Creme Brulee Recipe
Rouxbe Cooking School:
http://rouxbe.com/school
Creme Brulee Text Recipe:
http://www.rouxbe.com/recipes/4/text
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Rouxbe Cooking School:
http://rouxbe.com/school
Creme Brulee Text Recipe:
http://www.rouxbe.com/recipes/4/text
question, if we want to make the topping, and we don’t have a torch, what can we use?
you make it look so easy;(
Yes, it’s heavy cream and 2 cups. A link to the recipe is over on the right if you click ‘more info’ under the video uploader’s username (rouxbe).
Is it heavy cream and how much, the video just says add the cream
I’m watching the video on how to make the creme brule, it looks so good, but how much cream and what kind of cream do you use, I do not see that on recipe…
I made this last week and it turned out great. My Dad loved it, too! Thanks for the great recipe =)
Freedom Pudding!
I looooove creme brulee! I’m going to make in on sunday.
It helps a lot more if you split the beans in the cream while it’s heating. You don’t lose any then.
this was a great vid! i tried it and it was fun and easy and delicious ^_^
that looks so delicious
I just made the creme brulee. I followed the steps and the outcome was perfect. thanks
i’m going to prepare this dessert for my family on new year
You don’t want to caramelize the top until you are ready to serve. If you have guests, it’s sometimes fun to have them caramelize the tops themselves. If you wait too long to serve after you caramelize, the tops will get soggy.
we use bans marie alot!!!
can tin foil cups be used in place of ceramic ramekins?
so i did the creme brulee for my french food project and the teacher is (from france) and she LOVED IT!!!THANK YOU SO MUCH FOR YOUR HELP it was pretty eassy to make once you watched this video so thanks for the video .I KNOW HOW TO MAKE CREME BRULE NNNOOOWW!!!YYAAAAYYY.thank you once again for all the help!!!
The rule of thumb is one teaspoon of extract equals a 2-inch piece of bean. Give or take. Enjoy! Also, try to use only REAL vanilla extract as opposed to the cheaper imitation vanilla flavoring or vanillin. Peace.
so after i caramelize the top do i have to serve it after a minuet or can i wait untill i serv it?how long can it stay like that or will it be detriyed after a day?
im using vanilla abstract how much do i add?
look for heavy whipping cream
how do you get the wipped cream in a liquid form?
Had it yesterday for the first time and I am hooked. Maybe it was just me but it kinda tasted like frosted flakes.
hey, blood sausage IS good!!!
i’ve actually never tried a real creme brulee before. i tried a creme brulee-flavored hagan-daaz ice-cream, but never a real creme brulee. they sell them, ready-to-bake, in the frozen foods section of my grocery store, but i think i’d rather make mine from scratch one of these days.