(dramatic electronic music)
(frenzied yelling)
(speaking Japanese)
- [Alvin] Hello there.
Welcome back to another episode of Anime with Alvin.
Today we're gonna be attempting to make
this giant pudding mountain from Toriko
Yep, seems like a pretty big one,
so we are going to need a lot of eggs.
120, in fact.
As you can see, the entire table is filled with eggs.
Thank you to all the chickens out there.
Keep doing your thing.
Now that I have finished fooling around with these eggs,
let's get started.
While doing a little bit of research,
I found that there's actually a King Pudding kit
that comes from Japan,
so naturally we ordered it online
and are are going to play around with it.
It seems like it comes with many things,
one of them which includes an instruction manual.
This one feels a little like a squishy pouch.
I'm guessing that's probably the caramel sauce.
This other bag seems to be a powder of some sort.
So we're gonna follow instructions,
go over to the stove, and heat an entire container of milk
and dump in that powdery looking thing,
which I'm guessing is a mixture
of starch, gelatin, and flavoring.
For whatever reason,
this turned a slight oddly pink on the top.
Not sure if that's supposed to happen,
but we only got one of these.
Stirring and making sure that this has come to a boil
and there are no lumps.
This goes back into the plastic container,
which slightly concerns me,
but I'm guessing Japan knows what it's doing.
After dumping all of the mixture in there,
we're going to cover this and let it set at room temperature
and then in the fridge until completely firm.
Once this has cooled for a relatively long time,
around six to eight hours,
this is now going to get flipped and inverted onto a plate.
Hey, would you look at that?
That's pretty cool.
Give it a jiggle
because by law you must jiggle anything
that seems to jiggle.
And we're gonna open up this packet
and dump this caramel-like sauce right on top.
I have to say that it looks pretty good.
A little small, but we're getting there.
The texture is quite interesting.
It's a very soft-like pudding,
not like jello or anything like that.
The taste is relatively mild.
The flavoring seems to be more on the milk side.
It doesn't really taste like pudding
or flan or creme brulee or anything like that.
I'm guessing that's because there's a lack of eggs in here.
So even though this was quite fun
and a good little detour and warmup,
let's get down to the real business.
In a bowl,
we are cracking and separating 120 large egg yolks.
Don't worry about those egg whites.
They did not go to waste,
as I took them home and cooked them and ate them
for quite a long time.
In another large container,
we are combining 2 1/4 cups of powdered gelatin
with 1,800 milliliters of water.
Gonna give this a good stir and let this bloom to the side.
Then we are going to measure out 425 ounces of whole milk,
3.6 liters of heavy cream,
and about 1/2 cup of vanilla extract,
cleaned out with a little bit of extra cream.
Into our egg yolks,
we're going to add five pounds of sugar.
Then these are going to get blended
with an immersion blender with a whisk attachment.
Otherwise, whisking this by hand
may be a little too much for me.
I'm gonna go to the stove
and heat up 60% of this milk,
just until it has started to simmer,
and slowly temper this one ladle at a time
into our egg yolk mixture.
Otherwise, it'll probably overcook the eggs
and we don't really want that
'cause we only got one shot at this.
Once all of the milk has been incorporated,
slowly we're gonna dump in
our giant solidified block of gelatin, whisking to dissolve.
This mixture is now getting split
between two pots because it is a lot
and we're going to go back to the stove and heat this
until the custard reaches about 160 degrees Fahrenheit.
It's important, while this happens,
we are stirring the mixture constantly
to prevent any sort of clumps or burning on the bottom.
This mixture now gets passed through a fine sieve
back into our giant bowl
and we are going to add in our cream with vanilla mixture
just to cool this down a little bit more,
plus a heavy handful of salt.
Now that our custard is ready,
we are going to slowly ladle this with a giant cup
into a large container designed to hold liquids
for large events.
And because we made so much custard,
I thought it would be fun
to also make a few different other sizes,
starting with a large pot for our medium size,
going over to a ramekin for our small size,
or creme brulee-sized,
and then making a tiny one just for fun.
All this gets wrapped and put in the fridge
for at least 24 hours
and then we will see what we have made.
For our caramel, we're dumping an 840 grams of sugar
with 180 grams of boiling water,
just into a pan until it has become a nice amber color.
Once it has reached that color,
we're gonna add in another 180 grams of water
and then we're gonna stir that until that becomes a sauce.
This gets strained
and goes into a little container for later.
First, we're gonna invert and un-mold our little dude.
Guy is very small.
He goes onto a plate and, just because he is very small,
we are going to give him two little black sesame eyes.
I will name you Little Timmy.
Timmy seems to be a little bit sad today.
On his head,
we are going to dump a little spoonful of caramel
and realize that the caramel is still hot,
which is now melting Timmy's face.
Delicious!
Sorry, little buddy.
I think we should just probably eat you
and put you out of your misery.
Next up is our medium-sized pudding made in a ramekin.
We're gonna invert this guy and just like L'il Timmy,
we are going to again put two eyes on his face.
We will name this guy L'il Jimmy.
Jimmy seems to be even more sad than Tim,
a thought I did not know was possible.
Again, we are going to give him a nice little caramel bath.
The caramel is still hot, so again, once more,
L'il Jimmy is now being completely melted.
Let's go ahead and eat his eyes
so that he does not have to see the rest of what is to come.
Very delicious.
Next up is the pudding made in our large stock pot.
Let's go ahead and find a plate that can barely
fit this entire thing and we're gonna take this slow off.
Oh, wow. That is beautiful!
My god, what a specimen.
We're going to name you Big Bobby.
Let's go ahead and give Big Bobby a few jiggles.
Let's go ahead and give him another few jiggles
and make sure that we record in slow motion on my phone
for later viewing.
I have now learned from my previous mistakes
and will not personify this guy with two more eyes.
So instead we're gonna skip ahead straight to the caramel,
which is also cooled by now,
and give this guy a nice little head bath.
The texture seems to be maintaining its consistency
across the sizes so far.
This one has more of a softer inside,
which is to be expected.
And because Big Bobby does not have eyes
it is perfectly okay to split him in half with a knife
for scientific purposes.
We're also not going to waste any of this food
so we're replacing Big Bobby in a body bag for later
to take home, in separate, separate, separate pieces
so we don't get found out.
At long last,
we are going to unveil our piece de resistance.
Here I am,
clearly struggling to figure out how to invert this,
so we have called in the help of Steve,
a very strong man who usually is behind the camera.
We're still trying to figure this out.
Not sure how to hopefully not shatter the table.
And here a one, a two, a three!
Woo hoo!
Now, that...
That is cinema.
Heck, yeah!
Give this guy a few slaps,
as it is clear that this is not coming out so easily.
Those little bubbles you were seeing,
those are air pockets escaping
because we have created a vacuum
from how rotund and voluptuous this pudding is.
It is slowly shooting itself out one bubble at a time.
I wish you could hear the sounds right now
'cause they are quite hilarious.
Almost there.
Just gotta..
Oh, there it is.
I'm gonna name this after my favorite poet, Donkey.
This is a giant pudding mountain
and, yeah, everything seems to be going great.
I love how this looks.
Everything is amazing
and I'm so happy that we got to...
Oh, okay, Donkey's fallen over in the back a little bit.
Let's just get them back to...
Oh, oh, oh god.
What is happening over here?
- [Crew] No!
- [Alvin] Oh no, go back.
(crew laughing)
Donkey has completely split down the middle.
Oh, god.
Okay, this is our giant pudding mountain
and we are still going to eat because we respect food
and will not waste the food that we have made.
So we're gonna pour on the rest
of our delicious syrup and dive right in.
Delicious!
This is actually very good
and the flavor is just like pudding.
In the spirit of not wasting this,
I was taught a trick by an old pastry chef
where if you take pudding
and you blend it into food processor
you kind of remake a whole pudding sauce,
thick cream kind of situation.
I volunteered to take all of these home,
so I'm gonna go figure out
what kind of dessert I can make with all of this.
(mellow R&B music)