Creme Brulee
Grab your blowtorch and learn how to make crème brûlée, a custardy, creamy, burnt-sugar celebration of dessert. We love this one, can you tell? Your chef is Marc Bauer, from the French Culinary Institute. You won’t believe how easy it is to make.We also found the perfect crème brûlée set (ramequins and blow torche) for you at an unbeatable price on the site of Bed,Bath& Beyond |
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I liked this video from Chef Bauer on making creme brulee, but he didn’t comment on the sugar. It looked rather brown, do you have details? Thank you – Marlene
Hello Marlene. “Brulee” means (in French) “burnt”. Traditionally we “burn” the sugar at top of the creme, either with a blow torch, or simply by putting your ramequins under your broiler for a couple of minutes, after having added half a teaspoon of sugar. The sugar will caramelize very rapidly, so make sure to keep your eye on the ramequins once in the broiler!