And then we have the bread pudding, and this is probably the most popular cake at the store, it's called the Viking, and it has a chocolate crème brulee in the bottom of it, and then a milk chocolate whipped cream, and chocolate pralines in it, and chocolate cake. It's called the Viking because it's pretty intense, it's hearty, and again this is another one that's really easy to take from San Diego to L.A. and not
audience member #5: And then the second part would be as a critic, cause you, maybe you're used to the more traditional like kind of restaurant model, these things like the brulee in order to judge a great crème brulee. And what's really interesting is, for some reason, it often gets hashed out, not just in regard to me, but in general cause most,
And, you know, if they're kind of beige-y, not real baked off, go ahead and put them back in your oven and bake them real firm, because they're going to soak up all this crème brulee and get nice and crusty, and it's nice and juicy. So the flat ones that are not, you know, real bronzed in color, you definitely want to bake those again.
If you like being in the kitchen-- and I mean, I use my high speed blender many times a day. I have creme brulee.
Pretty much normal, pumpkin pie, of course. Pumpkin creme brulee, as well. A pie besides pumpkin?
themselves into a cluster by the fake fireplace wringing their hands preparing to clap to send out the celebratory chestnut creme brulee one of them glanced at his watch Alex stood up his chair squeaking he lowered himself on both knees then shifted propping himself on the right one he plucked the ring out
Or using some of techniques to do it. It's like like creme brulee, where the outside's crunchy and caramelized.
they're allowed to watch, you know, you don't want them to be negotiating with you all the time. And so there are rules and brules . So I won't talk a lot about rules, actually, today, because it's all about confidence.
on revient du Burkina Faso où on voit souvent dans les rues des petits tas de cendres. Ça ce sont les déchets qui sont brûlés directement aux portes des maisons et donc forcément, vous imaginez que ça, ça émet énormément de CO2, plus toutes les particules qu'on peut avoir quand on brule du plastique, qui vont vraiment nuire à la santé des habitants.
So I like science, because I don't feel bad when I make a decision to say, yeah, it's my anniversary. And bring me the creme brulee and the glass of wine. But I also know-- And that way you're not cheating.
Ça ce sont les déchets qui sont brûlés directement aux portes des maisons et donc forcément, vous imaginez que ça, ça émet énormément de CO2, plus toutes les particules qu'on peut avoir quand on brule du plastique, qui vont vraiment nuire à la santé des habitants. En réalité, ces déchets qui sont brûlés comme ça, c'est un peu comme si on brûlait des billets de banque parce que c'est une matière qui a de la valeur.
And basically it's bullshit rules. So it's important to teach our kids that there are brules and there are rules. And the rules can be questioned and broken.
and use that cream to make panna cotta the next day. You'd have lavender panna cotta or creme brulee or whatever. So I imagine, yeah, it would work.
There's no way. I'll burn the place down. So I'm just going to pretend this is a creme brulee and cook the top. Because it's just a little layer of egg that you're trying to cook.
milk to come to almost a boil, and then we'll pour that into the egg yolk mixture, we'll strain it, and that's basically the crème brulee. So that's an element that you could take as crème brulee and put in into little porcelain dishes and bake it off in a water bath in the oven, and you don't even have to go further into this other aspect of it.
potential egg yolk that didn't, that coagulated that wouldn't be nice and creamy smooth. Because let's say you do want this for crème brulee, you don't want to make bread pudding, you definitely want everything to be strained out of here, and it's nice to have like at the end, you've got the grains from that vanilla, all the seeds, and it's good to have all that in there and people see that you're using
and quiet as outer space try I would Anna whispered the clapping was hearty diners kept sending over glasses of champagne and the creme brulee when it arrived was delicious creamy the perfect brittle blanket you could barely taste
plus toutes les particules qu'on peut avoir quand on brule du plastique, qui vont vraiment nuire à la santé des habitants. En réalité, ces déchets qui sont brûlés comme ça, c'est un peu comme si on brûlait des billets de banque parce que c'est une matière qui a de la valeur. C'est une ressource, le plastique.
So the bar has been dropped to a more approachable stance with "The Great--," with food trucks, because a guy with an idea, I want to do creme brulee, I want to do tacos, I want to do crepes, I want to do grilled cheese sandwiches, I want to do burgers, I want to do Korean tacos, I want to do ribs, I want to do chicken wings.
female #3: Can I ask why you have the tin foil on there? Karen: Because otherwise, my crème brulee is going to seep out. So while we were testing this for the book, we...it seeped out a few times, and I'm like, hmm, this isn't going to be good.
And I'm like, OK, I guess I wasn't convincing enough. And so the answer I come up with now is, have you ever heard of brules ? So it's Vishen Lakhiani, the founder of "Mindvalley," who coined that.
And it was awesome. It was awesome, because and then occasionally we did fun stuff like creme brulee, and we shot so many episodes. And it was the first chef on the Food Network to not wear a chef coat, and it was the first to show to
You can also build them in little dishes that are porcelain like that. Same kind of a thing, you just put the crème brulee in, put the croissants in , then the chocolate and then layer them again like that, and then bake it off and you're right there.
Actually in "What's for Dessert," I have a choose your own ending recipe, which is kind of fun. It's a way of playing with that format a little bit, where it's you can either make creme brulee, or you can make creme caramel. So it's the same recipe but just with a couple of different choices along the way.
I'm going to do something sweet and just do flour, water, oil, and salt. And then you can add like a dehydrated strawberry. And you have a pretty tuile that's going to be on top of a dessert, like a creme brulee that you made at home. I've put it on a lobster salad without sesame paste.
And then I've got my yolks and my sugar going here and I just mix those up, and we're going to wait for the cream and the milk to come to almost a boil, and then we'll pour that into the egg yolk mixture, we'll strain it, and that's basically the crème brulee. So that's an element that you could take as crème brulee and put in into little porcelain dishes and bake it off in a water bath in the oven, and you don't even have to go further
Okay good, this is-- thank you. So, these are going to be our filler, the chocolate and the croissants, and once this is finished, we'll put half of the crème brulee in the bottom, I use this in the book, this kind of a mold, and you can either use this kind of a thing or you can use an oval.
audience member #5: And then the second part would be as a critic, cause you, maybe you're used to the more traditional like kind of restaurant model, these things like the critic you need kind of the training and the professional restaurant experience to be able to really speak to the technique of the best crème brulee you've ever had or not?