[食不相瞞107] 法式布蕾的食譜與做法：復刻大師完美的烤布蕾比例，一次搞懂烤溫和炙燒焦糖的秘訣，超乎想像的簡單 (Crème Brûlée, Crème Brulée, Burnt Cream)

Hi! Everyone! Today we're going to show you how to make a classic french dessert which looks difficult and complicated, but is actually very simple and easy to make, it’s Crème Brûlée. There's nothing more enjoyable than cracking the caramel on top of crème brûlée. Caramel and custard are a perfect match. Don't think it's hard to make just because it's famous, in fact, it's quite simple, but the taste and texture are incredibly noble and elegant. To make this elegant french dessert, all you need are eggs, sugar, whipped cream, milk and vanilla. It’s easy to make, as long as you have a good recipe. :) This recipe is a reference to the famous French dessert master Philippe Conticini who is widely regarded among professionals and the public as one of the greatest pastry chefs in the world. And his recipes are really amazing and not difficult to make. We really recommend you to try it. The video will also share tips on how to burn crispy caramel, don't miss it. :) 📍 Please follow us on Instagram::   / sweetdumplingofficial   📍 Welcome to follow us o n FB:   / sweet.dumpling.studio   This is an #ASMR​​​​​​​ ver, you can check out the other version that with BGM and Voices in Chinese if you like: ---------------------------------------------------------------------- Vanilla Crème Brûlée  Recipe 📍 Ramekins size: 12cm in dia, about 2cm high 📍 Yields: 2 ✎ Ingredients milk 75g whipping cream 75g vanilla bean 1, or vanilla extract 1 tsp, about 5g egg yolk 35g (M, L size x2，S size egg x3) granulated sugar 15g brown sugar Q.S fleur de sel, optional ✎ Instructions 1. Pour the whipping cream, milk and vanilla into a medium saucepan. 2. Flatten the vanilla bean with the back of your knife, cut in half and scrape the seeds from the vanilla bean 3. Place the vanilla bean and seeds into the milk mixture, cook in low-med heat and bring to a boil, then remove from the heat and cover with the lid, let slightly cool for 15~20 minutes. 4. Meanwhile, separate the egg yolks from the egg whites, and weigh 35g of egg yolk and pour into a medium bowl. 5. Add sugar and whisk together with egg yolk until well mixed, don't over whisk, and don't need to whisk to be pale. 6. Place the sieve on the bowl, the mesh of the sieve should not be too fine, just to ensure the vanilla seeds can be passed through. Sieve the vanilla cream mixture and remove the pods and mix well. 7. Skim the scum if needed. Pour the mixture into two ramekins. 8. Preheat the oven to 100C, bake for 45~50 minutes. 9. Once done, remove from the oven and let cool completely, then transfer to the refrigerator and let chill for at least 4 hours or overnight. 10. To serve, sprinkle granulated sugar on top evenly. Using a kitchen torch held 4 to 5 inches from the surface, melt sugar using a slow and even motion, until light golden brown. Repeat the step, sprinkle sugar in the center, and burn the sugar again until caramelized. Serve immediately. 11. It can be stored in the fridge for up to 3 days. Enjoy. ----------------------------------------------------------------------- Chapter: 00:00 Intro 00:31 Ingredients 01:07 How to scrape a vanilla bean 02:10 How to make Creme brûlée 06:26 how to bake the Creme brûlée 06:50 How to Caramelize Crème Brûlée 09:19 Tips for Making Crème Brûlée ----------------------------------------------------------------------- #CrèmeBrûlée #PhilippeConticini #easyDessert