making crème brûlée is really easy

okay well anyone has room for a desert, beware of seeing a menu anyone, too bad, I'm

making

dessert anyway and there's no menu, you've been ripped off, there wasn't even dinner, I don't even know why I asked you. room for dessert you haven't eaten anything today it's about the sweetest things in life not

really

, it's about a sweeter thing in life called creme brulee, a food that, according to Wikipedia, is claimed as its place of origin through France, England and Spain, so when I was looking for some history about the creme brulée dish. Wikipedia greeted me pleasantly and told me that it has no home, it is simply claimed by many people, which I think speaks well of the dish, many people, many countries want to say it, it must be good, I have never tried it, wait how I tried it, either I haven't tried it or I don't remember trying it, that means it might not be good if I don't remember it, regardless of us.

We'll recreate it today using a small, humble group of ingredients. This for all intents and purposes is absolutely a pirated version of creme brulee. I know there is a lot of finesse and technique, and specific times and ingredients that go into

making

traditional. creme brulee which of course has eggs and milk, neither of which are in this kitchen so we will have to do it completely backwards and I'm sure many of the French, Spanish and English chefs will judge me. because I'm doing it in a completely strange way but hey, you gotta do what you gotta do right to make it for him, speaking of making the grave, let's get started, so this recipe will take about two and a half hours for both of us. hours in those two and a half hours is literally letting it cool, so let's make something.

It might take us three hours. We will prepare the initial mixture and place it in our small Los Angeles molds. molds molds I'm

really

sorry about that joke, but I think that even if we let it sit in the refrigerator for about two hours, it's 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 It means burnt and y'all, today's the day, well, let's get out the new kitchen torch. I can't even tell you how excited I am. I'd be lying if I said I was making this recipe for many reasons other than wanting to use that kitchen blowtorch over there.

I don't know. I always wanted to use a kitchen torch and finally got one. I was in a restaurant. I was having dinner and they were burning me. food and I said first of all thanks for burning my food, second of all what brand burns that and she showed me the brand. I said I'd buy it, so after it's all said and done, we let the creme brulee get nice and cold, we'll reheat it, in fact we're not going to reheat it again, we'll basically just burn some sugar on top of the dish to give it this golden, crispy, almost chewy color, so that's going to be easily the most exciting thing I've ever made in my kitchen and I don't know, I can't wait until we get there, but you're really only going to need a small handful of ingredients, it's a little surprising to look down.

For the amount of ingredients we are going to use to make this, little is needed but this is it and one thing to keep in mind that you will need is full fat coconut milk so check the nutrition facts on the back and make sure it doesn't have two or three grams of fat, it's like fourteen or fifteen grams because that's how you know it's the full fat version, we need so much fat inside that it adds to the texture of the creme brulee that I think which should end up being sort of like a yogurt-textured custard II, so I'm ready to go.

Let me get out a saucepan and let's start here, get out your saucepan, okay, make sure it's clean. I know you made macaroni and cheese at the end. week, okay, so maybe just rinse it a little bit, it doesn't have to be perfect, no one's home, just make it look anyway, we're going to heat up our pan and I'm going to take care of our coconut. cream Kalash Milk really looks like cream, like it's basically the plant version of condensed milk, so you can see it's not really milk anyway, this is 13 and 1/2 ounces. I feel like it's a little light, we're going to need 15 ounces, so we're going to have to open up to the end of the rules.

I didn't do them well. I only had two ounces of what I think is two ounces in the new can, it's getting a little warm so let's go. put in the coconut milk or the condensed coconut cream/coconut milk, okay that was a mess but we did it so we're going to break this up a little bit and then we're going to add our arrowroot flour which goes right here making a huge disaster is already coming to this beautiful, we're going to add our sugar and we're going to add our little bowl of cashews, our raw cashews and you're going to let this simmer and we just want to get it. something warm this will only cook for about a minute we're actually just heating this up are you keeping track of the time?

I'm not keeping track of time. Could you also tell me what minute has passed? I apologize because there is literally coconut milk everywhere now. This is brought to a simmer, which means I need to cook it much hotter. Summer almost means boiling, right? No, that's the opposite of boiling, it doesn't matter, this is a wild recipe because we're More or less I don't know, it looks like it should taste like creme brulee, we're them, but we're taking all these plant-based ingredients, we just mix them together in a high-powered blender and we use We're even using turmeric to help with the color of the dish, so it almost feels like we're really deconstructing this to a very basic level that's definitely been going on for more than a minute, it's just not boiling over low heat, but whatever it is.

We're going to get this out of the way and pour it right into our high-powered blender. Let's get all the last bits of coconut milk out. Very

easy

. It is done. Now you know. Actually, I guess I don't know why we wanted to heat that up, soften the cashews, I think, and maybe split the milk. Well, you're going to take our turmeric, which is literally just for color, okay, it's just a pinch, we're going to use a little bit. nutritional yeast which I admit I've never used nutritional yeast in a recipe that wasn't tasty, now some OL extract, we're going to open up the top and really just blend this sucker until it's nice and smooth, okay?

It mixed a lot but we wanted it to be as creamy as possible. Okay, now we're going to pour in the mixture, which looks small. I don't know, this mixture seems a little light and watery, so I'll add a little more coconut milk. I know, you know, I should follow the recipe, but I can't help it. It looks quite creamy, it's actually spicy which is a little strange and we were just going to pour it into our moulds. three small ramekins and one Big Daddy ramekin and we're going to try to pour as evenly as possible.

I don't know what it's supposed to taste like when you mix those things together, but it tastes like fine Spanish French. English dessert anyway, this is the point where we're going to put this in the refrigerator and just practice patience. By the way, many of you really got the better of me. Thank you. I don't know how they found me, but let's practice our patience, let's wait two hours, this is all cold in the refrigerator and I'll see you when I'm done attacking you with this red kitchen towel, so raid magic and let's come back, it's been about three hours. to give the delicious dessert a little more time.

I know it says two hours, but it actually says two to 24 hours, okay, so we're still on the light side of being patient, but I'm proud of us, three hours is okay. We let our creme brulee sit in the refrigerator to chill for three hours and let's take a quick look at it, here's what they look like, it's actually an OH, this one is moving. I shouldn't hold them at an angle, okay, they're actually pretty wild. -it looks good, it looks a little more neon than a golden yellow, which I wasn't expecting, but like I'm depressed, I love neon yellow, I don't know why it turned out neon, I don't know.

Honestly, if someone's crème brulee randomly came out in a neon color, I feel like it's nice that they're mine, so I'm okay with that, now is the time, this is the time that I and maybe some of you have been expecting. the kitchen blowtorch has arrived, leave jokes aside, be careful with these. I made sure to research how to use them and not hurt myself with it, so I hope everything works out well, so here's what we're going to do: We're going to have some sugar. This is the coolest step of any recipe I've ever made.

You're going to take a little bit of sugar, you're going to take a little spoon and you're going to give the creme brulee a nice coating like a sugar coating, and this is what we do. It's going to burn well, so you want the entire surface to be covered in a thin layer of granulated sugar. Make sure you touch all the points so as not to burn the cream. I have no idea what's going to happen, well this even works 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?

Get ready oh my god this looks crazy this is absolutely wild. I saved him. one time I was able to make it in front of you so you could watch me burn it look what I did that and cooled it looks like creme brulee does well I'm not sure how to start falling apart I don't know, I don't know I think I would prefer if I had a normal one, but Get ready, okay, I'm ready, I'm scared, it's actually cool to see him turn into a solid shell, isn't that cool? Yes, you're supposed to get it right and Brown, not black, maybe the center is a little overdone there, but then you should let it sit for a couple of minutes and then it should be hard to the touch.

Oh my god, wait, oh my god, yes, that's not allowed, no. that won't let me break it No holy this turned out amazing what the hell why is it so good? What are you doing making regular creme brulee? Do it like this it's ten times easier it's the bacon oh my gosh oh my gosh that's so good I want to eat like a hundred of those I can't believe it's calorie free we're on the crispy top the crispy top that's crazy you're not coming brulees more like a pudding texture it's definitely looser than that and a little more runny but it tastes great and the sugar on top is exactly the same as the sugar on top it turned out exactly how I remember it so what?

Why don't you leave this if you get it? Oh yes, that's the recipe. it says it's a 24 hour rest in the refrigerator and if you're resting 2 to 3 hours as expected it will be looser than it would be creamy and thick yeah here because that one is already done oh yeah I want to break it up, I wanted to I want to break it down for you guys, you guys here, it's like this is a special dessert, man, this is like the stuff you get at fancy restaurants, really fancy restaurants, although using the blowtorch to make the sugar-like crust on the top was surprisingly

easy

. and I kind of want to do it with another food now there's a brulee they're the brulee mmm that was for me as someone who doesn't eat dairy for some reason you've missed creme brulee that's not what I have that I have that this is the movement, y'all Y'all that's so good I love the color of it it's like neon the color could work if you want it to look like a regular creme brulee but if you let it sit for about five hours in the refrigerator.

I imagine it would come out like the custard texture you want, that's dangerous, yes it's addictive. How bad is that for you? Because I feel like I could eat a whole gallon. The thing is, I feel really good and I only ate one. You'll probably have at least five more before I start to feel less than good, wait, so how hard is it to do the inside? It's super easy. Didn't you just throw a bunch of stuff in the pan and then put it in a blender? It's like 10 minutes max and then you throw them in the fridge and then they're literally ready, that's the kind of thing like you're inviting people over to your house and you're super trying to impress, yeah, that's such a vegan creme brulee. impressive at home and it's like I can tell you it took you all day, but it actually took you ten minutes and it's also such a nice dessert that you like.

I think that's why a lot of people like creme brulee as is, because it's kind of light and kind of yes, yes. I know that having like a piece of cake you could give to your guests and your tastes. This is incredible. This might be one of my favorite things you've ever done. Really mm-hmm, that was so good. You know, we gave it to them. I'm not going to link the recipe because I'll keep it a secret. I'm damn destiny when you normally like to eat try this recipe. I'll link it, it's amazing, I never in my life thought you could replicate something so elegant. dessert with so little effort and sort of cheap ingredients.

I mean, this is the biggest you're going to get. I mean, this is incredibly easy. I'm like amazed, the ingenuity here is off the charts and I can't recommend this enough, man. I am very excited. I'm going to save them to show a little self-control. Thank you, Mr. Torch, and congratulations onmake his debut on the channel. I knew the day would come and I'm excited. The day was today and I can't wait to get you out for some movement next time. I don't know, sometimes you have to do it, sometimes you just have to burn your food with the blowtorch, see how it goes, thanks for joining me.

I appreciate you watching me and those of you who make the recipes it's great to see your version so thank you and I hope you enjoyed watching this is my dessert of the week oh you know what I was supposed to put a garnish on let's do it come on Let's add a garnish anyway, here's a creme brulee, very proud of it, this process was a lot of fun, super easy, I highly recommend it. I recommend you try it. Don't know. This is simply impressive. You just did it to him. You did it to him. Dave.

Who am I talking to? I don't know. I made two more today. We did it today. Thanks for joining. Yo, I'll see you next week for a recipe, probably no blowtorch, we'll take some time off, but see you soon buddy, okay, I'll take this and eat all that, bye.