Caramelized Crème Brulee (Subtitles)
Detailed master-class cooking cream-brulee with caramel crust
Author
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.
Course/lesson composition
Caramelized Crème Brulee
12:47
Making caramelized milk
00:08
Combining with yolks
07:04
Pouring into molds
08:48
Putting into the oven
09:40
Making caramel crust
10:35
What says our students
Спасибо ,очень доступно и подробно объясняете, все понятно и легко готовить
Не ожидала, что всё получится с первого раза
Спасибо большое за рецепт!
Всё очень понятно и доступно!
Всё очень понятно и доступно!
What is necessary
Inventory
- Pot
- Whisk
- Ceramic forms (Romeckin)
- Hand torch
Ingredients
- Milk
- Cream
- Vanilla
- Sugar
- Eggs
- Salt
Caramelized Crème Brulee (Subtitles)
- Duration: 12:47
- Level: Light