Crème Caramel My Favourite Dessert | Chef Jean-Pierre

Well hello there friends! I'm going to share with you all of the secrets to prepare the perfect creme caramel. Without air bubbles, with the most perfectly cooked caramel. Remember, thumbs up if you like the video, subscribe to the channel and don't forget to ring that bell. Stay tuned friends, we're doing it right now. Okay friends, I'm telling you this dessert is amazing. And it's so easy to make. Anybody can make it. I'm going to teach you all of the tricks. I promise you, this is going to become one of your top 10 desserts. It really is. You start eating it, let me tell you. You let it melt in your mouth, you close your eyes, you let it melt in your mouth. It's really an experience, I'm telling you. Alright friends, first we're going to make a caramel. Caramel is sugar and a little bit of water. It's usually twice the amount of sugar than you have in water. So if you have 4 ounces of sugar, you have 2 ounces of water. That's exactly what I'm doing, I'm making it for 4. So you get that idea, we make caramel. When I would make it at the restaurant, we would make like 50 of them. We never really measured anything, it doesn't really matter. But it's a little less water than sugar. So, what we got here, we got 2 ounces of water. And we got half a cup of sugar. And what I like to do, friends, I like to mix it. I like to mix it here, before I put it in the pot. And I'll explain why in a second. I like to have it melted. See, you know sometimes everything is in the detail, friends. You wonder, well what do you do there? You can do it in a pot. You can do it in a pot, it's true. But when you make a caramel, the secret, friends, is to make sure that... I'm going to get all of the sugar in here, see. I got that little silicone brush in here. And I want to make sure I get it all. It's very important that when you start cooking the caramel, you don't want to go too low, otherwise it's going to crystallize. You don't want to go too high, otherwise it's going to burn. So you want to do kind of like a medium heat. And what you want to avoid to do is to mix it. Because if you mix it, some of the sugar is going to get on the side of it. And it's going to burn. So what I like to do, in case it happens, you take a little silicone brush and you kind of like do this, you see. On the side of it. If you see, then you put a little sugar in there. You take a little silicone brush and you clean the side of it. But don't mix it. Don't mix it. That's the worst thing you can do is mix it. You leave it alone until it gets to mahogany color. Mahogany, that's like dark brown. There's such a fine line between very dark, beautiful, and to cook. That has happened to me many times. Don't let it happen to you. I'm going to show you. Or you can under-do it. Under-do. Under-cook. Where it's not even mahogany color, it's like little brown. It has to have color. For flavor and because it needs to have color. What we're going to do, we're going to bring it to boil. We're going to let it do it. It's going to take a while. We don't want to go too high, remember. We want to control the heat so it's not too high. Resist the temptation to mix it. This is a classic soup cup. It's a 6-ounce soup cup. You know what I do when I do 10, 20, I want to measure. I measure one of those and I multiply it by however many I make. We're going to go over the measurement exactly how I'm going to do it. This is a 6-ounce cup. You're making four of them. That's 24 ounces of cream that you're going to make. You're going to make a custard. We're going to do that later. I'm not going to confuse you with it. I have my soup cup. All I did with them, I sprayed them with a little non-stick spray. That's a secret. Just a little bit. You have to do it. I'm sorry, but it works better to remove the custard. You'll see. Just a quick little spray. We're going to bring this to boil. Then I'm going to come back when it's starting to be dark brown. When it starts, it goes really, really fast to get to the dark mahogany. I want to show you that for sure so you know how to do it. I'll be back in a minute when this is turned a light golden brown. Be back. Okay, friends. It's going to take you a good 10, 12 minutes. Resist the temptation to mix it. You can see right here on the right side of the pot. I don't know if you can see it. This is a little darker. It's getting there. When this is it, you cannot do anything else. You've got to stay here, friends. You've got to really pay attention because it's going to go pretty fast. Why is it here? It's probably because my pot was not exactly in the middle of the burner. That side here got a little harder, so I'm moving it away a little bit. I'm rebalancing it. Now it's going to go really fast. You're going to smell it. Trust me, friends. You're going to smell it. I want you to be ready with a small ladle, and we're going to put about a small ounce of water to stop the cooking process. So I want you to see it. A lot of people stop at that point. If you really want to see the color, you move it around. You can see it. See, because the bubbles are on the top. Now be very careful now. The whole house is going to smell beautiful, friends. The whole house is going to smell beautiful. Be very careful because it's super, super hot now, friends. You can see that it's starting to smoke. Now at this point, you have to be very careful. You have to be careful. Turn it off. You see right there, friends? Very dark, very dark. I can wait just a second more before I put the thing because I like it really, really dark. And a little bit of water. Be careful with this. You see, look, not happy. Make sure when you do this, friends, then the kids are not around, okay? And that's it. And now the caramel is super, super hot. And now we're going to put it in the mold. Let me just put this over here. And you're going to see the color, friends. You're going to see the color. Look, look at the color. See the color? It looks really dark. You want it to be dark, my friends. You want it to be dark. This is going to be gorgeous. Yeah, you don't want a light caramel that has no color. You want it to be dark. First of all, because it tests so much better. And second of all, and you can see the color in the bottom of the pot. That's what it's going to be. How do you clean this pot? Just put some water and bring it to boil on the stove. Clean the side of it first, hot water, and it'll come out really easy. And if you have some, then splash it on your stove. Wait for it to be dry. Then you can pop them off. I also want to let you know, those are 6-ounce cups. I used to make them at the restaurant in 8-ounce cups. Those are wonderful, too. Same recipe, you'll see. For 6- or 8-ounce, same recipe. We're going to use one egg per person. We just put a little more cream. That's it, one egg per person. All right, so we're going to go back to that in a minute. Now, at this point, I need to wait for them to be solid before I put the custard on top. So I'm going to take them and put them in my freezer for 15 minutes. You can put them in the cooler for a good half hour, 45 minutes in the refrigerator. Otherwise, freezer, 15 minutes, you're good to go. So I'm going to set up everything to make the custard. I'm going to put those in the freezer, and I'll be back when they're solid. They don't have to be cold. They just got to be solid. And be careful, not any on your fingers. And if you get some on your fingers, mamma mia, I got so many things to tell you. If you get some on your fingers, don't try to wipe it off. You take the skin right off. Just go into the sink and let cold water running, let cold water running, running, running, running for a good 10 minutes. And then you'll have less of a chance of having a really bad burn. See, I'm telling you, it happens. All the stuff that could go wrong in the kitchen happened to me many times. Be back in a minute, friends. Okay, well, the cups were in the freezer about 15, 20 minutes. I'll show you what they look like in a minute. Let's get the cream ready, friends. So I have half cream, half milk. You see a lot of people doing it with just milk. Cream gives you better consistency. You can make it with only milk, but you want to add an extra egg if you do because you need more body. But half eggs, half cream is perfect. Do it this way, I promise you, it's perfect. We're going to put a pinch of salt. Remember, always put a pinch of salt. And then what we're doing, we're putting a, I put a quarter cup of sugar and two ounces of white chocolate. Now, this is my secret. Secret, the normal secret, no. You don't have to put the white chocolate, friends. If you don't want to, you can just put half a cup of sugar and it'll be perfectly fine. I don't like to make it too sweet because I might go get the caramel. All right, so I'm going to let that melt. I'm going to keep an eye on it, let it melt. Let's do, let's talk about the egg. I'm making four. I got four eggs. And I want to break the egg with a fork, but I don't want to pump too much air into this, friends. So be careful, not too much air. Okay, so just do it like this, but don't put too much air. Okay, just a little more salt. Don't tell anybody, just a little bit, little bit. You can tell them, they won't know. And then we're going to put a one ounce, oh, I'm sorry, one tablespoon, one tablespoon of pure vanilla. I use Tahitian vanilla. That's my favorite vanilla, but use whatever vanilla you have. And this is beautiful. All right, look, I want to show you the mold, friends. You see, look, the caramel is hard, you see. See, look, it's hard. And it doesn't take long in the freezer, I promise you. It's very good. So what we're going to do now, we're going to check the milk to make sure it's all melted away. It is a very simple dessert to do, friends. Anybody can do this. This is not, and it's amazing. I cannot tell you enough. I promise you, you make this, you're going to go, oh, my, my, my. You're going to love it. I promise you, friends. I promise you. All right, so now the cream is hot. The milk mixture is hot. I don't need to boil it. I don't want to boil it. Okay, I want it to get hot. I don't want it to boil because I don't want bubbles. I don't want bubbles. You see, it's 180 degrees. That's good enough to do what it's going to do now, which is now we're going to be tempering the egg, okay. And tempering the egg means then, oh, you know what, let me just make sure all the chocolate has melted away. It has now melted all away. So bear with me one second. I saw a couple of pieces of chocolate. It doesn't really matter that much. I mean, they'll eventually melt. In the oven, they're going to melt for sure. I just wanted to see. I didn't mix it enough, all right. All right, so now what I'm going to do is I'm going to put this hot milk and cream mixture on top of the egg. And I'm going to do it slowly so then I don't cook them. I don't want to cook them here. I want to cook them inside, all right. So I'm doing it slowly so then I temper the egg so they don't cook. They don't even pay attention that they've been cooked, you see. Very simple, friends. And we want to do this with a spoon, not with a whisk. Don't use a whisk as much as you wanted to. Don't use a whisk because you'll have air bubbles. Some of the chocolate has not melted completely. So you should wait for that to melt. You're not going to really do much, but you should wait for it to melt. I made a little bit of a mess because I'm working with my left hand so we can get the camera a better angle. But I'm lousy with my left hand, as you can see. I can't do anything with my left hand. So now what I like to do, friends, at this point, I like to strain it to make sure that everything has got mixed up. And if we have a couple of pieces of chocolate, we lose them. But you're not going to do that because you're not going to be with a camera. You're going to do it at home. You're going to take your time to make sure your chocolate is well melted. So I got a strainer right here on top of a pot and I'm going to strain it, you see. Right there. I guess most of it does. You see, look. This is what I wanted to show you, friends. You see the eggs right there? I don't like that in my custard. It creates a bad texture. So I like to get as much out of it as possible, you see. I like it. This is what I want. I don't like that in my custard. You see. So we put as much through as we can. And then we're done. You can leave it there if you want. I just don't. You'll see my texture. When you see my custard, the texture of it is amazing. All right. So we're done with this. And now we have this beautiful mixture. Now, what you want to do at this point, friends, is you want to test it. I don't have to test because I made it 6 million times. I'm going to bring those cups right here. I made them 6 million times, so I don't have to test it. But you should test it, especially the first time you make it, for your sugar amount. Because you may want a little more sugar. See, I don't put much sugar in my dessert, which means you may like it with more sugar. And if you do, then you have to adjust it now. Because it's now or never. Now or never. Is there a song about that? There's a song, right? It's now or never. Like I said before, you don't want to hear me sing. Let me tell you, my friends. So look. Pour it right on top. And you see the caramel is not getting mixed up because the caramel is hot. But by the time we're done cooking, it won't be hot no more. You see? So now you want to go as much as you can. Don't be shy now. Your friends are going to really love this. Let me tell you something. Your family, your friends are going to love this. And there's an extra. You know what I do with this? I put it in my coffee. The extra. And one more trick. One more trick, friends. One more trick. If there's some bubbles that you don't like, take a little paper towel. Especially the big ones. Get rid of it. It really won't matter that much because those bubbles are going to be in the bottom. And when we eat them, we're going to flip them. So don't worry too much about it. Sometimes I'm a little anal about things. You don't need to be like me. My friends. Now, now, water. Hot water. Take the water from the tap. Super, super hot. You don't need to boil water. I don't like boiling water. I want it to be hot but not boiling. Right? You want about halfway with the water, my friends. All right? Be careful now. And now I'm going to go to the oven. I got the oven set at 275. And they're going to go in there for about an hour. All right? So, but then we're not going to eat them right away because when they come out, my friends, when they come out of the oven, you want to take them out. You want to leave them. Wait until they're not so hot, obviously. You know, you grab them. And then you put them aside, not on a hot surface. You take them out of the water as soon as you can grab them. And if you're doing some canning, you can use one of those canning jar thing and take them out of there. It's an easy way to take them out. And then you want to let them cool at room temperature. That's very important, friends. At least two to three hours. When you put your hand on it, you should not feel any heat at all. No heat whatsoever. Right? That means all of the moisture has escaped because if you don't do that, if you put them in the fridge right away, you're going to have air bubbles. And we don't want to do that. You don't want to do that. When you're cutting it, you want to be smooth as silk. All right? So I'm going to put them in the oven, and then I'm going to refrigerate them. It's best, I mean, six, seven hours is good, but it's best overnight. So you've got to resist. Okay? And it's very difficult. All right? So we'll be back tomorrow when they have been refrigerated all night. Okay? Friends, I wanted to show you what they look like when they come out of the oven so you don't think they're not cooked enough. Okay? See, look, look. They're moving. You see? See how no jiggling, but moving. It moves. You see? I don't know if I can – can we see that on the camera, Jack, how it moves? Yeah? See, like it moves. It doesn't jiggle. No way. Okay? So don't think they're not cooked. So when they just come out, so they're super hot right now, but when they're not so hot, I'm going to take them, I'm going to put them on the counter, and I'm not going to refrigerate them for at least two, three hours. Very important. Okay, friends? So for sure we're going to wait tomorrow to take one, and then we're going to show you. They're amazing. All right. I'll see you in a little while. Okay, friends. You really have to resist. It's not easy. At least give it six hours. Okay? But it's much better you do it the next day. So at this point, all we have to do – you can take a knife and do it. I find that if you just take your fingers and just twist it around and push it, push it around. I don't know if you're going to be able to see with the camera, but I'm pushing it around. You see? Look. I'm pushing it. Can they see that, Jack? Is that good? Okay, good. Good, good. See, I'm pushing it around, and then you guys can see exactly what I'm doing, right? I'm kind of releasing it, if you will, right? So now at this point, we need a plate. I like to get a plate. I call it a soup plate. It's not really a soup plate, but I guess it could be a soup plate. And I flip it around like this. So now, you can go like this all you want. That's not what it takes. It takes a – how do you like that for teaching you guys how to do things? It's got to be like a – you got to hear a slosh. Slosh. And if you do this, it doesn't work. You got to go on the side, okay? So you go like this. You hold it really good, and I don't know if you're going to hear it, but I'm going to try, okay? It's not doing it. There you go. Did you hear it? I don't know. You see that? Let's see if I can hear it again. Let's see. See? You got to – I'm telling you guys, this is it. Come to Papa. Look at this. Now this, my friends, this is a cream caramel. I'm telling you, friends, it don't get any better than this. This is like – see the color? How beautiful it is? See, we say we eat with our eyes. I am like in heaven. And when I tell you this is one of my favorite desserts of all time, I'm not kidding. You know, I'm not kidding at all. This is like – so I want to show you. So I'm going to try to not eat too fast because I want to show you. It's very important. I want to show you the texture. You see, first of all, look, look, no air bubble. See? No bubble. No, nowhere you see an air bubble. It's because of all the stuff we did. Now let's look at the inside. Let's look at the inside, friends. Look at this. Look at the texture here, friends. Look at this. You see how beautiful it is? It's so smooth. You know, remember what I tell you all the time? The texture is a conductor of flavor. The texture is a conductor of heaven. Oh my. Mmm. Friends, I know you can all make this. And I promise you when you're going to eat it, you're going to be in heaven. I'm telling you, this is absolutely amazing. I hope you make it. Remember, thumbs up if you like the video. Subscribe to the channel. And ring that bell, friends. We'll see you soon.