How to pronounce “brulee” in English

brulee in order to judge a great crème brulee.

crème brulee and get nice and crusty, and it's nice and juicy.

I have creme brulee.

Pumpkin creme brulee, as well.

chestnut creme brulee one of them glanced at his watch Alex stood up his

It's like like creme brulee, where the outside's crunchy and caramelized.

And bring me the creme brulee and the glass of wine.

You'd have lavender panna cotta or creme brulee or whatever.

So I'm just going to pretend this is a creme brulee and cook the top.

So that's an element that you could take as crème brulee and put in into little porcelain dishes and bake it off in a water bath in the oven, and you don't even have to go further

Because let's say you do want this for crème brulee, you don't want to make bread pudding, you definitely want everything to be strained out of here, and it's

diners kept sending over glasses of champagne and the creme brulee when it

idea, I want to do creme brulee, I want to do tacos, I want to do crepes, I want to do grilled cheese sandwiches,

Karen: Because otherwise, my crème brulee is going to seep out.

It was awesome, because and then occasionally we did fun stuff like creme brulee, and we shot so many episodes.

Same kind of a thing, you just put the crème brulee in, put the croissants in , then the chocolate and then layer them again like that, and then bake

It's a way of playing with that format a little bit, where it's you can either make creme brulee, or you can make creme caramel.

And you have a pretty tuile that's going to be on top of a dessert, like a creme brulee that you made at home.

milk to come to almost a boil, and then we'll pour that into the egg yolk mixture, we'll strain it, and that's basically the crème brulee.

So, these are going to be our filler, the chocolate and the croissants, and once this is finished, we'll put half of the crème brulee in the bottom, I use this

critic you need kind of the training and the professional restaurant experience to be able to really speak to the technique of the best crème brulee you've ever had or not?