Perfect Creme Brulée is NOT About Caramel Top (recipe incl.)

Comments · 1.8K

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  @Reijack · 4 years ago

  I am SO GLAD that he's satisfied with it, I kept expecting we were going to get another 10-part deep dive series lol

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• TH

  @The-NSA · 3 years ago (edited)

  Warning to people living in the US: <br><br>In the video, he says he used powered sugar. While that sugar <i>is</i> technically a powder, in the US it is referred to as “granulated sugar,” while “powdered sugar” is a fine powder consisting of sugar and a bit of cornstarch. If you want a granulated sugar with a fine consistency, look for “caster sugar” or “superfine sugar.”

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• ZO

  @ZonardCity · 4 years ago

  Alex : &quot;I&apos;m not gonna use vanilla extract&quot;<br>Also Alex : basically makes his own vanilla extract

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• GR

  @GROHOGG · 3 years ago

  I am the Executive Chef at Tweeds Restaurant and Buffalo Bar in Riverhead, New York and for Valentines Day week my owner tasked me to make crème brûlée for the desert on my specialty menu, and I had never made it before… shaken I did what I always do when i get stuck and I refer to the internet. And with the help of your video and 1 more… I made the best crème brûlée i could have ever hoped for! I had customers, who had traveled the world, telling me it was the BEST CRÈME BRÛLÉE THEY EVER HAD! Yet i think it could have been better since i couldn’t find vanilla pods and had to resort to extract, but the results were definitely not disappointing! The wiggle part you showed in your video helped me decide if the custard was set yet or not, so thank you good sir! You completed my holiday menu ❤<br>-Chef Justin Grohoski<br>Tweed’s Restaurant &amp; Buffalo Bar

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• GO

  @gordontubbs · 4 years ago

  Me last week: oh sweet, another epic series that will span weeks and feature an incredible culinary journey with Alex.<br>Alex this week: <b>nails it on first try</b><br>Me now: Ohh.... okay.... monsieur.

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• RE

  @rem9882 · 4 years ago

  Please do a series on fried chicken. You’ve got your American, Korean and Japanese as well as others. I’d love to see you look into the different cooking methods, interview people that are good at making them from each region and then maybe do your Owen version by mixing them all together like you did with the Meatball series. You are a fantastic chef so please consider doing this

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• RO

  @roandcheetoh · 4 years ago

  I honestly thought we were going to pack our bags and head to Madagascar to source our own pods after the reaction to that first vanilla milk trial.

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• IU

  @Iuel-Brockdorff · 3 years ago (edited)

  Tip for using vanilla pods (especially store bought, where they can be quite old/hard):<br><br>Once you have scraped out the pod, use a little bit of sugar and the tip of your knife, to work the scrapings, just like you would do with garlic and salt when making a garlic paste.<br><br>It activates the oils and separates the seeds, so you get more vanilla flavour out of it, and it incorporates more evenly into the dish.<br><br>Also hammer the scraped out pods with the back of your knife, before putting them into the liquid, to release flavour... much like you would do when using lemon grass, but more gently (you don&apos;t want bits coming off the pod into your liquid).<br> <br>- Remember to use a cutting board that does not absorb the oils.<br><br>🙂

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• D1

  @d1663m · 4 years ago (edited)

  My wife makes vanilla extracts. In one she uses spiced rum and the flavor is out of this world. It goes very well in anything that uses &quot;normal&quot; vanilla. She lets it soak in the alcohol for at least 6 months in a dark closet before it&apos;s ready to decant into smaller gift bottles for people&apos;s Christmas gifts.

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• WA

  @watrgrl2 · 4 years ago

  You should store two sliced vanilla beans in your sugar jar. That’s what I do and they will infuse an amazing amount of vanilla flavor and scent into the sugar for months and months! Even when they are dried out and brittle don’t throw them out because they will continue to infuse vanilla flavor into your granulated cane sugar but at a slightly more subdued rate. And never throw out your vanilla pods that you infuse your milk with, just rinse them in water, pat dry and let dry a few days on the counter and add those to your sugar jar as well. You will be pleased with how much work those beans still do to give you amazing vanilla sugar to use in your coffee and baking.

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• CR

  @crazykaspmovies · 4 years ago

  You can probably speed up the extraction of the vanilla flavour by not putting the whole concoction in the fridge. The pods are shelf stable and the vodka can&apos;t spoil. Cooling it down is only slowing down the extraction process. I&apos;d suggest heating but that&apos;d probably drive off some of the more volatile flavour compounds in the pod.

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• AR

  @aravsria · 1 year ago

  Getting an ad at <a href="https://www.youtube.com/watch?v=2d5itWdDe24&amp;t=845">14:05</a> was absolutely brutal.

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