We all want one of those chef’s blowtorches, don’t we? You know, the ones that you can use to blacken a capsicum (sorry, a pepper), blister a tomato … or make creme brulee!
I’ve had a serious addiction to this oh-so-unhealthy French dessert for years now – probably since I saw the movie Amelie, with that pixie-faced leading lady who rates “cracking creme brulee with a spoon” as one of life’s greatest pleasures.
Most restaurants have it on the menu, and I’ve eaten all sorts of variations – fruit flavoured and the like – in different parts of the world.
But the website where I found this recipe argues that the only true creme brulee is the classic variety, flavoured with vanilla bean. Essentially it’s a baked custard with that simple but crucial caramelised sugar layer on top.
A few months ago I finally convinced Lenny to let me buy the blowtorch (it was only fifteen quid!) so it was just a matter of time before we’d be attempting my favourite dessert.
I was pretty happy with the result, although the recipe called for 500ml of double cream and Lenny felt the extra 68ml in the pint container threw the mixture out of whack. True, we had to dramatically increase the cooking time, but I don’t reckon such a small amount of extra cream could lead to such a huge disparity. There must be something wrong with the oven.
I think the result wasn’t too bad for a first effort. At least the spoon went through the toffee-like crust with a resounding “crack”, and the natural vanilla flavour was heavenly.
Good enough for me.
- Waz.
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Great show as always, love seeing them. How are you finding London btw? Bit different from Canada, eh?
This was a good show as usual! I might have to give creme brulee a shot myself and see how it comes out.
Open flames and cooking always impress! Nice work.
It seems that your base “creme” recipe is basically a custard recipe. I’ve seen custard recipes that call for cornflour and/or double cream if it is being baked – maybe that would help with the wobble factor?
Great stuff you guys! Hopefully the next try turns out less runny.
The trick is to preheat the water for 20-30 min. and then add the ramekins. This will help the custard cook at the recommended time. Good job….for your first time. Now I am very hungry for some creme brulee!
Great Pod Guys,
We are always happy when we see a new episode appear.
With the Creme Brulee it is crucial for the water to be hot when you put them in oven, suggestion would be to put dish on to ovenshelf then fill with Hot water from kettle. Also put clean t-towel in base to stop them slipping around.
Keep up good work !
Kim in Perth (Aust)
First time viewer (new Video iPod for my birthday last week). Great fun! Keep on cookin’!
Hi guys, new computer here, just relooked up the website.
Do drop us a line or two.
Cheers for now and happy labour day lol
Umm, we did actually use hot water. Maybe it’s not quite clear but I think we mentioned it in the video, and you can see me pouring it in from the kettle.
No doubt we’ll be making creme brulee again and we’ll try some of the above tips.
Waz
Makes me want to make some of my own.
This is the first video I’ve seen in your series. I love that you are doing that and the little disageements about camera angle and mic placement are very endearing. Keep them in…
_ michael
Hey there Len and Waz,
Tell Shell to buy me a blowtorch for my birthday! I want to try!
Thanks again for a fun video–what a great way to be entertained when I’m supposed to be writing. Ha!
Christie (with a hello from Shell)
I’m surprised that the recipe didn’t ask you to put the custard back on the stove to heat slowly, whisking constantly, until it thickens a bit. How are the eggs to cook without any heat beyond the simmered cream? I do hope you try it again.
I’ve never been able to convince my parents that I need a blowtorch. Good for you to go and get one!
Alyssa,
The heat of the simmered cream is supposed to begin to cook the eggs; then the oven completes the job. That’s my understanding.
Waz
As someone who loves pudding this was one of the best epidsodes to date…I must go out and get a mini blow torch, clearly like a BBQ the blow torch is a boy’s toy!!
I tried this for the first time the other day but used 1 pint of milk, and 5 eggs. I think you should let it cool for half an hour like you did, but you should then put them in the fridge for at least 2+ hours to thicken. Also 140C is way too low, 160C minimum is better to avoid runnyness.
Peppers?? pffff. Capsicum, baybee. Mind you, a gas stove works just as well – chuck them straight on the hob.
Still, how fun is it to use power tools in the kitchen??
I just tried my first creme brulee and while the custard was great my carmelized sugar didn’t work too well. So it was great to see your video! I’m off to buy a blowtorch!
It really doesn’t matter if the water is hot ..trust me I make 200 every weekend
Love it, love it, love it. I teach HS foods class and I am going to show this as an introduction to Creme Brulee. High school is always a tough crowd and I know they’ll love your video. Thanks!
Just like yours mine was yummeeee!,but also runny.Keep trying as I will also.
“It really doesn’t matter if the water is hot ..trust me I make 200 every weekend”
Vicky – I need your help desperately!!! I have tried making custard on several occasions using different recipes (stirred and baked) and it never reaches the correct consistency. I am not confident in the kitchen (gee, i wonder why?) so I always follow recipes exactly as written on the first try. What could I be doing wrong? I am beginning to develope a custard complex.
I had to laugh when you ate the CB hot! You need to let it cool to room temperature then place in the fridge for 4 hours or overnight even..then the sugar/blow torch bit.
Cheers,
Ed