Professional Baker Teaches You How To Make CRÈME CARAMEL!
now it's time for a
carameldessert that every pastry chef needs to know creme
caramelis different than creme brulee it's got a lighter consistency and more of a silky texture but it's all about the
caramelstill before I get to the
caramelthough I have to
makethe custard base so I'm going to break into a bowl two whole eggs and then separate out two yolks now I'll add to this six tablespoons of sugar give this a little whisk and now I'll grab my milk milk is a key difference between creme
carameland creme brulee creme
carameluses milk creme brulee uses whipping cream
makes it lower in fat and gives it that silky texture or measure out two cups and I do find 2% milk does work best while most other custards are prepared using hot milk creme
caramelcustard is made using cold milk that ensures a gradual cooking process guaranteeing the silky texture a teaspoon of vanilla and then just a pinch of salt stir that in and it's a good pastry chef habit to strain your custards before you bake it that way every single bite will be silky smooth so as this settles I'll take this opportunity to
caramellayer I've got three tablespoons or thereabouts of water and this time you just need 1/2 a cup of sugar always the addition of acidity or liquid sugar so just a little squeeze of lemon juice and now I'll get this going on high heat always my brush in cool water handy and because I'm pouring this straight into my...
ramekins that are the base for the creme
caramelI let this go to about a medium amber color so a little darker than I did with the
caramelapples and there we go so you do want to work fairly quickly now and divide this between ironic ins just pouring it right into the bottom of each four in total oh I love that smell who could guess that burning something could smell so good and it doesn't take long the
caramelized sugar has already set but even though it's rock solid now once it cooks with the creme
caramelcustard on top it liquefies the sugar underneath it and it actually allows you to remove it from the dish easily and now I just gently pour the custard over the cooled
carameltry and do it slowly so you
makeas few air bubbles as possible now the final little trick to take your creme
caramelto pro level to remove those last few air bubbles I take a paper towel and just dab them or pop them the paper towel will just pull them right away and now you are assured a silky perfect texture to your creme
caramelto cook a custard you need a water bath AB Emery that's why I have the ramekins in this large roasting pan and the pan is actually a little bit higher than the ramekins themselves so let me take these over carefully to my stove and I have a tea kettle with boiling hot water and I'm going to fill the roasting pan halfway up it's actually the gentle heat of the steam and the water itself it almost insulates and protects the custard as it cooks it at...
the same time I've preheated the oven to 300 degrees a low oven for that gentle slow cooking and the last step before these get baked is to actually cover the entire dish that way it holds in the heat the creme
carameltake 30 to 35 minutes to bake and I check the doneness not by jiggling the ramekin but I insert a skewer in the center of the custard if it comes out clean then I know the custards done and I can't wait for you to see them once they've chilled and I can turn one out on a plate to show that beautiful
caramelsauce and here are those beautiful creme
caramelI've done my skewer test so I know they're fully cooked and before I can get to making this spectacular garnish I want to take them out of the water bath just so they stop cooking now here is a great tool it is a jar lifter that you use for lifting canning jars out of your pot the rubber coating
makes it so easy to grip on to the ramekins to pull them out of the water now these have to cool to room temperature before I pop them in the fridge to chill for a good three to four hours but I have time right now to
caramelhazelnut spikes these are actually single hazelnuts dipped in
carameland left to hang so each gets a spike or almost like an icicle of
caramelized sugar so I have individual toasted and peeled hazelnuts and this may sound strange you have to stick a toothpick inside each one now a hazelnut kind of has a natural heart shape to it so you want the point at the bottom...
and not at the seam of the hazelnuts but on the side you just lightly Pierce the hazelnut now for making a batch of
carameljust a couple tablespoons of water and a half a cup of sugar and this time I'm adding a little corn syrup to keep the sugar liquefied as I'm cooking it but also the corn syrup helps elongate that spike after I dip the hazelnut in the
caramelized sugar high heat uncovered no stirring you know all the rules my goodness if you could count the kilos of sugar I've
caramelized you could definitely fill this kitchen a few times over now my sugar is almost fully
caramelized and I need to halt the cooking soon after I take it off the heat so I have a nice bath ready I drop the pot into a metal bowl filled with ice water and that immediately stops the
caramelization at that perfect level and it also thickens the
caramelat the same time before you start dipping your hazelnuts you want to get a piece of styrofoam and elevate it and the elevation is to build the length on your hazelnut spikes and now I want to work with it while it's warm and take each hazelnut with that little heart point at the bottom just dip it halfway there we go and you want to coax that droplet and then carry it over you just let that drip hang down when you're dipping
makesure you don't dip the toothpick because then it's really stuck in the hazelnut don't worry about the little threads and strings of
caramelized sugar you see you can break those off after...
everything has cooled so now the idea is once it's set you break it off at that point pull the toothpick out and you've got this crazy little garnish that you can put on just about anything it could go on a slice of cake it's hard but you can