En revanche, elle cultive un goût particulier pour les tous petits plaisirs
plonger sa main au plus profond d'un sac de grains,
briser la croûte des crèmes brûlées avec la pointe de la petite cuillère
*spoon scraping*
Hey, what's up guys
welcome back to Binging with Babish
where this week we're taking a look at the crème brûlée from "Amelie."
Now the objective with crème brûlée is to get as much of this flavor
into here as possible and one great way to do that is
with vanilla sugar and it's very easy to make.
Just dump two cups of plain white sugar into the bowl of a food processor,
scrape one whole vanilla bean and dump the little seed thingies
into the sugar, and process.
Don't process it too, too much. We're not trying to make confectioner's sugar here.
but enough so that the vanilla beans are
evenly dispersed throughout the sugar and you've got a cool cauldron of sugar smoke.
Pour into a mason jar for easy storage
and add the scraped carcass of the vanilla bean cut into thirds
for extra vanilla infusing-ness.
This stuff keeps at room temperature forever and it makes a pretty great gift
once you've wrapped it with a decorative piece of whatever this is
or maybe some butchers twine.
Now you're cooking with Pinterest.
Simply tie that up and tie a little bow on top a-
That looks like something nice that your aunt can scrub herself with or something.
But enough preparing for Christmas in the middle of April
It's time to start making crème brûlée.
And as you can see, I've got a selection of different vanilla flavors here
But why not use that bullsh*t Christmas present your nephew gave you
and measure out 75 grams of vanilla sugar
to which we're going to add 2 cups of heavy cream
and whether you used vanilla sugar or not
let's cut and scrape a whole vanilla pod
and add it to the sugar cream mixture,
which we are going to bring to a gentle simmer over medium, medium-low heat
and as soon as it starts simmering, take it off the heat.
We don't wanna scorch this, we don't wanna overcook it.
We're now going to strain it and set it aside to let it cool
so we can make custard out of it.
And to make custard, of course, we need eggs -
- six egg yolks, in this case, to be precise, and now
there are a lot of ways to separate egg yolks from egg whites, and I'm just sort of
dumping them all on a plate and pulling them out with my hands, and now I've got
a nice plate of egg whites to make a very healthy omelette.
I'm wrapping a moist kitchen towel around my bowl
so I can whisk one-handedly as I slowly drizzle the
cream sugar mixture after it's cooled for 15 minutes.
Once you've added about 1/2 the sugar-cream mixture
the eggs are pretty much tempered and you can dump it in little bit faster.
And there you go - the beginnings of a very easy custard.
Now to fill our ramekins. We're going to repurpose our moist kitchen towel
and place in the bottom of a nice deep casserole
so our ramekins don't slide around.
We're going to carefully fill each one almost to the brim, leaving a little bit of headspace,
but we want them pretty full for easier torching down the line.
Now we need to make a bain-marie, or hot water bath.
Now, Iike to use a goose-necked kettle like this one because
it gives me more control when pouring in the boiling water
and I don't make the rookie mistake like - oop.
Like accidentally getting water - ugh, damn it.
Eventually we're going to get the casserole filled with boiling water so it comes two-thirds of the way up
the sides of the ramekins.
Then we've got our oven set to 300° Fahrenheit
and we're going to very slowly,
very, very slowly, carefully - bake these guys
for anywhere from 25 to 40 minutes, depending on the size
and depth of your ramekins. They're not going to look done -
-in fact, they're going to have an almost liquidous jiggle to them,
but this is what we're after to prevent cracked surfaces down the line.
We want to hit 175° Fahrenheit
before trying fruitlessly to get these things out of the bain-marie.
(cursing)
Ah!
(laughs) Damn it!
(laughing)
Once the water gets low enough you should be able to just
use your oven gloves, and then use the remaining steam for a little makeshift spa day.
The things we do to cleanse our pores, am I right?
Anyway, we're letting these guys cool at room temperature for about an hour
or until completely room temperature and then we're going to wrap them and place them
in the fridge for at least four hours - ideally, overnight.
And now, finally, the fun part - torching.
I tried a few different kinds of sugars
and the best one for making a crispy, crackling crust
was turbinado, or raw sugar.
Hold your torch so that the tip of the flame
is just barely touching the sugar and slowly, gently, patiently
form a brown crackling crust.
This takes a little bit of practice, and even the burnt ones taste pretty good
so you can't really lose. We're going to re-refrigerate these for 45 minutes
and then it's time to get cracking.
The sound is of the utmost importance to Amelie, so let's listen in.
*light tapping*
Now that was relatively satisfying - tastes better than it sounds -
so I think we need to go bigger.
A larger surface area, after all, is going to give us more crème to brûlée.
These guys are going into the same 300°F oven for closer to 25 minutes
due to their shallowness. We want to get that same jiggle going
and another 4 hours later it's time to sugar em up
and torch em down. Now for these guys I thought we would go
full ASMR. So I set up the microphone,
got my best whispery, breathy voice ready - let's listen in.
Hey guys, welcome back to
Binaural with Babish
where I'll be
tickling your
ear holes
with a whole bunch of tch-tch-tch-tch-
triggers.
*repeated tapping*
Can you hear me getting cavities?
Let's bring a little fresh ground pepper to the party.
Fart noises
BING
(laughing)