The Most Romantic Crème Brûlée | Chef Jean-Pierre

Well, hello there friends! I have a perfect dessert for a romantic dinner. A white chocolate, orange and raspberry creme brulee. Stay tuned, I'm going to show you how to make it. Remember? Thumbs up if you like the video, subscribe to the channel and ring that bell. Stay tuned, we're going to make it right now. Well, hello there friends! Let me show you how easy it is to make this wonderful raspberry, white chocolate and orange creme brulee. Raspberry and orange, they were meant to be together. I'm telling you, you guys are going to love this. It's really, really good. It's easy too. Come on, right? The creme brulee is the easiest dessert in the world to make. So, look, I got those really cool moulds because this will be a perfect dessert for Valentine's Day. We designed that so you can make it for Valentine's Day. But you got to make it at least 24 hours before, friends, okay? So, if Valentine's Day is on a Monday, you got to make it on a Sunday, yeah? So you have time to let it set, to let it harder, to let it solidify overnight. It's better. You can do it a few hours, but trust me, do it overnight, my friends. It's better. Look how cool those are, right? So, normally a creme brulee dish is about this. This is a typical creme brulee dish. I got plenty of those. But I figured Valentine's is on the way, so it would be a perfect thing to do to put a heart shape. But normally they're four ounces. So, for instance, this is six ounces, so extra. Hey, Valentine's, extra. Nothing wrong with that, right? So what you do, you measure your container, right? This one is about six ounces, five and a half, six ounces, right? So you measure your container, and then you multiply by how many you make. Normally a creme brulee takes one egg, but since it's four ounces, I put one and a half eggs. So I got six eggs in here. You're going to have to decide. You know what I'll do? I'll write a recipe for the normal four ounces because you may not be able to get those. I got those on Amazon, so you can get it maybe, okay? So one egg per four ounces. So I put one and a half for six, just in case. So I got six eggs right here, right? So the creme is measured right there, and I'm going to put some white chocolate. The white chocolate is going to give us sugar, and I put about a half an ounce per person. Half an ounce per person. You can add more if you want. Be careful. White chocolate is a lot of sugar in there, so it's up to you. I put it not necessarily for the flavor. I put it because it gives you a nice structure, a little more of a bite, a little more consistency. It's really nice. Sugar, we're going to put just about a half a teaspoon per person, okay? That's what we're going to do now. Half a teaspoon, half a tablespoon, sorry, per person. That's something you're going to have to adjust yourself. You'll see. When we do the whole thing, we'll test it and we'll see if we need to put more. Vanilla bean. You can certainly put a beautiful vanilla, extra pure, 100% pure vanilla, extra. I use Tahitian vanilla. It's beautiful. Or if you've got some extra money, take a second mortgage on a house and get one of those. It's a vanilla bean. They're expensive, mamma mia, I tell you. They're ridiculous. This is Tahitian vanilla bean. You take your vanilla bean, you cut it in half, my friends. See right there? You cut it in half. And then what you do, you take the seeds out of it. You take your knife right there and you say, look, this is what you want. This is what you're spending all that money for, is these guys right there. Those seeds right there. This is what you spend all that money for. Ridiculous, isn't it? But it really tastes good. If you, you know, one day, look, you got some extra money, okay? You want to use it, take a mortgage on a house. I tell you, it's ridiculous. But, you know, one day maybe you say, look, I got some extra money. What do you do with this? Don't throw it away, mamma mia. You take this and you put it in your sugar container. Just like that, put it in a sugar container. And this right there will perfume your sugar. You'll have vanilla sugar. Yeah, yeah, it's wonderful. A pinch of salt, never forget. You wonder, why do I put a pinch of salt in something that's sweet? Don't worry about it, you're never going to taste the salt. Salt has a magical way to wake up ingredients. All right, so now our cream is hot. We're going to let the vanilla bean infuse a little bit. Now we're going to do the egg. Very simple, okay? So I got the eggs right here. The cream is hot, by the way, folks. I did it earlier so I didn't waste too much time, okay? Because I have a tendency of losing weight, losing weight, losing time by blah, blah, blah, blah, blah. So I'm not going to talk too much. So we got the eggs in here. We're going to do what is called tempering the egg. Let's take a ladle so we do it correctly. All right, we take a ladle of the cream. Let me see if I can do it without messing up too much. And what you do, you want to temper the egg. Tempering means you introduce the heat slowly so they don't realize they're cooking. That's all. It's really simple. Nothing really difficult to do. Right there, I just wanted to make sure my white chocolate was melted completely. So I make sure I do that because the white chocolate has to melt. And then you know what we'll do? Let's turn the heat off. I don't need to be worried about the heat. We will adjust the sugar. And the sugar, it's really up to you. You know, some people like a lot of sugar. Some people like very little sugar. It's really up to you. I really don't like my dessert to be too sweet. I'm sweet enough. Oh, that's a good one. I like when I come up with some good ones. So look, look, look. You know, I want to teach you stuff that is simple, folks. Let's not make too much bubbles because we don't like the bubbles. So we're going to stop with a whisk because everything is good. We're going to now put this in here and we're going to go with a spoon, OK? We don't want to put too much bubbles. Look at the vanilla beans right there, friends. You see? Look at the vanilla beans right there. That's where all the money is. Right there on that vanilla bean. All right. And we're going to continue. We're going to do this. Now, if you have time, you can let it infuse a little bit longer if you're not making a video like me. What else are we going to put in here, friends? Well, we're going to flavor with orange. Orange zest. Remember, all of you that have been watching my video for a while, you know how to use the tool. Not like all those ding-dongs that do it the other way around. You see? It's made to be used with a tool on top. Not like they all do. You know how they do it, right? So go like this. Like this. See? Very simple, friends. You go like this. See? And go like this. And don't go like this because then you don't know where you're going. They all go like this and they don't know where they're going. And then what happens? They end up going to the white and the white is in the pith and the pith is not so good. All right? So I think that's enough right here because that's a huge orange. Let's see what we got here. Let's mix it up really good. Now I'm going to test for sugar. Let me make sure I don't forget nothing. I got my chocolate. I got this. I got my spoon. I'm going to test for sugar. Mix it up really good and see how it is. Okay? Mmm. How about another two tablespoon of sugar? It's really up to the chocolate you're using, my friend. If you're using chocolate that's very, very sweet, then you're going to have to wet it. That's why you test it. It is no right or wrong. It is whatever makes you happy. That's all. Whatever makes you happy. Let me test it again to make sure it's good. I think I got it. Mmm. Delicious. Don't forget, we're going to put more sugar on top of the creme brulee later. So what do we do now? We're going to act smart. Here's what we're going to do. We're going to take a measuring cup and we're going to pour it in a measuring cup. And make sure we really, really mix, friends. Oh, yeah. Act smart. Very smart. And let's keep mixing it up because you know what's going to happen. The orange and the vanilla thing are going to fall. You can also put the orange in here. When I used to do it at the restaurant, I used to put the orange in each one of my dish because then I knew for sure that everybody got orange. Because when you make 100 of those, by the time you get to the bottom of your container, all the orange has fallen to the bottom. All right. Look, look, look. That's it. Let's make sure I measure it correctly. I should have measured correctly. It should go almost to the top. Okay, friends? It should go almost to the top. And now, we're not finished, though, friends. We're going to cook that bain-marie. Bain-marie de Maria. Now, I don't know what Maria got to do with anything, but we use Maria, bain-marie de Maria. Maria, it's a water bath for Maria. I don't know where Maria was in the history of cooking, but she was there somewhere. We're going to put some hot water and we're going to create the bath for Maria. Hot water. It doesn't have to be boiling water, okay? I see people doing this. They boil the water. Quite the contrary. I don't want you to have boiling water. I want you to have hot water, but not boiling water. The idea is to create a gentle—you keep going. The idea, my friends, is to create a gentle, warm bath of moist heat. So, if we go dry heat, they're not going to cook evenly. If we create a moist heat, they're going to cook evenly. And the idea is to cook it very slowly, my friends. Very slowly. See, I couldn't do this before because my water took a while to get hot. Okay? So, here, the best thing to do here, friends, not to make a mess, is you take one out of there, right? And you go like this. Otherwise, you're going to make a huge mess. You see? And you go about halfway, friends. About halfway. Okay? I got a preheated oven, 325 degrees. I'm going to pop them in the oven. I'm going to let them rest, and then I'm going to let them cool overnight. All right? That's all I'm going to do. Very simple. I'm going to pop them in the oven now. I'm going to need somebody to help me open up the door, so we're going to do it after. So, we're going to pop them in the oven, right? We're going to cook them, and then we're going to refrigerate them overnight. And then, so I'll come back when they're done, and I'm going to show you how to finish them. I'm going to do it with sugar in the raw. They're going to have a nice crunch to it. All right? So, we'll be back when they're cooked. Tomorrow, for you, only a few seconds. You know, it wouldn't be my cooking show if I didn't forget something. Raspberry-orange creme brulee. They're made to go together, right? I forgot to put them in. That's okay, because normally I put them in the bottom so I don't forget them. Look at me. Boom, boom, they're going to fall anyway, so don't worry. Here we go. Oh, yeah, yeah. You know, it would never be the same show, right? These shows out there, man, I tell you, they never forget anything. I don't know how they do it, because I forget all the time, but that's okay. We don't mind, right? This is what makes it fun. This is what makes it reality. This is a reality cooking show. Oh, mamma mia. Hey, you, get back in there. Go in there. All right. There you go, friends. That is it. We're going to go back. We're going to continue to put them in the oven. We'll see you when they're done. Okay, friends. I just took them out of the oven. I just want you to see it, what it's supposed to be like. You see, look. If you shake them, they jiggle, little jiggle. Now, I don't want some, like, big jiggling. No, just a little jiggle. See? Just, can you see it? I hope you can see it. Now, what I want you to do, my friends, up here now, I want you to take them out. Out of the water so they continue cooking. Be careful when you take them out, because there's going to be some water. Take it out. So, don't go on top of the other one. Okay, and be careful. Get yourself a spatula to help you. Otherwise, you're going to put water. When you take it out, you don't put water on top of them. Okay? Little jiggling. All right. Now, we're going to refrigerate them, and they'll be ready tomorrow to finish with the sugar in a roll. All right? So, we'll see you tomorrow when they're finished for a few seconds for you. Okay, friends. Well, they were in the fridge all night. You see? No more jiggling. They're not moving anymore. They're solid. So, now, there's two ways to serve this, friends. You can do it with regular sugar, or you can do it with sugar in a roll, or naked sugar, whatever you call it. I think it's called sugar in a roll. Let me tell you why I love sugar in a roll. Okay? It's not traditional, but, you know, I don't like to do too many things traditional. I like to change it every so often. It gives you a nice crunch. Now, nothing wrong with the classical way, classic way of doing it, but the sugar in a roll, I promise you, friends, gives you an amazing crunch. Okay? If you want to do it with regular sugar, here it is. Regular sugar. Okay? And regular sugar gives you kind of like a glass top, which is really cool also. Okay? But maybe put a little less sugar than this. Okay? All right? So, either way, either way, it doesn't matter. What's important is to burn it now. Now, you can get those cool little torches. You know, you go to like stores, kitchen stores, or Target, or I'm not sure where, but you get those little torches. They're really cool, and you can do about 15 crème brûlées or 20 crème brûlées, and it's like 20, 30 bucks. Okay? Home Depot. Okay? Home Depot. This is like five bucks. This is like $15. 20 bucks. 6,000 crème brûlées. Minimum. You can do your plumbing. You can rewire the whole kitchen. You can do whatever you want. Be careful. Okay? All right. Look. I like to get them when they are self-starter. See, I tell you, I should have been a plumber, because I'm good with this stuff. Look, look. You click on it, and you click on this, and now you're ready to go. You're ready to do all your plumbing. Now, don't go too close. Because if you go too close, friends, what's going to happen is you're going to burn the sugar before it has time to melt. So don't go too close. See? You can stay far away. You just want to get it hot so it has time to melt. Okay, friends? Take your time. People do it too close, and then it has no time to melt. You can smell it. It smells really cool. Okay? So we'll do the two of them so you'll see. All right? It's really up to you which one you want to do. I love the sugar in a roll because of the crunchiness. It's really, really cool. This guy's going to do it too. You watch. Not the same, though. This is more classic, so it's up to you. You may not have sugar in a roll. Okay? You want to burn it all. And voila, my friends. It's gorgeous either way. All right? This is more classic, and this has more of a crunch. Okay? So you're going to be the judge. Be careful. Don't leave that for the kids. Okay? You know what I do? I put this in one side of the house, and I put this on the other side of the house. So just in case the kids don't play with it. Okay? So what we should do, friends, is we should take a clean spoon, and I will show you. Because the whole idea, now be careful because this is going to be hot when you serve it. Okay? You don't want to get a piece of that sugar caught on your lips or on your tongue because you're going to remember. Okay? Look, this is the ‑‑ I don't know if you can hear. Let me see. Man, it's hot. It's got the crunch, right? So this is the crunch that you get normally when you go to a restaurant. That's how they serve it to you. See? So you crack it. And right there, and underneath, you got this amazing texture right there. You see? Look, look. You got that amazing texture. Mmm. It's delicious. Nice, smooth, creamy. Or right here, where you also get the crunch, but what you got right there, look how beautiful that is. You get the, mmm. You probably can't hear, but you get the crunchiness. And, you know, and I don't want to waste the time to do another one, but normally what I do, friends, I take three raspberries right there, and that's before I mess up the whole thing, before I eat it like this, and I put a little bit of powdered sugar, and I got a beautiful picture. So we're going to do another one to get a nice thumbnail. Friends, perfect for a romantic dinner, perfect for any time. Just remember, make them in advance, let them cool overnight. I hope you make it. Remember, thumbs up if you like the video, subscribe to the channel, and ring that bell. We'll see you in another video real soon. Thanks for watching.