Ep 7. The Creme de la Creme...Brulee

In MasterChef Junior season 3 episode 7, titled "The Creme de la Creme...Brulee," the remaining young chefs are faced with the challenge of creating the perfect creme brulee. With the help of pastry chef Christina Tosi, the contestants learn the intricacies of making this classic French dessert, from the smooth custard base to the perfect crackly caramelized sugar on top.

The mini-chefs have 60 minutes to whip up their own versions of creme brulee, using a variety of flavor combinations such as vanilla bean, salted caramel, and even matcha green tea. As they work, they must keep a close eye on their dishes, as timing and temperature are crucial to achieving the ideal texture and flavor.

Once time is up, the judges taste each dish and the contestants face criticism and praise for their efforts. Some are successful in creating the perfect creme brulee, while others struggle with issues such as undercooked custard or burnt sugar. One chef even takes a risk by infusing their creme brulee with bacon, causing a mixed reaction from the judges.

After the initial challenge, the top performers earn an advantage in the elimination round, where they must create a dish using fresh Maine lobsters. The stakes are high as the bottom performers from the creme brulee challenge fight to stay in the competition.

As tensions rise, the young chefs battle it out in the kitchen, using their creativity and knowledge to impress the judges and avoid elimination. In the end, one contestant is sent home, while the rest move on to the next challenge.

Overall, "The Creme de la Creme...Brulee" showcases the skills and determination of these talented young chefs, as they navigate the complexities of French dessert and Maine seafood in their quest for the MasterChef Junior title.