Comments on: Classic French Crème Brûlée

By: Audrey

Audrey — Thu, 24 Jul 2025 05:59:42 +0000

Thank you for subscribing and welcome to the blog, Annick. Always nice to see another Le Goff out in the wild as well! No doubt about the Breton roots with that last name 🙂

I hope you’ll enjoy the recipes, and feel free to leave a review or ask questions if necessary. Merci.

By: Annick Legoff Berns

Annick Legoff Berns — Tue, 22 Jul 2025 14:19:47 +0000

Hello Audrey
A personal note. I am a French woman living in NYC
BUT ORIGINALLY Paris but with Bretagne roots had a home next to Dinard. My maiden name is Annick Legoff, well my married name is Berns. I thought you might get a kick out of this. I Just discovered you and will
Try the Creme Brulee later today. I also subscribed. Best of luck. Et bon Courage.

By: Audrey

Audrey — Sun, 20 Apr 2025 06:14:28 +0000

In reply to Jess. Hello, Jess! I wish I could give you an answer for that, but I left Canada before the "air fryer boom" and never got to try one! They're starting to find their way to France, so eventually I will, but I cannot give you an honest and true assessment as to if they'll work or not as of today. Hopefully someone else here will see this comment and let you know if the recipe works or not with the air fryer.

By: Jess

Jess — Sun, 20 Apr 2025 03:24:57 +0000

Thank you for these recipes! Im so excited to try them. One question tho, is it possible to use an air fryer in place of an oven for your recipes? I currently dont have an oven.

By: Audrey

Audrey — Sun, 09 Feb 2025 08:06:36 +0000

In reply to Chika. Hello Chika, I wish I had an option to remove ads for paid subscribers on the website, but it's way beyond my technical ability - I'd need to have a developer open a completely new site with different parameters. As I'm sure you're aware, ads help pay for the (high) fees to help run the website, but if there was an option to "remove ads" for subscribers, believe me, I would have it. It's part of the reason I started my Substack, where all my exclusive Substack recipes and stories etc are completely ad free for subscribers. Thank you for your ongoing support, it truly means a lot.

By: Chika

Chika — Sat, 08 Feb 2025 23:01:06 +0000

Hi! I love all your recipe and follow your instagram as well! However, all the ads on your website are super distracting. I am willing to pay to remove all the ads. Is there any option for that?

Sending you lots of love!

By: Audrey

Audrey — Thu, 01 Aug 2024 06:43:25 +0000

In reply to Dj.

Thank you so much, DJ. This is definitely a recipe I want to revisit and update sooner than later to make the instructions a touch more clear. Of the 100gr of sugar, only 50gr of it goes into the “batter” and the remaining 50gr is for sprinkling on top and “burning”.

But, of course, if you manage to use less sugar and still enjoy the final result, absolutely go with it! Sounds like 80gr is perfect for you 🙂

By: Dj

Dj — Wed, 31 Jul 2024 20:49:28 +0000

In reply to Audrey. Hello! I have understood that 100g of sugar goes to the mixture, bue eventually i thought its way to mutch so i put 80g. In the end the brulee came out in perfect thickness and density, but something was not alright. Now i know it was too sweet. Thanks for the recepie.

By: Audrey

Audrey — Fri, 07 Apr 2023 16:45:42 +0000

In reply to Mike Brown. Hello, Mike. I see what you mean and I will clarify the instructions. 50gr of sugar goes into the recipe for baking, and the remaining 50gr goes over top the baked cremes for torching at the end. Sorry for the confusion!

By: Mike Brown

Mike Brown — Fri, 07 Apr 2023 16:00:29 +0000

Your recipe calls for 1/2 cup (100g) of sugar, but your instructions call for 1/4 cup (50g) sugar. I’m a bit confused about the other 1/4 cup of sugar. Can you clarify please. Thank you.