hey i'm john canell and today on preppy kitchen we're making creme brulee so let's get started first off we're gonna grab some precious vanilla beans i'm using one for this recipe but you don't have to use vanilla bean you could definitely use vanilla extract or vanilla bean paste use a sharp knife cut it down the middle this is going to be crazy because your fingernails are going to get a little black from this and it looks like you have dirty hands it's vanilla beans okay we open it up and you see just this beautiful rich
like look at all these thousands of vanilla beans in here it's amazing you can use your knife or a spoon and we're gonna scrape this pod clean get all that precious cargo out ah that is a ton of vanilla flavor on my knife set that aside for a moment now in a smaller medium pot we're gonna add three cups of heavy cream right inside oh so rich and delicious i need one more cup so that's 720 ml and now we're going to add our amazing precious vanilla beans as well as the vanilla bean pod don't
worry about this having some like little fibrous husky pieces we're gonna straighten it all out in a minute put this on to medium heat we're gonna bring it to a scald and then we're going to let this just infuse for 15 minutes that vanilla flavor is perfectly in the cream while our cream is like infusing and getting all these delicious flavors we're gonna have our oven set to 325 and heating up and we're going to separate five eggs so whites are not to be discarded you could use those for a delicious meringue perhaps or something
uses egg whites the yolks are what we're using for this rich custard so i love all custards you know if you watch this channel that i am obsessed with eclairs and cream puffs but creme brulee is right up there too creamy beautiful delicate vanilla flavor and cracking into that caramel on top is really fun it's also a good excuse to use your kitchen torch right now we're going to add half a cup of sugar there you go that's all the whole recipe needs except for the top and then just a pinch pinch of salt an
eighth of a teaspoon grab a whisk we're going to whisk this up really until it's combined so just a little movement like that is all you need this is going to be ready to incorporate once our cream is ready let's check our creams come to a simmer so we're going to turn this off and let it sit for 15 minutes after 15 minutes of cooling time this is ready to pour in and i'm using a little bit of a sieve here just to catch the big bits of vanilla there's some like pod pieces that ruin
the texture so pour that all through i see a bean now i'm actually going to scoop this out again because this is full of beans which is part of the beauty so i want to have the beans gone but the pod piece is here you can see full of little pod pieces they smell delicious though okay we're gonna stir this together part of waiting 15 minutes was so the cream wasn't burning hot and didn't cook the eggs if it was gonna be cooking the eggs it'd be scrambled eggs and we'd have to temper the mixture
and back and forth but because it cooled it down it's not even a problem all right that's ready to pour into our ramekins we're cooking our custard in a memory which just means i'm going to use really hot water oh you didn't see that we're going to use really hot water to even the temperature out so our custard bakes evenly so fill this container up about of the about a third of the way up with really hot water there we go these are six six ounce ramekins but you could use different sizes if you want
it's really up to you please don't be so still wait okay we're going to fill these up just just like where the lip is oh my gosh i'm going to be in heaven eating these i will be sharing of course overfilling them just a little bit so that's my bad but that's okay because this one's small these are going to bake at 325 for 30 to 40 minutes until they're set but the center has a slight wobble when you jiggle it but be very careful taking this into the oven everything because there's water it's hot
be careful my creme brulee is out of the fridge it's nicely chilled so that wobble is gone and we're ready to brulee it the most fun part however it's also the most frustrating part because if you've ever done this at home the sugar has a tendency to burn if you don't do it the right way first step i'm using caster sugar you could use granulated sugar caster sugar is like between granulated and powdered sugar it has a finer green which i think toasts better i'm going to sprinkle about one and a half teaspoons over the
surface this will depend on the size of your ramekin if you chose a really big ramekin that's shallow you're going to use more sugar give this a little bit of a shake all the way out to the edges brush some sugar over towards the edge what happens is if you have too much in the center where it tends to collect it will just like burn as you're trying to brulee at all so you want a thin layer thinner than you might think and if you don't have a torch just enjoy this delicious custard as is
it doesn't really work to broil them i'm going to tell you that now all right time to do it so move your torch around you want like a lighter amber color if you go too dark what's gonna happen is burnt sugar which just tastes bitter then move the heat as you go along it'll continue to burn even after you move things around there we go oh my god that was perfect i'm going to tell you behind the scenes i've burnt so many creme brulees it's very frustrating for me but this is exactly what you want
it's golden amber and just right so you're really airing on the side of being conservative with your sugar for that nice crack we'll do one more little spin i think the brushing is really important because you just you can't wiggle it right just be gentle because you don't want to work the sugar in to the custard and get it wet this is a horrible torch by the way you want like the big like a big backyard like garage torch all right so sweeping motions across the top don't try and caramelize all the sugar in one
place it'll continue to caramelize and you can come back to it i have to call my mom this has been the most successful brolyang ever all right just continue and serve immediately or within like half an hour or so if you let them sit out too long the sugar will melt and you won't have that nice crack i'm so excited for this moment look at that beautiful custard if you like this recipe check out my vanilla playlist [Music] that's so good i'm just gonna keep eating this you make this though and i'll see you in
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