Salut Guys and welcome to "French Guy Cooking"
today I was planning on baking a salted cod in a salt crust
where you're going ? please don't tell me you believe this guy ?
did you see the title of the video ? it's all part of the script !
and tell them to you, finally I don't feel like it, let's make something
sweet instead ! god you're so naive, that is cute
anyway I keep telling you that French Cooking
is delicious and painless at the same time you don't believe me right
please welcome the most iconic french dessert of all
time : crème brulée as known as a caramelized creamy custard
and if you dislike french food you can stay also because there will be
an Indian Twist to this recipe.
so Crème Brulée stands for Burnt Cream
This sweet dessert is a creamy
vanilla custard with a thin layer of crispy caramel on top
as a matter of fact France, England and Spain
all claim to be the country where Crème Brulée comes from
but really, who cares about which or which country was first ?
nope ! on this channel we will behave like gentlemens !
the recipe is very easy if you follow these simple steps
mix 6 egg yolks with 6 tablespoons
of sugar , mix it well , the mixture should turn a bit lighter
pour a pint of cream in a pan over medium heat
single cream ? double cream ? all I know is that the cream is liquid
and about 30 percent fat ! bring the cream to a simmer...
the cream cannot be left unattended... I'm serious
I'm serious ! all right we know that ! no you don't ! I mean, this stuff
is vicious. it's quiet for as long as you watching it, but as soon as you relax
it will be one hell of mess
when the cream is simmering, pour it gradually in the egg yolk mixture.
Because otherwise, it could cook the eggs straightway
now it is time to add some flavor : if you have a vanilla pod in your
kitchen
Then ; great ! you're the only one ! pour some vanilla extract
about like 2-3 or 4 teapoons...
it's not their precise is it ? well
I know that ! because the right amount of vanilla extract precisely
is one you choose. just add some, mix and taste.
Do you feel the vanilla ? Not enough ? Then add another teaspoon...
What ? Too much vanilla ? you're screwed
the mixture is a bit bubbly and normally you would put it in the fridge to get rid of
the bubbles...
Pour the liquid in a low ceramic container
it has to be low and wide, because there will be a layer of crispy caramel on top
so the wider the better. place the ramekins
on the dripping pan. Now pour some hot water around it.
this technique is called a "Bain Marie"... Not a French word again ! I find it
windy and posh too but
it's really useful ! this will ensure moisture and even cooking
in the oven. Pop the dripping pan in an oven at 160 celsius
or 320 Fahrenheit for about 30 to 40 minutes...
if you don't use the water bath, it's no big deal , just lower the temperature to 100
Celsius
or 200 ten fahrenheit for one hour. you know the Creme Brulee
are done, when they look firm on the edges but
still wobbly in the center ... now we have to cool them down.
instead of half an hour in the fridge, chill them five minutes in the freezer
it's much faster this way. Get the creamy custards
out and sprinkle them with sugar, remove the excess.
I know it doesn't look much, but this will create a thin crispy layer of
caramel . your attention please ! here comes the tricky part !
if you have a kitchen torch then just use it and caramelize the sugar on the custard
and for the others, who are like :
everybody ! including me ! you have to pay attention because we want to caramelized
not to cook not to burn obviously ! set your oven into broiling
at full whack, pace the ramekins on the dripping pan,
highest position in the oven, for about five minutes. If you can leave the oven door
opened
that would be perfect , if not you have to be careful ! it can burn
easily ! "Et voila" these are beautiful
Crèmes Brûlées, as known ask caramelized and creamy
vanilla custards, let them cool down a few minutes...
and now my friend you're about to perform one of the most important
French Blessed Sacrament
which is : breaking the caramel top with a teaspoon !
and this is the sound you should hear : it's supposed to be a moment
of pure joy... I know it's not like skydiving
or something but it s cool ! The Crème Brulée
is creamy yet so light and the caramel just brings it to the next level
Don't worry, I didn't forget the Indian twist it's very easy :
Bash a few cloves, some cardamom, and a bit of cinnamon. Add it to the pint of cream
before heating it . after simmering just pour it on the yolks
through a sieve, and then , the rest is the same... This
will give an incredible and delicious Indian flavor to the
Crème Brulée ! I think I love it even more this way !
inspiration and customization
if all about it ! it's all about it ! come on guys
just put a bit of you in this desert ! so take this recipe
and make it yours ! I promise you I won't be jealous as long
as you share your twist in the comments right below. I really hope you like this
recipe, share it,
like it, comment and subscribe for the next video
bye Bye