Important detail. The piece of cloth or paper towel that you placed in the pan, bellow the ramekins. It eliminates any dry spots that could lead to uneven cooking, and prevents splattering (from the air bubbles that form between the ramekins and the pan, if the piece of cloth isn't present)
Quick tip though from somebody who lost a bit of skin, and even worse… All of his ramekins:
Please place a kitchen towel under anything you bake in a water bath. Hot custard and boiling water don't feel great on bare skin, especially when trapped in your oven mitt.
Literally learned how to make this at the Italian restaurant I work at today It’s trip getting recommended this The chef has a secret ingredient tho , and now I know it to 👌🏽
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Eggs sold in the grocery store aren’t fertilized so they’re not baby chickens.
Its actually chicken period not babies
Its actually chicken period not babies
Stabalize 😂😂
Try powdered sugar torched on top
Important detail. The piece of cloth or paper towel that you placed in the pan, bellow the ramekins. It eliminates any dry spots that could lead to uneven cooking, and prevents splattering (from the air bubbles that form between the ramekins and the pan, if the piece of cloth isn't present)
First thing to help, get the big torch and sugar in the raw. It’ll help out a LOT with evening out the brûlée.
needs some T A P A T I O
Eggs are periods, not fetuses 😊
I was waiting for the CCKQQCKCQQWÉMÉ brûlée 😂❤
As a baby chicken, I can confirm I very much dislike this video
Eggs are not "baby chickens,". 😂
A thanksgiving guest last year blew my mind with pumpkin crème brûlées so i’m gonna have to put these hacks into effect this year just to one up him
Absolutely unhinged way to start the video thank you
Eggs aren't baby chickens. They're chickens periods.
In the definition of tempering, second word from the back should be "stabilize" not "stabalize"
How do you deal with the frothiness that accumulates at the top when you’re tempering? I end up skimming, but do you have any tricks or tips for this?
How about Nutella creme brulee? Milk caramel 😅
In Peru the dark layer is the best. I set the broil to darken the top.
Your way I see is easier. Amazon….ship me a torch.
Leche Asada….now I have to make it😅
WHERE'S YOUR COOKBOOK JOSE? …I will definitely buy it.😢
is this recipe still possible to make without the voice crack?
I’m a baby chicken and the TW should have been at the beginning of the video 😡
Baby chicken. So wrong but yet so tasty.
What was the brand/model of oven you used to make this?
Unfertilized eggs are not baby chicks
It's more a chicken period than a baby chicken.
Thats reverse flan
too much sugar on top
eggs arent baby chickens lmao
You look like Kendrick Lamar
It’s only a baby chicken AFTER it’s fertilized. 🐣 😊
I'm a baby chick, I'm scared! Don't cook and eat me.
Great video!❤
Quick tip though from somebody who lost a bit of skin, and even worse… All of his ramekins:
Please place a kitchen towel under anything you bake in a water bath. Hot custard and boiling water don't feel great on bare skin, especially when trapped in your oven mitt.
do jericalla next
Literally learned how to make this at the Italian restaurant I work at today
It’s trip getting recommended this
The chef has a secret ingredient tho , and now I know it to 👌🏽
Thanks for slowing down the cracking lol love it
Missing the final Besito 🖤❣️