How to Make Crème Brûlée

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How to Make Crème Brûlée

Chez Fred

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Step 1 of 45

Dress up for work.

Step 2 of 45

It's that simple.

Step 3 of 45

Milk or cream. Use cream for a richer texture or milk if you are on a diet. Half and half if you care just enough about what you eat.

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One cup (about 250 grams) will give you a more set custard. Feel free to use up to 350 grams. Have fun testing the different results.

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Plus a little bit of freshness.

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Half

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Scrape.

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Add to the pot.

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Break them.

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You want just the yolks.

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Save for marshmallows, or not.

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Find the ramekins you are going to bake your custard.

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I will bake the custards in the fancy pot. If you are baking them in other pot/tray just make sure you have hot water going.

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Paper napkin. The napkin prevents the ramekins from sliding.

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Check the water level.

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Preheat your oven. You can use the temperature as low as 200F. It takes longer if you decide to cook at lower temperature.

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Add sugar to the yolks. I use about sixty grams. If you have a sweet tooth put some more in there.

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Whisk.

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Being your cream/mixture to a boil.

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Whisk

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A little more

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Until you achieve a creamy white texture.

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Fell free to taste it.

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It's boiling.. Add a pinch of salt.

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Add to the yolks. Gently.

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Make sure you get all those vanilla dots.

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You don't want a lot of air in your custard. take out a little bit of the foam from the top.

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Or don't. Whatever makes you happy. Strain this mixture. Or not.

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Fill your ramekins.

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Put them in the baking tray or pot. If you are using a tray just cover with foil. It prevents the custard from creating a skin.

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Cover and oven it. Steady hands.

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Put a timer on. Should take about 40 minutes.

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You can always bake it at higher temperature. It will cook faster so please be careful.

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Save the rest for another day. Or bake a bigger one.

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Check it after 40 minutes. Jiggly... Maybe a little bit more.

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When it's not as jiggly put them in the fridge or allow them to cool outside

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It sets once its cold.

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Some parchment so you don't get sugar everywhere.

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Bring out the gun

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Have fun.

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A little bit more.

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If you don't have one of those.. Broil.

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Done.

Step 44 of 45

Knock-knock...

Step 45 of 45

Thank you for watching. Find me on twitter at @frederico

You're Done

Check out other guides by this author!

Chez Fred

New York, NY

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Aadyla Ashraff

Karl Pokus

Uppsala

Egg yolk

Cream

Vanilla

Sugar

You are the best the very best you give me hope and joy to taste and try new things!

Stacy Downer 5 months ago

Chez you're at it again. Superb.

Glenn Hole 5 months ago

So excited to make it!

Sarah Scherer 5 months ago

Great

Nina Ingold 5 months ago

Cheers man!

Joe Rose 5 months ago

I love!!!

Fernanda Lopes 5 months ago

Lovely thing

AAS91 AAS91 5 months ago

Amazing

Hend Hafez 5 months ago

Thanks for sharing!!!!

Antonio Ct 5 months ago

Live the photo guide!

Sherry Wallace 5 months ago

I have never made it but I have eaten it many times.

Norma Jean Waddell 5 months ago

Wonderful

Guigui Vian 5 months ago

Looks great! Can't wait to try it!

Shaun Steinberg 5 months ago

Mnmmmm sooo tasty! Great guide thx!

Susan Shenberger 5 months ago

Mmmm...looks fantastic!!!

Ane Novosel 5 months ago

So what If I don't have a blow torch

Christin Bowens 5 months ago

U r so cute! Hhhhh

Cynia XU 5 months ago

Awesome recipe as always

Eleonora Byron 6 months ago

Yum

Stacy Lewis 6 months ago

Katie loves creme brûlée! How'd you get the shirt? Nice!

Bill Hayek 6 months ago

Yummy love it

Lisa Papworth 6 months ago

Great!

Irina Romanova 6 months ago

Kiss ass! 😁

Karl Pokus 6 months ago

👍

Irina Romanova 6 months ago

Be first to comment on Step 2.

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I thought it was worm! 😳

Chan Donasco 5 months ago

It's vanilla.

Claire Hesseltine 5 months ago

What is this thing? You never name it

Brenden Smith 5 months ago

Vanilla ;)

Milla Nikita 5 months ago

What is that black thing

Note Tiajaroen 5 months ago

3 teaspoons of Vanilla extract can be used.

Heather W 6 months ago

Is there an alternative for this? I can't find it in my country.

Nurin Qistina 6 months ago

It's a vanilla bean.

Heather W 6 months ago

Right. Thanks!

Jasline Soong 6 months ago

Looks like it is vanilla. Look at step 26.

Alexander Toledo Orozco 6 months ago

Please, what is it?

Alexander Toledo Orozco 6 months ago

Hi. What is this? :)

Jasline Soong 6 months ago

Be first to comment on Step 8.

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Or merengues. :-)

Steve Hewitt 5 months ago

What if u use a custard cup?

James Diaz 3 weeks ago

Be first to comment on Step 13.

Hello, what is the paper napkin for? Is it a must or can you suggest me other method?

May Om 6 months ago

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•c

Esha Mehta 5 months ago

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方婷石 5 months ago

Be first to comment on Step 31.

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What is that is degrees

Emma Jordan 5 months ago

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Any alternative?

Clement Chai 4 months ago

😎

Irina Romanova 6 months ago

What is the brand of the torch?

Rahul Malik 6 months ago

Be first to comment on Step 40.

Who is the assistant videographer?!

Icy Liu 5 months ago

Works better actually.

Gustav S last month

Be first to comment on Step 43.

Who's there?

Martin Storbeck 5 months ago

Tried it! Awesome!

Sasha Kane 5 months ago

Great demo

Gary Steven 5 months ago

One of my favorite deserts. Can't wait to try it. Thank you!

Bonnie Neuren 5 months ago

Great style!

Iestyn Williams 5 months ago

Yum! One of my favs. Love it served right after its torched. Great tutorial and love the videos. Makes it much easier for cooking tutes! Thanks.

Donna Clark 5 months ago

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