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making crème brûlée is really easy

making crème brûlée is really easy
all right well anyone have room for a desert care to see a menu anyone too bad I'm

making

dessert anyway and there is no menu you've been scammed there wasn't even dinner I don't even know why I asked you had room for dessert you haven't eaten anything today is about the sweeter things in life actually no it's about one sweeter thing in life called creme brulee a food that according to Wikipedia is claimed as the place of origin by France England and Spain so when I was
making cr me br l e is really easy
looking up some history on the dish creme brulee I was pleasantly greeted by Wikipedia telling me that it has no home it just is claimed by a lot of people which I think speaks to the dish right a lot of people a lot of countries want to claim it it must be good I've never tried it wait how I tried it I either haven't tried it or I don't remember trying it so that means it might not be good if I didn't remember it regardless we're going to recreate it today using a nice
little humble group of ingredients this for all intents and purposes is absolutely a hacked version of creme brulee I know that there's a lot of finesse and technique and specific times and ingredients used when you're

making

traditional creme brulee which of course has eggs and milk in it neither of which are in this kitchen so we're gonna have to do it completely backwards and I'm sure a lot of the French Spanish and English chefs out there are gonna be judging me because
I'm doing it a completely weird way but hey you got to do what you gotta do right in order to do it to him speaking of doing the tomb let's begin so this recipe is going to take about two and a half hours the two hours in that two and a half hours is literally just letting it cool so we're gonna throw something together it might take three hours we're gonna throw the initial mixture together and we're gonna get it in our little ramekins the Los Angeles ramekins ramekins
I'm

really

sorry about that joke but I do think that even though we're letting it rest in the fridge for about two hours that is less time and I could be wrong here than it takes to make a traditional creme brulee but regardless all I know is that brulee means burnt and y'all today is the day well we are gonna bust out the brand new kitchen torch I can't even tell you how excited I am I would be lying if I said I'm

making

this recipe for many other reasons than wanting to use
that kitchen torch right over there I don't know I've always wanted to use a kitchen torch and I finally got one I was at a restaurant I was eating dinner and they were torching my food and I was like first of all thank you for torching my food second of all what brand torches that and she showed me the brand I was like I'm buying it so after all is said and done and we've let the creme brulees get nice and cold we're gonna heat him back up actually we're not gonna heat
it back up we're basically just gonna torch some sugar on top of the dish to give it this browned crispy like hardshell almost so that is going to be easily the most exciting thing I've ever done in my kitchen and I I don't know I just can't wait till we're there but you're

really

gonna only need a small handful of ingredients it's kind of surprising looking down at the amount of ingredients in there what we're gonna use to make this how little it takes but this
is it and one thing to note that you are going to need is the full fat coconut milk so you want to check the nutritional facts on the back and make sure it doesn't have like two or three grams of fat it has like fourteen or fifteen grams because that's how you know it's the full fat version we need as much fat inside that adds to the texture of the creme brulee which I think should end up being like a custard II sort of yogurt texture so I'm ready to get started let me pull out a
saucepan and let us begin here pull out your saucepan okay make sure it's clean I know you made mac and cheese last week okay so maybe just rinse it off a little bit doesn't need to be perfect no one's at the house just make it look anyway we're going to get our pan nice and heated and I am going to deal it'd our coconut cream Kalash milk it

really

does look just like cream like it's basically the plant version of condensed milk so you can see there it's not

really

making cr me br l e is really easy
milk anyway this is a 13 and 1/2 ounces I feel like that is a little light we're gonna need 15 ounces so we're gonna have to open to the end of the rules I didn't make them alright I just had with two ounces of what I think is two ounces into the new can it's getting kind of warm so we are going to put the coconut milk or the condensed coconut cream / Coco milk okay that was a mess but we did it so we're gonna break this up a little bit then we're gonna add our arrowroot
flour which goes right in here just

making

a huge mess already getting right into it beautiful we're gonna add our sugar and we're gonna add our little bowl of cashews our raw cashews and you're going to let this get to a nice little simmer and we just want to get it kind of warm this is only gonna cook for about I think like a minute we're

really

just kind of warming this up are you keeping track of time I'm not keeping track of time could you let me know what a minute has
passed also I apologize that there's now literally coconut milk everywhere this is bring to a simmer that means I need to cook it a lot hotter summer means almost like a boil right no that's the opposite of a boil never mind this is a wild recipe because we're pretty much I don't know it kind of feels like it should taste like creme brulee we're them but we're taking all these plant-based ingredients we're just blending them in a high-power blender and we're using
we're even using like turmeric to help with the color of the dish so it almost feels like we're just kind of like

really

deconstructing this thing to a very basic level that's been definitely longer than a minute it's just not simmering but whatever we're gonna move this out of the way and we're gonna pour it right into our high-powered blender we're gonna get all the last bits of coconut milk out all right

easy

that is done okay now we have you know I actually think
I dunno why we wanted to warm that up sort of soften the cashews I think and maybe break up the milk well you're gonna take our turmeric which literally is just for color okay that's just a little pinch we're going to use some nutritional yeast which I will admit I've never used nutritional yeast on a recipe that wasn't savory now a little bit of an OL extract we're gonna pop the top on and

really

just blend this sucker until it's nice and smooth okay that was a lot
of blending but we wanted to get it as creamy as we could possibly do okay now we are going to pour the mixture which looks little I don't know this mixture looks a little light and watery so I'm gonna add a little bit more coconut milk I know that's you know should be just following the recipe but can't help myself all right this looks pretty creamy it's actually a hot which is kind of odd and we were just going to pour it into our ramekins we have three small ramekins and
one Big Daddy ramekin and we're just gonna try to pour as evenly as we can yo I don't know what it's supposed to taste like when you just blend that stuff together but that tastes like a fine fine French Spanish English dessert anyway this is the point where we are gonna put this in the fridge and just practice patience by the way a lot of you guys actually venmo me patience thank you I don't know how you found me but we're gonna practice our patience here we're gonna
wait two hours all these cool in the fridge and I'll see you guys after I'm done actually assaulting you with this red kitchen towel so assault magic and we're back it's been about three hours I wanted to give the nice dessert a little extra time I know it says two hours but it actually says two to 24 hours okay so we're still on the light end here of being patient but I'm proud of us three hours is good okay so we let our creme brulee sit in the fridge to cool for three
making cr me br l e is really easy
hours and let's give them a look real quick here's what they look like it's actually a OH this one's moving I shouldn't hold them at an angle okay they're actually pretty wild-looking okay it kind of looks like a little more neon than just like a golden yellow which I didn't expect but like I'm down I love neon yellow I don't know why it turned out neon I don't know I mean honestly if anyone's creme brulees would randomly come out neon colored I feel
like it's pretty on brand that they're mine so I'm down with that now now it's time this is the moment that I and maybe some of you have been waiting for the kitchen torch she has arrived all jokes aside practice caution with these I made sure to do research on how to use them and not get hurt with him so hopefully everything works well so here's what we're gonna do we are going to take some sugar this is like the coolest step of any recipe I've ever done you're
gonna take some sugar and grab a little spoon and you're just gonna give the creme brulee a nice topping like a layer of sugar and this is what we're gonna be burning okay so you want the whole surface to be covered by a thin layer of granulated sugar make sure you hit all the spots so as not to burn the creme I have no idea what's gonna happen well this even work with this recipe I hope I don't know we'll see I think we're done with the sugar coating and now let's
let it burn baby are you ready are you ready prepare yourself oh my god this is crazy-looking yo this is absolutely wild I saved once I could do it in front of you so you could watch me torch it look what I made that and I cool that looks like creme brulee it does right I'm not sure how to begin crumbly I don't know I don't think prefer if I've had a regular one but prepare yourself okay I'm ready I'm scared it's actually so cool watching it turn into like a solid
shell isn't this neat yeah you're supposed to get it like nice and brown not black like maybe the center is a little overdone there but then you want to let it sit for like a couple minutes and then it should like be like hard to the touch Oh oh my god hold on oh my god yeah that's not allowed no that's not allowed me breaking it No holy this turned out amazing what what the hell why is this so good yo what are you doing

making

regular creme brulee just do it like this is ten
times easier is the bacon oh my god oh my god that is so good I want to eat like a hundred of those I can't believe it has no calories we're on the like crunchy top the crunchy top is insane you don't come brulees more like a pudding texture it's definitely like looser than that and a little more liquidy but like it tastes so good and their sugar on the top is exactly the same as the sugar on the top turned out exactly as I remember so why don't you let this if you get oh
yeah that's what the recipe says it's a rest rest to the 24 hours in the fridge and if you're resting 2 to 3 hours like expected to be more loose than it would be creamy and thick yeah here cuz that one's done oh yeah I want to break it I wanted I want to break it like for you guys you guys here it's just like this is a special dessert man this is like the stuff you get at fancy restaurants real fancy restaurants also though using the torch to make the sugar like crust on top
was surprisingly

easy

and I kind of want to do it to other food now there's a brulee them I'm the brulee mmm that was like for me like someone who doesn't eat dairy for whatever reason have you missed creme brulee that not that I got that got that this is the move y'all that is so good I love the color of it it's like neon the color could use work if you want to make it look like normal creme brulee but if you let this sit for like five hours in the fridge I imagine it would
come out like just the custardy texture you want that is dangerous yeah it's like addicting how bad is that for you because I feel like I could eat a whole gallon of it well the thing is I feel great and I only ate one it's argue probably you at least five more before I start feeling less than great wait so how hard is it to make the inside it's super

easy

didn't you throw a bunch of stuff in the pan and then put it in a blender it's like 10 minutes tops and then you throw
them in the fridge and then they're literally done that's the kind of thing like if you had people over that you're super trying to impress yes that is so impressive vegan creme brulee at home and it's like you can tell them that it took you all day but

really

it took you ten minutes also such like a nice dessert to like I think that's why a lot of people like creme brulee as it is because it's a kind of light and kind of yeah yeah you know having like a piece of cake you
could give your guests and your like here this is incredible this might be one of my favorite things you've ever made

really

mm-hmm that was so good you know we had brulee it to him what I'm not gonna link the recipe cuz I'm keeping it a secret I'm a damn doom whenever you normally like to eat try this recipe I will link it it is incredible never in my life did I think you could replicate such a fancy dessert with such little effort and kind of just like cheap ingredients I mean
this is like the biggest thing you're gonna get I mean this is like insanely

easy

I'm like kind of blown away the ingenuity here is off the charts and I can't recommend this enough man I'm just so excited I'm gonna save these to show some self-restraint here thank you mister torch and congrats on

making

your debut on the channel I knew the day would come and I'm excited that day was today and I can't wait to bust you out to brulee some motion next time I don't
know sometimes you got to do it to them sometimes you just got to burn your food with the torch see how it goes thank you for joining me I appreciate you guys watching and those of you who make the recipes it's very cool to see your version of it so thank you and I hope you enjoyed watching this is my dessert for the week oh you know what I was supposed to put a garnish on let's do that let's put a garnish on anyway here is a creme brulee very proud of it this process was a lot of
fun super

easy

I highly recommend you go try it I don't know this is just impressive you just did it to him you did to him Dave who am I talking to I don't know I did two over today we did it to him today thank you for joining me I'll see you guys next week for a recipe probably without a blowtorch we'll take some time off but we'll see you again soon my guy okay I'm gonna take this and eat all of that goodbye