******Common issues & Troubleshoot Tips****** If your custard didn't set within say, 15 min, here are some possible issues that could cause this: 1. Did you start with cold water? heating up all the water takes time. I start mine with hot water from the kettle, for more consistent timing. While every stove is a little different, 15min in ~100C water should be enough to set the custard. If not, the problem's more likely 2) or 3). 2. You might have water that got into the ramekin. If you're using a shallow ramekin (instead of the tall, round ones), it's really easy to get water into the ramekin if the water is at a rolling boil rather than *gentle simmer* . *Trimming the foil* paper can also help avoid the ramekins from catching water & is recommended if you're using shallow ramekins. 3. Egg sizes can vary. Yolks can be too small in some eggs. *Try leave 1~2 tsp of the egg white in* , which will help the custard set easier/firmer. Custard is set entirely from egg protein. There is a lot more protein in the whites than yolks. Creme Brûlée is meant to be a softer set than flan, which is made with whole eggs. Removing more of the egg whites will result in a softer set. You can adjust the egg white amount to taste.
@susanwagoner49102 ай бұрын
Thank you for your time and sharing so much USEFUL information!
@Bustavegas8 ай бұрын
I know this video was recorded 3 years ago. I followed your instructions to a "T" and it came out AMAZING! Thank you so much for this video! This deserves a sub!
@liyuekan3 жыл бұрын
appreciating you including alternatives and trying them out! subscribed
@workdaygourmet3 жыл бұрын
I will try to include comparisons more often! 😄
@btsnoonabd13237 ай бұрын
@@workdaygourmetAm I supposed to simmer over low heat or high heat or medium heat?
@melendez1009682 жыл бұрын
Omg! I love the fact that you show us different methods and so detailed in way to do all. Thank you so much. So patient and all. Love it! God bless you and your family! 🤗
@theseraph143 жыл бұрын
Thank you so very much for showing the alternative to using the torch !!!
@marinam.22932 жыл бұрын
Fantastic! This is the easiest creme brulee recipe I've ever seen, and thank you so much for showing the substitutions & the results as well! I must also add that your sweet, soft voice makes me feel like I've got a friend in the kitchen with me, and that's a very nice bonus! Thank you, please be well! 🙏😊
@workdaygourmet2 жыл бұрын
Thank you for the kind words! ❤️ Hope the recipe works out for you well!
@majjinaran29993 жыл бұрын
Next level face reveal at 4:25 . Grats on the 1k subs!
@workdaygourmet3 жыл бұрын
Thank you! 🥰
@workdaygourmet3 жыл бұрын
Just saw the early face reveal in the spoon 🤣 thumbs up to kirklands dishwasher soap, certifiably shiny! 😂
@dhnncole2 жыл бұрын
Is the first time I've tried it, and it worked!! THANK YOU
@kns_3 жыл бұрын
I have been looking for alternatives and omg i got this. Loveddd it! Love youuuu! Love creme bruleee!!!
@workdaygourmet3 жыл бұрын
I love experimenting with substitutions. I like buying non dairy milk (not even for health reasons, I just like the different taste), but often have trouble finishing them. So I try to find ways to use them in desserts and baked goods. 😁
@alireid58748 ай бұрын
This is perfect! I want to surprise my husband with creme brulee for valentine's day, but the other recipes make that hard. I can definitely pull this one off! Thank you🙏🏾🫶🏾
@workdaygourmet8 ай бұрын
It actually tastes just like the hard version!Try a practice batch before the special occasion, chef's treat! 😋
@marypaoletti693 жыл бұрын
My goodness, how majestic is your way to teach ⭐️⭐️⭐️⭐️⭐️ even with alternatives….how lovely! I can’t wait to make them, thank you ever so much, best of good wishes for you💗
@workdaygourmet3 жыл бұрын
You're too kind! ❤️
@_salma42 жыл бұрын
I was looking for creme brulee with 1 egg and I found your recipe. I tried it yesterday and it turned out so delicious and creamy ! Next time I will add only 1 tbsp sugar because 2 tbsps was too sweet for me. Thank you for your easy instructions 💕Subscribed!
@workdaygourmet2 жыл бұрын
Glad it works out for you! Definitely adjust to taste! I cut sugar/caramel all the time when I'm just making it for myself (my husband has a sweet tooth 😋)
@estelalordiluv69732 жыл бұрын
Can't wait to try it. You made it very easy with and without torch. Thank you 😊
@workdaygourmet2 жыл бұрын
Have fun! Would love to hear how it turns out 😊
@avee-x8l22 күн бұрын
I just found you and your voice is so soothing!!! I really love how you've arranged your entire channel so methodically, navigating through was so easy and made me curious about other dishes! I'll definitely be coming back
@workdaygourmet21 күн бұрын
Thank you so much for the kind words 🥰 Hope you find other dishes that you enjoyed as you navigate through the channel!
@michaewaynecristobal2 жыл бұрын
Thats amazing creme brulee in less then 15 minutes. One to add to arsenal as a chef. Thanks Workday Gourmet!
@workdaygourmet2 жыл бұрын
Awesome to hear I can be helpful to a pro!
@richardmeehleib18643 жыл бұрын
Thanks! I've been trying to find a simple one!
@workdaygourmet3 жыл бұрын
I hope these work out for you! Small tip: don't separate the egg whites too clean, a little more protein can help the custard set more easily. Have fun making these! 😄
@mariviccomon20102 жыл бұрын
Thank you for this recipe it's really helpful for us beginner to know easy ,simple and alternative way to make it. 👍👍
@MariaMendoza-by1jx2 жыл бұрын
Wow, simple ingredients and easy to make, looks sooooo yummy. Thanks for sharing.
@rigilchrist Жыл бұрын
I came here from your canele recipe. I am delighted to find your quick creme brulee recipe, which I will certainly use. Thank you!
@wuwuink3 жыл бұрын
Your voice is so calming oh my god
@sappysamurai51702 жыл бұрын
Easiest cream brûlée ever. Bravo 👏
@abradley80082 жыл бұрын
You saved me a nice penny, love crème brûlée, I will definitely try this!
@oliviaanthony27932 жыл бұрын
Thank you soooo much ! This is the first time my crème brûlée came out soooo goood . But i cooked mine for 20mins
@workdaygourmet2 жыл бұрын
Every stove is a little different, yes when in doubt give it a little longer! Glad this worked out for you! 🥰
@dhanaelomina71522 жыл бұрын
THANK YOU YOU SAVED MEEE!! IM GONNA TRY THIS FOR MY SCHOOL WORK
@workdaygourmet2 жыл бұрын
Haha what kind of school work? I wish my schools gave homework on making treats!
@trinitywright7122 Жыл бұрын
What a lovely voice you have. Doing this in a pan!! My goodness I've never thought of that and wow. Excellent
@workdaygourmet Жыл бұрын
Thank you 🥰 for small portion stove top is great, for flan or roasted potatoes too 😁
@alireid58748 ай бұрын
This was fun, and it worked! Hubby said it was perfect 🎉❤ It took 2x the cook time. We had shallow ramekins and didn't want boil over, so heat may have been too low, or steam didn't build. He LOVED playing with fire 😂 Simple and rewarding recipe!
@workdaygourmet8 ай бұрын
Sounds like a perfect vday! ❤️
@loricox8297 Жыл бұрын
Thank you for all the substitution and added hacks.
@JasK-ct9nm3 жыл бұрын
Amazing alternative....makes me feel like making one today!!
@workdaygourmet3 жыл бұрын
If you have all the ingredients, today's as good as any day!
@bigg-kandi2 жыл бұрын
Thank you so much, I’m glad you showed the alternative methods, outcomes. 💟💟💟💟💟💟💟💟💟💟💟
@vaishnavgm3 жыл бұрын
Such great videos! Hope you grow a lot! Thanks for the info
@workdaygourmet3 жыл бұрын
Thank you for the support & kind words! 🥰 Hope you enjoy the food!
@dudee5123 Жыл бұрын
I like how you broke this down. Great job.
@cinthyabrito55297 ай бұрын
Adorei a ideia de despejar o caramelo quente sobre o creme gelado pra dispensar uso de maçarico
@ruwanifernando56063 жыл бұрын
Lovely, can't wait to try this!
@workdaygourmet3 жыл бұрын
Look forward to how it turns out for you! 😄
@sammiognome8557 Жыл бұрын
Thank you, this is incredibly helpful! You do great work.
@roxyndra9 ай бұрын
Trying this recipe right meow. We don’t have a functional oven atm. Thank you so much~!
@chrisjohnson9542 Жыл бұрын
Thank you so much. This was extremely helpful and I appreciate your clear concise directions. Thank you for all the different methods of melting the sugar. I don't have a torch. Plus an added bonus. I am diabetic and was wondering if I should use the real sugar for the top and the fake for the cream? Or the fake for the top and real for the cream? You answered that question and I didn't even have to ask! Thanks again.
@abrahamcastillo85003 жыл бұрын
Wow! Your I love your sugar methods! SUSCRIBED! :)
@rubinaazam405 Жыл бұрын
Excellent teacher 👌
@bratbiswas2 жыл бұрын
Thanks for the caramel hacks. I'll try the hot spoon method.
@amasia62623 жыл бұрын
This is the best recipe I have seen so far
@workdaygourmet3 жыл бұрын
Thank you! 💕
@RahmansPlanetCook4Me3 жыл бұрын
It looks so delicious. Your cooking skills are amazing. Thank you for the good food. 😍🌷
@workdaygourmet3 жыл бұрын
Thank you so much for the kind words! 🥰
@katrinacamacho74012 жыл бұрын
Definitely going to try it this way. Thanks for sharing
@lupitagarcia95943 жыл бұрын
Wow delicious recipes..THANK you for sharing uuummmm must be delicious..
@leilacastillo481 Жыл бұрын
I love this methods . I’m going to make it
@tammyellis83843 ай бұрын
I just found this channel. I really enjoy your videos.😊
@workdaygourmet3 ай бұрын
Thank you! 🥰
@sunshineflower99133 жыл бұрын
I like the way you did it it really looks easy I will try it thank you.
@editamercado268 Жыл бұрын
You're a genius
@MINGUS-g6i2 жыл бұрын
Thank you! I do have an oven but im worried about putting anything thats not a pan in the oven, and i dont have a torch either! Thank you I'll be trying this today
@workdaygourmet2 жыл бұрын
Hope it works out for you! For future reference, if you're worried about stoneware breaking in oven, try preheating them with the oven - slow even temperature change helps preventing cracking 🙂
@dlebreton7888 Жыл бұрын
Great recipe!
@kalluka12413 жыл бұрын
Definetly going to try these tonight!
@LiyahMarieTV3 жыл бұрын
Attending this now! Wish me luck! I love this method
@workdaygourmet3 жыл бұрын
Hope it comes out for you well!
@tweetycat63413 жыл бұрын
this is such an underrated channel!
@workdaygourmet3 жыл бұрын
Thank you! 😄
@Finn9592 жыл бұрын
Just found this channel. Love it!
@r0achk3vin Жыл бұрын
Thank you for the spoon technique at the end i don't have a blow torch...
@KimberRose162 жыл бұрын
Thank you so much! Making this tomorrow morning! ☺️
@rainsagun9 ай бұрын
I love this! ❤️❤️😊😋 Thank you!
@EpicCurliness2 жыл бұрын
Mine didn't set even after 30mins, still tasted delicious!
@workdaygourmet2 жыл бұрын
Try leave a tsp of egg whites in, it'll set much quicker and firmer! Happy new year!
@aanyamukherjee67373 жыл бұрын
You said you don't need a torch in the title...I trusted you
@workdaygourmet3 жыл бұрын
You don't need it! Both the pourable caramel method and the hot spoon method will produce crispy sugar topping!
@dawnmichele68472 жыл бұрын
Thanks 👍 gonna have to try this very soon.
@workdaygourmet2 жыл бұрын
Have fun! Fail-safe tip: leave about a tsp of egg whites in, it'll set quick & firm!
@LAWandering3 жыл бұрын
Thanks for sharing this simple step.. hope i can do it same like you.. 🥰
@workdaygourmet3 жыл бұрын
Have fun! Would love to know how it turns out for you! :)
@lesiamojica7675 Жыл бұрын
Interesting. Thank you so much
@mikemay8334 Жыл бұрын
Well aren’t you clever? It worked great but I used an iron skillet and I covered it to save on the foil. I hate making a large amount for just two people and turning on the oven when it’s 100 degrees outside. So this way works out great, my wife loves it.
@workdaygourmet Жыл бұрын
I make them in mini mason jars when I don't want to bother with the foil. The canning lids are perfect as covers and stores away easily too!
@kimoksanov76172 жыл бұрын
Very useful thank you!
@Qson23212 жыл бұрын
didn't quite understand, is just boiling water enough or should the stove be on low temp?
@workdaygourmet2 жыл бұрын
The stove needs to be on low, water should be simmering.
@camilahearst41718 ай бұрын
Great! Congratulations!
@zynababdelhameed41573 жыл бұрын
Amazing video , gonna try it out
@nukhbasabahat66 Жыл бұрын
Can I use that spoon technique for a meringue cake? Like use heated spoon on a meringue layer of cake. Will it work?
@workdaygourmet Жыл бұрын
The spoon will only stay hot for small surfaces. You can char a little meringue but it'll cool down pretty fast. For large meringue maybe try a broiler.
@DragonFruitDelish19 ай бұрын
Hello, love these hacks. I have a question about the caramel topping using sugar and water. You mention to cook until amber color colors can be subjective, so am I to cook that caramel to hard crack stage and then pour it or soft crack stage and then pour it on the room temperature or cold custard? Hope you can answer this question. Thank you very much.
@workdaygourmet9 ай бұрын
Hard crack!
@KLGB4203 жыл бұрын
Gonna try this now
@AK-tv6ci Жыл бұрын
I have an electric stove so at what tick mark should I heat the pan at? Is medium heat fine? And how would I know if temp is fine? Water needs to simmer right?
@workdaygourmet Жыл бұрын
Every stove is different, in general you want to start with boiling hot water, and set the stove to low~medium/low, just enough to maintain small bubbling
@AK-tv6ci Жыл бұрын
So I start with high heat and then low or just start with medium heat?
@AK-tv6ci Жыл бұрын
Also do we put ramekin in pan after water is bubbling or before water starts to bubble?
@juliramoos2 жыл бұрын
Loved the video!!! Congrats
@marianasaifan2 жыл бұрын
Can I use vanilla extract?? Love the video!!
@workdaygourmet2 жыл бұрын
Of course! Extract and paste are interchangeable, sub 1:1
@KA918KA9110 ай бұрын
I have a question, what temperature should the creme brulee be heated on (this also applies to the substitution of the blow-torched sugar)? This recipe is great, but I need to know what temperature I should put, so I can make this for my family tomorrow. 🤗 Thanks for showing this recipe!
@workdaygourmet10 ай бұрын
Creme brulee should be heated on slightly below 100C (water should be almost boiling). Caramelization temperature is around 160C - it's best to go by color, stop when it reaches the darkness you want
@KA918KA9110 ай бұрын
okay, thank you for answering!
@bestiesstyshenko Жыл бұрын
it was really good one small mistake was that I accidentally under cooked it
@mauriciodelcarpiovega49772 жыл бұрын
Great video! Thanks
@barbaracook31873 жыл бұрын
Wow! Fantastic...thank you
@chauminh4 ай бұрын
Merci
@randomguy23693 жыл бұрын
Okay i think i had took it out early because its still liquid in the center and its been 2hrs chilling in the fridge should i put them to simmer?
@workdaygourmet3 жыл бұрын
It should be cooked until the center is set (can hold up weight of a small spoon). Chilling only firms up the curd, but won't turn liquid center solid. When in doubt cook a little longer. Pinned comment has some troubleshooting tips.
@randomguy23693 жыл бұрын
@@workdaygourmet okay thank you
@eyas85193 жыл бұрын
Thanks, did you cook them on lower heat or medium heat?
@workdaygourmet3 жыл бұрын
Somewhere in between, more low than medium, for shallow ramekins especially - you want to maintain a gentle simmering, with a little bubbling but not rigorous boiling (that might get the water into the ramekins).
@eyas85193 жыл бұрын
@@workdaygourmet ah that's what was wrong with the way I cooked mine, thanks for this thorough explanation .
@lucyluz02 жыл бұрын
Looove it very info!!
@kpopfood17123 жыл бұрын
If you have a long lighter/ candle lighter also works just fine
@workdaygourmet3 жыл бұрын
I tried with my long candle lighter before (admittedly a cheap, dollar store lighter). I had trouble making it work, the flame was weak and points up, so not like a blowtorch that directly points at the sugar. It probably could do the job eventually with very good patience; just wasn't easy imo.
@kpopfood17123 жыл бұрын
@@workdaygourmet I used a candle lighter but it took a long time
@workdaygourmet3 жыл бұрын
You got more patience than me!
@yvettecastillo5164 Жыл бұрын
Hello! So I did not have heavy cream at home and decided to make my own following a KZbin video. It was milk and melted butter. Maybe I used a little too much butter? When my creme brulee was done on the stove top I Noticed leftover melted butter sitting on top of the custard. I tried scooping with a small spoon but didn't want to ruin the mold. It was moving around in the ramekin. Im refrigerating it soon. I'll see how it comes out then. I'm worried the butter will get in the way of the sugar...
@workdaygourmet Жыл бұрын
Sounds like the butter couldn't stay emulsified - a little emulsifier like xanthum gum could help. Since it separated already, just let the fat float, fridge temperature butter is hard, so you should be able to lift it like fat cap from a stock once thoroughly chilled.
@yvettecastillo5164 Жыл бұрын
@@workdaygourmet thank you so much for the response! I will check it in a few hours b4 adding the sugar. I'll let you know how it came out!
@yvettecastillo5164 Жыл бұрын
So I just finished my creme brulee and it came out great! I was able to scoop out the butter then added the sugar 😙🤌
@cookingandeducation54853 жыл бұрын
It looks yummy..
@workdaygourmet3 жыл бұрын
Easy yummy any night 😋
@ryankeys5482 жыл бұрын
What temperature do you cook them at because it took me over an hour to cook
@workdaygourmet2 жыл бұрын
Just simmering temperature, ~100C? Leave a tsp of egg whites in if it takes a long time to simmer, the additional protein will help it set quickly
@shyap202 жыл бұрын
Thank you for all the tips. Can I steam it in a steamer?
@workdaygourmet2 жыл бұрын
Yes, I use my steamer all the time. It may come out less smooth without a water bath though
@shyap202 жыл бұрын
@@workdaygourmet thanks
@tylorlapan6272 Жыл бұрын
Is there a substitution for foil I made the creme brûlée and it’s in the ramekins just dont have foil unluckily
@workdaygourmet Жыл бұрын
Cling wrap or any lid will do!
@tylorlapan6272 Жыл бұрын
@@workdaygourmet Yayy yeah I ended up using plastic/cling wrap thank you so much for responding with such haste though
@emadtungekar76643 жыл бұрын
Great job
@workdaygourmet3 жыл бұрын
Thank you!
@sanjidaislam26462 жыл бұрын
How many time cook this?
@WrensDen7 ай бұрын
Does raw sugar work???? I added some to the gg yolk and was stirring for like thirty mins but it didn’t dissolve 😣😩😩😩
@workdaygourmet7 ай бұрын
You can crush them in mortar and pestle first
@WrensDen7 ай бұрын
Sorry I don’t have one of those either 😭😭😭😭
@ანაჯავახაძე2 жыл бұрын
You are super!!!!🥰🥰🥰🥰🥰💕
@Sport60003 жыл бұрын
What can I replace heavy cream with if I don’t have any?
@workdaygourmet3 жыл бұрын
Light cream or half and half work very well!
@helencutt98852 жыл бұрын
your are so sweet thank you so much
@linaahmed3946 Жыл бұрын
Can I know what’s vanilla you used! Thanks
@workdaygourmet Жыл бұрын
I used Taylor & Colledge Organic Vanilla Bean Paste with Seeds (linked in Description if interested)
@saiba687 Жыл бұрын
Can we simply use a steamer instead of using the frying pan with paper towel?
@workdaygourmet Жыл бұрын
Yes with a small note - steamers can result in bigger bubbles around the edge from the higher, less even temperature. Using lower heat usually helps alleviate that.
@saiba687 Жыл бұрын
@@workdaygourmet Thank you, can i also use this same recipe to bake it in the oven the traditional way with a waterbath?
@workdaygourmet Жыл бұрын
@@saiba687 same ingredients, yes; just be mindful that baking time will be much longer
@jamalahjones1 Жыл бұрын
What to use if you dont have aluminum foil
@workdaygourmet Жыл бұрын
Any heat proof lid or small plate will do!
@grandpabrenda95642 жыл бұрын
what temp do i need to turn my stovetop to? or do i just leave the pan on there 😅
@workdaygourmet2 жыл бұрын
Keep the water on a light simmer, ~200F or ~90C
@zelldintch133 жыл бұрын
Mine did not cook at 12 min 😭 I followed the steps but it came out still very runny
@workdaygourmet3 жыл бұрын
a few possibilities I could think of: 1) make sure you're starting with hot water, not room temperature or cold. 2) if using a shallow ramekin, maintain a light simmer to make sure water doesn't spill into to the custard, which can prevent it from setting. or just use a taller round ramekin to prevent spilling. 3) if using a smaller egg, try leaving a little bit of the egg white in - extra protein from egg white can help the custard set much easier. custard with whole egg will set very firmly (like a flan). creme brûlée should be softer than that, but if your problem is custard too runny, a little egg whites can always set it firmer. 4) custard should firm up more as it chills, so don't be alarmed if it's a little wobbly while warm. Hope this helps!
@KLGB4203 жыл бұрын
Had to cook mine longer. I keep checking it every 7 mins or so but its still liquidy. My ramekins are bigger so maybe thats the issue?
@workdaygourmet3 жыл бұрын
They should be set within 15min at most, if they still won't set after a long time, my guess is some water got into the ramekin in the steaming process (this is more common with shallow ramekins) It's best to simmer them rather than keeping them in a rolling boil, to prevent water from getting in. Also, if it's your first time making it, you can try leaving a little bit of the egg white in (add a tsp or 2 back). The extra protein will help set the custard much easier and firmer, and you can reduce the egg white (protein) amount on later batches to taste, for softer custard.
@karanfield42293 жыл бұрын
Thats genius! The hot spoon method. I tried grilling sugar but was too hard to control. Cherrs from New Zealand 🌬💋
@workdaygourmet3 жыл бұрын
Cheers to easy nibbles! Awesome to see viewers outside my timezone! ❤️
@thelionnol83393 жыл бұрын
You don't need to add water to melt sugar on a pot to make caramel. Spanis people never use that method to make the caramel for Flan
@workdaygourmet3 жыл бұрын
The water is used for even heating (prevent burning), & will evaporate well before sugar reaches caramelization stage. With good patience & low heat sugar alone will do, water just makes it more foolproof.