Martha Stewart's Crème Brûlée | Martha Bakes Recipes

Wellknown dessert france,delecious melted.

nice video. l have subscribed to your channel

I am Jamaica and I am grateful cook but you are the best

Where did you get your ramekins? Having trouble finding the 7oz oval shaped.
Thanks! You are awesome!

Amazing how you teach us👍

I literally bought everything to make these tonight.

Favorite❤️

Martha always shows you how to do it, prefect!

The best cream brûlée I ever had was in Le Cirque Restaurant in NYC. I don’t know what they did to it, but the richness of it, I will never forget! Sad 😔to say, it is no longer in operation! Great 👍 memories for sure!

Yum....I wanna make these babies.

My favorite desert or snack! MS makes it just like me, and with high quality eggs and cream 😋 The only thing I do different is use less sugar for the topping. I go light and thin. The real joy is underneath.

I made my first last year, it came out amazing.

I love me some Martha Stewart 😍❤️💘

Looks delicious

Looks delicious

Субтитри на български, моля!

Sugar in the cream?

Yummyyyy

I've always wanted to know how it's done, never tried it but it look incredibly rich and flavorful. 😋😋😋

Damn I’ve got only 3 cups of cream…ahhhhh

wait a minute
aren't you that lady who tried to be president?

So much sugar ! 😂

Thank you Martha Stewart I will definitely make it

Sorry Mark bittman, Martha's recipe is the best, especially since she includes helpful tips like preheating all the bakeware. Although I did add an extra egg yolk since my pasture raised eggs are a bit small.

She’s a COOK. She’s COOKING.

CAN YOU KINDLY GET OFF PERMAMENT FROM MY YOU TUBE CHANNEL....
I HATE BOTH YOU AND YOUR OVERDONE AND SUPER OVER DONE COOKINGS....

Yum!

Her other employee Thomas Joseph put half the sugar in the cream the other half in the eggs. Martha here put all the sugar in the cream. Does it matter?

Is Martha still alive?

Martha, you are a gangsta. Boss status. Luv ya much! ☺️

15 sec and "burned sugar " what a clueless moron... caramelized idiot

My mouth is watering 😋

When she opened the oven, a fan was running. Is there a difference using the convection setting vs. regular?

Do not use this recipe if you are using normal ramekins. 300° is not hot enough to cook the custard. Probably works in those shallow dishes but not my standard ramekins.

Mauro in rio

When do you add the salt?

I will try to make this ❤

Does it matter what type of heat source I use? IE. Map Gas, Propane, Butane, etc? I have a propane torch and want to try this. TIA!

I've made this recipe 3 times. It is foolproof and a real crowd pleaser! I nailed it each time because of your easy to follow steps. I've heard it's one of the french desserts that is hard to pull off well. Not true here...this was a breeze! Thanks again.

Would taste even better if you use brown sugar. 👌

She reminds me of Lorraine Lyon from Fargo. Great recipe!

The video doesn't say anything about splitting the sugar between the eggs and the cream

Can you boil sugar and water to make the crunchy topping instead of doing the way of the torch? I want the sugar topping to stay crunchy until the next day. I don’t know if anyone has experience with this.

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Looks so yummy

I have made this recipe multiple times and it comes out perfect every time. Creme Brulee is my favorite dessert and I was so scared to make it, no longer. Thanks Martha for this easy and delicious recipe 🍮 👩‍🍳

🎉❤🎉

No itty bitty kitchen torch for Martha. She goes to Home Depot