Creme Caramel - Creamy Baked Caramel Custard Dessert Recipe – YouTube Dictation Transcript & Vocabulary

1.[Music] hello this is chef john from foodwishes.com with cram carmel that's right you can call it flan if you want they're both french words but creme carmel sounds kind of fancy and flan kind of sounds like well you know so i'm going to go with creme carmel here but no matter what you call it the fact remains this is one of the world's greatest desserts and i'm happy to report one of the world's easiest desserts in fact the only slightly tricky part would be this first step where we have to do the caramel part of the crumb caramel and the first part of that step would be to spray your ramekins heat proof of course with just a little bit of nonstick vegetable spray you can see those are placed in a casserole dish which is what we're going to bake them in so give those a spray and set those aside and then it's time to make what's called a dry caramel and it's called that because the only ingredient is sugar you're gonna put that in a small dry heavy bottom saute pan you're gonna place it over medium heat and you're gonna stand there and not much is gonna happen for the first few minutes but then you'll see this little ring around the outside where the sugar will start to melt and then more of it will melt and it will start to darken and when that starts to happen it's very important to keep the pan moving all right gently shake it back and forth swirl it around until all that white sugar melts and there will be wisps of smoke don't get nervous that's not a problem we want to get this nice and dark and it's not going to burn unless you stop moving it okay so just keep swirling all right don't put any utensils in this do not under any circumstances put your fingertips in this to taste it unless of course you're some kind of criminal and you'd like to not have fingerprints anymore then i guess you can and when all the sugar's melted and it looks like that turn off the heat you are done congratulations you just made the most terrifying form of caramel known to man all right but don't get cocky we have one step left you're going to quickly and carefully take this over to your ramekins and distribute it equally into the bottom of each and because it's so hot it's going to spread out nice and evenly so those are all set and ready for the creme part of the crumb caramel which is nothing more than a simple custard and by simple i mean it only took me literally 30 years to figure out the exact perfect formula although in fairness i was doing other stuff but anyway my formula includes one whole egg plus three yolks we're also going to add a pinch of salt and some white granulated sugar and you can just dump all the sugar in but you know what how often do you get to see sugar being sprinkled over egg yolks not that often so i wanted to savor that at that point we're going to take a whisk and we're going to pop those yolks which feels strangely satisfying and then we're going to mix that up until the sugar is dissolved and we don't have to go too long here we're just going to mix that for about a minute until we can't feel any of that grainy sugar in the bowl it might get a little frothy the color will turn kind of a pale yellow it's going to look just like that and at that point we're going to add the rest of the ingredients first of which being my secret ingredient creme fraiche and as far as alternatives to that i will talk about that on the blog post but if you do want it to be the most awesome creme caramel in the world you will use that we're also going to add some whole milk a nice big splash of vanilla and then a little splash of another secret ingredient a little orange cognac also known as grand marnier you may of course remember that from our world famous souffle video so a little bit of that and you're going to take your whisk and you're going to mix that until completely incorporated to completely smooth and that is ready to ladle into our prepared ramekins we're not going to fill them all the way up so we're going to go about two-thirds to 75 percent of the way try to portion as even as possible once those are filled we're going to take some hot tap water and you're going to fill your casserole dish halfway up and that's going to help the heat transfer more slowly and more evenly throughout the cooking process you're going to go ahead and place that in the middle of a preheated 325 degree oven for about 45 to 50 minutes or until just barely set and i usually start checking around 40 minutes around 42 minutes something like that this is not a recipe you're gonna screw up by peeking and checking so i'll open the oven i'll give the pan a little shake to see what's happening and if you see this slow motion shot here you see how the center is still a little liquefied there's like a ripple under the surface you can tell it's not set that needs a couple more minutes all right so mine went like 46 minutes and you can see here if i give it a little shake with the tongs all right there's still a little jiggle but that liquified wiggle in the middle is no longer visible okay so that's perfect at that point we're going to remove them from the pan onto a rack to cool a little bit these are traditionally served cold and before unmolding you want to go around with a knife make sure it's not attached around that edge and once you've gone around you can see that moving you're going to invert it onto a plate and then feast your eyes on one of the greatest sites in the history of the culinary arts ladies and gentlemen the creme carmel oh my god i'm not sure if i can finish this video it takes my breath away now you do get a little more caramel if you unmold them warm so what i like to do is unmold them and then chill them so i do like to serve these cold but again up to you you are the mellie mel of your creme caramel and right here as i go in with a spoon you can see that just unbelievably smooth silky texture just enough egg to keep it together just impossibly creamy that little bit of tang from the creme fraiche does magical things that are just beyond my vocabulary i mean look at that so you can enjoy these just like that absolutely spectacular or if you want to get super fancy you can do this in the bottom of the ramekin there'll be a couple teaspoons of caramel that don't come out you can pop that in the microwave for about a half a minute until it liquefies again and then if you drizzle it on a silpat you can make designs right here i started i was gonna make some rabbit ears and i thought to myself well that's stupid so i changed my mind and started doing this random squiggly thing and it's so cool is that temperature of the sugar comes down you actually can pull it into these really long strands kind of fun again be careful very hot very dangerous and once it cools you can peel it off place it on your crumb caramel and proceed to blow minds people will be like i had no idea you were a world-class pastry chef but now i know anyway i really do hope you give this a try this thing is such a crowd pleaser and as you saw fairly simple to make so head over to foodwishes.com for more information and the ingredient amounts as usual and as always enjoy you