You would never guess that a recipe as luxurious as this creme brûlée could be so simple. Click here https://bit.ly/tommyjohn_brianl to try Tommy John and get 20% off plus free shipping on orders over $75 when you use my code BRIANL

RECIPE AND INSTRUCTIONS: https://www.brianlagerstrom.com/recip...

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MY GEAR:

BUTANE TORCH: https://amzn.to/3ZHmmcc (inexpensive and better than the one i’m using in the video)
BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD
FINE MESH STRAINER: https://amzn.to/40c2j5U
PLASTIC CUTTING BOARD: https://amzn.to/2JioHYR
ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3
14oz RAMEKINS: https://amzn.to/3z0t9SB
HALF SHEET PAN + RACK: https://amzn.to/34v7CSC
9"x13" BAKING DISH: https://amzn.to/3K1VJJC
2QT SAUCE PAN: https://amzn.to/3LOBKzp
INSTANT READ THERMOMETER: https://www.thermoworks.com/ThermoPop...
QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx
MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6


INGREDIENTS
▪1200g/mL or 5c heavy cream
▪1 fresh madagascar vanilla bean (sub 8g/2tsp vanilla extract)
▪160g or 3/4c+2Tbsp granulated sugar
▪2g or 1/2tsp salt
▪10 large eggs, whites and yolks separated
▪Sugar in the raw (about 3040g or 3Tbsp per ramekin if using the 14oz ramekins)


ALTERNATE BAKE TIMES:
If using 8 of the smaller 7 oz ramekins, cook at 215F/100105C for 1 hour 20 minutes

If using a 9”x13” baking dish, cook at 215F/100105C for 2 hours.


CHAPTERS:
0:00 Intro & custard base
3:00 Pouring and baking
4:35 Getting comfy (ad)
5:35 Cooling and finishing the creme brulee
8:58 Let’s eat this thing

#cremebrulee #vanillacustard

MUSIC:
EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referra...

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