Making Creme Brulee for ASMR relaxation (Crème brûlée)
Welcome back to the Tingle Kitchen - cooking videos for ASMR relaxation. This video is inspired by one of my favorite films, Amelie. This montage type scene that introduces you to the title charer who, among other things, loves to crack creme brulee for the sound it makes. \r
Heres the clip, its a frenchbut this clip might be in Italian and if you watch the entirety of the clip there might be some NSFW parts\r
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This is a simple dish in its individual part but complicated in its overall execution. I particularly liked the sounds of scraping the vanilla bean, pouring into the ramekins,sprinking the sugar, and then tapping and cracking the caramelized sugar . They came out a little bit thinner than I would have liked but the flavor was great. If I could eat crème brùlée every day of my life I would be a very happy man. I hope you find the video relaxing\r
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Recipe\r
Ingredients\r
4 egg yolks\r
1 1/3 cup whipping cream\r
1/4 cup of sugar\r
1 vanilla bean (you can use a tsp of vanilla extr as well)\r
\r
Place whipping cream and vanilla (remove the seeds and add them separately with the beans) in a small pot and cook until simmering. You need to watch this as you do not want to cook the cream to much.\r
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In a Mixing bowl whisk egg yolks and sugar. Temper the egg mixture by pouring a small amount of the milk in and whisk. Once tempered add the remaining milk and whisk.\r
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Strain the mixture and set the beans aside. It is ok for their to be seeds in the mixture.\r
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Pour into ramekans. Place in a water bath and in a 300 degree (farenheit) oven for 30-40 minutes. Remove from the water bath and allow to cool to room temperature. Place in the refigerator for at least 3 hours.\r
\r
Coat the top of each ramekon in sugar. With a small torch, carmelize the sugar until it is a crisp crust. Some like to place this back in the refigerator for about an hour or more but I like to eat them after about 15 minutes because I can never seem to wait.
Heres the clip, its a frenchbut this clip might be in Italian and if you watch the entirety of the clip there might be some NSFW parts\r
\r
\r
This is a simple dish in its individual part but complicated in its overall execution. I particularly liked the sounds of scraping the vanilla bean, pouring into the ramekins,sprinking the sugar, and then tapping and cracking the caramelized sugar . They came out a little bit thinner than I would have liked but the flavor was great. If I could eat crème brùlée every day of my life I would be a very happy man. I hope you find the video relaxing\r
\r
Recipe\r
Ingredients\r
4 egg yolks\r
1 1/3 cup whipping cream\r
1/4 cup of sugar\r
1 vanilla bean (you can use a tsp of vanilla extr as well)\r
\r
Place whipping cream and vanilla (remove the seeds and add them separately with the beans) in a small pot and cook until simmering. You need to watch this as you do not want to cook the cream to much.\r
\r
In a Mixing bowl whisk egg yolks and sugar. Temper the egg mixture by pouring a small amount of the milk in and whisk. Once tempered add the remaining milk and whisk.\r
\r
Strain the mixture and set the beans aside. It is ok for their to be seeds in the mixture.\r
\r
Pour into ramekans. Place in a water bath and in a 300 degree (farenheit) oven for 30-40 minutes. Remove from the water bath and allow to cool to room temperature. Place in the refigerator for at least 3 hours.\r
\r
Coat the top of each ramekon in sugar. With a small torch, carmelize the sugar until it is a crisp crust. Some like to place this back in the refigerator for about an hour or more but I like to eat them after about 15 minutes because I can never seem to wait.