Instant Crème Brûlée from scratch - Done in 10 Minutes - No Baking

Yes! That Crème Brûlée recipe and technique only need 10 minutes or less to be made.

When done just put them into your refrigerator for one hour, you will then be ready to enjoy a divine desert. The Crème Brûlée just melts away in your mouth with that great sensation of mouth feeling. Agar agar is what makes that new technique possible and its amount need to be very precise. I also did not use any ramekins. I made some molds with some acetate, which allow me to make different sizes and easily remove it when the Crème Brûlée has set.

I hope many will try and give me some feedback.

Until next time, keep it sweet.

Cheers!

Happy Easter!!!

We all know that the holiday chocolate is most associated with Valentine's.  Why not keep that chocolate train flowing straight into Easter?  

The chocolate formulated ideas of Chef Rogers+Chef Kir could only lead to some of the most delightfully creative dessert ideas for your springtime table (really for anytime of year).

Worldwide Culinary Apprentice is happy to share with you our most favorite chocolate candies and garnishes.  

Chef Kir's traditional techniques on how to temper chocolate should be your first step in creating your now own chocolate masterpieces (seeding and tabling methods).

Tempering Chocolate Seeding technique

https://www.youtube.com/watch?v=bydThAkiHzI&index=1&list=PLAWpIBpOvRSLHPWUuvqATE9gok0M4yw7l

Tempering Chocolate Tabling technique

https://www.youtube.com/watch?v=euu_uefyGx0&index=4&list=PLAWpIBpOvRSLHPWUuvqATE9gok0M4yw7l

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