and in this episode I heat up some cream
I whisk some egg yolks I fire up a torch
and I make some magical unicorn creme
brulee welcome back to moore approved I'm
James and today we're going to be making
a unicorn inspired creme brulee so we're
going to take a basic vanilla creme
brulee and then we're going to use some
colored sugars to caramelize on the top
to give it that rainbow feel all you're
going to need for this recipe is eight
ounces of heavy cream four large egg
yolks two ounces of white sugar and a
half a teaspoon of vanilla extract
while our heavy cream is heating up
we're going to go ahead and add half of
the sugar into the cream and we're going
to take the other half of the sugar and
put this into the egg yolks so just go
ahead and whisk in your sugar until
everything's nice and smooth and
basically we're just heating this up so
we'll go ahead and add in our vanilla
extract after you get a couple little
bubbles around the edges go ahead and
turn it off give it a nice stir now
we're going to take and temper that into
our egg mixture we're going to slowly
temper this cream in to the egg until it
is well incorporated to prepare for
baking go ahead and pre-heat your oven
to 325 degrees while that's doing so get
yourself a baking dish or a pyrex dish
so basically we're going to go ahead and
fill up these ramekins about halfway to
maybe three quarters and now we're going
to take some hot water and just fill up
this baking dish until it is halfway up
the sides of these ramekins now this is
going to help protect the creme brulee
as its cooking it's going to make it
cook more evenly alright we're going to
go ahead and throw these in the oven at
325 degrees our creme brulee is out of
the oven took about 45 minutes you don't
want these to be hard set so I went
ahead and made a little slit in this one
for you to see you're still going to
have a little bit of residue on the
knife so we're going to go ahead and
pull these on out of here be careful not
to get any
water and the other ramekins and this
is hot and fresh right out of the oven
so it is 325 degrees
I do have kitchen hands though so you
may need a towel or something else
be very careful taking this over to the
sink and pouring it out because any
splashes on you would hurt very very
badly
so take caution on that so I'm going to
go ahead and set these in the fridge for
about an hour and a half to two hours
we're going to pull them out and then
I'm going to use my rainbow colored
sugar to make this unicorn creme brulee
our custard was in the refrigerator for
about an hour and a half and is all
cooled down now we get started with a
brulee portion of this process all
you're going to need is a stencil
something along those lines so you can
make more definitive edges with your
sanding sugar I got a couple of
different colors I got red I got pink
and I got yellow so we're just going to
go ahead and put down a very generous
amount of each and you want to make sure
this goes all the way out to the edges
and in between every color you just want
to sort of shake off that excess so
let's go ahead and do our last color
which is pink we'll set these on the way
and grab our torch and this is the torch
I specifically use for my kitchen you
can also do this in the broiler but
these are actually fairly cheap and if
you take a couple of precautions they
can be very safe just remember never to
put your hand in front of the edge of
the flame even if it passes over your
hand for a second it can cause a lot of
damage so let's go ahead and start
toasting this up
you're going to want to adjust your heat
a little bit and just make quick motions
back and forth and then just try to get
all the way around and careful the
ramekin is hot so use caution before you
grab a hold of it anywhere to turn it
and voila one unicorn creme brulee and
that wraps up this episode of moore
approved on James thanks again so much
for watching I hope you enjoyed the
unicorn creme brulee demonstration and
make sure you take a look at the
description box for a full ingredient
list and anything else that you might
need to accomplish this dish thanks
again till next time see you then