Palace Chef Shares Royal Family Creme Brûlée

okay first of all I owe you a huge apology the Royal Chef's been missing in action I've been so busy the last few months with different opportunities and cooking and rattling pans around the world I just not had time to get back in the kitchen and make videos but I'm back now and I've got some great news to share with you anyone that likes to S on Princess Cruise Line their latest ship some princess has my royalty menu on board uh a sort of experience where I share anecdotes and stories and talk about the history and etiquette of afternoon tea so if you're going to cruise make sure it's Princess Cruise and make sure it's some princess and in other news eating Roy is now back in print finally I can't tell you how many emails the team have had saying where's the book we want the book but it's back in print and if you want a copy it's a hardback copy if you want a copy click on the link below and not only when you order do you get a copy of eating royy it'll be signed too because I sign every single one eating royy talks about my 15 years with the royal family uh all their favorite recipes and uh and then stories and anecdotes of my 15 years cooking with them uh and then also on in the book there's lots of photographs too so most people actually buy it and then take it to bed and just read the book learn about the royal family and then they'll go down into the kitchen and start cooking the recipes I'm going to cook one of the well one of my favorite recipes but probably one of the Queen's two from the book today and it's a classical dish it's called a creme brui I say classic dish I nearly said French classic dish cuz everybody thinks Creme Brule is French May CR brui the French invented in 1691 it was one of the oldest oldest cookbooks burnt cream actually dates back to the 15th century in the UK so France I'm sorry is it French is it English I think it's English I think you stole this one from us either way I think we can all come together and agree that creme bruly is a beautiful beautiful uh dessert that sort of stud the time and it's still on everybody's menu today everybody tries it when they go out to restaurants but nobody really makes it at home because they're concerned they get nervous about breaking the egg mix so the dish doesn't work and it spoils but I'm going to show you an easy version today the Royal version from eating Roy I start off with some heavy cream double cream across the pond and I'm going to to put that into a pan and put it on the stove and boil it just bring it to the boil now I don't want it to boil over completely so keep an eye on it maybe put it on low and just let it simmer away then when you need it just turn it up bring it to the boil while the creams come into a boil I'm going to separate my eggs I don't really need the egg whites in this dish so I'll save them and I'll make merang I love merang are the perfect afternoon tea treat and there's a recipe in my second cupboard the Royal Chef at home for the most amazing merang it's a strawberry and basil Pavlova make sure that you don't get any little goldfish swimming around in the egg whites otherwise they're no good for merang it has to be pure egg white and all the yolks all the goldfish have to stay in this bowl next I'm going to put some sugar into the egg yolks don't need the merang and then I've got some vanilla bean paste which I'll put in there too I use vanilla bean paste it's the strongest flavor you can buy vanilla bean extract but that's nasty um so I'll put a link to the vanilla bean paste in the description so you can get it if you want to then I'm going to whisk this together you really got to whisk it right away because otherwise the sugar crystallizes in the egg yolks and you'll end up with crunchy bits in the bruy look at those little black flakes in there already of vanilla bean vanilla bean creme brui is the traditional one but nowadays you can put all sorts in there you can put orange zest and lemon zest and also make coffee creme brulees and caramel creme brulees but I'm showing the traditional one today a lot of recipes we'll talk about adding corn starch in there too but you know they say oh it's going to stabilize the eggs but you don't need to do that just keep whisking as you pour it into the egg mixture and these will be perfect now this is an important tip so now we pour the mixture back into the pan and you'll see when I pour it the consistency is of milk water don't forget all those beautiful vanilla beans it's now back to the stove where I'm going to go backwards and forwards on the stove until it starts to thicken if it's your first time making creme brui then start with the gas on really really low and then as you get used to making it you can increase the heat cuz you recognize when it's ready once it's done and so what we've got to do is find something like wooden spoon that has a flat bottom and then we just go backwards and forwards backwards and forwards along the bottom of the pan because that's where the egg Cooks the heat is at the bottom so the egg is starting to cook on the bottom and by going backwards and forwards we're just moving it off the bottom and what we're actually going to see at the end of this is the consistency change from milk to that of heavy cream straight from the fridge and keep going backwards and forwards you can't leave it at this stage you've got to keep stirring also you need to make sure you've either got a nice little casserole dish or some ramkin ready because once we get to that stage then we've got to get it into the oven the oven I've put on at 350° fahit and I'm cooking in ramkin so they'll take about 8 to 10 minutes already it's starting to thicken so I need to turn this down a little bit and that is perfect look how much thicker this has gone this is what the French call cremon glaze English cream so pour this now into a bowl so that it takes away that residual heat and carefully pour the custard into the rakins as I said you can use a casserole dish if you want to the mix is going to make you six nice rakins and here where you see a little custard on the dish you can just wipe that away and that way when they come out they'll be nice and clean and no burnt egg all around the dish I'm going to put a little warm water into the tray this creates a little steam in there but it also helps protect the Brew leaves in the oven so they don't burn what we don't want to do is just tighten up that egg mix and so we get all of those nasty bubbles in there and we end up with um sugary scrambled eggs into the oven for about 8 to 10 minutes once ready take them out of the oven but be careful there's water in the tray and if it gets on your cloth then that's going to burn your fingers so just be really careful taking them out the brues need to be a little firm on top and have a slight jiggle when you move them but be careful though they're still hot now they're going into the refrigerator for at least 2 hours just to set up and chill completely at Buckingham Palace we used to get all of the cream from The Windsor daries from the beautiful cows the Jes that they had there and it would come to the kitchen almost still warm un pastur ized and we made the most amazing delicious cran brues once they've gone completely cold now we can put the sugar on and you'll see in different cookbooks recipes online some will say well you use granulated sugar some say we use powdered sugar but you should never use powdered sugar you won't get a good glaze powdered sugar has corn starch in there and why we how are we how do we even try and Blaze corn starch you can't do it so it should be granulated sugar and a light sprinkle but make sure that you get all over and only a light sprinkle because otherwise what happens is you get a real crust on top that looks beautiful and nice and crunchy and then underneath there's half a pound of granulated sugar and that's not good so nice sprinkle not too much we just want a nice crust on the top just take your time when you're actually doing these ones and make sure you get right to the edges too and now the fun part we get to play with fire and glaze them I'm using this massive propane tank it's massive for me uh but this is what we use in the eating Roy kitchens in Dallas but you can go online to Amazon Walmart even Williams Sonoma and buy the little ones if you want to but these ones we can do all six at once okay not quite as you can see it starts to color in the center so care carefully lift them up from the bottom and just roll them around and that way you'll get the caramel all over creme brui it's so easy to make just remember that tip you start off with it really really thin like milk and then when it's ready to go into the molds it needs to have the consistency of heavy cream if you can do that and don't overcook them in the oven you can make the perfect creme brui like this and how you present it is entirely up to you but I think that one is fit for a queen I mean a king King Charles III or fine dining how pretty is that one don't forget if you want this recipe and a lot more like them too they're in eating Roy click on the link below you can get your signed copy if you've enjoyed the video then click on the Subscribe button give me a thumbs thumbs up leave me a comment below uh on what you think of this uh and do you have a favorite CR brui recipe and let me know what dishes you want me to prepare for you soon as well um but I'm going to do a lot more Royal recipes see you again soon oh look at that crisp on there look at that perfect custard the perfect custard the perfect crisp m

Channel: Darren McGrady

Views: 14,607

Keywords: Royal family, Food, British food, The Queen, buckingham palace, foodie, celebrity chef, eating royally, prince william, prince harry, queen, royal, Delish, Darren McGrady, Royalchef, food, royal eats, british food, Gordon Ramsey, Balmoral, windsor castle, food network, recipes, dallas, dallas caterer, corporate caterer, The Crown, easy recipes, brunch, lunch, creme brûlée, brûlée recipe, burnt cream

Id: lI6V5NsbBtw

Length: 12min 40sec (760 seconds)

Published: Thu Jun 13 2024