
00:31 🔥 Pre-heating oven
00:44 🍦 Vanilla prep
01:38 🍮 Crème Brûlée custard
07:11 🍽️ Selecting ramekins
07:27 🥧 Filling ramekins
08:30 🍳 Cooking Brûlées
08:42 🕒 How to know when they are cooked
09:40 🔥 Caramelizing the sugar
11:39 🚫 What not to do
11:56 🔨 The sugar crack
12:10 👅 Tasting
12:36 💡 Pro TIPS for an extra 5% Magic

[sandrabarroso]

Love your way of teaching us your recipes 😊

[janet.skipper]

I would love to watch you make a basic pastry, I have got lazy over the past few years and bought a good quality pastry, but it's not the same.
Have the time to make good quality food, not just quick and ready.
Thanks so much Simon, and have keep the weight off for over 4 years now, with a bit of care, and an 8 hour fast.😊

[reneehorton-li]

how long and what temperature to bake creme brulee in 12 oz ramekin and 10 oz ramekin?

[toastedtarantula]

Why the overdubbed music? I want to listen to what you have to say and learn to make this dessert. Who thinks adding noise is a good idea ? Anyway, I enjoyed your weight loss video and your effort for better health.Best wishes.