Crema Catalana - Bruno Albouze

[@msavasan4302]

Wow.... This seems to be the first dish I've seen in a long time that mortals can aspire for.

[@OurLastStand]

Nah, you can do the others. You just have to work at it. Mine never come out as pretty the first time, but one subsequent tries they get closer and closer.

[@juanzeer2850]

I'm just here for the dramatic faint... makes my day LOL 🤣

[@CtrlAltDfeat]

I think he's getting better at it

[@fordhouse8b]

Meh, I'm here for the food.

[@Maimitti]

@@fordhouse8b we're there for all the talent AND his personality !

[@fordhouse8b]

@@Maimitti I’ll take your word for it, but I was responding to a person who said he was here JUST for the dramatic faint, and telling them what I am here for.

[@Maimitti]

@@fordhouse8b OK ok - no matter

[@martinez-nairfamily939]

Crema catalana is the oldest custard dessert in Europe. Historians have found recipes dating back to the 14th century in Catalan cookbooks! On the other hand, creme brûlée didn't make an appearance until the 17th century. Heavy was invented more than 150 years later after crema catalana but both are super delicious desserts

[@rafael6693]

This was a recipe from the roman times

[@argentiquenoborentino6780]

Can we agree that this guy should be a world heritage protected being!

[@felixmendezdemuela]

I am spanish cook, and I can say that you are making a really good one. But for be 100% real one, the cream would be a bit more liquid, and the sugar crust a bit more thick (so in this case a bit less sugar in the cream).

[@mayathemaster]

Quina meravella! Moltes gràcies per representar una part de la nostra cultura :)

[@65fhd4d6h5]

Llàstima que al final digui "Hasta luego". 😅

[@Tkitty-kz6rs]

Let me just say, this guy could cook old sweat socks and I would still be all in. Thanks BA🥰

[@regand7830]

Trop amuse! Et c'est vrai! Je pense que le meme!!!

[@hatshepsut8329]

This looks like a million bucks with the poached citrus on top! It really takes it from local Spanish restaurant to Michelin Star level! The best thing is that it is easy and if you make the fruit yourself it doesn’t break the bank! Thanks for this great recipe, Bruno! It is going to be my new go to dessert for entertaining!

[@davizilloh96]

Catalan aproves that🤗 T'ha sortit bastant bé😘

[@RescuedRhythms]

Made this recently and it turned out to be an absolute mouth party. I even went ahead and bought my first blow torch just for it. So worth it!

[@Maimitti]

a blast !

[@dianaparret1013]

Your reaction is so... let’s just say no words needed I Love your passion.♥️ It’s gets me to my core. Your voice is such a added treat to my ears.

[@Grissol69]

Just made this, and it was awesome! I prefer this over a traditional creme brule to be honest

[@65fhd4d6h5]

This is more traditional than Crême Brulé, just not French.

[@fonncatalina6464]

Lol this dessert almost match my name, I love it!

[@jmiquelmb]

Very good looking crema catalana. Greetings from Catalonia!

[@HeyBoz-04]

Another keeper from Bruno. At this rate, I'll just have to create a bot to purchase all his recipes. It would be easier than going back all the time.

[@merveyuksek2690]

Love it!!! Could I make this with chocolate??? Should i melt chocolate in milk?

[@Kimpo2000]

In Mexico we do something similar called jericalla. I guess it originated in Spain too

[@mastakilla9783]

please make a ,,Bienenstich" Cake. its delicious. would love to see your version of it.

[@dirtyunclehubert]

its literally a "bee sting cake" in english, lol

[@mastakilla9783]

@@dirtyunclehubert haha tried to make one at home ended up horrible, was more like a ,, dog bite"😂

[@dirtyunclehubert]

@@mastakilla9783 well at least you tried, didnt you?

[@mastakilla9783]

@@dirtyunclehubert haha yeah its was still good but optics was 😐

[@dirtyunclehubert]

@@mastakilla9783 dont ask me about me doing brunos french "simple" almond cakes....the fire alarm went off.....

[@iconofsin5886]

I’m so glad that even Mexico adopted some of France’s culinary influences. Flan is basically creme brûlée.

[@pierremadrenas1966]

Au nom de mes ancêtres, merci chef! Je suis moitié catalan du côté paternel. Une idée parfaite pour la fête des mères! Mon américaine d’épouse adore.

[@espectaculosloar4495]

Madrenas de Gerone?

[@pierremadrenas1966]

Il me semble bien que mes grands parents venaient de Gerone en effet.

[@mimi448799]

I Love crema catalana. Thank you Bruno

[@alberros309]

Bruno per me sei il Migliore, e la crema catalana e' favolosa soprattutto come la presenti te.❤️🇮🇹

[@preven2296]

Looks fantastic. How do you do the candied orange for the top? is it from a specialty store?

[@carmenmmont]

Bruno thank you so much for making this recipe from my country 🇪🇸 I am loving your tablier so much!! hasta pronto!!!

[@bachimenhazi3915]

You're work is so clean and beautifully made, keep doing the good job 👏👏👏

[@jinjin2172]

Hi Chef. I really enjoy your channel and thank you for making such culinary delights so accessible to us, your fans. I would like to know, if you please, what tool you recommend to get such a thin strip without the sour pith from your Oranges and Lemons. With thanks,

[@jervinrandria3677]

Loved the flavor of this amazing dessert, thank you so much for sharing this with us.

[@Visit_Tangier]

I’ve tried both crema catalana and creme brûlée and I prefer 100 times creme brûlée over crema catalana. Crema catalana is far from bad, it’s actually delicious but just can’t compete with creme brûlée texture

[@stephensmith4025]

I don’t care what I am doing. If I get a new post notification from this man, I watch it.

[@gracieosornio9291]

Puro amor!!! Gracias Chef Bruno, eres numero uno!!

[@bevanderamos9110]

Thank you Chef. I love your recipes. Do you have your own restaurant?

[@Yeraus]

Made this for mother's day and it was just amazing, thank you so much for the inspiration!

[@gamil867]

Tu nous régales tant en présentation qu'en délices et l'humour qui va avec. 😏

[@Maimitti]

complètement d'accord !

[@3v1lp1ngv1n]

I learned something today! When i use a blowtorch i should put the dish with very low walls on my palm to avoid accidents!

[@letisherlin2100]

Perfect 🥰 dessert.

[@gloriaandreaperez7011]

Delicioso 😋, saludos desde Ecuador 🇪🇨🇨🇱🌹🌹🌹

[@jozeGmail]

please Bruno we need more spoon drops at the end! It makes the dish feel more delicious! good job

[@harpreetaulakh2858]

Any chance you can give us best recipe for cheese cake ?? Thanks chef

[@resa8577]

Im french and i aprove your accent when you say french words

[@vilijanac]

You can also make star anise flavoured and moulded, orange tasting gelatin bonbons. To put on top. :)

[@andrediasdasilva4499]

Merci chef de partager votre savoir faire et vos recettes. Vos vidéos sont un régal.

[@gurgr888]

I've never had this before it looks really good. I'm curious if you whipped up those whites and folded it into the crema to make a light "mousse" - I think I can still brulee it as well...is there a name for that or did I just invent something new?

[@cagrenda]

I wonder if anyone has heard of Jericalla? Mexican custard specifically from Guadalajara. My favourite custard dessert.

[@AnakinSkywalker-mm3gi]

What brand of dinnerware do you use for presentations in your videos?

[@suzita4019]

Muchos Gracia's Bruno. Fantastic Chef

[@francadecembrotto37]

In Italia a Bologna si chiama Fior di latte bolognese. 😄👍🏽

[@kawhileonardisthegoat6885]

Best chef on KZbin for sure! 👍

[@ONTHEPASSWITHMAX]

C'est joli chef! parfait!

[@pinklilyz420]

That faint is a mood! 🤣😂

[@Jeffffrey0902]

I ate this in Spain and thought it was creme brulee. Now I know the difference.

[@marcoviotti4689]

Finally a recipe I can do myself

[@stellastarlight1316]

Amazing recipe! Kisses from Brasil!

[@eviljew8206]

Gracias señor...

[@الهنوفمحمد-ث4س]

حبييت تسلم يدينك🌝💛💛💛

[@edithharmer1326]

Delicious! Thank you for sharing Greetings from Singapore 🌷🌷 Edith

[@mariqatanasova4572]

Excellent!! Than you!

[@chouchoule5377]

Merci chef Bruno pour cette delicieuse recette.

[@CookandtravelwithDenisa]

I love crema catalana!

[@67ilsalund]

It's your interpretation, and is delicious for sure, but the traditional recipe of crema catalana has neither liqueur nor star anise in it. Thank you for sharing a bit of our cuisine.

[@مطبخياسمينا-ل6ي]

Wowww

[@samirbenabdelkader2582]

Regarder sans y goûter est une vraie torture 😱... Merci Bruno 👍💪🏆

[@Bilopopi]

Hey Bruno, Love your vids, youre the best! Could you please Show how to make a Colombian Torta negra? It would be nice to see due to the Recent Protests. Thank you!

[@psgman41]

I’m gonna make these tomorrow

[@Syedda-nosheen]

U made my day! 💕 From Pakistan

[@jermulla]

You are just Amazing Bruno! ♥️

[@Ambryne1]

Bruno Alboooouze par quoi puis remplacer le Grand Marnier?!! Je suis sûr le point de réaliser cette merveilleuse recette !! 🥰

[@french.blackdevil1967]

Samyra B liqueur d'orange au rhum pourrait faire l'affaire

[@Ambryne1]

@@french.blackdevil1967 merci beaucoup c'est adorable mais je suis musulmane et ne prend pas d'alcool, du coup peut être un jus d'Orange ??? 😉

[@french.blackdevil1967]

@@Ambryne1 Non faites un sirop d'orange à partir des écorces d'oranges ça devrait le faire

[@Ambryne1]

@@french.blackdevil1967 excellente idée !! Merci beaucoup 👌👌👌

[@lepetitprincejets]

Excellent...

[@badooral-holibi2281]

I make it today tooo sweet from me but not bad experience gives 5.5 from 10 😅 maybe less sugar will be 7.5 from 10

[@-jurga-]

0:10 yap, i`m making it 😋 he fell over again...

[@Everythingfreshandsassy]

Oh my WOW!

[@awsomeslayer1]

Any vegetarian alternative for egg in this recipe?

[@haoyunchou1467]

豆花

[@sam.k.m.s2271]

Lovely I haw try already nice

[@sukianata]

Liked, on the 17th second of the video. 0:17

[@methsenevi6611]

👏🏼👏🏼👏🏼 thanks chef!!!😃😃

[@tunguyenthithanh9473]

Really beautiful 💛

[@jeannechagall939]

À chaque vidéo je pleure, mais quel personnage ! J'adore !

[@Maimitti]

pleurer de Joie et d'Emotion espérons , oui on l'adore notre Bruno National !

[@abderrahimmoukri1877]

Bonne présentation chef 👍

[@mw5356]

What could I use for the sugar topping without having this burner thing?

[@pepsicola0786]

You could melt sugar in a pan and pour it evenly over the top and let it harden

[@mw5356]

@@pepsicola0786 Thank you. Very simple indeed.

[@zingsalerno]

✔️ 👨‍🍳 Yes Yes Yes Chef ‼️‼️‼️👍

[@نوري-ش8ج]

Oooooooooo magnífico chef

[@manuelapollo7988]

Are you going to make pastel de nata? :)

[@esclarmonde1156]

I WISH the recipes gave measures in cups and spoons instead of grams. :)

[@playsaboutmycat]

😋

[@philipmateotv7576]

Yummy recipe chef

[@Gilmourized]

Perfetto

[@Andiana_hsj]

Let's Cooking

[@imawake4532]

.....fork drooooop! Done. Beautiful

[@bartelR]

i want to see the "happy -> serious" face :D

[@halenvision]

Bravo!! Oleole superb

[@jawadalmanasser5902]

Perfecto chef ♥️🤤♥️🤤

[@carmenadriana2250]

❤❤❤

[@CzechShooter]

Ok the Star anise made it slightly bitter. And I put in way less then you... Wonder what went wrong...

[@bell1435]

He did it again

[@andy0401ify]

this is real deal

[@asarosen-jones7160]

Beautiful chef

[@Maimitti]

ça change de la crème brûlée - et "traitée" à la Albouze, wouah mama mia ça doit arracher !

[@laurentnicolas1550]

Bravo bruno !

[@linoleon2135]

Chingon. Maestro

[@Scribblescrabbly]

First time here and LMAO that faint....🤣😂🤣. Got the sub at that point.

[@manuelcao7967]

grande bruno! abrazo enorme amigo