James shows you how to make a magical Unicorn Creme Brulee!
Get the edible diamonds used on this dessert from Amazon. http://amzn.to/2p85zSp They are pretty neat, but can require some finesse.
Check your local grocery stores for sanding sugar or get it here
Here are a few of the kitchen items James used in this video:
KitchenAid Hard Anodized Nonstick 1.5-Quart Saucepan
Set of 6 Ramekins:
11,000 BTU Portable Gas Burner
X-Chef Stainless Steel Mixing Bowls Set With Lids, Measurement Marks, Non-Slip(Set of 5)
18 by 30 by 1/2-Inch Cutting Board, White http://amzn.to/2nENVVM
A Good Kitchen Torch
The Torch I Use:
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1 cup Heavy Cream
1/4 cup Granulated Sugar*
4ea Large Egg Yolks
1/2tsp Vanilla Extract** or 1 whole vanilla bean (crushed and cut open length wise)
A/N Sanding Sugar***
4-5 Oven safe ramikens(4-5oz)
*If not using the sanding sugar use 3oz of granulated sugar instead of 2oz.
**If not using the sanding sugar use 1tsp of vanilla instead of 1/2.
***Be generous with the sanding sugar. This sugar is “crispy” by default so you really don’t have to melt and caramelize the full thickness. The colors you use will be more predominant if you don’t over melt the sugar. Do to the added sweetness this imparts use the stock recipe without any modifications to the main ingredients.
Preheat your oven to 325 degrees
On a stovetop, slowly heat the heavy cream in a small saucepan until small bubbles form
Stir half of the sugar and the vanilla extract into the cream. Remove from heat.
Whisk the rest of the granulated sugar into the egg yolks (Only add the sugar into the egg yolks when you are ready to temper in the heavy cream! Sugar is hygroscopic and will change the final texture if left in contact with the eggs for too long.)
Slowly whisk the hot cream into the egg yolks until it is well incorporated.
Spoon off any excessive amounts of froth from the custard mixture before pouring into ungreased ramekins.
Place ramekins in a large oven safe dish filled with hot water. The water level should not go past the 3/4 mark on the outside of the ramekins.
Bake in the oven for 45 minutes and be careful when you are removing the water filled baking dish. You could scald yourself or others. Also you don’t want to get any water on the custard. : )
Place the individual custard dishes in the fridge for 1.5 – 2 hours or until cold.
The Brulee Portion (Torch)
Use a template to help you achieve separation between the different colored sanding sugars.
Be generous with the sanding sugar. You should not be able to see the custard underneath the sugar.
Quickly move the torch around the surface of the sugar, do not focus on any one point for too long or it will burn. If you do not touch the tip of the flame to the sugar you will have more time to react if you do start to burn the sugar. If you suspect that you have started to burn an area, let it cool before torching that area again, or call it good enough. The sanding sugar is crispy.
If using a torch use caution! Torches can cause severe injury, fires, or property damage very quickly.
The Brulee Portion (Oven)
Turn your broiler on low
Sugar the tops of the custard
Place the ramekins 2-3 inches from the broiler. Keep an eye on them, remove when sugar starts to caramelize. Be careful the sugar doesn’t burn!
Ramekins will be extremely hot.
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