Rouxbe Cooking School: rouxbe.com Creme Brulee Text Recipe: www.rouxbe.com
Creme Brulee Recipe
Creme Brulee Recipe
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Rouxbe Cooking School: rouxbe.com Creme Brulee Text Recipe: www.rouxbe.com
You can follow all the replies to this entry through the comments feed.
i can just buy them from a supermarket… so much easier
Is there a recipe?
very good video, with explained tricks
thanks, it looks easy.
@peanutsthyname
It’s like Gelatine.
It will basically set if left unrefridgerated, but it’ll be pretty runny, and take about a hundred times as long.
no second coating of sugar?:(
oh and do you have to refridgerate it?
2:28 Didn’t Have enough for that last One!! LOL
I have to make Creme Brulee for my French 2 class. Hopefully it tastes good when it’s finished.
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you can use the kind you find in hardware stores
I got my blowtorch at home depot some say the bigger the better.
Cheaper 2
You can and should, since regular blowtorches are also cheaper than those made especially for kitchen usage.
can i use a regular blow torch instead of the torch which is for cooking purposes ?
will the ramekins break if i use regular one ?
this video is very helpful! I want to make some of this for my mom’s birthday, which is in a couple of days.
u can eat it cold, you can add juice, zest spice etc etc when at the cream boiling stage
double
it looks like this recipe is a little heavy on your brain, double or single brain cell?
can you add juice of a fruit during the making of the custard to give it a different flavour?
all the times i ate it it was warm, does anyone know if its possible to serve while its still not cold?? or does it just get warm cuz of the torch??
looks pretty inniit-blud! i’m getting me somme big -pots o’ that!
can you use half evaporated milk and half condensed?
If you wanted to add a liquor to it, would you add it in with the sugar or do you know how you would add a touch into the top?
this MY favorite desert ^_______^
I love it , thank you so much
what does heavey cream mean? is it the double cream? or single?
Wow! That looks delicious, making that tonight!