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Professional Baker Teaches You How To Make CRÈME CARAMEL!

May 29, 2021
Now it's time for a

caramel

dessert that every

baker

needs to know. Now flan is different from flan. It has a lighter consistency and a silkier texture, but it all depends on the

caramel

before you get to the caramel. I have to

make

the custard base, so I'm going to break two whole eggs into a bowl and then separate two yolks. Now I'm going to add six tablespoons of sugar to this, I'm going to beat it a little bit and now I'm going to have my milk. is a key difference between flan and flan prepared with custard cream and caramel with hot milk is made with cold milk which ensures a gradual cooking process that ensures the silky texture a teaspoon of vanilla and then just a pinch of salt, stir it in and it is a good custom of the confectioner to strain the custard before baking.
professional baker teaches you how to make cr me caramel
That way every bite will be silky smooth, so as this sets, I'll take this opportunity to

make

my caramel layer. I have three tablespoons or so of water and this time you only need 1/2 cup of sugar, always the addition of acidity or liquid sugar, so just a little bit of lemon juice and now I'm going to put it on high heat, I always have it on hand my brush with cold water and because I'm pouring this directly into my molds which are the base of the cream. caramel I let this get to a medium amber color, meaning a little bit darker than with the caramel apples and there we go, so now you're going to want to work pretty quickly and divide this into ironic parts, just pouring it directly into the bottom of each one. four in total, oh I love that smell, who knew that burning something could smell so good and it doesn't take long, the caramelized sugar has already hardened, but even though it is now solid as a rock, once What is cooked with the caramel cream on top, does it liquefy? the sugar underneath and it actually allows you to take it off the plate easily and now I just gently pour the cream over the cooled caramel.
professional baker teaches you how to make cr me caramel

More Interesting Facts About,

professional baker teaches you how to make cr me caramel...

Try to do it slowly so that you make as few air bubbles as possible. Now for the final little trick to take your caramel cream to a

professional

level to eliminate those last air bubbles. I take a paper towel and just rub them or pop them, the paper towel will take them out right away and now you are assured of a perfect silky texture for your caramel cream to cook a custard. you need an AB Emery water bath, so I have the ramekins in this large roasting pan and the pan is actually a little bit taller than the ramekins, so let me carefully carry them over to my stove and I have a kettle of boiling water. water and I'm going to fill the roasting pan halfway, it's actually the gentle heat of the steam and the water itself almost insulating and protecting the custard while cooking it at the same time.
professional baker teaches you how to make cr me caramel
I have preheated the oven to 300 degrees per hour. Low oven for slow and gentle cooking and the last step before baking them is to cover the entire dish that way, it keeps the heat. The flan takes 30 to 35 minutes to bake and I check that it is cooked not by moving the mold but rather by inserting a skewer into the center of the custard, if it comes out clean then I know the custard is ready and I can't wait for you to see it again. once they have cooled and I can put one out on a plate to show off that beautiful. caramel sauce and here are those beautiful flans.
professional baker teaches you how to make cr me caramel
I have done my skewer test to know that they are completely cooked and before I start making this spectacular garnish I want to take them out of the double boiler so that they stop cooking now. Here's a great tool: it's a jar lifter used to lift canning jars out of the pot. The rubber coating makes it very easy to grip the molds to remove them from the water. Now these have to cool to room temperature first. I stick them in the refrigerator to chill for a good three or four hours, but now I have time to make these Caramel Hazelnut Picks.
They are actually individual hazelnuts dipped in caramel and left to hang so that each one has a spike or almost like an icicle of caramelized sugar, so I have individual roasted and peeled hazelnuts and this may sound strange, you have to stick a toothpick inside each, now a hazelnut has a natural heart shape, so you want the tip to be at the bottom and not in the seam. the hazelnuts but on the side you just lightly pierce the hazelnut now to make a batch of caramel just a couple tablespoons of water and half a cup of sugar and this time I'm adding a little bit of corn syrup to keep the sugar liquefied while I'm cooking it , but also the corn syrup helps to lengthen that tip after dipping the hazelnut in the caramelized sugar over high heat without covering, without stirring, you know all the rules, my goodness, if you could count the kilos of sugar that I have caramelized, definitely you could fill This cooks several times now my sugar is almost completely caramelized and I need to stop the cooking shortly after removing it from the heat to have a nice dip ready.
I drop the pot into a metal container filled with ice water and that's right away. It stops the caramelization at that perfect level and also thickens the caramel at the same time. Before you start dipping the hazelnuts you want to get a piece of Styrofoam and elevate it and the elevation is to increase the length of the tips of the hazelnuts and now I want to work with it while it's hot and take each hazelnut with that little tip of heart on the bottom, just dip it halfway, there we go, and you want to attract that drop and then take it, just let the drip hang when you're dipping.
Make sure you don't wet the toothpick because then it will get very stuck in the hazelnut, don't worry about the little threads and strips of caramelized sugar that you see, you can break them off after everything has cooled, so now the idea is once you be ready. break it off at that point, take out the toothpick and you have this crazy little garnish that you can put on almost anything, it could go on a piece of cake, it's tough, but you can make them ahead of time and store them in an airtight container, just don't refrigerate the caramelized hazelnuts because the sugar will turn into syrup and now that they are ready, it is time to serve that flan on a plate so that the flan is really refreshing and satisfying as a dessert that you want to serve. ice cream, so be sure to give it at least three or four hours to cool.
I have a small spatula. I just run my spatula across the plate and you'll get that caramel syrup and you'll see the caramelized layer. Top this delicious sweet syrup with a couple of garnishes. Oh, lovely, and who would have thought you could make so many things out of caramel, silky, satiny, perfect.

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