- Hi, I'm Ria, I'm a Tasty producer.
Today, as always, I've been challenged
to take a common food and make it fancy.
Let's see what we are making fancy today.
Drum rolls.
(pounding chest)
Eggos!
As you can guess, I've never tried this before
but I know about Eggos because I watch "Stranger Things."
The waffle is also popular in Japan
so I can probably guess what kind of flavor it will be.
My favorite kind of waffle is crunchy outside
and it's a little bit fluffy and chewy inside.
Eggo seems like very thin.
My concern is Eggo would be a little bit drier side.
Oh cute.
They look like a pancake from cartoon.
It's hard. (laughing)
It's very crispy.
It's a little dry but syrup definitely help.
I like the design of it.
It's cute.
It's round, my favorite shape.
It's very thin.
I like my waffle a little bit fluffier.
This is almost eating a cookie.
Back of the box have some suggestions
like breakfast sandwich.
I think we should make it more fancy.
I've got some great ideas so, as always,
I'm excited to make it fancy.
(upbeat whimsical music)
All right, here's what I got.
Bananas.
Heavy cream.
Butter and eggs.
From the pantry, I got milk, vanilla extract,
cream of tartar, sea salt, powdered sugar,
sugar, cornstarch, bourbon and brandy.
Double alcohol!
All right, let's get started!
Make it fancy.
(dramatic music)
So first separating four eggs.
- [Producer] I've seen you crack a lot of eggs.
I don't think I've ever seen you get shell.
- Oop, maybe today's the day.
Always crack the egg on a flat surface.
One of my pastry chefs taught me
how to crack like tap against each other.
This way you don't make a mess on the surface like I did.
(laughing)
I'm going to use egg whites later
and now I'm just going to use egg yokes.
Three fulls cup sugar, one third a cup of cornstarch,
and four cups of milk.
Turn on the heat to medium high.
You have to keep whisk it until it bubbles,
about 10 minutes.
You don't want any lumps.
Okay, so it looks great.
Reduce the heat to low and whisk another minute or so.
It's got much thicker.
Quarter teaspoon of salt.
One teaspoon of vanilla.
Two tablespoon of butter.
Whisk it until butter is completely melt.
- [Producer] Rie, can you guess
what the original name of Eggos was?
- I assume something with waffle.
- [Producer] Froffles.
- Oh!
Okay.
- [Producer] Frozen waffles.
- Oh, Froffles.
That's kinda cute.
Can be a cute dog name.
- [Producer] Froffles!
(laughing)
- Butter is completely melted.
Transfer to glass bowl.
You want to strain this because you want
to have as smooth as pudding.
Put plastic kinda touching the surface
so it doesn't form any skin on the surface.
This is a little hot right now
so you want to make it room temperature
and then keep it in the fridge.
And we are moving on to next step.
One cup of sugar.
Quarter cup of water and you just stir it once.
Just make sure everything is kind of wet.
Turn on the heat to high medium.
Once you start cooking, don't touch it
because it's gonna crystallize
so you just want to heat until
the sugar turns like a copper color.
So the caramel looking good,
nice color and you wanna turn off the heat
and add half cup of cream.
Do this off the heat because once you add the cream,
it bubbles up and you gonna whisk.
Quarter cup of butter.
When you are making caramel at home,
be careful because it's really hot.
To finish this step, I'm adding one teaspoon of sea salt,
one teaspoon of vanilla, two tablespoon of bourbon.
I personally don't drink whisky or bourbon
but this makes very nice bourbon caramel.
So that was first of our two alcohols.
(bell ringing) Check.
Bourbon caramel is ready.
Set this aside and let's move on.
One cup of heavy cream.
Two tablespoon of powdered sugar.
When you are whipping cream with sugar,
powdered sugar works better 'cause it melt faster
and as always, I'm whisking by hand.
- [Producer] Rie, I feel like
handmade whipped cream is your trademark.
- Alcohol and hand whipped cream?
Normally, I like soft peak
but today I'm going for stiff peak.
Okay, looking good.
We got nice stiff peak and it's time to move on.
And it's Eggo time!
We are preheating oven 375.
Bake this for seven to eight minutes until golden brown.
And it's nice and toasty.
And for this, we wanted to use them all
so we don't have time to just cook,
you know, two at a time.
Using half cup of sugar, half cup of water,
bring this to a boil just to melt the sugar.
Two tablespoon of brandy.
And that was our second of two alcohols.
So check check. (bell ringing)
Our sugar is completely melted.
So I just wanted to brush some syrup
'cause I find Eggo is a little bit dry
so I want to make it less dry
and add some good adult flavor.
All the Eggo are brushed with syrup.
We are going to save this for later.
One cup of sugar and half cup of water.
Heat this up until 240 fahrenheit.
While I'm waiting, I'm going to whip egg whites
to a soft peak adding half teaspoon of cream of tartar
and I'm using room temperature egg whites
because it whips faster.
Temperature is 240, adding into the egg whites.
So you want to pour half sugar syrup into egg whites
in a steady stream so the sugar evenly distributes
to the egg whites and as a visual cue,
if it's ready, the egg whites become very glossy.
It's a nice stiff peak, consistency of toothpaste.
Okay, we made a beautiful Italian meringue
and we are getting close.
We made a lot of components today so let's recap.
Whipped cream, Italian meringue, pudding,
bourbon caramel, baked brandy syrup soaked Eggos
and I have my secret weapon, torch,
but we gonna use it later.
We gonna start with bananas.
I want to make this Eggo perfectly fit in my vessel
so I'm going to trim a little bit.
And if you don't have smaller vessel like this
you can use any kind of container.
I chose this because I want to show beautiful layers.
And I'm going to use two Eggos per container.
First layer is pudding and layer two is Eggo.
Layer three is bananas.
You want to make an even layer,
so you don't want to over rub it and caramel.
Then whipped cream.
Want to make sure I have a nice beautiful layer
and another Eggo and more pudding.
Next, we got bananas.
Have you seen how monkey peel banana?
- [Producer] No, how do they do it?
Can you show us?
- Yeah, I peel banana from here
but monkey peel banana from here and it's easier.
Shout out to monkey!
And more caramel and Italian meringue.
All right and we gonna torch it.
Oh it's beautiful!
And we are done!
(soft dramatic music)
(upbeat music)
Katie, welcome back to "Make It Fancy!"
- Thank you for having me again.
- I love your t-shirt.
Where did you get it?
- Oh, I just got it at ShopMakeItFancy.com.
- MakeItFancy.com?
- It's ShopMakeItFancy.com. - It's shop!
You don't know your own website, Ria?
It's ShopMakeItFancy.
(laughing)
- What do you see?
What do you think?
- I'm seeing like a trifle
and it's giving me some Baked Alaska vibes.
Did you put this on fire?
- Yes. - Yes, you did.
Oh, I wish I had seen it.
- Fire is my friend.
(laughing)
- That sounds scary.
- Can you guess what I made fancy.
- [Katie] I really can't.
It's, I don't know.
- It's hiding.
- Mmm.
Really good!
- Yes!
- Is there any booze in this?
- Always.
(laughing) Double alcohol.
- Double alcohol?
Have you ever done triple alcohol?
- Not yet.
- Oh, is it like a pancake?
- Close.
- Well, okay.
- Warmer.
- I'm thinking it's an Eggo'cause it's like, it's like-
Yes? - Yes!
- [Both] Yeah!
(laughing)
- You're just a genius.
And like, it is so fancy.
Like you could really serve this to a queen.
- Oh.
- King.
I think Kate Middleton would eat that.
Just a bit of it though.
- What about Elizabeth?
She's the queen.
- She's the queen.
I think, yeah.
- I would love to go her palace.
- Go to, oh my God!
"Make It Fancy" in Buckingham Palace!
This is a very fancy trifle!
Trifle, trifle, trifle, trifle, trifle.
A British accent is-
- Make it fancy?
- Make it fancy.
That's Australian, I'm not sure.
Make it fancy.
- Make it fancy.
- [Both] Make it fancy.
(laughing)
(upbeat whimsical music)