Crème Brûlée Demystified - Kitchen Conundrums with Thomas

  • Published on Apr 23, 2016
  • Get ready to make Creme Brûlée at home any night of the week, Thomas Joseph show us how using only 5 ingredients, its easier than you think!
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    Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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Comments • 308

  • Austin Texas Law
    Austin Texas Law 3 days ago

    Does he think there are millions of seeds?

  • Lucky Strike
    Lucky Strike 9 days ago

    Help people I tried twice and it dosen't get thick I have no idea why

  • its_Kalvin
    its_Kalvin 23 days ago

    Millions of seeds? Damn that’s a lot

  • Yau Chee Yuen
    Yau Chee Yuen Month ago +1

    The bigest crime is making a creme brulee but not cracking the sugar
    Like if you argree

  • mana daveta
    mana daveta Month ago

    Lmfaoo, your vanilla scraping weak asf, just saying

  • Kim Damons
    Kim Damons Month ago

    I hate it when they don't crack the top LOL!

  • eon star
    eon star 2 months ago

    Coming back years later, is anyone is on the fence of making this, it's delicious. I've made it quite a few times now. I just warn against eating to much at once cause it made me feel sick :b (my taste buds could probably care less though)

  • Viola Atilano
    Viola Atilano 2 months ago

    Question : is it possible to steam this since you put a water underneath the rameskin

  • dbok
    dbok 2 months ago

    300 degrees, 30-40 mins hot
    water bath

  • Anthony Thomas
    Anthony Thomas 4 months ago


  • Anahit Hakobyan
    Anahit Hakobyan 4 months ago +17

    Heavy cream 4 cups
    One vanilla bean
    Granulated sugar 3/4 cups
    7 egg yolks

  • Jana Albassam
    Jana Albassam 5 months ago +1

    I’ve tried this recipe .. it was soooo yuuumy thank you so much

  • christianne delos santos

    1:39 omg this happened to me a lot of times before. That’s why I always get chunks of egg when making flan. Luckily I always strain my mixture.

  • alight tuts
    alight tuts 6 months ago

    did yall see that pinch of salt-

  • Bobby O
    Bobby O 6 months ago

    Made it for the restaurant and costumers love it.

  • Thị Bích Văn
    Thị Bích Văn 6 months ago

    can i for gelatin inside?

  • Leonora Tesoro
    Leonora Tesoro 7 months ago

    Gotta make lots of these! my favs

  • Marcel
    Marcel 8 months ago

    attention! when you incorporate the sugar into the yolks use a wooden spoon not a whisk. You don't want to incorporate too much air and break the yellow colour!

  • Nicholas Yejun Cho
    Nicholas Yejun Cho 8 months ago

    can you please tell us what kind of ingredients should we need

  • BloozeDaddy
    BloozeDaddy 9 months ago +2

    why does every recipe include enough ingredients for a party of 12 ? A QUART of heavy cream ??????

  • Arif
    Arif 9 months ago

    Why not dissolve the sugar in the warm milk/cream? That would be easier no?

  • Morgan Johnson
    Morgan Johnson 10 months ago

    "Tell him he looks sexy with his hair pushed back."
    You look sexy with your hair pushed back.

  • Love Valencia
    Love Valencia 11 months ago

    Can i add lemon zest

  • Edgar Molina
    Edgar Molina 11 months ago

    Can I use brown sugar instead of white sugar for the entire recipe. As is whisking brown sugar with the eggs and torching the brown sugar at the end

  • James Ryan
    James Ryan 11 months ago

    Dont pronounce the l. "Crem" Brew yay

  • LovableMe137
    LovableMe137 11 months ago

    Wow you made it so easy !Thanks so much 😊😊😊

  • Amazon Intact
    Amazon Intact 11 months ago

    Unless I'm going deaf and blind...what temperature do you set the bloody oven to??? Key factor really.

  • Barbara Hall
    Barbara Hall Year ago

    Awesome my favorite. Crazy that I never made it but I will tomorrow. Thank you, it seems so simple..

  • Jose Gonzalez
    Jose Gonzalez Year ago

    Heavy whip cream is nice but I had made cream brûlée’s with organic Greek Plan Yogurt and is fantastic new way of making cream brûlée’s also organic eggs, and add honey rather then sugar.

  • G D
    G D Year ago

    Instead of a water bath, can you steam the custard?

  • Kasey
    Kasey Year ago +1

    I love how he thoroughly explains the instructions and gives helpful tips!

  • Calvin Smelliott
    Calvin Smelliott Year ago

    I add a layer of thinly sliced banana before the sugar. So tasty.

  • Linh Quach
    Linh Quach Year ago

    Wow this is awesome. Thank you!

  • Kira
    Kira Year ago

    Do you have measurements for less servings?

  • Roi Cef
    Roi Cef Year ago

    My name is Andrew and I’m glad I got to be in this amazing group where I can find great recipes and other cool things about cooking.
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  • marmallow marsmellow

    how could i reach you? can i ask for your email? i just want to ask an approval to use your great helpful videos in my class in the Philippines.

  • Veerakiet Tungsanga

    I ve made creme brulee before and the cream doesnt set after baking and refrigerating

  • versace versace
    versace versace Year ago

    You tolk so much

  • Zoetic
    Zoetic Year ago

    Can i use milk mixed with butter instead of heavy cream

  • Castille Augustin

    Omg! I thought it was like a complicated recipe that was difficult & challenging but you just simplified or demystified it for me! thanks man! I can totally make this at home EASILY

  • dbok
    dbok Year ago

    300 degrees 30-40 mins

  • Rosemarie Kury
    Rosemarie Kury Year ago

    Made them today! So easy! And tastes wonderful even without the sugar topping.

  • Devin Hu
    Devin Hu Year ago

    Can you use whipping cream

  • Gustavo Alva
    Gustavo Alva Year ago


  • shadoom
    shadoom Year ago +1

    I'm sorry but I'm French and this is just OK I GIVE UP

  • Gaia Wolski
    Gaia Wolski Year ago

    really nice guy. makes it easy for us thank you !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  • Vanna Banana
    Vanna Banana Year ago

    Wow Did not know it took only 5 ingredients

  • Nins Belleza
    Nins Belleza Year ago

    Very informative tutorials,thank u very much!

  • Biliant Ramiev
    Biliant Ramiev Year ago

    Extremely well explained, thank you very much.

  • Isa Fuentes
    Isa Fuentes Year ago

    what a beautiful smile this guy has...

  • demieone
    demieone Year ago

    I like him and watching the videos is fun... but he's a bit of a Chef John from FoodWishes rip-off with his "enjoy" sign off :/

  • Tracie Q
    Tracie Q Year ago

    2nd time using your recipe! They always turn out so well.

  • Ayat Madhoun
    Ayat Madhoun Year ago

    Delicious and easy Creme Brulee

  • petitemew
    petitemew Year ago

    This is really clear and concise instructions. Thanks

  • Silver Rado
    Silver Rado Year ago

    Just finished making thanks for recipe

  • pennelope zapanta

    can i use full cream instead of heavy cream?

  • Paul Andrew Consunji

    It's Called Leche Flan in the Philippines :)

  • Magik Dust
    Magik Dust Year ago

    I think it would've been really helpful if you had shown us the creme brulee right out of the oven, and exactly how to tell if it's done or not

  • Patricia Parada
    Patricia Parada Year ago

    When I went to Ponderosa Bakery in Nuevo Leon, Mexico, they had a variety of different flavored flans like: mango, peach, and strawberry. I always wanted to know how the made these flans.

  • Crux161
    Crux161 Year ago

    I feel like because he didn’t tap the top open... he might not have made it 100% correctly. The sugar looked a bit underdone. The brûlée in this case was a little lacking and the sugar didn’t appear as thick as it should have been. Maybe I’m sad I couldn’t eat it lol. I’m sure this version is fine and I’m just being critical. Everything else was spot on.