Sous Vide CRÈME BRÛLÉE for BEGINNERS - Newbie's Perspective!

For Today we are doing something DIFFERENT! We are cooking up some amazing crème brûlée that the whole family can enjoy. I am not the one cooking, it is a beginner on sous vide that is, that way we can show you everything what to do and what not to do.
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HOW TO COOK CRÈME BRÛLÉE SOUS VIDE
I cooked it for 1hr @ (180°F / 82°C)
INGREDIENTS * I used for this sous vide cook.
80g egg yolks
45g granulated sugar
1g salt
300g heavy cream
6g vanilla extract
Equipment Used on this Video *
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If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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#CremeBrulee #Dessert #Custard

[@SousVideEverything]

Sorry for the Rudolph, the Red-Nosed Guga! 😂😂😂

[@smsandel]

Awesome video Guga. I love the idea with Angel doing the cooking. I can learn from that much better. You should open a restaurant, I'll go down to Miami just to eat your Sous Vide Picanha.

[@xdragonxmasterx6790]

smsandel that May have been one the best ideas I’ve ever heard. I’d love to see something like that happen.

[@raymondchen4942]

Please make a video on Japanese deep fried pork curry

[@gregmay9097]

Guga, use the vacuum chamber to remove the air bubbles.

[@frankiemisuraca5281]

can you do a experiment for me where you salt tenderize the steak first then use the pineapple marinade then sous vide its driving me nuts you got the toys I want to see the ultimate tenderizing experiment before I try it for culinary class thank you love the channel

[@Kirihum]

I think this video confirmed the theory that I've had for a while. Sous Vide Everything and Guga Foods are indeed the same person and not just two guys who look really similar. You've heard it here first!

[@NoThisIsPatrick94]

Kirihum Outta here with your conspiracy theories. Get a grip!

[@sadowolf]

Cute theory you got there. There's no way they're the same guy; they're just twins like The Rock and Dwayne Johnson.

[@nolabadgirlzexclusivevip609]

Lol

[@cocodojo]

Nah, can't be, I mean they clearly wear different shirts! Maybe the shirts gets mixed up at the laundromat once in a while, but c'mon can't be the same guy. If it was... it'd be Amaaaaazing!

[@crazycircassianhacker1536]

What a theory bro !

[@thattruckindrifter7232]

In a previous life I was an executive chef at a high end country club. I used to make flavored Creme Brule's every weekend. One of the club favs especially in the summer was a S'mores Creme Brule. You can use the same recipe that Guga uses for the batter. Make a Graham Cracker crust like you would for a cheesecake, but use a bit more melted butter. That way it keeps the crust from getting too soggy. Press the crust into the bottom of the jars. Cover that with chocolate chips or busted Hershey's bar pieces... Or whatever kinda chocolate floats your boat. Pour in the batter and cook as per Guga's instructions here. Once cooled, instead of sugar on top (or in addition to it if you really like the sugar crust) cover the top with mini marshmallows and torch to your liking. Top with a few more chocolate pieces, a chunk of busted Hershey's bar or whatever and some crumbled Graham Cracker... Boom! Smores Creme Brule' You can totally experiment with all manner of flavorings and other "mix ins" ... Like Berries of all kinds. So easy and so tasty! Banana cream pie style is another fav, make a Graham crust as above... blend in some very ripe mashed banana into the batter, then some less ripe chunks of banana, & nilla wafer pieces. Then when finished and cooled, top with whipped cream and nilla wafers! So many possibilities. Basic Cream Brule' is just a canvas for creativity!

[@BillGreenAZ]

How about a little bourbon in the mix?

[@nicholasloh8342]

cool I'll have to try that

[@f3n1xplat3ad0]

I enjoy when you use a gram scale or give ingredients portions on grams. It allows for an consistent results...every single time.

[@SousVideEverything]

Thanks Angelica... I got your back!

[@vaazig]

Haha, not like Spanish recipes: - una pizca de sal - una manzana mediana - una taza (a cup, meaning whatever size your coffee cup is) 😂 No wonder my grandmother could never make any dish the same twice...

[@dbo2507]

Metric system rules!!!

[@ElGrecoDaGeek]

I recognized the Chef steps proportions (this was a half recipe). I've found the Chef Steps recipe the best for sous vide. Guga, I've put the recipe into an excel spreadsheet so I can key everything off the weight of the yolks considering it's the hardest to control. Worth getting a scale with sub gram resolution for the salt. This applies to many egg based sous vide recipes where proportions are key to control the eggy taste.

[@ElGrecoDaGeek]

@@vaazig chef steps pro has a recipe for creme catalan. Haven't tried it yet.

[@toperishtwice]

You have a beautiful family, everybody looks so happy and everything. I miss my dad. Make sure you go to the doctor regularly Guga. It'd be a tragedy if you left the world too soon.

[@lorvincent]

It was only 24 hours ago I was thinking, "Man, I should use sous vide instead of double boiler to make some creme brulee.. hmm", and BAM! Guga's got us covered with an instructional video!

[@SousVideEverything]

NICE.

[@DisneyPrincessCK]

Angel trying to crack eggs is me trying to figure out life 😂😂

[@joshuamedenilla17]

the kids reactions they are like little maumau and little ninja i just hope they say deeeeeeeeeeelicious

[@azharjamaloddin5630]

The bloopers bit, Angel's expression was hilarious 😂😂

[@buranyuu4174]

This is one man who cares for his viewers and his channel. Keep up the great videos!

[@FLNative82]

You inspired me to get a sous vide machine...life changing

[@SousVideEverything]

Awesome Jarod! Stay tune for amazing stuff!!!

[@iPhil77]

Watch the video for the beginners from SVE crew and the items that they personally use for the videos, e.g. sous vide equipment.

[@deleth]

i got one some months ago, coz i was dazzled with those steaks XD

[@jeremymanuel8136]

deleth yeah same here no ragrets lol

[@groggyfroggyfpv6868]

Same here dude. I'm like a legend in my family now. Haven't bought a restaurant steak since.

[@jfuite]

Sous Vide creme brulee is excellent. I made it twice now. I used to make creme brulee with success using the tempering then baking method, but this is far easier and more consistent. I also like that you essentially jar the creme brulee so you can store it in the fridge without a crust forming on the top. Totally impressed. Will not be going back.

[@jacobevans1243]

I love this channel so much! I especially love how you include the whole family in the videos!! Keep up the extremely good work Guga and Angel!

[@kaytomlin5856]

Watching this video reminded me when I taught my son some bachelor survival cooking. It was so funny watching him try to figure out to do things ( such as separating eggs). He now has expanded his recipe list and only eats out occasionally. Thanks for the memories

[@briank2411]

I binged watched most of your videos last week. Bought a Sous Vide cooker on Amazon, got in in Friday, last night I cooked the most delicious filet mignon. Im a believer now.

[@ryangi5]

Please do have more videos where Angel is cooking. I’m a rookie chef too. The mistakes he makes are likely the ones I’ll make. Hearing the corrections and instructions from Gaga, as he explains them to Angel, is helpful! Also, I’m definitely going to try this recipe! Love the videos! Keep them coming!

[@kipjones3055]

Best video yet man. You should start including bloopers in all the videos if there are any 😂 Also this would make a great series also 👍🏽

[@georgem.323]

For me with the eggs I have always used the rounded edge of a metal bowl to crack the eggs and then break the shell in two and use the shell to move the yolk back and forth between till just the yolk remains and then save the whites to make meringues. Doesn't usually take me very long to do. However if the shell crumbles or you catch a sharp edge into the yolk it goofs it up. Still break one yolk every so often but the bottle trick is also a very good way to go. Never had much luck catching the yolk. The spaghetti straining spoon I had not thought of.

[@HisVirusness]

That plastic bottle trick is some next level stuff; I've never even heard of that method when it came to separating the yolks.

[@poko247]

Very happy to see Angel getting down and dirty with cooking! He is making great progress!!!! I like it!

[@bdizzle123001]

thanks for adding the equipment in the description you're truly a man of the people thanks guga!!!

[@em0_tion]

These instructional group videos are hella fun! 🔥👌

[@rvick2010]

Guga, I think I’ve watched every video you’ve put out! Lol seriously though, I was hesitant about the sous vide even though your food looks amazing. I finally decided to go ahead and get one and my my my! I bought 2 New York Strips and cooked them 137 degrees for 2 and a half hours and I honestly thought I was eating prime rib! My father in-law was blown away and he is the grill master! Just wanted to thank you for your videos! Keep them coming! 👍🏼

[@Chunkosaurus]

Tried out your recipe and it went fantastic. I went a little short in the cream since I was using leftover heavy whipping cream but I was only 20g short. I made them for my wife and I to celebrate and it was wonderful

[@Antbaca9]

Congrats! What were you celebrating?

[@andy0slix]

Hands up for metric system!!

[@fadetoblack51]

andy0slix boo

[@thejasonzeller]

Just made 28 of these in 8oz jars for a small catering. The sample one was great!

[@darrenk7393]

I have torched the surface of brûlée’s in Mason jars several times and I consistently ruin and crack some of the jars. The extreme heat can chip and crack the edge of the jar. Mason jars are really not meant to see this type of extreme heat differential, viewer beware!

[@SousVideEverything]

I have been doing for a long time, that never happened to me. Good to know, and thanks for the advice.

[@maxischerr]

I just make about 25% more than i need. So if I need 4 I make 5 brûlées. So if one crakes I have one more ;)

[@asisco72]

I made the Guga cheesecake recipe and put them in an ice bath and one of the mason jars broke, so I agree that mason jars are not really meant for thermal shock. The cheesecake came out fantastic, so give that one a try too. Just be careful with the ice bath.

[@darrenk7393]

All, first I want to thank the SVE team for what I believe is one of the best channels on KZbin. The attention given to the viewers by Guga and team is unbelievable. By all means, this was just a “please proceed with caution”. I’m sure my conditions, make and size of the container, and heat source have everything to do with success or lack thereof. I in no way want to steer anyone away from experimenting with this great recipe, just be careful and happy cooking!!

[@lovesandwich8783]

Darren K oh i use oven safe jars they are tight and can take a lot of heat, so for sous vide i prefer using those over mason jars.

[@ALegitimateYoutuber]

Here's a simple experiment you could try. Season some steaks or pork and vacuum seal them. But then leave them in the fridge. because i did that for a pork lion once and just had it sitting for like 2 days (kept running short on time) , and OMG the flavor was great. So i wonder when it comes to steak or pork, how much of a difference is there and is there an ideal time. Like is just 6 hours all you need to really get the flavor in. Or does a day or two really allow the salt and such to fully work it's way throughout the meat.

[@davidcampos2615]

I really enjoy the concept of having Angel cook introductory level Sou Vide dishes. It's super funny and it's cool for the viewers who are buying these machines for ourselves so we can feel like we aren't alone 😂😂

[@totalredeem44]

The part about separating the yolk from the white was super funny ! by the way i find that to flip the yolk from on side of the shell to an other is easier and faster, needs a little skill i believe. Creme brulee is so good !!

[@richardguillen3709]

Hey guga. Theres a way to do it so it wont be foamy once cooked. Beat the eggs sugar and vanilla together until yolks have a pale color and fluffy. Heat up the cream on the stove and then temper your eggs with the warm cream. Love your videos. Huge fan!!

[@SousVideEverything]

Correct, but we making it sous vide.

[@DanBowkley]

42. I think that creme brulee might be the answer to life, the universe, and everything.

[@MrFrmartin]

I know its been 4 years, but love see Angel cook.

[@NoThisIsPatrick94]

“What happened here is you messed everything up, Angel”

[@JVandtheBobo]

So two Gugas AND two Angels. Too much awesomeness.

[@williamlazenby314]

Cooking with Angel needs to be it's own series 😂

[@ThatWeebyGamer]

We need more videos like this, watching Angel cook was amazing

[@michellemichellemichelle]

I love when Angel cooks.

[@midnightscookingcorner9514]

This is my absolute favorite dessert on the planet...

[@swagmix7]

the egg cracking part reminds me of vegeta trying to cook

[@SousVideEverything]

😂😂😂😂😂😂😂😂😂

[@TobiasRust]

haha the bloopers were the best part :D

[@iBradWatson]

Making it today Guga. 40 minutes to go and then into the refrigerator. Thanks for the recipe!

[@stephenferguson4716]

Guga, great perspective!! This was an awesome idea to answer some questions that beginners, like myself, may encounter. Thank you for another great video. The bloopers were great as well haha 👍🏿

[@michakuropatwa4353]

Guga, To remove air bobbles from any cream before cooking you can simply use vacuum. Regards Michal

[@Swain2124]

I picked up two anova cookers because of you. I really enjoy this channel.

[@tatfr0guy]

FYI after adding the yolks to the sugar the mix should be immediately mixed together. This prevents the sugar from drying out the egg, and in general will make the end product much much lighter in color if you whip vigorously (creating a sabayon). This might actually be what's happening with the bubbles at the end.

[@ibgoneagain]

in a sabayon, the eggs are slowly cooked as they are whisked. Pretty hard to do that here.

[@mkellylive]

Great video Guga! Awesome to see Angel learning to cook new things and seeing your boys at the end to give a true taste test. Always love your videos. Thanks to you I’ve been cooking Sous Vide and following your recipes. My whole family thanks you!

[@cherylmcintyre6042]

It was great seeing all the boys and watching Angel struggle through separating eggs!!!!

[@SousVideEverything]

I thought so too... that was funny as heck. 😂😂😂

[@mzubiri]

Niiiice!! My wife is thankfull I can make more desserts with my sous vide!

[@SousVideEverything]

Happy wife happy LIFE!

[@johnliszka6751]

Bless Angel's heart for trying! lol Has he never cooked eggs before?

[@Metal_Auditor]

Tiago's reaction looks just like Guga's when he tastes something delicious.

[@DavidFSloneEsq]

A) I’ve never thought to use a pasta fork to separate eggs. That’s what the kids would call a “next level hack”! B) Do Floridian hens lay eggs with such beautifully orange yolks? The last time I saw a yolk so gorgeous was in the UK.

[@Split10uk]

I like the bottle egg separation idea. I made chocolate chocolate souffle a few weeks ago and it takes ages to separate a dozen eggs (well) I'm going to try this recipe myself, but not go any pots that seal like that. I'm thinking a ramekin with cling film and some good elastic bands maybe.

[@DvSOne7979]

The music during the eggs was great!!

[@mentat1341]

the inspirational music when Angel gets that 3rd yolk is soooooo funny...... hahahahaha forget everything else..... Angel will only ever make scrambled eggs

[@carlosmorales6903]

You guys seriously do a great Job on your videos

[@MrBigal123123]

lmfao those bloopers. hey angel good job man and watch my phone bro lol. that torch is too small brother, bust out the flame thrower, i think ur ready

[@barbell_barriente]

ANGEL ON SVE ! I was surprised lol , never had creme brûlée but I wanna try your recipe Notification squaaaaad 🙌🏽

[@SousVideEverything]

Thanks brother.

[@magdakojda9750]

I always seperate the yolk from white in egg shel, it is eassy and super fast. Greeting from Poland Guga

[@legitios5774]

I can’t stop watching your videos! Keep up the amazing content!!!

[@Masterfighterx]

You can also crack the shell in 2 and then shift the yolk between the bottom and top half.

[@jakesmith5233]

Guga make this a series man that would be awesome

[@mirmcnabb]

Those kids are so adorable!!

[@tai2121]

watching angel fail for 3 min straight was the best😂

[@2goldenace]

I LOVE the searing music!

[@kubicare]

Hello everyone, in Monterrey Mexico we used to eat cabrito (goat) al pastor, if you have not tried it, you have to try it, savor it and enjoy it.

[@nolabadgirlzexclusivevip609]

You guys are great... However, not everyone has the money to do Wyagu or other expensive cuts of meat. Just a thought.... Do a short series on affordable meals doing sous vide...

[@Cyrribrae]

I mean.. Picanha is relatively affordable..

[@nolabadgirlzexclusivevip609]

@@Cyrribrae relative to what? Show folks how to make meat loaf, pork chops, and turkey great with this technique... They have the forum established....

[@NoThisIsPatrick94]

@@nolabadgirlzexclusivevip609 I got an entire USDA Choice Picanha roast (That can feed about 4-5 people) for about $10. Prime is about $20. However, they also have plenty of other videos on meat loaf, pork chops, turkey, chicken, and plenty of affordable foods if you look at their channel.

[@robertlunsford1350]

Looks great, Angel. Going to give the is shot myself. Not sure if you have seen them, but in the canning isle, there is a grabber made just for grabbing mason jars. It is waaaay better then trying to use tongs.

[@zabnat]

I never got the bottle method of separating egg yolks to work. Also on the types that you put on top of the glass and just pour the egg on them seem to be hard to work with. Many times the thicker part of the white that is kind of stuck to the yolk sucks the whole thing through the holes and breaks the yolk. And if you don't clear the container for every egg the whole batch is ruined. I found that the hand method is clearly the easiest because you have the most control of what is happening.

[@rickcar94]

"It's nice and hard" Angel 2019.

[@YourDailyBoss]

I like too hear deeeeeeelicious!!! Ninja, guga and mowmow are too funny with that. Good cooking in this video from angel too! Cheers!

[@giraultthomas8282]

i would recomand to Try to whisk the eggyogs with the sugar first to make a ribbon eggyolk and after mix with the rest , Texture will be even better and you will have more mix . :)

[@jeremie1078]

My favourite videos to watch on KZbin cheers!! Gonna try this out tomorrow!

[@brandensoutdoorb-channel8084]

Another method of separating eggs is pouring the egg back and forth between the two halves of the cracked shells.

[@mic300391]

They’re so very very fortunate to have Guga around. Angel can’t even crack an egg properly. 😂

[@dznuts8087]

You have to get Angel to cook all the time cause some of us aren't Pros like Guga it's nice to see a Semi Pro cooking things up🤪.. Either way both your channels are fun to watch.. Aloha from Hawaii🤙

[@markmarini6934]

You should try using a torch on low setting to get rid of the bubbles before cooking

[@robynjohnbermudeziii9643]

Looks so yummy. Maybe I can try this one for my kids. Thanks guga. Ur d best

[@ElGrecoDaGeek]

I separate egg yolks using the shell halves after cracking. It's very fast and little mess. You just shuffle the yolk back and forth between the halves and let the yolk fall into a bowl to use for egg white omelet or other use.

[@terenoy]

ElGrecoDaGeek , you risk contaminating the egg whites with possible dirt and chicken poo traces as they drip down the sides of the shell.

[@ElGrecoDaGeek]

@@terenoy I wash my eggs and in the US the outer layer of the egg is stripped off either way. It's why eggs can't be left out like those I buy when in Europe . No chicken poop ;P

[@ElGrecoDaGeek]

@@terenoy also pretty much all eggs you can buy here have been pasteurized further removing contamination. You'll notice that Guga breaks the egg on the same plate that he dumps it on to. No worries ;)

[@screaminyj]

I appreciate seeing some of the "oops" moments that we all run into and ways to fix it. Great video, guys!

[@Movie_Games]

I tried doing this a few weeks ago with my Bernzomatic TS8000 and it tasted like propane. Was nasty. Not sure what I did wrong.

[@YouTube_is_complete-total_shit]

So, when you use a torch it's very important to not let the food come in contact with that blue like flame, the one that seems to be inside the orange actual flame, the big reason for this is that blue thing isnt a flame, that's a pressure pocket that is actually not completely lit gas, overall keep the torch further away crank it to make and let it warm maybe 10-15 seconds, then just use the tip of the flame, and no brisk movements as this could let the gas pass the flame and infuse into the food, now this doesnt mean go slow it just means no quick jerking from left to right, although seeing as how you probably used the inner blue flame you must have also been moving the torch quite quickly is my assumption, hope this helps. I had used my ts 8000 for a few years making inedible messes before I learned what I was doing wrong and now I cant mess up what I'm toasting,searing, or melting unless I burn it outright. But no off tastes.

[@btardpornherp]

Dude ur camera is so high quality its ridiculously awesome

[@ryanarbuckle4727]

I did a sous vide pumpkin spice creme brûlée and it was unreal !

[@nicokojima4214]

What an awesome editing! Gotta love this one! :D

[@aries1656]

Just realized that's your garage. We need a TOUR of your setup!

[@TouristFun]

Your key of success whatever u do we really feel like u do bottom of ur heart and we just love it thank you do much for making amazing videos just loving ur both channel love from Philippine

[@A.Rua333]

No ones giving the “me quemé” any acknowledgement but he brave for that.

[@johnwhitehead3685]

Did one batch of these for Tanksgiving and they turned out perfect. Repeated on 12-23-19 for extended family for Christmas and they were great. Cleaning out the refrigerator today 1-18-20 and discovered two 8oz jars in the back of the frig. I used mason jars with brand new lids and all of the ones I did sealed just like they would when doing home canning. Would these still be OK to eat?

[@SyBernot]

You have to try the dry aged in butter experiment. I think it will change your life.

[@shyamdevadas6099]

Way cool, dude! Though, I'd say that the old fashioned oven water bath method is still a lot easier. Still, this experiment tops the coolness scale.

[@iPhil77]

On the Carmel topping for crème brûlée , do couple layers for complete coverage.

[@joshuamedenilla17]

its almosr 400k where the 300 k box ? just kiddong howly god i rewatched most old videos where the paper plates is a thing and the mic of guga in the intro is not as good as now but. nothing has changed its still a fun channel i hope u guys reach 1 million and even more and i will still watch your videos

[@MVFalco]

I'm fairly new to Sous Vide cooking but I have a few questions. Traditionally you need to dissolve the sugar by heating it with the cream and then tempering the yolks into the cream mixture to create a smooth consistent custard before cooking. Does the slower and more even cooking processes make the tempering not necessary? Perhaps that's the real reason the custard looked curdled on top after cooking? Air bubbles on top do mar the appearance but not to that degree in my experience.

[@CilicianElite]

Awesome video. Love the judges 👍🏻

[@philipwerner4536]

I saw a video doing it in a zip lock bag then pouring it into small bowls then fridge for a hour. then the sugar / torch... Like to see you guys do this, that way I don't have to buy jars..

[@mcrich1978]

I came , I liked.. I drooled.

[@noreloliva8691]

Love to see the family in the videos awsome video got to try it with my girls at home Thanks Guga

[@MemeAdicction]

was good for a beginner cooker, I remember when I tried to split the yolk and the whites made a little mess too

[@alfecar]

Discovered this channel a couple of weeks ago and I'm addicted to it although I don't own a Sous Vide machine :D Keep it up!

[@thattruckindrifter7232]

Pro-Tip... The plastic bottle method works best with a pop bottle... A thicker bottle. Those flimsy water bottles don't provide enough suction.