Crme Brle: the essential guide (by the French Cooking Academy)

Discover how to make a top French pastry chefs Crme brle recipe at home and get a silky smooth, sweet and creamy textured crme brle combined with a crunchy thin layer of caramel.
Get the recipe: https://bit.ly/3hnTuS0

The cremes are cooked when they are firm on the outer edge and slightly wobbly in the center.
to test : tap gently the side of the ramequins to see if the center of the crme wobbles (as shown in the video)

Cookware: ( affiliate links)
Low profile Ramekins (called sometimes Cazuela):
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Oven thermometer:
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Culinary blow torch:
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Cannisters:
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In this Crme brle video tutorial you will learn how to make the classic French version of the creme brulee recipe. using milk, cream, no bain marie and a kitchen blowtorch.

Crme brle (also known as burnt cream, crema catalana, or Trinity cream) is a dessert consisting of a rich custard base topped with a layer of caramel. It is normally served cold. The custard base is traditionally flavored with vanilla.

A word about caramelizing:

When the custard is ready, Just before serving, take the crme brle out of the fridge and sprinkle a layer of sugar on top of the custard, as evenly as possible. Per (4-ounce) ramekin, use between 1 teaspoon and 1 tablespoon of sugar (depending on the form of the ramekins and your own taste). There are different tools to caramelize the sugar and create the crunchy sweet caramel crust on top of the crme brle.

To caramelized the creme brulee use one of the three method that are discussed in the video : the culinary torch, the broiler and the flambee method.

The ideal is to caramelize the top of the crme brle without heating up the custard filling below. In any case: make sure not to burn the sugar/cream! After caramelizing, you can serve the crme brle immediately