(dramatic electronic music) (frenzied yelling) (speaking Japanese) - [Alvin] Hello there. Welcome back to another
episode of Anime with Alvin. Today we're gonna be attempting to make this giant pudding mountain from Toriko Yep, seems like a pretty big one, so we are going to need a lot of eggs. 120, in fact. As you can see, the entire
table is filled with eggs. Thank you to all the chickens out there. Keep doing your thing. Now that I have finished
fooling around with these eggs, let's get started. While doing a little bit of research, I found that there's
actually a King Pudding kit that comes from Japan, so naturally we ordered it online and are are going to play around with it. It seems like it comes with many things, one of them which includes
an instruction manual. This one feels a little
like a squishy pouch. I'm guessing that's
probably the caramel sauce. This other bag seems to
be a powder of some sort. So we're gonna follow instructions, go over to the stove, and heat
an entire container of milk and dump in that powdery looking thing, which I'm guessing is a mixture of starch, gelatin, and flavoring. For whatever reason, this turned a slight
oddly pink on the top. Not sure if that's supposed to happen, but we only got one of these. Stirring and making sure
that this has come to a boil and there are no lumps. This goes back into the plastic container, which slightly concerns me, but I'm guessing Japan
knows what it's doing. After dumping all of the mixture in there, we're going to cover this and
let it set at room temperature and then in the fridge
until completely firm. Once this has cooled for
a relatively long time, around six to eight hours, this is now going to get flipped
and inverted onto a plate. Hey, would you look at that? That's pretty cool. Give it a jiggle because by law you must jiggle anything that seems to jiggle. And we're gonna open up this packet and dump this caramel-like
sauce right on top. I have to say that it looks pretty good. A little small, but we're getting there. The texture is quite interesting. It's a very soft-like pudding, not like jello or anything like that. The taste is relatively mild. The flavoring seems to
be more on the milk side. It doesn't really taste like pudding or flan or creme brulee
or anything like that. I'm guessing that's because
there's a lack of eggs in here. So even though this was quite fun and a good little detour and warmup, let's get down to the real business. In a bowl, we are cracking and separating
120 large egg yolks. Don't worry about those egg whites. They did not go to waste, as I took them home and
cooked them and ate them for quite a long time. In another large container, we are combining 2 1/4
cups of powdered gelatin with 1,800 milliliters of water. Gonna give this a good stir
and let this bloom to the side. Then we are going to measure
out 425 ounces of whole milk, 3.6 liters of heavy cream, and about 1/2 cup of vanilla extract, cleaned out with a little
bit of extra cream. Into our egg yolks, we're going to add five pounds of sugar. Then these are going to get blended with an immersion blender
with a whisk attachment. Otherwise, whisking this by hand may be a little too much for me. I'm gonna go to the stove and heat up 60% of this milk, just until it has started to simmer, and slowly temper this one ladle at a time into our egg yolk mixture. Otherwise, it'll probably
overcook the eggs and we don't really want that 'cause we only got one shot at this. Once all of the milk
has been incorporated, slowly we're gonna dump in our giant solidified block of
gelatin, whisking to dissolve. This mixture is now getting split between two pots because it is a lot and we're going to go back
to the stove and heat this until the custard reaches
about 160 degrees Fahrenheit. It's important, while this happens, we are stirring the mixture constantly to prevent any sort of clumps
or burning on the bottom. This mixture now gets
passed through a fine sieve back into our giant bowl and we are going to add in
our cream with vanilla mixture just to cool this down a little bit more, plus a heavy handful of salt. Now that our custard is ready, we are going to slowly
ladle this with a giant cup into a large container
designed to hold liquids for large events. And because we made so much custard, I thought it would be fun to also make a few different other sizes, starting with a large
pot for our medium size, going over to a ramekin
for our small size, or creme brulee-sized, and then making a tiny one just for fun. All this gets wrapped
and put in the fridge for at least 24 hours and then we will see what we have made. For our caramel, we're
dumping an 840 grams of sugar with 180 grams of boiling water, just into a pan until it has
become a nice amber color. Once it has reached that color, we're gonna add in
another 180 grams of water and then we're gonna stir that
until that becomes a sauce. This gets strained and goes into a little
container for later. First, we're gonna invert
and un-mold our little dude. Guy is very small. He goes onto a plate and,
just because he is very small, we are going to give him two
little black sesame eyes. I will name you Little Timmy. Timmy seems to be a little bit sad today. On his head, we are going to dump a
little spoonful of caramel and realize that the caramel is still hot, which is now melting Timmy's face. Delicious! Sorry, little buddy. I think we should just probably eat you and put you out of your misery. Next up is our medium-sized
pudding made in a ramekin. We're gonna invert this guy
and just like L'il Timmy, we are going to again
put two eyes on his face. We will name this guy L'il Jimmy. Jimmy seems to be even more sad than Tim, a thought I did not know was possible. Again, we are going to give
him a nice little caramel bath. The caramel is still
hot, so again, once more, L'il Jimmy is now being completely melted. Let's go ahead and eat his eyes so that he does not have to see
the rest of what is to come. Very delicious. Next up is the pudding made
in our large stock pot. Let's go ahead and find
a plate that can barely fit this entire thing and
we're gonna take this slow off. Oh, wow. That is beautiful! My god, what a specimen. We're going to name you Big Bobby. Let's go ahead and give
Big Bobby a few jiggles. Let's go ahead and give
him another few jiggles and make sure that we record
in slow motion on my phone for later viewing. I have now learned from
my previous mistakes and will not personify this
guy with two more eyes. So instead we're gonna skip
ahead straight to the caramel, which is also cooled by now, and give this guy a nice little head bath. The texture seems to be
maintaining its consistency across the sizes so far. This one has more of a softer inside, which is to be expected. And because Big Bobby does not have eyes it is perfectly okay to split
him in half with a knife for scientific purposes. We're also not going to
waste any of this food so we're replacing Big Bobby
in a body bag for later to take home, in separate,
separate, separate pieces so we don't get found out. At long last, we are going to unveil
our piece de resistance. Here I am, clearly struggling to figure
out how to invert this, so we have called in the help of Steve, a very strong man who
usually is behind the camera. We're still trying to figure this out. Not sure how to hopefully
not shatter the table. And here a one, a two, a three! Woo hoo! Now, that... That is cinema. Heck, yeah! Give this guy a few slaps, as it is clear that this is
not coming out so easily. Those little bubbles you were seeing, those are air pockets escaping because we have created a vacuum from how rotund and
voluptuous this pudding is. It is slowly shooting itself
out one bubble at a time. I wish you could hear the sounds right now 'cause they are quite hilarious. Almost there. Almost there. Just gotta.. Oh, there it is. I'm gonna name this after
my favorite poet, Donkey. This is a giant pudding mountain and, yeah, everything
seems to be going great. I love how this looks. Everything is amazing and I'm so happy that we got to... Oh, okay, Donkey's fallen
over in the back a little bit. Let's just get them back to... Oh, oh, oh god. What is happening over here? - [Crew] No! - [Crew] No! - [Alvin] Oh no, go back. (crew laughing) Donkey has completely
split down the middle. Oh, god. Okay, this is our giant pudding mountain and we are still going to
eat because we respect food and will not waste the
food that we have made. So we're gonna pour on the rest of our delicious syrup and dive right in. Delicious! This is actually very good and the flavor is just like pudding. In the spirit of not wasting this, I was taught a trick by an old pastry chef where if you take pudding and you blend it into food processor you kind of remake a whole pudding sauce, thick cream kind of situation. I volunteered to take all of these home, so I'm gonna go figure out what kind of dessert I
can make with all of this. (mellow R&B music)
