Coffee Caramel Creme Brulee + The Purpose of a Water Bath

Coffee Caramel Creme Brulee (yield: 6 4-oz ramekins)

2 c (454g) heavy cream
2 Tbsp (10g) ground coffee
1/2 tsp fine salt
1/2 c (100g) sugar
4 egg yolks
1 tsp vanilla extract
sugar for topping

1. Heat heavy cream, coffee, and salt over medium heat until it comes just below a boil. Remove from the heat and let steep for 20 minutes.
2. Add sugar to a medium pot set over low heat. Stir gently to even out the cooking and cook until it reaches a light amber color. Turn off the heat.
3. Slowly strain in the coffee cream. It will bubble up, so add just a little at first and then finish with the rest. Pour into a separate bowl or cup and let cool until only slightly warm.
4. Add egg yolks to a medium bowl and slowly pour in the coffee caramel cream. Stir constantly to ensure that the egg yolks do not cook.
5. Finish with the vanilla.
6. Divide between 6 ramekins set in a 13in x 9in baking pan.
7. Place the baking pan in a pre-heated 325F (163C) oven and fill about a third of the way with hot water.
8. Bake for 25 minutes or until the custard wobbles slightly when tapped.
9. Remove from the oven, let cool on the counter for 20 minutes, and then at least 4 hours in the fridge.
10. Top with a thin layer of sugar and brulee with a torch or using the broiler setting on your oven.

[calebporter]

We need to get this man a whole cooking show

[geaninastoica]

I don't even bake, but I love the knowledge you're sharing with us here

[ArtbyBrailey]

I love the way you explain things. It's so calm and you're not yelling stupid jokes at me while slamming ingredients around.

[PoundersPlatinum]

This man explains more in 60 seconds than most channels do in 10 minutes

[samhescott]

Coffee caramel cream is the most delicious string of words I’ve ever heard.

[erikwithana]

dude absolutely read my mind with the "what if i just lower the baking time?" these videos are so thorough, i love them

[ClyDIley]

And he even listed the recipe in grams! Bless ya, man... God bless ya!

[fallen_artist]

How do these shorts not have a huge audience? This info is life changing.

[justAPlaceholderName]

"Ours is not to reason why, ours is but to do or die" must be the furthest from his motto.
Scientific approach to explanations really are appreciated.

[boxinajar]

The comments on these are some of the most useful, supportive, and generally nice comments I've ever seen, it's really refreshing. I've wanted to learn to bake and make desserts for years and I feel very welcome here even as a newcomer.

[patralinaskar]

I tried it today..and it's just too delicious to be true..so creamy and soo addictive..love it❤️

[BubbaTurkey]

wow i didnt realize this was somewhat of the "simple" way to make a creme brulee!! Thank you for this!

[relic-kun]

This man never fail to explain everything in just one shorts, its like a free culinary school. Clear and direct to the point 🥰

[docnatigee]

This has been my favorite explanation on Crème brûlée’s! I made them again for my family and ran into that grainy texture issue. I’ll be sure to use a water bath next time!

[theoryofthelost]

I take pride in my creme brulees, it's something I do very well and I have a unique way I do mine but man never have I ever thought of making a caramel cream to temper into the eggs! I will be do this tomorrow! So glad this came across my feed!!!

[nectarine.dreams]

i normally add a bit of espresso or concentrated coffee to my creme brule but i never thought to make the coffee flavor this pronounced! i’m sure it’s delicious

[raniamenjour]

I used the same recipe instead of using coffee I used lavender it's super delicious I put it in the oven 150°c for 30 minutes waiting for it to cook❤

[Sparkplug]

I’ve tried so many baking videos and recipes I’ve seen on YouTube or Google - and I cannot bake anything. I can (kinda, if fairly simple) cook, but I can’t bake. I’ve bought a LOT of ingredients over the past year and a half and I’ve spent so many hours trying to bake and hoping it turns out and it never has. I know it’s dramatic but I sat in my kitchen on the floor and cried last week after ruining another bread loaf. It’s so aggravating and defeating over and over and over again - plus a waste of so much money and time and ingredients.
Anyway, I tried this last night and it came out REALLY GOOD!!! Your instructions were clear in the video and in the description - I had to keep stopping and rewatching/rereading constantly (not because of your explanation, only because of my brain and inability to bake anything). But it came out perfect and looked just like yours and it was so good. I ate two of them and my husband ate two of them in an hour.
My sweet husband always tells me my baking is good, whilst trying to chew rock hard bread that weighs 20 lbs, or brownies that are one giant piece because I can’t cut it. He’s always so kind and encouraging, but I’m sure he was super excited to have something ACTUALLY good and not eating just out of kindness lol
Thank you!! ♥️

[mrpie]

man, ur videos are amazing, i cant wait for you to blow up, its gonna be amazing

[fuzzythoughts]

For anyone wondering why this works, water can only get so hot. Once it starts boiling, adding heat only decreases the time it takes to boil, it doesn't make the water hotter because it just turns to steam at a certain temperature. The same principle is how double boilers work.