[Intro music]
If you read a recipe of a crème caramel,
you may think it is very easy to make.
Well, it all depends on the result you want to get.
If you want to serve your guests the perfect crème caramel,
it must have a smooth surface.
There should be no bubbles.
The texture must be velvety.
The caramel must have a perfect amber colour.
Not so easy to make
unless you follow my directions.
To make the perfect crème caramel you will need
water and sugar for the caramel,
whole eggs, sugar, vanilla, rum,
and milk for the custard
Start by the caramel.
Combine the sugar and the water in a saucepan.
Give it a stir.
And turn it on, on high.
Bring the sugar to a boil
and we are going to cook it until it becomes golden.
Then we would turn it down
and we will stop when it will be amber.
While you are making your caramel,
prepare your pan.
So you want to bain marie your pan
pretty high where you prepare the bottom.
I am using parchment paper
and your ramekins ready
because we will pour the caramel in it.
When the sugar is boiling, turn down the heat to medium high.
And do not stir the caramel,
just let it as it is, just let it cook.
I said that because ninety nine percent of time
my students want to a take wooden spoon or whisk
and they are stirring and stirring- this is wrong.
Caramel just let it do its thing.
Cook.
Do not stir it.
If you stir it, you add oxygen
and you cooling it down each time.
At the end it could arrive at a stage
that is called massé.
The only thing you have to do is to keep an eye on it,
it could burn very quickly.
Meanwhile, place the milk in a separate saucepan.
Add the vanilla and the rum.
Reserve and wait for the caramel to be ready
before boiling the milk.
Then prepare your eggs.
So break them into a bowl
and do not put the sugar in yet.
When caramel start to get golden,
so I am just going to give it a little stir.
Caramel is a flavour
before its yellow or golden, then it will be just sweet
and then it will become golden brown,
amber and this what a caramel is,
it’s a flavour, its sweet and slightly bitter.
Let's have a look at our sugar here.
so it's started to colour on one side.
so mix in order to... this should be the colour.
Turn down the heat at that stage.
You could see the fumes here?
So this is a sure sign that the caramel is splitting up.
So turn it down a little bit.
Because the sugar will continue to cook.
You want to control your heat
so you don’t want to go too fast
otherwise you may burn the caramel.
If we start now, the caramel will be too golden
so little bit too sweet
what we are working on now, is the amber
this is what the flavour is;
little bit sweet and bitter.
So the colour is good.
I am going to turn it off because
it is going to continue to cook.
Pour the caramel into the ramekins
and look at the colour!
Its just perfect!
So that will be sweet and bitter.
While your pan is hot add water to it
that way the caramel will melt down
and your pan will be easier to clean.
Boil the milk with the vanilla and rum.
During this time, fill the kettle and turn it on
because we are going to need boiling water
for the bain marie
and preheat your oven to 400 degree F.
Our milk is almost boiling.
It starts to skimmer on both sides.
You really want to have the milk going up; good.
Turn it off.
Add the sugar to your whole eggs.
Whisk vigorously
in order to break down the sugar into the eggs
and add the boiling milk.
Whisk well.
Then skim off the foam using a skimmer.
Actually you remove everything.
So fill the ramekins almost upto the rim.
You may use a little spoon to pick them up.
It should be here.
Place the pan into the oven; follow me.
Oh its hot.
Then pour the boiling water into the pan
making sure not to put any water into the ramekin.
So the amount of water should be at the same level
as the custard; so pretty high.
And you want to make sure also you put parchment paper underneath.
Cook at 350 degree F.
for about 40-45 minutes.
Crème caramel is ready, let's have a look.
So insert a toothpick on the centre of the crème caramel.
Remove it and it should be dry.
So you have nothing on the tooth pick or fingers.
so which means the custard is cooked.
And you see if I am moving them, then nothing is shaking.
Ok. Its totally dry.
So lets take them out.
Remove the crème caramel
Allow the crème caramel to cool down
at room temperature for about 20 minutes
then refrigerate them about 4 hours
before unmolding them.
Our crème caramel are cold
after a few hours in the fridge.
They are ready to be unmolded.
With your thumb, break down the seal
so just push down.
Then place the crème caramel on your hand
and shake
and then hold it.
Then with a spoon, scrape the caramel and pour it over.
Nice.
Decorate with fresh fruits .
Today I am going to use some Physalis and raspberries
but you could use anything you want.
Anything on season.
Open the Physalis .
Then wash the leaves and twist little bit.
Then cut the base
Add the raspberries
and serve.
Another thing is to place a thick layer of paper
such as newspaper in the bain marie
soaked in the water and place the ramekins over.
That will help to distribute more evenly
the heat; then you shouldn't have any bubbles.
Have fun making crème caramel.
Bon appétit!