DanDoun87 (January 28th, 2012 @ 4:06 am)

Use brown sugar it tastes so much better than white sugar.

rouxbe (January 16th, 2012 @ 7:36 pm)

@mafrek You can certainly heat the water in the oven while warming up the oven. One thing to keep in mind that many forget is a thing called "displacement". What may look like a good water level may over flow when you add your ramekins. This is why we add the water after the ramekins so we know we're come 1/2 up the side. Best to do a counter test first to see what level you need that water to be without the ramekins.

mafrek (January 16th, 2012 @ 7:18 am)

@rouxbe do i lessen the time? and also what if i heated the water in the oven and put the ramekins in? is that ok or should i stick with putting it in after the ramekins? thanks a lot for the help.

tmseyes (December 10th, 2011 @ 7:12 pm)

@rouxbe That's pretty funny. I didn't think of that. I'm sure the difference of 80 degrees Celcius would have an impact on the end result. Thanks for the help.

rouxbe (December 10th, 2011 @ 1:15 am)

@tmseyes Is your oven Celsius or Fahrenheit? We're quoting the later so you'd require about 165 C

tmseyes (December 9th, 2011 @ 6:39 pm)

My oven only goes to 250.

saphaedra (December 4th, 2011 @ 5:32 pm)

Is the brulee suppose to turn into liquid after you caramelise the sugar under a grill?

caman5 (November 25th, 2011 @ 7:26 am)

How much cream? She didn't say.

mafrek (November 25th, 2011 @ 6:04 am)

@rouxbe thank you

rouxbe (November 15th, 2011 @ 10:38 pm)

@babyboogalicious You might want to keep an eye on them as I don't think you'll need 5 minutes.

babyboogalicious (November 13th, 2011 @ 4:35 am)

@gregoriodavila Put the layer of sugar on the top and put it in the oven under the broil setting for about five minutes. I think it should end up the same way as it would if you used a blow torch.

rouxbe (November 11th, 2011 @ 11:14 pm)

@mafrek I wouldn't lower the temp but just make to test them as the video shows to see when they are done so they don't over cook.