Crme Brle Recipe
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Date: 2019-07-03
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Comments and reviews: 10
W B
Arghghgh. Although this looks good visually the modern oven version of this is the British version from the 1800s (like many good desserts) and the main ingredient is double cream. It's almost criminal to make this using anything other than double cream otherwise it won't be as smooth, it ends up gloopy. I am told though it's sometimes difficult to get double cream outside of the uk in some places, if so the French call it mountain cream. Especially not single (whipping) cream; ) also try Demerara Sugar otherwise through osmosis the sugar gets slightly liquid if you leave it too long.
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Arghghgh. Although this looks good visually the modern oven version of this is the British version from the 1800s (like many good desserts) and the main ingredient is double cream. It's almost criminal to make this using anything other than double cream otherwise it won't be as smooth, it ends up gloopy. I am told though it's sometimes difficult to get double cream outside of the uk in some places, if so the French call it mountain cream. Especially not single (whipping) cream; ) also try Demerara Sugar otherwise through osmosis the sugar gets slightly liquid if you leave it too long.
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Dominic Thomas
Sorry for being a noob but im wondering what the hot water in the tray surrounding the ramekins is for? made Creme Brulee the other day and the texture was not light and smooth like yours. it was darker yellow and it had a coarsish texture to it. almost lie i had put flour in. I added the water to the tray but didn't know why. I was given a recipe and followed it to the letter and I was really upset when it came out wrong. If anyone can help I would be very grateful. xx
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Sorry for being a noob but im wondering what the hot water in the tray surrounding the ramekins is for? made Creme Brulee the other day and the texture was not light and smooth like yours. it was darker yellow and it had a coarsish texture to it. almost lie i had put flour in. I added the water to the tray but didn't know why. I was given a recipe and followed it to the letter and I was really upset when it came out wrong. If anyone can help I would be very grateful. xx
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Merrianna Le
This was absolutely perfect I followed every instruction and it was scrumptious. The flavors werent too overwhelming. It just melted in my mouth. Dont forget to sift before you pour into your ramekins for a smooth texture and a pretty turnout. I used toothpicks to pop every bubble. Side note: it may be too sweet for those who dont really like too much sweetness. I added strawberries and blueberries with a scoop of ice cream on the side.
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This was absolutely perfect I followed every instruction and it was scrumptious. The flavors werent too overwhelming. It just melted in my mouth. Dont forget to sift before you pour into your ramekins for a smooth texture and a pretty turnout. I used toothpicks to pop every bubble. Side note: it may be too sweet for those who dont really like too much sweetness. I added strawberries and blueberries with a scoop of ice cream on the side.
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Regular Apistevist
This dessert can definitely be low carb, just replace regular sugar with Stevia Erythritol blend for the base, and replace the regular sugar with Tagatose for the topping Tagatose tastes 1: 1 like regular sugar and is 0 on the glycaemic index and it caramelize like regular sugar. all other ingredients stay the same for this recipe.
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This dessert can definitely be low carb, just replace regular sugar with Stevia Erythritol blend for the base, and replace the regular sugar with Tagatose for the topping Tagatose tastes 1: 1 like regular sugar and is 0 on the glycaemic index and it caramelize like regular sugar. all other ingredients stay the same for this recipe.
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BlackDeathViral03
I thought the recipe was to take a can of tapioca pudding, evenly pour two packets of sugar over the top and put it in a toaster oven for a few minutes until the top is brown. Oh and remove the label off of the tapioca pudding can because it will catch on fire.
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I thought the recipe was to take a can of tapioca pudding, evenly pour two packets of sugar over the top and put it in a toaster oven for a few minutes until the top is brown. Oh and remove the label off of the tapioca pudding can because it will catch on fire.
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Andrew in the Garden
Ok ok ok so I made these and they were so good? I don't make desserts often so I thought I'd mess it up but they surprisingly turned out really great, I mean I did have to keep them in the oven for half an hour longer than it's stated here but hey it paid of
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Ok ok ok so I made these and they were so good? I don't make desserts often so I thought I'd mess it up but they surprisingly turned out really great, I mean I did have to keep them in the oven for half an hour longer than it's stated here but hey it paid of
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Be Yourself
OMG I love you It's 3 minutes and way far better than reading the recipes Thank you so much. I'm doing it now as I just bought the set of torch and ramekins BTW, Great choice of the music You took me back to Europe when I lived for a year in Italy. Thanks again. .. .
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OMG I love you It's 3 minutes and way far better than reading the recipes Thank you so much. I'm doing it now as I just bought the set of torch and ramekins BTW, Great choice of the music You took me back to Europe when I lived for a year in Italy. Thanks again. .. .
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Tineke Williams
Yum, adore brulee, will be making that for dessert on Sunday with a layer on the bottom of stewed rhubarb from my garden. My mouth is watering already as my daughter makes it and I asked for the recipe and she steadfastly refuses hahaha, two can play that game
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Yum, adore brulee, will be making that for dessert on Sunday with a layer on the bottom of stewed rhubarb from my garden. My mouth is watering already as my daughter makes it and I asked for the recipe and she steadfastly refuses hahaha, two can play that game
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beepIL
for people who dont want to use vanilla extract and want to use vanilla seeds from vanilla pods: Add the seeds from one pod to the heavy creme instead and let it slightly boil in the pan with the creme (as instructed in the video)
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for people who dont want to use vanilla extract and want to use vanilla seeds from vanilla pods: Add the seeds from one pod to the heavy creme instead and let it slightly boil in the pan with the creme (as instructed in the video)
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Mamta Wagle
Hi, it'd be really great if someone replies to this, I've to make creme brule and then take it to work which is approximately 35-45 mins away from my home. So will the custard melt while I travel? Hellpppp
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Hi, it'd be really great if someone replies to this, I've to make creme brule and then take it to work which is approximately 35-45 mins away from my home. So will the custard melt while I travel? Hellpppp
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