Baker Jyoti Nanra holds a master class in the art of the crème brûlée. “We know the French don’t mess around with their ingredients.”
Crème Brulee
(makes 3 4” ramekins)
• 95 g large egg yolks
• 400 ml heavy cream, infused with coffee beans
• 20 g coffee beans
• 60 g granulated sugar
• Half a vanilla bean
• ½ tsp espresso powder
• ½ tsp salt
• 100 g sugar
• Berries for decorating
• Kitchen torch
1. Combine heavy cream and coffee beans. Seal and infuse together in the fridge overnight.
2. The next day – Preheat oven to 300 F and heat some water in a kettle.
3. In a saucepan, strain heavy cream, reweigh and top back up to 400 g. Combine innards of vanilla bean, and the pod.
4. While this comes to a simmer, whisk together egg yolks, sugar, and sea salt.
5. When the cream comes to a gentle simmer, remove the vanilla pod and slowly start to pour it into the yolk mixture while constantly whisking. Please do this slowly so not to cook the egg yolks.
6. Pass mixture through a mesh sieve into a large pouring vessel. You may use a large glass measuring cup.
7. Place ramekins into a larger, rimmed baking pan.
8. Fill the pan with hot water so it reaches about ¾ – 1” up the ramekins. Fill ramekins with cream mix.
9. To eliminate any bubbles, use blow torch very lightly over the cream mix. It will pop all the surface bubbles.
10. Bake for 45-50 mins. Custard will be set but they will jiggle in the middle. Do not over bake as the custard will lose the creaminess we want. If the whole ramekin jiggles, leave in the oven a while longer.
11. Remove tray from oven, and then carefully remove the ramekins. Let them cool to room temp, and then place them in the fridge overnight. You can do this process 3-4 days ahead of time.
12. When you’re ready to serve, coat with a thick layer of icing sugar and toast with a blow torch.
13. Top with berries and serve.
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[Applause]
welcome back everyone get ready to turn
up the heat in the kitchen with the
perfect caramelized crust and velvety
custard dessert that will have you
craving more here to satisfy your sweet
tooth with Creme Brule as Baker Joy
nanra hey you’re as sweet as the creme
brulee really and truly and an
incredible Baker so creme brulee to me
it sounds like it sounds very special it
sounds like a lot of work like the thing
you order at the restaurant but you
don’t make it home is it a t of work
it’s I know I always say it’s not but
this one really isn’t it’s very doable
it’s very doable and if you mess up a
little bit it’s always delicious so I
feel like crbr is one of those things
the more you make it the better you get
at making it oh okay so this will be my
first go so I’ll just have to make it
many many many more times a million perc
so with cremet because it’s so few
ingredients we want to make each of
those ingredients count simply because
you want those ingredients to shine
right so we’re using a good cream
infused my cream with um like the Pod of
my vanilla bean a little bit of coffee
beans overnight so I did a cold infusion
overnight and then I did a heated
infusion so oh it’s so good so the cold
infusion you get like like delicate
notes of that coffee and then when you
heat it you get like that stronger so
it’s just so good with all that vanilla
and then I double Infuse my crem brulee
so I’ll do uh vanilla bean so the inside
of the vanilla bean and then uh vanilla
extract because all the flavor counts
here and it’s this is like crolet is
French right it’s French we know the
French don’t mess around with their
ingredients like just do it right full
fat cream always always okay good stuff
okay so I’ve got my cream heated up here
I’m actually going to turn this guy
off even the way it looks is beautiful
though those uh coffee beans in there do
you smell that smells so good so I um
Infuse this overnight cold in the fridge
and then I just heated it and you can
see my vanilla bean pot is in there as
well so before we start our ing process
all I’m going to do here is I’m just
going to strain
this yeah you want to get everything out
of there that you don’t want in your uh
cran brulee rid of those coffee and we
are going to do a double strain on this
anyway but it’s nice to just eliminate
that so we want it to be super smooth
and yes okay so I’m going to have you
help me do this so we’re going to do
something right now in a second called
the tempering process mhm oh God that’s
good I would just drink that so I have
uh egg yolks here crumber is made with
only egg yolks egg yolks are the richest
part of the egg so they are the perfect
base for any custard and what’s the
black stuff that is the inside of my
vanilla bean got it yeah and then I’m
going in with salt because you always
need salt when you’re baking just to
balance out all that sweetness Y and
then we’ve got our vanilla in there so
now this is just our custard base you
want to give this a pretty good whisk
you want to break all of those little
bits of vanilla bean and now this is
where if you can have someone help you
have someone help you unless you know
how to do this so this is what we call
tempering the egg yolks right so it’s
tempering them because we slowly add in
our cream so that we don’t scramble our
egg yolk so we’re going to start we’re
going to start by not scrambled eggs
exactly and we want to whisk it’s okay
yes we want to whisk while we pour
assistant to clean up my mass and now
you can go am I going too fast no you
can go heavier now because we’ve
introduced that hot cream into our yolks
so at this point you can actually just
go ahead and so it’s all about the
temperature and that’s why you’ve got to
goly and now you can just pour it all
right in amazing and now we have that
mixed up
beautifully amazing okay thank you very
much Joi okay so now we have this
beautiful uh custard we do so crem rle
is all about smooth custard because it’s
so basic we want all the elements to be
perfect okay so sometimes egg yolks
naturally have little clumpy bits in
them it’s very normal for eggs y we’re
going to go ahead and do a double strain
on this so we’re might be normal for
eggs but it’s not normal for this recipe
so we’re getting rid of them we’re
getting rid of them strain it all out
exactly and you’re going to see some of
that do you see those little yellow bits
right there so that creates a very
greeny crumber we don’t want that right
we want it to be smooth very smooth okay
I’m going to show you my favorite trick
so show me your trick generally we like
CR brulee that doesn’t have air bubbles
in it I know I know very gentle very
gentle this is going to get
rid of your air bubbles oh you’re
getting rid of the bubbles so that when
they bake your bubbles don’t bake into
your CR Brule you want a nice fluid
custard you are way too comfortable with
that like do you see she’s just like my
that’s my favorite party the blow torch
I love it good for you you want to do
this part yeah will but first I just
want to show you the pretty the
prettiest ramkin like come on only joy
nanra has beautiful blush pink uh ramkin
yes I will do it amazing you can go
ahead and divide them you care do is
there you do it however you want to do
it got it so divide them pretty much
equally yeah so you could do that in
four if you wanted I usually do three so
everyone gets a nice big serving of crem
brulee I just want to know how much I
should be filling this up you can fill
them up all the way they don’t rise or
anything they bake as a solid custard so
you can literally divide them and then
oh it’s smelling good SM so good okay
beautiful div we’re going to do that
little thing again because we have those
little air bubbles and this is just
going to get rid of all those so the
bubbles what is it just going to mess up
the texture yeah they just bake and then
you have like little like dense in your
actual crumb Brule which is it’s just a
very visual it’s imperfect we’re leaving
the imperfections for the wob Sai not
for this recipe okay then we’re going to
go ahead I’m not going to do this right
now but you’re going to pour in water so
that your Ramin are just about an inch
covered uh with water because we want
them to bake in that warm water bath got
it yeah and why are they baking in the
water bath so that they don’t overheat
and that custard doesn’t overcook and
get rubbery the water bath is going to
help them cook very gradually and we
bake them low and slow at 300 Fahrenheit
for about 35 to 40 minutes beautiful
yeah okay so we bring them out they are
our Perfection we have yeah they’re
beautiful but there’s another part to
this so we want to bring these here yes
okay this is my favorite part truly a
little bit of sugar a little bit of
sugar what does the sugar do so the
sugar is going to caramelize and form
that shell that we all love on our creme
brulee so so much nice I’ll do one yeah
and if you feel like doing one I’m going
to blow torch you can blow torch wasn’t
on my bingo card for work today but
yeah I’m going to watch your um
technique
here is there something satisfying about
it I love it so you’re basically like
what’s happening right now so all the
sugar we’re burning sugar essentially
and that’s what creates that nice super
Crispy Crunchy shell and what I love
about it is crumber is so delicate and
it’s so sweet but oh this was yours it’s
addictive isn’t it you got it okay I’m
going to so you just turn it on for me
and I’ll go for it
yeah oh I love that um I think I’m going
to have to make this at home just so I
can burn some stuff in my kitchen like
this feels really good doesn’t it okay
so AMS how much time do we have just
crack
just how do I turn it off Joe okay thank
you there we go mine’s smoking okay so
this is all I see on social media people
cracking that Creme Brule it shatters
it’s beautiful so we have to do oh there
it is we got to do the crack you ready
well let’s see if our camera’s on there
we go and ready oh oh
yeah the crack is complete can
I oh my God it’s amazing you like the
burnt sugar oh my God cityline.tv for
this recipe so good more
1 Comment
Jyoti is cute asf.