0:03
thank you so much we had a great time
0:07
okay let's do it well I can't do it
0:09
today but why don't we do it through the
0:13
you want to what we could how does
0:14
chocolate creme brulee sound to go
0:17
no custard and creamy and warm and color
0:21
with the melted sugar topping enough
0:24
let's do it so I've got eight eggs that
0:29
I need to separate y'all and I just need
0:32
the yolks and then you've got cream mmm
0:35
three cups of heavy cream how long does
0:38
it mean since we made that tree up
0:40
that's been a few years I think maybe
0:42
four years are we married yeah you know
0:46
in a way it seems like it's been forever
0:48
no no instead of just three or four
0:52
well we packed a lot in short marriage
0:54
we have we had to make up for lost time
0:59
in Michael's pot now he's got a one-out
1:02
square of unsweetened chocolate that
1:05
he's chopped just watching Michael in
1:08
Paris y'all looking in all those store
1:11
windows with all the chocolate and the
1:13
pastries and the bread Michael was
1:16
literally in hog heaven all right now
1:19
tell everybody what you're doing Mike
1:21
put two and a half tablespoons of liquor
1:24
a wonderful chocolate liqueur we're
1:27
gonna put 3/4 a cup of sugar y'all
1:32
one tablespoon and one and a half
1:35
teaspoons will cook up so you've got
1:37
almost two tablespoons of cocoa y'all
1:40
three teaspoons make a tablespoon so
1:43
we're just a little shy of two tables so
1:48
you could always if you didn't want to
1:49
fool with getting that precise you could
1:52
always just put in a couple of
1:54
tablespoons cuz a little bit more
1:56
chocolate ain't gonna hurt easy okay now
2:01
we'll add our vanilla last Peepaw okay
2:05
wait because we don't yeah we don't want
2:07
to vanilla flavoring to cook out right
2:09
and then I'm just gonna beat these eggs
2:12
up after this gets warm we're gonna
2:15
temper our eggs and put it back in here
2:17
so tell me what was your favorite
2:20
favorite chocolate Sheldon I assume the
2:24
chocolate it was the chocolate but it
2:30
was an incredible place it had all kind
2:33
of chocolates and I could have been
2:36
locked up there overnight as a fancy you
2:40
want to know what my favorite was can't
2:42
remember the name of the restaurant but
2:43
y'all it was fabulous they they the one
2:46
that we see they hit this button and
2:49
this ceiling folded back you were
2:52
sitting here in this formal dining room
2:54
and then all of a sudden you were eaten
2:56
under the stars it was fabulous at a
2:59
moment it did cut back but now we're in
3:06
there before you have a baby okay one
3:08
hour want you to hold off on it but you
3:10
go ahead and put it okay all right now
3:13
Michael I just want to see what this
3:16
feels like oh my goodness that coffee
3:24
look cooler I'll put that vanilla
3:26
extract in it's a perfect time I mean
3:29
Michael's always right young you can say
3:33
Michael's always right
3:36
all right so this is warming up Michael
3:38
okay so what I want you to do is just
3:41
pour me a little bit because we want to
3:45
temper that and tempering just means
3:48
slowly bringing up the heat because we
3:51
don't want our brulee don't wind up like
3:53
chocolate scrambled eggs yes okay all
4:01
right so now we're just gonna transfer
4:04
this back to the pot then we're gonna
4:07
finish mixing it all together all right
4:12
now pour it over in here Mikey
4:17
all right now Michael yes I had my
4:21
strainer up here just in case that
4:23
lumped up on us but it didn't lump this
4:26
is really beautiful now we're gonna cook
4:30
these in a water bath then what I want
4:33
you to do Michael huh is get your ball
4:35
in water and we're gonna fill up our
4:38
baking dish y'all about halfway full so
4:41
yes go ahead and then that way I won't
4:44
have to worry about you dumping hot
4:46
water in my creme brulee about halfway
4:49
perfect no you can't all right I'm just
4:57
gonna fill up all these ramekins look at
5:01
that and I'm gonna have almost Michael
5:06
six completely full cups we're gonna
5:16
cook it in a slow oven y'all 300 degrees
5:18
for about 30 to 45 minutes you know we
5:22
don't mind even 45 our first dessert
5:26
always dessert first life is short
5:28
dessert I'm gonna finish up our
5:33
chocolate brulee and I'm just gonna
5:35
sprinkle a little sugar on these show
5:37
and then I'm gonna fire them that fire
5:41
is gonna make that sugar just melt all
5:45
on top of these now I've chilled these
5:47
brûlées in the refrigerator so they're
5:53
look I'm making a mess with the sugar
5:55
and I don't care that's absolutely fine
5:58
because I want to get it evenly over it
6:01
all right so here we go y'all ready the
6:06
hairspray techniques scared
6:16
you just want to be careful that you
6:18
don't score you don't get this on fire
6:23
yes that's one of the things you have to
6:25
be careful long as I get these done
6:31
would you curl me some chocolate and
6:35
we're gonna put a little bit more sugar
6:37
see I like sugar all around those pages
6:40
I want a lot of crystal
6:50
they really good I've just waiting on
6:52
something catch fire and it'll probably
6:57
because I'm really close to your head
7:02
all right Matt Janie's curling us some
7:07
whoa and it won't take this sugar yo
7:12
whoa it won't take it but just hard
7:18
enough and when we go to eat this
7:21
instead of cross all right aren't these
7:24
beautiful guys great love the bananas
7:30
all right there you go Bobby
7:38
well let's see it's cold on the bottom
7:40
because they've been refrigerated yeah
7:42
it's just now I've got my own but Thank
7:44
You Love button look at that mmm
7:52
whoops I lost my vegetable vegetable
7:57
would you like combine hmm look at me
8:01
right now summary so good I love it it's
8:04
all my favorite things that cow see that
8:06
caramelized sugar mm-hmm now you see no
