@chefthomson: FIRE 270 CRÈME BRÛLÉE CHEF!! 🔥

LagLessLegends :

It’s 100x easier, faster if you melt all the sugar in a pot and just par a thin layer over it

NinjaBlix :

why not melt down a bunch of sugar and pour it on the custard. its smoother, thicker, and faster

Deadsoul12 :

Caramalize your sugar in sheets and then food process it back into a powder, itll melt faster, more evenly and taste better

𝙏𝙞𝙢𝙞𝙨 𝙩𝙝𝙚 𝙢𝙞𝙢𝙞𝙨🥨 :

isn't the most efficient way just to boil sugar in a pot and then just put it on top?

adrian bane :

Make a caramel, set in a silicon Mat, cool, blitz to fine powder and use this as your sugar. Save about 70% time and gas. You get the same result. Doing 800 creme brulle on Thursday!

ethan.3.78 :

I once set fire to a ramekin bc the ones the owner bought were not fire proof

Gloopy :

How bout a very powerful broiler that just heats the top, and you chuck the entire sheet in for 1 or 2 minutes?

~Flo~ :

Bro’s using science words for crème brûlée

callum :

It's fine a chef at a place I work at only went and put salt instead of sugar on 50 creme brulas and he mad 200 lol

🗯️ :

why is crème brulee always served in that cup

MattyD :

There is no need to move the torch around that much take your time when your doing it

Gabriel🇧🇷🦉 :

M :

I'm also in the food industry, why do you wear your watch on the inside of your wrist instead of outside? I can tell its probably for practicality but also can't quite pinpoint for what exactly

Haydensmithson :

I’m newer to the food industry, started as a dish and made my way up. One of the younger chefs, who put them on the menu. I find geting the perfect top, is the hardest

Cancelking69 :

No gloves again?

Miguel 🐻 :

You got it down to a science 🧪

Raphael :

For me the best way to get a quick and very good result is by making caramel, letting it dry and then pulverizing it and storing it in a jar. Then you just treat it like normal sugar and put it on the creme brulee and melt it. The result is faster and more even caramel top

SexyPancake :

glove?

eichkei :

spread sugar first. it looks better.

Saitan :

Something I’d recommend to try. Make a dry caramel. Or hard candy. Just “burn” sugar in a pan. Let it cool. Blend it or crush it into powder. And sprinkle that on instead of normal sugar. It’s already caramelised with good flavour. Harder to burn because less time under heat and melts nicely.

Go for it :

😂😂😂 they can use gloves , gloves for fire

jeffrey taszreak :

Attention to detail 👏👏

beepbeepsadfuccccc :

Yeeee my boy doing the spin around method

tvd :

crème brulee is easy to make