Coffee Caramel Creme Brulee + The Purpose of a Water Bath

Coffee Caramel Creme Brulee (yield: 6 4-oz ramekins)
2 c (454g) heavy cream
2 Tbsp (10g) ground coffee
1/2 tsp fine salt
1/2 c (100g) sugar
4 egg yolks
1 tsp vanilla extract
sugar for topping
1. Heat heavy cream, coffee, and salt over medium heat until it comes just below a boil. Remove from the heat and let steep for 20 minutes.
2. Add sugar to a medium pot set over low heat. Stir gently to even out the cooking and cook until it reaches a light amber color. Turn off the heat.
3. Slowly strain in the coffee cream. It will bubble up, so add just a little at first and then finish with the rest. Pour into a separate bowl or cup and let cool until only slightly warm.
4. Add egg yolks to a medium bowl and slowly pour in the coffee caramel cream. Stir constantly to ensure that the egg yolks do not cook.
5. Finish with the vanilla.
6. Divide between 6 ramekins set in a 13in x 9in baking pan.
7. Place the baking pan in a pre-heated 325F (163C) oven and fill about a third of the way with hot water.
8. Bake for 25 minutes or until the custard wobbles slightly when tapped.
9. Remove from the oven, let cool on the counter for 20 minutes, and then at least 4 hours in the fridge.
10. Top with a thin layer of sugar and brulee with a torch or using the broiler setting on your oven.

[@calebporter7890]

We need to get this man a whole cooking show

[@Ryuu28_voidgames]

I also want this to happen

[@Iwasonceanonionwithnolayers]

Cooking shows can be harder to follow tho 🤔 Idk, I'm conflicted

[@shawnkihlken634]

Yes

[@ddg80sbby]

This...this is his cooking show 😆

[@yooniemin7]

Iiib

[@PoundersPlatinum]

This man explains more in 60 seconds than most channels do in 10 minutes

[@lokmanabd9928]

True 😂

[@3litepker]

But he’s the exact same as every other channel that does this in 60 seconds in that they never share measurements!

[@tacodias]

@@3litepkercheck the description… the measurements are there in both grams and cups

[@leahnewyork]

​@@3litepkerit would be nice if you updated your comment to acknowledge that ingredients are indeed listed in the vid description....

[@GentleCrank]

@@3litepker So when are you going to take that L?

[@erika-wp4ft]

dude absolutely read my mind with the "what if i just lower the baking time?" these videos are so thorough, i love them

[@coaiemandushman1079]

what country flag is that on your profile pic?

[@erika-wp4ft]

@coaiemandushman1079 haha it's a pride flag actually! its the bisexual pride flag

[@coaiemandushman1079]

@@erika-wp4ft Ah... God help you, then.

[@erika-wp4ft]

@@coaiemandushman1079 SJSKDKDNKD

[@froggy5748]

@@coaiemandushman1079god says to love thy neighbor, not to judge them. correct your behavior to follow your religion. :)

[@geaninastoica9834]

I don't even bake, but I love the knowledge you're sharing with us here

[@gameguru42392]

Same here. These shorts make me wanna try it.

[@tubulartom666]

Him and Dylan Hollis made me get back into it. These tips are super helpful and Dylan has some great and simple recipes. Def try it. It’s super easy.

[@tom_nook]

same! subbed just after watching 2 shorts lol

[@starrynight3363]

Where do ppl ever get the darn recipes 🫤🥺👿

[@yooniemin7]

Ii

[@BrayLee38]

I love the way you explain things. It's so calm and you're not yelling stupid jokes at me while slamming ingredients around.

[@maazuponvelocity]

True, shorts like that annoy the hell out of me

[@doeeyes2]

Yes! Exactly! Or ùsing super childish voices or making it sexual in some weird way

[@lilythearcticfox]

@@doeeyes2 I'm scared of what I may find now

[@izabela9663]

Lady, with all respect, you're so beautiful, i love your pic. ❤

[@BrayLee38]

@@izabela9663 aw, thank you! You are beautiful too!

[@justAPlaceholderName]

"Ours is not to reason why, ours is but to do or die" must be the furthest from his motto. Scientific approach to explanations really are appreciated.

[@samhescott348]

Coffee caramel cream is the most delicious string of words I’ve ever heard.

[@Gohad158.]

Oh my God I know! As soon as I heard that o got excited ☺️

[@Κωνσταντίνος-ν7υ]

He also said the word Vanilla 😍

[@rin0108_]

Coffee tastes like ass

[@mikepastor.k6233]

Toffee ❤

[@gaelbaca2958]

Coffee caramel creme brulee*

[@boxinajar3143]

The comments on these are some of the most useful, supportive, and generally nice comments I've ever seen, it's really refreshing. I've wanted to learn to bake and make desserts for years and I feel very welcome here even as a newcomer.

[@MetryTwintails]

Dayum, have a happy bake day on this baker community howdy!

[@jasonvargas7564]

Did he use Bella Dolphin’s bath water?

[@BrightSmurf]

This is so wholesome ❤

[@BubbaTurkey0416]

wow i didnt realize this was somewhat of the "simple" way to make a creme brulee!! Thank you for this!

[@ClyDIley]

And he even listed the recipe in grams! Bless ya, man... God bless ya!

[@Babuelo]

I’m sorry, where did he list the ingredient’s grams?

[@Johnnyhernandez1993]

@@BabueloIn the description. For mobile, tap the 3 dots at the top right.

[@lagoozri9568]

@@Babuelo DESCRIPTION: Coffee Caramel Creme Brulee (yield: 6 4-oz ramekins) 2 c (454g) heavy cream 2 Tbsp (10g) ground coffee 1/2 tsp fine salt 1/2 c (100g) sugar 4 egg yolks what a nice guy

[@Tao_Tology]

He used Great British Bake Off music in the video. Of _course_ he uses grams.

[@resveries_]

@@Johnnyhernandez1993THANK YOU oh my god, i never knew there was a way to see it on mobile 💀😭

[@patralinaskar1617]

I tried it today..and it's just too delicious to be true..so creamy and soo addictive..love it❤️

[@amyg4115]

Where can I find the written recipe with amounts?

[@lunkee6972]

@@amyg4115it is in the video deacription

[@Kurtis.Is.A.Simmer]

​@@amyg4115Click the 3 dots in the right hand top corner of the short and then click description; the recipe is listen with grams and American measuring system 🥰

[@blackmamba9950]

​@@amyg4115Its been a while, if you are using the KZbin app on the phone, click on the three dots on the top right corner, choose description from that dropdown list. You can find the recipe there

[@wobbegong4000]

​@@amyg4115description

[@Sparkplug2286]

I’ve tried so many baking videos and recipes I’ve seen on KZbin or Google - and I cannot bake anything. I can (kinda, if fairly simple) cook, but I can’t bake. I’ve bought a LOT of ingredients over the past year and a half and I’ve spent so many hours trying to bake and hoping it turns out and it never has. I know it’s dramatic but I sat in my kitchen on the floor and cried last week after ruining another bread loaf. It’s so aggravating and defeating over and over and over again - plus a waste of so much money and time and ingredients. Anyway, I tried this last night and it came out REALLY GOOD!!! Your instructions were clear in the video and in the description - I had to keep stopping and rewatching/rereading constantly (not because of your explanation, only because of my brain and inability to bake anything). But it came out perfect and looked just like yours and it was so good. I ate two of them and my husband ate two of them in an hour. My sweet husband always tells me my baking is good, whilst trying to chew rock hard bread that weighs 20 lbs, or brownies that are one giant piece because I can’t cut it. He’s always so kind and encouraging, but I’m sure he was super excited to have something ACTUALLY good and not eating just out of kindness lol Thank you!! ♥️

[@fallen_artist]

How do these shorts not have a huge audience? This info is life changing.

[@Naamcisza]

​@@hisookey136 really? I didn't know that. What's his username there?

[@Ayaforshort]

Because it takes time for youtube channels to grow. I've been here since 07 or 08. I've seen even the smallest channels shoot up over time and the biggest just fall off. But youtube doesn't gift subs to good channels. Just like they don't give away comment likes people like the person who typed it.

[@k8eekatt]

Comment like and share when you watch, it will help raise the profile. What I don't comprehend is how he can get so much info into a short!

[@shawnyglass12]

Lmao it's baking bud not physics

[@fallen_artist]

@@shawnyglass12 technically chemistry 😂

[@relic-kun8582]

This man never fail to explain everything in just one shorts, its like a free culinary school. Clear and direct to the point 🥰

[@maxgoldstein6309]

Yeah but I'm stupid and need amounts and times 😭

[@Random-kt2ou]

​@@maxgoldstein6309same😭

[@maxgoldstein6309]

@@abgacha1247 TYSM!! I didn't realize shorts had descriptions! I feel even more stupid now 😅 But you just made this channel infinitely better for me! ❤️

[@elizabitty213]

Yes! That should be the goal for everyone making shorts content. He nails it!

[@cm-yu6gu]

THANKYOU❤❤!! The reason i don't love cooking is because i never understand the WHY behind what I'm doing, but your channel breaks that down so perfectly and clearly and comes perfectly to the reacue!! God bless!!

[@docnatigee]

This has been my favorite explanation on Crème brûlée’s! I made them again for my family and ran into that grainy texture issue. I’ll be sure to use a water bath next time!

[@spaghettieggplantsauce8533]

Make sure to sieve the mixture, the bath water is boiling hot and the oven is preheated. Cake and most desserts really need precision both in cooking technique and measurement as well!

[@melody3741]

If you make them again, two tips. 1. Go to medicine flower and buy Dark Vanilla. You probably think this is a sponsored post but once you try creme brulee with it you will never be able to use another vanilla again. 2. Make extra and freeze the leftover into icecream.

[@glatatorres3558]

Medicine flower ???!😮

[@spaghettieggplantsauce8533]

@@glatatorres3558 Probably medicinal flowers means herbs store?

[@Elba_S]

Alguien lo puede traducir al español la receta que enseña en este tutorial el señor ? Por favor.

[@raniamenjour8590]

I used the same recipe instead of using coffee I used lavender it's super delicious I put it in the oven 150°c for 30 minutes waiting for it to cook❤

[@eatabickditch]

Thank you! I was looking for time and degrees

[@Subsistence69]

Lavender Caramel? Not a combination that would work imo 😅

[@alwayswatching_]

What are the exact portions of each ingredient?

[@thekingsdaughter4233]

​@@Subsistence69it just might work... Though not for everyone. My husband claims that lavender tastes like soap. He doesn't like lavender anything (edible, that is). Ah well. The rest of us love lavender lemonade or lavender lemon coconut ice cream (homemade). 😉😄

[@Subsistence69]

@@thekingsdaughter4233 ah see the lavender lemonade and ice cream sound fire! I dont know, maybe it would work as just a subtle ingredient 🤷🏻‍♂️ Id definitely try it

[@ShoeTheGreyCat]

My gods! A cooking recipe short that actually posts the recipe along with it! You are a gentleman and a scholar!

[@fuzzythoughts8020]

For anyone wondering why this works, water can only get so hot. Once it starts boiling, adding heat only decreases the time it takes to boil, it doesn't make the water hotter because it just turns to steam at a certain temperature. The same principle is how double boilers work.

[@Gladuos1]

Very neat physics here. Iirc, this is the case in general when matter is changing states. Temperature doesn’t change as energy is being added or leaving the system, until it reaches a point that the state of the matter has changed. At that point, temperature change continues as normal.

[@mrpie44]

man, ur videos are amazing, i cant wait for you to blow up, its gonna be amazing

[@bloomphases]

Thank you for actually posting the recipe in the description where it's easy to find, so many shorts never have the ingredients etc. listed

[@nectarine.dreams]

i normally add a bit of espresso or concentrated coffee to my creme brule but i never thought to make the coffee flavor this pronounced! i’m sure it’s delicious

[@ИринаШевелёва-щ5к]

Крем-брюле с кофейной карамелью (на 6 формочек по 4 унции) 2 ст. (454 г) жирных сливок 2 ст. л. (10 г) молотого кофе 1/2 ч.л. мелкой соли 1/2 ст. (100 г) сахара 4 яичных желтка 1 ч.л. ванильного экстракта и сахара для посыпки 1. Разогрейте жирные сливки, кофе и соль на среднем огне, пока они не закипят. Снимите с огня и дайте настояться в течение 20 минут. 2. Добавьте сахар в кастрюлю среднего размера и поставьте на слабый огонь. Аккуратно перемешайте для равномерного приготовления и готовьте, пока оно не приобретет светло-янтарный цвет. Выключите огонь. 3. Медленно влейте кофейные сливки. Они будут пузыриться, поэтому сначала добавьте совсем немного, а затем добавьте остальные. Перелейте в отдельную миску или чашку и дайте остыть, пока они не станут чуть теплыми. 4. Добавьте яичные желтки в миску среднего размера и медленно влейте кофейно-карамельный крем. Постоянно помешивайте, чтобы желтки не разварились. 5. В конце добавьте ванилин. 6. Распределите по 6 формочкам для выпечки размером 13 х 9 дюймов. 7. Поставьте форму для выпечки в предварительно разогретую до 325F (163C) духовку и примерно на треть заполните горячей водой. 8. Выпекайте в течение 25 минут или до тех пор, пока заварной крем слегка не начнет колыхаться при постукивании. 9. Достаньте из духовки, дайте остыть на противне в течение 20 минут, а затем поставьте в холодильник минимум на 4 часа. 10. Сверху посыпьте тонким слоем сахара и поджарьте брюле с помощью горелки или в режиме "бройлер" в вашей духовке.

[@Штотыч]

Сасибо тебе, добрый человек!

[@Наталия-ц5ы]

Спасибо огромное!❤

[@dewundewun9180]

Спасибо

[@charagolosa]

Благодарю ❤

[@malaksheghleel3437]

Thank you very mach

[@anastasiacelestine3571]

I am so excited to make this for my husband! Creme brulee is his favorite dessert, and he loves coffee! Thank you so much!

[@itsannapop]

I can't even tell you how much I appreciate your channel, style, and expertise 🙌❤️ I was just thinking about how id ever possibly make a creme brulee and holy cow! My favorite instructional food channel of all time posted up, with a dang lifejacket here to help me not drown in my creme brulee - thank you so much 🙏

[@robboss1839]

I love when a short is scientific and educational. Amazing content as usual

[@iwasnotherekek6189]

Thank you for putting a thin layer of sugar on top!!! I’ve been seeing people make crème brûlées with the thickest layer of sugar ever and they struggle to puncture it when trying to eat it

[@HeroOfComberthHarbor]

We made this very dish this Christmas and it’s the best thing ever, it tastes so very good

[@AmaaZxcz]

مجرد المنظر يسبب الادمان، الشكل رائع😩💕💕💕

[@alisonanddanlindsey]

That is honestly the greatest looking dessert I have ever seen in my entire life. It looks like heaven itself made it

[@heckinstellar]

nah these shorts are life changing

[@eliza6971]

Truly, they’re so good

[@jaredzhou3347]

This man is so underrated. He’s a great teacher

[@Matheusannes]

I don’t usually comment on videos, but damn, man, this is gold, top level!

[@ST0IC]

He even uses a control group to test the efficiency of his methods, precise! 👍

[@ner4534]

We need a full video on this recipe!

[@ritawillams126]

The recipe is in the description.

[@DarkPrincessOfLight]

​@@ritawillams126where's the description on the KZbin shorts?

[@tiffathome]

​@DarkPrincessOfLight click the ellipses on the top right side of the video and select "description."

[@amelhouna6724]

​@@tiffathomethanks for that 🌺

[@alice_dd_0392]

@@tiffathomeTank you🙏

[@kekikus5026]

You need to start uploading full videos to your channel, this is awesome

[@wyatt.the.horsey]

my mom makes crème brulle so much. like it’s alarming. she doesn’t even need a recipe she can make it while multitasking and every time it’s so good

[@lovecraftianjester]

Bro, informative, relaxing and wholesome, this is great!!

[@Jesus_is_Lord_777]

Do you have Faith in Jesus, whom is the lover of your soul ❤?

[@seraj.]

Most informitave shorts on yt, keep it up.

[@sleepy_clover7361]

I made creme brulee for the first time today and used this video to make sure i baked it right :) very helpful thank you

[@_.blvcklinen]

The best channel recommendation that KZbin has ever given to me ❤️

[@Toastedscallops]

I've never seen a custard look more perfect in my entire life. He won

[@PugilistCactus]

Explaining things in short and to the point without a bunch of bunk? Teachers must have loved you.

[@Cooking_with_Vlad]

This video genuinely made my day better

[@wi8shad0w]

This is one of the best vids on cooking

[@Crownslayer013]

Hey Ben i tried this recipe and although it's not the same level of perfection the result was delicious. My in laws are asking for more every week. 10/10

[@tgarza521]

So informative in such a short amount of time. Love it!! I’d be curious to see if this also works with non-dairy milk.

[@andreaquadrati]

You might need to tweak the amount of egg slightly to account for the thickness, but otherwise it's no problem.

[@missrltranter]

I would use a barista oat milk personally, it thickens up well when baked/cooked so should work great for this

[@MParentWetmore]

​@@missrltrantergood tip!

[@brittanyandersen7751]

Coconut cream can be used as a one to one because of how much fat it has still less then heavy cream but it's a lite Coconut taste 😋

[@titachotv]

Yes I love the way he explain how it did

[@ThatNerd-]

I need the full recipe for this it looks DELICIOUS

[@kerryshankle]

It's in the description...

[@absolutelydegenerate1900]

@@kerryshankleany way to get to that description on phone app or does it require pc?

[@kerryshankle]

@@absolutelydegenerate1900 yeah, while watching the short the 3 little dots in the top right will pull up a menu and description is one of the options.

[@nicolepadival674]

@@kerryshankleyou legit changed my life! Thank you

[@Unfortunately_Mickey]

Aw this comment section is so wholesome

[@shirshouky2382]

i love the comparisons you make, like when you show how an ingredient affects the composition of a food vs without it. keep making good vids chief

[@justjan147]

The information you're sharing is absolutely the best on yt! Where did you learn to cook? Thank you so much for sharing all the info!

[@mariastoot1197]

I love this channel because this is how I learn best “By Example” okay I never even knew I wanted to make this until now 😂

[@chicken_rhode8488]

This was sooooo delicious and for anyone who wants to make this make sure its 4 hours and if it doesnt turn out right let it rest for a couple more hours.

[@MuhMuhMamaLuigi]

your channel is gonna blow up lol, super high quality and informative vids

[@jennid1573]

Beaut recipe. Personally, I would strain the cream and egg yolk mixture first before dividing it between the ramekins. The last thing anybody wants is a rogue string of egg white chalazae in their custard.

[@Velvetblackgloves]

I love everything about this video , the explanation, the delicious recipe, the knowledge, the result , the demonstration. Everything ! Subscribed ! I hope all your videos are like this

[@deborahamy1225]

Thank you so much for teaching me/us!!! I want to learn these lessons!!! God bless you for all your hard work and giving us the recipes!!👏👏👏👏👏👏❤️❤️❤️❤️❤️❤️👍👍👍👍👍👍🙏🙏🙏🙏

[@defensivetak75]

Tip: If you hold the bowl at an angle and slowly rotate it while torching the top sugar it won’t give you those burnt bits of sugar you had at the top. Just a suggestion

[@THE-Ayala5090]

the BEST tutorial for brulee that I have seen

[@thatomash7689]

Just as I was wondering in my head what the point of the water bath was for- thanks man

[@God_Is_Just]

Also if you don’t have a torch on hand you can just put it in the oven on broil, it does the same thing without having to pay more. Also don’t close the oven and just leave it open so that it doesn’t overcook, you just want enough heat to touch the surface of it.

[@SquiddlyInk]

By the time the sugar is be caramelized the crème would be over cooked

[@God_Is_Just]

@@SquiddlyInk that’s why you only leave it in for a little bit, it would only do that if you forgot about it in the oven or left it in for too long. Broiling does the same thing as torching, and I said how to prevent overcooking in my comment anyway. I don’t understand the point of your comment.

[@majestic6303]

At what level (rack) of the oven do you place the ramekin?

[@God_Is_Just]

@@majestic6303 the very top

[@nhedan]

@@God_Is_Just You would need a crazy powerful broiler to make that work, though. For most ovens, the time it would take to get the same effect as the torch would heat up the custard way too much.

[@rpedersen000]

as an autistic person who knows knowing why and has baking as a special interest, this channel is heaven

[@tt7762]

My final exam today was horrible and I'm having stomach flu for days and it ain't getting any better, mentally and physically I'm in pain, but ykw? This crème brulée made me smile and crave it so bad - I haven't been eating well for days because of my stomach ache, and I TOTALLY WILL TRY IT SOON I FINISH ALL MY EXAMS AND I GET BETTER SOON, I NEEEEED THE RECIPE! I haven't been delighted like this in a while, thank you for sharing :) 💕

[@coffeegirl18]

Pudding is a neutral food. I mean it's one of the few things other than saltines that I can stomach during a flu.

[@dr_doritotf2305]

Yo that looks delectable i need to try this

[@manuelito1233]

The most important part about cooking is the reasoning behind each step, why add pasta water to pasta? why not just normal water? What happens if i overmix my batter? this channel does it SO WELL.

[@montufatti]

You’re going to blow up on KZbin! This is amazing and thank you so much for explaining so well 😊

[@elenasunshine]

I make flan, which is similar to a creme brulee... without the crusty sugar on top. Flan has the liquid syrup at the bottom. I mix all ingredients in a blender then bake in a water bath. Super easy and super delish❤

[@vivakatrob13]

He has a video for flan too! It all looks so good

[@8unnylover]

I normally cover my flan with foil while it bakes in the water bath, any idea if I should do that with the creme brulée too?

[@timijosephariyo]

this is amazing! wishing you the best with your cooking career. You NEED a tv show!

[@animerhi9811]

I do hospitality and catering for my GCSE's and I'm going to make this for my exam 😋😋

[@k.a.u.4599]

Yesss a coffee custard recipe that allows you to use real good coffee! The amount of high level baking recipes with coffee favors that use instant coffee or terrible coffee is criminal.

[@raqross]

Thank you so much for leaving the recipes in the descriptions and for your intricate yet easy to understand instructions!

[@sada-hoshi4331]

Also strain the mixture to get out any clumps of eggs and use religously the heavy cream which contain less water so it would end super silky and creamy

[@eyuelyiferu264]

I’m born in Addis Abeba, Ethiopia. I’m Amhara. Amhara people invented coffee.

[@loedje]

thank you

[@mollyapteros]

I made these and they came out amazing. The texture is divine and the flavor is perfect. I guess my ramekins were larger since the recipe made exactly 4 and they took an extra 8 minutes to finish. 10/10 will make again. I finally had a use for my little kitchen torch! But honestly they're great without the crackly topping as well.

[@lisastarchild]

Did you use instant coffee or with any regular ground coffee work? I’m trying to figure it out because I have everything if it doesn’t include instant coffee, I have an over abundance of Death Wish coffee right now in my house from forgetting to cancel my subscribe and save as well as about 10 bags of espresso beans 🤣🤦🏻‍♀️

[@mollyapteros]

@@lisastarchild I used ground. Since he has to strain it out I assume that's what he used as well since instant would have dissolved into it. I did have a slight issue with either my strainer being too big or my grinds too small because only 75% were caught. So I was left with coffee speckles in the finished product, which was fine because they didn't add any texture or anything. They probably just intensified the coffee flavor a bit more.

[@lisastarchild]

@@mollyapteros thank you so much! I’ll tell you what, I feel real dumb for asking that question because I wasn’t thinking about the fact that instant coffee dissolves!! But I appreciate your answer so much! I was just curious because the coffee looked very coarsely ground and his video! 🖤

[@mollyapteros]

@@lisastarchild No problem at all. I hope you give this a shot and it works out well. :)

[@lisastarchild]

@@mollyapteros thank you again! I’m actually going to make it tonight! I sent my husband off to get me everything else I needed that I didn’t have!

[@lilquacky4965]

AINT NO WAY IM THIS EARLY LETS GO

[@MrMichaelLaw2011]

Did you go to culinary school or is it all trial & error?

[@n76543]

these tips can easily be found on the internet. he tested everything for the clips and visual comparisons

[@PoKeKidMPK1]

​​@@n76543 they are most likely genuinely asking what the video makers experience is, rather than how creme brulee is figured out (at least thats what such a question entails by the text...)

[@n76543]

@@PoKeKidMPK1 He doesn't necessarily need to go through ''trial and error'' to have experience as a culinary student. Out of op's options which he worded is as "one or the orher", it can very easily be neither thank to all the infos available online which was my reply

[@MrMichaelLaw2011]

@@PoKeKidMPK1 you are correct.

[@PoKeKidMPK1]

@@n76543 trial&error may indeed already cover exactly that scenario since that is apart of the phrase, hence why this info is truly available (to help those out unintuitively to skip T&E and just get the near standard product on the table), and it could be very well possible (hence the reasoning behind such a question) but in the end only ben can say for sure with his details as its for ben himself, and thats what the questioner would like to know most.

[@Coughie_]

Heck yeah !! That looks great and good reasoning !

[@thepoet6888]

The Waffle House has found it’s new host

[@mr_moneymaker_107]

The Waffle House has found it’s new host

[@jackblue339]

The waffle house has found its new host

[@aronsantos4227]

The Waffle House Has Found Its New Host

[@mindythedestroyer2007]

The waffle house has found its new host.

[@Thebigbean114]

The waffle house has found it's new host

[@cark9143]

The waffle House has found its new host

[@cheesecakecat1121]

The Waffle house has found its new host

[@Sarahtransforms]

I can watch all day. Breaking the top layer is my favorite part

[@camdenross9979]

These videos are so useful it’s insane.

[@Moth-vl7go]

The Waffle House Has Found Its New Host

[@mindythedestroyer2007]

The waffle house has found its new host.

[@mindythedestroyer2007]

The waffle house has found its new host.

[@hughesga1745]

You are hands down my favorite food content out there, I strive to be this level or organized one day

[@crispyghoul]

So many dishes from around the world. This is true heaven

[@beeblessqueebles]

I made this! It was so incredible, melting down the sugar was pretty tedious but it was worth it!

[@v.a2232]

idk y but ur vids make me so happy, i dont even bake lmao theyre just rlly nice to watch

[@MP-kx7kq]

Gonna start practicing to make this for Christmas, now that it’s December 🎄

[@Ilikecapybars]

This dude is one of the reasons I started to bake

[@girlvlog_sk1fe]

I love the scientific way he sees cooking ADORABLE!

[@Eidenliebe]

I like it when you giving a side to side example why we should do it

[@morgsthegamer7121]

Crème brûlée is my favorite dessert. So simple, yet so rich and delicious

[@jjalessandro1234]

Thank you. All the time when baking it is really hard to understand even if you follow instructions what went wrong.. but the diff scenarios are so helpful

[@GL_lTCHY]

Made this! Letting it cool after torching, can’t wait to try!

[@bunnybro5977]

I like how he said he'd explain each step, and proceeded to explain exactly one

[@TateZirner]

Finally someone explains why u do the water thing

[@Cassiopaeia]

I don't bake but I send these to people I know who do so they can make them for me 😂 Thank you for making these videos! They're wonderful and extremely informative.

[@blu4991]

Thanks for adding the non-american measurements and temperature in the instructions :) my mom has been dealing with a lot lately and I want to try making this for her, but where I live we don't use american measurements and such. I've found it can be a struggle to find recipes I can actually try at times because of this 😅 I'm also not the best at cooking, so I hope my attempt at this turns out okay haha

[@Hyper_drive214]

I just made this and it was really good. The only thing I had to change was the time in the oven. I halved the recipe and at 325 degrees Fahrenheit it took about 35 minutes before it was ready to come out.

[@mariaa.7624]

Protect this man at all costs

[@Ashpak419]

This man deserves more ❤

[@tmrslima]

Gonna try at home... That's not very common in my country (Brazil) so I'm happy I've found this easy recipe ❤