CUSTARD SPECTACULAR PART 1:In this episode of Bake it Up a Notch, Erin Jeanne McDowell dives into the world of baked custards, taking on two of the most famous: Crme Brle & Pot de Crme. In part one of three of her Custard Spectacular, Erin discusses the versatility of the custard. Here's what she has to say about them:POT DE CRME: "Pot de crme is a simple baked custard of French origin. Made with scalded, sweetened cream and egg yolks, it transforms from liquid to luxuriously creamy solid in the oven. One of the keys to its final, spoonable and smooth consistency is to keep the custards covered in the oven. This can be done in a variety of waysits easy to cover the whole tray in foil to serve as an all-purpose cover, or you can bake the custards in jars, and use the jar lids to keep each portion covered during baking. There are many reasons to love this dessert: the short ingredient list, the simple method, not to mention its a perfect dessert to make ahead."CRME BRLE: "As if crme brle, a beloved baked custard with a crackly caramelized sugar top, wasnt decadent enough. Meet the version boasting a black bottom of silky bittersweet chocolate ganache. This extra layer will definitely bake your brle up a notch, but its easy to do! Just two ingredients make up the ganache, which is poured into the base of a ramekin, and spread into an even layer. The custard is poured on top and baked to just-set perfection. Crme brle is known as a popular make-ahead dessert because the whole thing can be refrigerated after cooling and brled just before serving. However, the ganache layer hidden inside makes this custard uniquely delicious if served warm or at room temperature, shortly after bakingso both the chocolate and the custard are similar creamy textures."CHAPTERS:00:00 - Introduction00:58 - Making the Custard Base3:06 - Making Pot de Crme4:28 - Infusing Sugar6:23 - Infusing and Scalding Milk9:08 - Baking the Pot de Crme10:06 - Making Crme Brle11:20 - Making the Ganache12:00 - Getting the Custard Base Ready12:57 - Using the Blow Torch13:47 - Baking the Crme Brle14:17 - Caramelizing and Serving the Crme Brle16:58 - Mistakes Happen!GET THE RECIPE:Orange Vanilla Pot de Crme: https://food52.com/recipes/89949-orange-vanilla-pot-de-cremeBlack Bottom Crme Brle: https://food52.com/recipes/89948-black-bottom-creme-bruleePRODUCTS FEATURED IN THIS VIDEO:Le Creuset Demi Tea Kettle: https://food52.com/shop/products/8733-le-creuset-demi-tea-kettleMORE FROM FOOD52:Subscribe here to our YouTube Channel! https://f52.co/2HN7Dp8GET MORE OF FOOD52 BY CONNECTING BELOW:Website: https://food52.comOur Shop: https://food52.com/shop Facebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletter
