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Finally got my Bruleé down

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    Finally got my Bruleé down

    Bank folk will like these.

    Click image for larger version

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    #2
    Is that creme burlee in a mason jar?? Is that fancy Cajun French cookin?

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Amazingribs - ChefSteps connection.

    #3
    How do we order?

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Sorry, Texas Cottage Food Laws do not apply here.

    #4
    Food Laws, we don’t need no stinking food laws!

    Comment


      #5
      Lookin' good Jerod.

      Comment


        #6
        WOW, wishing I was there! Looks GREAT!

        Comment


          #7
          I would like those!!!

          Comment


            #8
            Only recently got a taste for it, and haven't made it. Not a big dessert guy, usually I just want seconds of the entree. 😃

            Comment


            • jgreen
              jgreen commented
              Editing a comment
              Me too, but for a dessert those look pretty good.

            • Willy
              Willy commented
              Editing a comment
              Creme brulee is sublime. Otherwise, I agree that dessert is often fine to ignore. Surprisingly, creme brulee is quite easy to make--and SV makes it even easier. Allya need is a torch.

            #9
            Jerod: Have you had any of the Ball jars crack during flaming? I cracked (read shattered) one.

            Comment


            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              Funny I was thinking of that while I was doing these. I was purposely keeping the flame against the edge as I rotated it because before I would burn up a lot in the center without even getting any brown close to the edge. No cracks.

            • Willy
              Willy commented
              Editing a comment
              I think the issue for me was that I didn't rotate quickly enough--stayed in one spot too long.

            #10
            Looks good! Might have to make some for the family.

            Comment


              #11
              Looks great, I’ve made several times and still haven’t got mine right, too eggy.
              Glad to see you got it right!

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                What recipe you use? Our "creme" has always been perfect. I just wasn't worth a flip at the "bruleé" part of it.

              • hogdog6
                hogdog6 commented
                Editing a comment
                Chef steps is what I use

              #12
              Beautiful!

              Comment


                #13
                Nice job, Jerod ...

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