Rosemary Crème Brûlée - Feed my friends s01e2/8

Hello, I am Tess. Welcome to the Feed My Friends series. In this episode I am going to be showing you how to make a delicious rosemary and cardamon crème brûlée. [music] Okay, so to begin, what I need to do is take my aromatic, so I have got cardamom, which I am adding to pestle and mortar, some black peppercorns, and I am just going to bash those up. Okay, so you are not looking to bash them completely to pieces but just to loosen them a little to release the cardamom pods slightly and to, just let the flavor out of the black peppercorns. So I am going to add this straight to my pan here. I am also going to split my vanilla pod down the middle, just pull it in half, scrape out some of the seeds. You want to get as many of the seeds out as you can but we are going to be adding the vanilla pod as well, so do not worry about it too much. So I am just going to pop those in there, all those good flavors. Now I have got my rosemary as well, this is just one little sprig. I am not going to do anything to it, I am just going to pop it straight in the pan. Now I have got my milk and double cream. So I am just going to turn my pan on to the heat, I want it to be on a, kind of, medium heat. I am going to just bring it to a simmer and I am going to turn the heat right off and just let all those flavors infuse. So the milk and the cream are really hot now. I do not want to bring them fully to a boil so I am just going to turn off my heat now and just set that to one side. Right, now I can get on with my egg yolks. So I have got four egg yolks cracked into a bowl here and I have some sugar. So I am just going to add the sugar to the egg yolks and I am just going to give that a little whisk up. I really love this crème brûlée just because it is such an exciting mix of flavors. The rosemary, surprisingly, really, really works with the cardamom and black pepper and it just gives it a bit more of an aromatic flavor. You want to give that a really good mix and get the sugar completely mixed in with the egg yolks. This does take a little bit of arm work. Okay, so my egg yolks are now nicely whisked and my milk and cream have been infusing for about 15-20 minutes. So I have got my sieve and another pan here and I am literally just going to strain it straight through. This is just to get rid of all of the little bits of black peppercorns and all of the residue we do not want. So because this is really, really hot I am not going to add the egg yolk straight away because it will just curdle. So the trick is to add a little bit of the milk mixture to the eggs, give that a mix, and this starts to bring them up to temperature so then when we add them it is less of a shock and they are less likely to curdle. There we go. Now my pan is over heat still, it is on a medium, and you just want to keep mixing it until it starts to become custard. So the milk and cream has become a nice, thick, slightly custardy texture and it is ready to be put into the ramekins. So I am just going to pour a bit into each one and even them out and now they are in a baking tray and I just want to fill that with some boiling. So I want the boiling water to come up half way on the ramekins. So I am using the water because that effects the way that they bake, so instead of having them bake dry it stops the custard from setting, becoming hard, basically it makes a really nice crème brûlée. I have got my oven pre-heated at 140 degrees and I am just going to pop this in. So my crème brûlée have set, they have been in the oven for about half an hour and they have cooled down to room temperature and now I am going to pop them in the fridge for about another half an hour until they are nice and chilled. Okay, so my crème brûlée's are nice and chilled and now to do the topping. So I have got some demerara sugar here, and I am just going to easily spread the demerara over all of the crème brûlée. Now you want to get it nicely coated so it covers all the way to the edges because we want a nice, even, crack-able, crunchable, delicious topping. So now I am just going to pop this under the grill to get them nice and crispy. So my crème brûlée's have just come out from under the grill, some of them are still crackling and they are smelling amazing. That toasted, burnt caramel is just delicious. So I am going to do the crack test to see if the rème brûlée's are nice and hard. This is the way you can tell it is a good brûlée. So we have got, oh yeah. So I am just going to give that a little taste as well. [pause] That is a good crème brûlée. All you need to do is serve this with a few fresh berries and you are good to go. Perfect crème brûlée. If you like this and for plenty more recipes in the series make sure to click the 'subscribe' button, and see you again next time.