Caramelized Crème Brulee (Subtitles)

Detailed master-class cooking cream-brulee with caramel crust

Description

Inventory
  • Pot
  • Whisk
  • Ceramic forms (Romeckin)
  • Hand torch
Ingredients
  • Milk
  • Cream
  • Vanilla
  • Sugar
  • Eggs
  • Salt
Ekaterina Kurbatova
Ekaterina Kurbatova
Practicing pastry specialist. Finished course “Cakes and individual cakes” at the International School of Pastry Olivier Bajard (France). Attended classes by Nina Tarasova, Tatiana Verbitskaya, Patrick Casula, Quentin Bailly, Hans Ovando, Ekaterina Swarovskaya, Andrei Kanakin, Olga Van Jung and others.
Chef-instructor at the “Coup de Coeur Pastry Studio”
Free
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