[1 - 1] what's up in this video I'm going to
[1 - 3] show you a pretty unorthodox way for
[3 - 4] making creme brulee at home that
[4 - 7] requires no water bath the results are
[7 - 10] outrageously rich and creamy and the
[10 - 12] amount of effort is very low to get
[12 - 13] started we'll need to make the custard
[13 - 15] base so for that I'll grab a 2 quart
[15 - 17] saucepan and into it add 1200 grams of
[18 - 19] heavy cream yes that's a lot of heavy
[19 - 21] cream but this recipe makes enough
[21 - 24] custard for four gigantic creme brules
[24 - 26] next I'll grab some fresh Madagascar
[26 - 28] vanilla bean in general for vanilla
[28 - 30] custards like ice cream creme brulee or
[30 - 32] cremon glaze I think splurging for the
[32 - 34] fresh vanilla beans is worth it that
[34 - 36] being said plain old vanilla extract
[36 - 38] will get the job done it's just that
[38 - 40] that custard won't have the same
[40 - 42] otherworldly ethereal vanilla quality
[42 - 44] that you get from the bean to prep this
[44 - 45] vanilla bean for the custard I'll
[45 - 48] carefully slice down one side from tip
[48 - 50] to tip and by the way I pressed this
[50 - 52] Bean as flat as possible before I sliced
[52 - 53] it to make cutting it as easy as
[53 - 55] possible next I'll open up the skin of
[55 - 57] The Bean to reveal the inside flesh and
[57 - 59] then using the sharp side of a paring
[59 - 61] knife I'll scrape all the way down the
[61 - 62] beam to get as much of the paste as
[63 - 64] possible and there we go that's about
[64 - 66] nine bucks worth of vanilla right there
[66 - 68] gram for gram the only more expensive
[68 - 70] seasoning is saffron and it's
[70 - 72] understandable because as far as I know
[72 - 73] just like saffron the production of
[73 - 76] vanilla beans is super meticulous and
[76 - 78] labor intensive like every flower needs
[78 - 80] to be hand pollinated because the bees
[80 - 82] that pollinate them all live in Mexico
[82 - 85] not Madagascar next I'll drop this paste
[85 - 86] into the cream and then I'll drop in the
[86 - 89] bean itself for a good measure might as
[89 - 90] well then I'll move this over the stove
[90 - 92] and drop it over at medium heat a quick
[92 - 94] stir to get the paste and bean evenly
[94 - 95] spread out and then I'll bring this up
[95 - 97] to about 150 F we're basically making
[97 - 100] vanilla tea I want to steep and Infuse
[100 - 102] this cream with as much vanilla flavor
[102 - 105] as possible but if we heat it too much
[105 - 106] the aromatic compounds will start to
[106 - 109] degrade so definitely don't boil it from
[109 - 110] here I'll kill the Heat and let this
[111 - 113] steep for 10 minutes while that does its
[113 - 114] thing I'm going to start on the egg part
[114 - 116] of this custard for that into a medium
[116 - 118] Bowl I'll combine 160 grams of sugar 2
[118 - 121] grams of salt then I'm grab 10 large
[121 - 122] eggs and a little container to crack
[122 - 126] them into that didn't work
[126 - 128] there we go and once I've got all 10
[128 - 129] eggs cracked into the bowl I'll use my
[129 - 131] fingers to separate the whites from the
[131 - 133] yolks the move is basically to let the
[133 - 134] white fall through your fingers while
[134 - 136] cradling the yolk carefully I much
[136 - 139] prefer this method to the Italian granny
[139 - 140] method of moving the yolk between two
[140 - 142] cracked shells because I almost always
[142 - 144] break the yolk and make a huge mess that
[144 - 146] way and once I've got all 10 yolks in
[146 - 148] the bowl with my salt and sugar I'll
[148 - 149] whisk everything to combine then I'll
[149 - 151] grab my infused cream I'll pour about
[151 - 153] half of the cream through the fine mesh
[153 - 155] strainer here and then whisk immediately
[155 - 157] to temper in that hot liquid and goes
[157 - 159] the other half and then a quick whisk to
[159 - 160] get everything combined next I'll take
[160 - 162] my custard and strain it one more time
[162 - 164] to remove any little bits of egg yolk
[164 - 165] that might have gotten cooked while I
[165 - 167] was whisking make sure to scrape all
[167 - 168] that vanilla into the bowl too that's
[168 - 170] like three bucks stuck to the side and
[170 - 172] oh yeah check it out there's some yolks
[172 - 174] stuck in there no shame in sifting them
[174 - 175] out because it's better to have them in
[175 - 177] the strainer than in your smooth Pro
[177 - 179] level custard we did this in the
[179 - 180] restaurant all the time next I'll pour
[180 - 183] this custard into my four ramekins up to
[183 - 184] the inner Edge where the lip starts
[184 - 186] that's about 12 ounces and if you you're
[186 - 188] thinking that 12 ounces is an insane
[188 - 190] portion of creme brulee no sweat this
[190 - 192] recipe can also easily be split into
[192 - 195] eight six ounce portions as well or what
[195 - 197] if you don't has ramekins well you could
[197 - 199] also make this recipe for a crowd in the
[199 - 201] same 9x13 baking dish that you use for
[201 - 204] things like enchiladas or lasagna cook
[204 - 206] time for the smaller ramekins and for
[206 - 207] this baking dish listed down in the
[207 - 209] description next I'll grab my little
[209 - 211] pocket butane torch and then very
[211 - 213] lightly kiss the tops of these custards
[213 - 215] to pop any bubbles left over from the
[215 - 217] pouring no torch no problem just skip
[217 - 219] this step and we'll look at another
[219 - 221] method for caramelizing the sugar in
[221 - 223] just a second now for the weird stuff
[223 - 225] I'm gonna wrap the top of each Ramekin
[225 - 228] tightly with plastic wrap this is the
[228 - 229] move that allows me to skip that
[229 - 231] traditional water bath method the
[231 - 232] plastic is going to trap the steam that
[232 - 234] the custard releases as it Cooks keeping
[234 - 236] the cooking environment nice and moist
[236 - 238] just as if the Ramekin were surrounded
[238 - 240] by water in the oven but Bry won't the
[240 - 243] plastic melt well no the oven
[243 - 245] temperature is right around the boiling
[245 - 247] point of water so it won't melt and as
[247 - 249] an added bonus the low temperature oven
[249 - 252] will also enable a foolproof cook Slow
[252 - 254] and Low yields a better set more evenly
[254 - 256] cooked custards that are way harder to
[256 - 257] mess up lastly I'll give each one of
[258 - 259] these ramekins a quick poke with a cake
[259 - 261] tester to let a little bit of the steam
[261 - 263] Escape too much and it would drip back
[263 - 264] into the custard making them weird on
[264 - 266] top then I'll load this sheet tray into
[266 - 269] my preheated 215 degree oven and bake
[269 - 271] for two hours until things are well set
[271 - 273] silky and smooth just like this
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[336 - 338] you Tommy John after just about two
[338 - 339] hours of bake time I'll come back to
[339 - 341] check on the custards when I shake the
[341 - 343] tray you can see that they're not loose
[343 - 345] or liquidy on top and look relatively
[345 - 347] set so I'll pull them out to take a
[347 - 349] closer look two hours is a general
[349 - 351] guideline for timing here because when
[351 - 353] your oven gets as low as this one is the
[353 - 356] thermostat can vary in sensitivity my
[356 - 359] 215 could be your 240. so I go by I
[359 - 361] first as you can see these look fully
[361 - 363] set on top but they've got a little
[363 - 365] jiggle that's what I'm looking for and
[365 - 367] secondly I'll go by temperature just
[367 - 368] like for the quiche that I did last week
[368 - 371] 170f is the lower end of acceptable for
[371 - 374] baked eggs but slightly higher is okay
[374 - 375] as well as you can see this is right
[375 - 378] around 178 throughout so I'll call it
[378 - 380] done by the way this custard is pretty
[380 - 382] bulletproof I cooked this test batch to
[382 - 385] 210f and it was still pretty freaking
[385 - 387] creamy and delicious once it was cooled
[387 - 389] and set slightly overcooked custard is
[389 - 391] going to be way better than slightly
[391 - 392] undercooked Also let's take a quick look
[392 - 394] at that baking dish custard that we made
[394 - 397] for a crowd earlier this setup perfectly
[397 - 399] just like the four piece did in about
[399 - 401] two hours even and after 15 minutes at
[401 - 403] room temp I'm gonna throw these fully
[403 - 405] cooked custards into the fridge to cool
[405 - 407] and fully set for at least two hours but
[407 - 409] preferably more overnight is actually
[409 - 411] the best in my experience the next day
[411 - 413] when I pull these out you can see that
[413 - 415] they have set up almost like jello
[415 - 417] they're firm but they're not bouncy like
[417 - 419] flan or panna cotta next I'll top this
[419 - 422] with a generous dose of sugar about
[422 - 424] three tablespoons 30 to 40 grams I'm
[424 - 425] using sugar in the raw and I'll get into
[425 - 427] to why that is in just a second for now
[427 - 430] I'll fire up my cute little butane torch
[430 - 431] here and get to work melting and
[431 - 433] caramelizing the sugar I'm not gonna lie
[433 - 436] most home level torches like the one
[436 - 438] that I'm using are underpowered compared
[438 - 439] to the ones that they use at restaurants
[439 - 441] and torching the sugar to the hardball
[441 - 444] stage takes a while like three to four
[444 - 445] minutes per creme brulee the good thing
[445 - 447] about sugar in the Raw though is that as
[447 - 449] it sits for three to four minutes it
[449 - 451] doesn't melt into the top of the custard
[451 - 454] regular sugar and caster sugar do melt
[454 - 455] and that makes caramelizing them really
[455 - 458] difficult the torch then needs to
[458 - 459] evaporate the moisture that it absorbed
[459 - 461] and that ends up cooking the custard
[461 - 464] more and not caramelizing evenly and for
[464 - 466] me it's just a mess so I go with sugar
[466 - 467] in the Raw because it takes a long time
[467 - 469] to melt and it caramelizes super evenly
[469 - 471] also if you're wondering what to do
[471 - 473] without a torch well the backup move
[473 - 475] would be to throw your custard directly
[475 - 477] under a hot Broiler I'll say that this
[477 - 479] move can work pretty good but you really
[480 - 481] have to pay attention it's pretty hard
[481 - 483] to get all of the sugar to the hard ball
[483 - 486] crack stage at the same time and more
[486 - 487] often than not you end up with burnt
[487 - 489] spots in some areas and under
[489 - 491] caramelized spots in others plus the
[491 - 493] custard itself gets rocked pretty hard
[493 - 495] under the broiler and heats up a little
[495 - 496] bit more than I like and then you kind
[496 - 499] of have a curdled slightly hot creme
[499 - 501] brulee experience and that's not my
[501 - 502] favorite I'll throw a link to a cheap
[502 - 504] torch on Amazon in the description just
[504 - 506] in case you want it and after three
[506 - 508] minutes of patience torching I've got a
[508 - 510] perfectly caramelized sugar crust that's
[510 - 512] right on the edge of burning in a few
[512 - 515] places but not burnt I love that dark
[515 - 517] caramel zone right there the custard
[517 - 520] inside is like cool firm vanilla pudding
[520 - 523] but it's the richest creamiest vanilla
[523 - 526] East pudding you've ever had pair that
[526 - 528] with a dark crunchy sugar crust and your
[528 - 530] little human brain just doesn't know
[530 - 533] what to do it's maxed out there is no
[533 - 535] more pleasure to be had you guys this
[535 - 538] dish is fancy as hell especially with
[538 - 540] fresh vanilla beans but with this no
[540 - 543] water bath method it's super easy it's a
[543 - 545] really rare combination and I really
[545 - 547] think you should try it soon
[547 - 549] let's eat this thing game