Welcome to It’s Fine, our new series where home cook Tess Gigone invites you into her childhood kitchen to watch her make iconic dishes—for the first time ever. From fumbling through classics to embracing the chaos, she’s here to prove that the best cooking moments aren’t always perfect. First up, Tess tackles crème brûlée.
CHAPTERS:
0:00 Intro
0:18 Quick History
0:45 Ingredient Rundown
1:09 Heat Cream
2:17 Separate Egg Yolks
4:12 Temper & Mix
6:16 Laddle Into Ramekins
6:48 Water Bath
7:53 Sprinkle Turbinado Sugar
9:52 Sugar Crack & Taste!
GET THE RECIPE:
Crème Brûlée:
PRODUCTS FEATURED IN THIS VIDEO:
Dansk Kobenstyle Casserole:
Casafina Modern Classic Ceramic Ramekins:
Dansk Kobenstyle Saucepan:
Le Cresuset Heritage Stoneware Rectangular Baker:
Sabre Bistrot Flatware Shiny Finish:
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How To Make Perfect Crème Brûlée | It’s Fine | Food52 For Country: United States. City: Chicago, North Charleston, Spokane, St. Petersburg, Zion
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