Style & Inspiration

Carla is making coffee in the experimental kitchen

30 Sep , 2019  

It will seem like nothing is happening and you’ll become very bored, and you will become perhaps worried that nothing will ever happen. You will lose faith, you will lose patience and you may lose your resolve and that is when you’re gonna lose. You need to stay in it, so stay observant, stay nearby, keep your eyes on what’s happening in the pan. We are looking for. I’m gonna make a recipe for my book. This is my book. It’s called where cooking begins.
The recipe is more important than that. It’s for coffee, creme caramel, it was in the book. This is one of my favorite photos, love and then we also put it in the magazine because I just work at a really great and supportive place, and it looks like that not to toot my own horn. I did develop it, but I just like loved this dish so much its creme caramel, but it’s coffee flavored. What else you have to say, and if you’re asking yourself what is creme caramel its flan, it’s cooked custard, it’s just one of life’s most delicious and wonderful things and my inspiration for the actual flavor of what I wanted. This to taste like was haagen-dazs coffee ice cream, which is I’ve with all due respect to every other brand of ice cream, I think, is the standard-bearer for a cup of coffee beans, the recipe I don’t know who wrote this thing said to coarsely chop it. I know why I did that in the book, because I didn’t want to call for a mortar and pestle in case you don’t have one. So we don’t have one coarsely chop, your coffee beans or like wrap them in a clean dish, towel and smash a heavy pot on top of them to just break up the coffee beans and the reason that you’re doing that is because you just want more surface Area and it gets the oils and all the aromas are going, it smells so good and coffee us. You know what else I love coffee, chocolate-covered, coffee beans off a little bit broken up, so the inside is outside and more surface area. This part of the custard basis doesn’t have any eggs. This is just the milk sugar, lemon zest, coffee. Well, I’m talking about all these things. There’s the milk and I’m basically making like coffee, coffee milk with the sugar and I’m just gonna start off the recipe by infusing all of these flavors into the milk. If you were making a regular creme caramel, it might just have vanilla bean who’s phone.
Oh, my god, sorry it’s our lunch and then this is a fresh, vanilla bean when you’re buying vanilla beans, if possible, you want to like feel them a really fresh thanks, vanilla bean. It should be pliable. If you didn’t have a vanilla bean, you could use some vanilla extract and I’m pretty sure we gave a quantity for that in the recipe. But I would say I don’t know one to two teaspoons, but once you get the vanilla bean open, you want to use the knife and scrape out the seeds from the inside you’re gonna see those seeds in the finished dish. But if you don’t scrape them out sometimes, even though they’re in with the liquid and everything they kind of just adhere to the pod, and they don’t let go freely everywhere that you want them to be, and I’m just gonna bring this up until it comes To a really bare simmer, it’s not about like cooking it! That’s the key burner. This is my favorite ice-cream of myself. Haagen-Dazs coffee did you let it get to like soup, alright see the lemon zest swimming around in there it’s gonna come to a simmer. I guess we go in, I don’t know what in cake not doing great. I mean this. Has some caffeine mmm, no doubt story of my life right there literally the story of my life. I mean it’s hot now we just need to cover it. So if you don’t have the right size lid, so your pot at home, like we don’t have here, just put the mouse on top it’s already off. Let’s get steep for about half an hour to let all the flavors develop and, in the meantime, we’re gonna make the caramel and let that cool down and then it’ll be all ready to come together. It’s like you should know how to make your own recipes. Lots of great advice in here all right: these are my caramel ingredients, lemon juice, sugar, water, the pie plate. You want nearby because as soon as the caramel set the right color, you don’t want to be running around the kitchen to go, get pie. Plate die go right into the pie plate. Why are you lemon juice, okay, lemon juice, secret ingredient? Let’s talk about it, it’s not a secret, but it is a really key and, like helpful ingredient come over here. Actually I want to put that over the heat. All right, I learned, while we’re here bone Appetit, because we’re working on that caramel for some store.
A hundred thousand million years ago I had to like read up on caramel and learn about why sometimes sugar will crystallize and see use it instead of browning and I’m gonna get into the nitty-gritty, because I truly don’t understand it. But what happens? Is the sugar crystals want to recrystallize? They want to stay together and, if you add certain ingredients to the sugar in the water mixture, so here is the water going in, and it’s really just enough to like just moisten and dissolve the sugar. There are certain ingredients that you can add, such as lemon juice that will break up whatever those chains are and make the sugar not linked back up together. Corn syrup corn syrup roll also because it’s a different type of sugar. The liquid sugar it’ll interrupt that crystallizing process. I went with lemon juice because I’m already using lemon zest in the coffee mixture, so at this beginning stage just make sure before you turn the heat up or let anything simmer that the sugar is totally dissolved in the water. A good way to tell is from tilting the pan as the liquid sort of sheets across the bottom of the pan. You can see the crystals holding back and sticking to the bottom of the pan, and the other way to tell is that the liquid itself will go from being more cloudy to clear practice makes perfect, so I’m practicing patience every time I make caramel. So it’s really getting there. The liquid is really much more clear. Now I can see all the way to the bottom of the pan. As soon as the sugar is dissolved and the liquid is at a simmer, you don’t want to be stirring any more. You can swirl the pan every now and again, but again, the more you stir it. The more you encourage the crystallization, and so this kind of you just have to go in the hands-off mode. Caramel is a risky business and you have to stay committed committed to the caramel. So it is clear, white right now and I’m taking it to mahogany Brown, I’m taking it to the point where little wisps of smoke are gonna come up, but then, when it starts to change things happen very quickly. That’s why you want your pie, plate you’re, not climbing around in the cupboards right now, you’re, not answering the doorbell. I mean you could answer the doorbell yeah.
If you have a TV in the kitchen turn it off, but what about the guy? Who was winning everything on Jeopardy? That was very. Did you hear about him? Had one of those beautiful minds mine? That would be a great boring thing to watch any movie with what is that actresses? Oh Russell Crowe give me a throw fun at someone. Another thing that is very pleasing to me and puts me at ease is that there’s no, when, when a caramel is screwed up and it’s not going to crystallize, you can tell at this phase there are warning signs, it will look so P, I’m not as worried About it, because we did the lemon juice trick, let’s smell the coffee maker, only changed color. Speaking of changing color, the coffee mixture looks coffee ash. Now I didn’t drink coffee for a long time like 10 years of entry, coffee and then one day I was like. Why am i doing this to myself coffee’s dummy? It’s still too pale give a Def Leppard story. You can tell my wish it’s a great color. It’s not there yet, though another wisp of smoke, I’m really pushing it. It’s very close people I mean I’m really just gilding the lily. Now I don’t know that that looks good. It doesn’t do look good. It smells good. Okay, so now, with my non-dominant hand, aiming towards the camera, I’m going to pour the caramel into the pie, plate and tilt the caramel to coat the whole bottom. But if you just pour in the middle, it will spread out on its own, and this is hot. Stop guys so no don’t pour it on your hand, and I want to coat the pie plate and come a little bit up the sides as well, and it happens really fast. It looks gorgeous now it has to cool down it’s going to get it away from the show pick from the side. What I did i till to done. I put my little fingers underneath it’s fine, I’m fine! I mean I just want to rewarmed. It’s got to be very warm, not yet simmering sure wish I could crack to excellence. What is the difference between flan and creme caramel? I don’t, I think, those things it’s just like whether you’re in France or whether you’re in spin, but I think it’s kind of all right. So I’m just whisking the eggs a little bit, I’m not trying to incorporate air. In fact, we’re trying not to incorporate they’re coming over here – bang, not quite there. Yet this was very hot okay. So now a little bit of the tricky bit you want to be again you’re, not beating the crap out of these eggs, but you want to keep moving them around and adding the hot coffee milk mixture, and this is going to bring the temperature of the eggs Up gradually, so they don’t scramble, and you don’t want this boiling again – you’re, not trying to scramble the eggs.
So you just want to warm and then from here we go through a strainer. I will shortly make a mess. Look, I let I picked it up and there was just a mess there. It looks like just getting the rest of this to go through impatiently. Could I wait? Would it drain? Yes, it would so there are still going to be a little bits of powdery coffee dust in there. You’Re gonna see some specks also from the vanilla bean, and that’s all good. The other thing that has to happen is that this needs to cook gently, and so I’m setting up a water bath. This is a perfect fence – oh my god. So it’s easier to do this in here, rather than fill the custard base into the pie dish and then try to lift that whole thing up and then the other thing that has to happen in here is hot water. And so again, that’s like going to create a very gentle heat method where the hot water is acting as a buffer. This is how you get like a really custardy velvety, smooth, creme caramel, and I just want to stop before I get up to the very edge. Although all the Vanilla’s down there, okay, I’m gonna, do it, you know the expression of slow wah. Oh my god! No, it’s! Okay! If the custard goes into the roasting, channa Thunder camp, the water goes into the custard, all right, she’s in and I’m gonna pour in enough very hot. This came to a boil right before we did this a little bit more than halfway up the sides. Stay hydrated okey-dokey, so my timer went off. I want to check the jiggle on the creme caramel and I’m looking for a late wobble in the center, see how, when I shake the pan, you just get a little bit of a wobble. So, even though it wasn’t quite the time in the recipe, this guys ready to come out and I’m gonna, let it sit in the roasting pan with the water for half an hour so that it gradually cools down There’s a good amount of carryover cooking happening here after half an hour, I’m gonna lift the whole pie plate out and let it cool down in the fridge and that’s minimum four hours, but you could go up to two days.
So this is the beautiful coffee Creme caramel it cooled and then it chilled If you know what I mean the custard while it was baking, has adhered to the pie plate The caramel is also stuck to the bottom as well, so in order to get this out of here so that we have our caramel going everywhere, I’ve got it one molded I want to make sure it’s hitting all the way to the caramel and then I’m pushing, but I’m pushing away from my body and keeping the knife flush with the bottom and flush with the pie plate and we’re just separating the custard from the dish As soon as you get about halfway around, you might start to feel like the caramel liquid is moving a little bit more freely under there and it’s just cuz you’ve broken the suction she’s free You know what I mean: okay, make sure that you’re using a plate that is a little bit bigger than the pie plate circumference, and that also you want to make sure that it’s got a lip, because there’s this really incredible sauce that we made and we want To make sure it ends up in the plate and not all over My apron has been known to happen up and over she goes and if it doesn’t drop right out, which I don’t know if this guy did no, it didn’t So when that happens, just give a little shaky, oh and it drops right down Okay, so there’s a couple ill strips of custard that were just from my knife, there’s a little bit of air bubbles around the edge of the custard That’s totally normal tap into me Every single time I’ve made it just a very magical, coffee constellation right there Okay, can you eat some coffee, caramel creme caramel with me beautiful I just love How much caramel there is It has to have no weight Should I leave yeah, let’s go ahead We should say – oh my god, that’s a breakfast food feel so totally totally typical and normal breakfast food totally in it in all the lands exactly right Yes, empty coffee, no babe I really hope for everybody that they’re just in life and in general I hope that your caramel sauce flows freely – hmm


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