Greetings Gastronauts, this is Keef Cooks, I’m Keef and today I’m going to do a double bill of
sweets - desserts - oh yes. I’m going to make crème brûlèe and Eton mess.
[ MUSIC ]
The Eton mess was requested by MikeP, and nobody wants the crème brûlèe.
Except I bet you do - you just didn't realize and in fact I didn't realize until, oh, what was it?
Valentine's Day - we got one of these sort of ready-made meal deal things from a supermarket
and we got crèmes brûlèes as the puddings. And they're absolutely delish - ah amazing.
And I know they're amazing because I’ve had them before but I just forgot.
So, dead easy to make and I’ll do that first. Now the reason I’m doing two desserts is that
they're both dead easy and they'll only take - if each one is a separate video
it'll be about three minutes long. To be brutally honest three minute
videos don't do it for me and my channel. YouTube likes videos that are at least eight
minutes long, and longer if possible. So that's what I’m doing - if you want
short little videos there's TasteMade and people like that do a lovely job.
Anyway I’m waffling, that's what I do. That's why my videos are so
long! And entertaining! Anyway, I am waffling.
If you enjoy this video give it a like, share, subscribe, etcetera.
And without further a-waffle, let's get on with it!
But before we get on with it, let me just say when you make crème brûlèe you use egg yolks
and that means you have egg whites left over. And y’know, just about the best way to use up
egg whites is to make meringue. And Eton mess contains meringue. So it meshes together and
you don't waste bits of egg. Okay, let's do it.
Right, crème brûlèe. In French it just means burnt cream.
All it is, it's a set custard with a layer of demerara sugar on top which is then caramelised
under a grill or using a blowtorch. And it is marvellous and the great
thing about it is the custard you make in advance and you let it go cool.
And then you finish it off at the table or just before by doing the sugar thing.
300 ml of double cream (heavy cream), 15 grams of caster sugar (powdered sugar),
three eggs and a sploosh of vanilla. Or a scraping of vanilla pod if
you're extremely wealthy or y’know, just something vanilla flavoured.
So first thing to do is separate the eggs. Ah, not three eggs, three egg yolks!
So we need to separate the eggs. Now because we're going to be
making meringue with the egg whites we want to be absolutely sure there's no egg yolk in with them.
So we use the three bowl technique to separate the eggs.
And the egg white goes into that temporary holding bowl.
The yolk goes into there, and then the egg white goes into the permanent holding bowl
because we didn't get any yolk in it. So let's try another one… lovely. There we go.
Now you want to heat your oven to 130 degrees Celsius for a fan oven/convection oven.
That's 150 for a normal one and that is gas 2. So it's very cool.
And then get yourself some ramekins - these aren't ramekins - these are actually
the glass dishes that the crèmes brûlèes came in that I bought previously.
And they're brilliant because they're wider and shallower than a ramekin so you get more sugar
crunch to egg custard, oh yes. So get a big roasting dish,
your two dishes - I might actually have enough to do three we'll see.
I put some hot water in - this is not boiling but it's just to kind of pre pre-warm the dishes.
So water just over halfway up and then we'll pop that in the oven.
[ OVEN ROARIN ]
Now get a heatproof bowl which conveniently has got your egg yolks in.
And the sugar just whizz them together.
[ WHIZZIN ]
Now put the cream in a saucepan... wow, this is very thick…
Gaah, I have bought extra thick cream, which I shouldn't have done. So I think maybe I’ll dilute it with a
little bit of milk because this is going to be so, ah insanely, actually almost unpleasantly creamy.
And we'll put that on the heat and bring it to the boil.
Actually add your sploosh of vanilla.
And pour the cream onto the yolks.
Mix them together then pour it into your dishes. I think I can do another one.
Now we'll pop these in the oven for about 30 minutes and then see how we're doing.
[ OVEN ROARIN AGAIN ]
All right it's actually had 33 minutes so let's see what we've got.
[ OVEN ROARIN AGAIN ]
Ooh yeah they look pretty good. There shouldn't actually be any colour on the top but there is.
Yeah they're fine.
So we need to let those cool down and that can be overnight if you like.
As I said there's the sugar thing to go on top but you can't do that until they are cool.
Okay I’m going to make the meringues so first of all I want the
three egg whites in the bowl and we've got 150 grams of caster sugar that we'll add later on.
But first we need to whizz the egg whites to, like, soft peaks.
[ MIXER WHIRRIN ]
Now I’m going to add the sugar a spoon at a time
and wait for each spoon to be completely mixed in before you add the next one.
And you'll end up with stiff peaks white and glossy.
[ MIXER WHIRRIN ]
Okay we are there.
So I’ve got a baking sheet lined with greaseproof paper and I’ve got the oven
preheating as before to 130, 150, gas 2 and I just spoon blobs of the meringue onto the paper.
Not bothering with anything fancy or decorative because it just gets smashed to bits
in the Eton mess anyway.
So they go in the oven for one hour.
[ OVEN AGAIN, OH YOU KNOW ]
And at the end of that one hour we'll just turn the oven off,
maybe open the door a little bit but not necessarily.
You just want them to cool down really slowly and in this case it's going to be overnight.
Because we're really not going to taste test two desserts in one evening, I promise you!
Okay I’m going to finish off the crèmes brûlèes, so a teaspoon-ish of sugar
spread out evenly. And you can stick those
under a grill or a broiler, or get your blow torch out.
Oh yeah, those lovely bubbles of caramel, fantastic!
"And now it's taste test time with Mrs Keef Cooks."
[ CHEERIN ]
"Hello." "Huzzah."
"It is our 96th wedding anniversary today."
"36." "Yeah."
"Just feels like it."
"Happy anniversary my love. I have made you a crunchy pud."
[ CRACK ]
"Did you hit the glass? Or the plate?"
"No, the bottom."
"We know this works 'cos..."
"Keef made it the other night when we had some friends round."
"This is lighter." "Yeah the one I made the other day was - it was too thick."
"So that's why I put milk in it."
"Honestly, that is so delicious and it's so easy to make. As y’know, so get on it."
"And tomorrow, there will be Eton mess." "Ooh. Ah yes."
"Cause where is that it's going to be they go together extra eggs."
"So tomorrow, I’m going to finish off the Eton mess and we'll have another taste test. Tara for now."
[ STRANGULATED ROOSTER CROWING ]
All right, it's the next day and I'M going to make the Eton mess.
So if you don't know what this is - it's a very simple dessert.
It's just whipped cream and summer fruits like raspberries and crushed meringue chucked into it.
It's named after Eton College, the posh boy school near Windsor where prime ministers are
forged in the white heat of…knowledge. I suppose, something like that.
And it's just absolutely wonderful. There is no skill involved in making it whatsoever.
I’m doing a version that's slightly healthier than the cream-based one.
I’m using yogurt instead of cream so I don't need to whip that, I’ll just, I can just use it as is.
These are the meringues that I made yesterday, wonderful.
And my strawberries are actually raspberries and some leftover cherries and you can
actually use any combination of little berry type fruit that takes your fancy.
First thing to do is chop the fruit up and macerate it in some sugar - caster sugar.
So I’ve saved some whole cherries and just actually ripped them to bits because they're
a little bit well, somewhat overripe. I’m not going to do that to the raspberries.
So the term macerate, it's just like marinade except for fruit.
And the reason you do it is it just sort of gets the juices running
and also sweetens any fruit that's not massively sweet already.
So I’m also going to save some whole raspberries to chuck on the top.
So just sprinkle some sugar onto the fruit and leave it for about half an hour.
Now I’ll just add some yogurt - probably about half of this pot.
And mix it all together and it's perfectly okay to squash the fruit a bit while you're doing it.
Actually I’ve seen some recipes where they stick it through a blender to make it really smooth.
But I’m not doing that. And now we can add some smashed up bits of
meringue. You can't go wrong really can you? And to serve it just put some on a plate,
smash up some more meringue around it and the reserved fruit on top and then get stuck in.
“And now, it's taste test time with Mrs Keef Cooks.
[ CHEERIN ]
"Who's just come home trudging through the snow, on this day the 30th of March."
[ LAFFIN ]
"Well it's still falling, there's nothing to trudge through, but I’m glad to be in out of it."
"There you go." "You've made a mess!"
"I haven't." "So did you say you were going to make it with..."
" Yogurt rather than cream?" "I made it with yogurt and also I recommend ..."
"avoiding those cherries, they're not nice." "Yeah you did say you weren't impressed."
"I had one the other day. No I actually had two. One was actually nice - a bit bland..."
"The other one was... yeah. Ooh this works I haven't even started on the meringue."
"I actually left it in from about..."
"Four o'clock yesterday? Oh you weren't here. And didn't open the oven at all just turned it off after an hour..."
"And opened them at about four o'clock today so they've developed some serious chew in the middle."
"Got a nice..." [ SPLAT ]
"Soft and crisp on the outside." "On the outside, like they're supposed to be."
"So yeah we're doing that thing again." "Yeah baby..."
"Okay, very good. Second most easiest pud in the world after crème brûlèe."
"I think. Oh maybe both." "I wouldn't know, I just eat them all I know is I had crème..."
"brûlèe yesterday and I’ve got Eton mess today." "Tomorrow you'll probably have diabetes."
"Ooh that was uncalled for. Anyway, thanks for watching and see you next..."
"Come on, you can do it. See you next time."
[ MUSIC ]