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Así fue la despedida de Neymar | los jugadores del Barcelona - Duration: 2:50.
For more infomation >> Así fue la despedida de Neymar | los jugadores del Barcelona - Duration: 2:50. -------------------------------------------
CREAMY SALTED CARAMEL CUSTARD PUDDING RECIPE | HOW TO MAKE POTS DE CREME - Duration: 4:52.
this is the color of happiness who doesn't like creme caramel it's French
everyone loved anything French or at least pretends to, to sound more
sophisticated and this is salted creme caramel even better
creamy Custardy caramely, and easy shit set a heavy bottom pan on medium
heat and add half a cup of sugar as the heat continues its existence in time the
sugar will begin to melt I would point out here that please do not pick up a
spatula and stir this just swirl the pan around gently stirring will mess up the
heat distribution and crystallization will take place once all the sugar is on
the verge of melting turn the heat to low
caramel can burn in seconds and once burnt it cannot be saved at least not
with our current understanding of cooking assuming you have followed my
advice you will end up with a beautiful golden-brown caramel
at which point add in half a cup of cream you can use whatever type of cream
you have full cream 35% fat or 25% fat be careful because there will be steam
and bubbles and something even scarier than that it will look like you have
messed up and your once beautiful caramel will solidify it's okay keep
whisking and let it all melt remember your flame is on low yeah keep it that
way add in 1/4 cup of milk again whole milk
2% 1% anything will do keep whisking there will be some cream and caramel
beginning to build up at the sides of the pan make sure you scrape it right
back into the mixture because one you do not want to waste anything and second if
you leave it there there is a probability it might burn and give a
burnt taste to the entire custard add a generous pinch of salt and by generous I
mean less than 1/4 of a teaspoon in a bowl containing 3 large egg yolks just
in case if you have no idea what to do with the whites freeze them egg whites
freeze very well and I have a coconut macaroon recipe coming up for you now
getting back begin to pour your hot cream mixture in a thin steady stream
while continuously whisking with the other hand this is called tempering and
is often used in desserts involving egg yolk
basically you introduce heat to the egg yolks and raise their temperature so
that they are not as shocked when you actually start to cook them over
direct heat this basically avoids turning them into
scrambled eggs in panic the whisking is there so that the heat is immediately
distributed to the entire egg yolk population and not concentrated on one
particular region as that will again give scrambled eggs once your eggs and
your cream mixture have combined place it back in the pan and place the pan on
the lowest possible heat setting add in half a teaspoon of vanilla extract and
whisk continuously this is extremely necessary okay we do not want an eggy
custard whisk continuously on low until you have the consistency of a basic
creme anglaise I admit that I just said that word because I want it to sound
sophisticated but what it means is then the custard will coat the back of the
spoon spatula or the bottom of your pan and this point take it off and
immediately pour into two oven safe pudding molds I'm using aluminum but I
think ramekins would look much better I just don't have any ramekins because
they're expensive here tap your moulds to get rid of air bubbles and you will
still end up with tiny air bubbles which is frustrating for which I basically run
a toothpick around and that too will not work entirely and at this point I must
mention that my attention to detail may start to concern you but I went ahead
and removed those ugly-ass bubbles with a spoon these bubbles will make your
custard eggy when they bake not to mention they also look unappealing so
get rid of them place your moulds in an oven-safe casserole and fill the
casserole half with boiling water place this in a preheated 160 degree oven for
40 to 45 minutes or until they are set and not jiggly anymore move the room
temperature but these are nowhere near ready cover with cling and refrigerate
for at least 6 hours yes 6 hours you need that time to develop the texture
and flavor after 6 hours this is ready to serve chilled the custard will be
set completely you and when you spoon it it will hold its shape the texture would
be very very custardy each spoon will be a blast of caramel flavor and that
little bit of salt will cut through those high notes of sweetness absolutely
phenomenal I hope you enjoyed this recipe I try to
give you all the information keeping in mind the time constraint of not making
this video boring please do support this channel if you like the content by
subscribing if you like a readable format of this recipe I have a blog post
on it and the link is below but this is not a petty attempt to make you check
out my blog it's totally your choice and what format you prefer I hope you try
this recipe and have fun cooking it I will talk to you in my next video
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Résultats semestriels 2017 : Interview de Thomas Buberl, Directeur Général d'AXA - Duration: 4:34.
For more infomation >> Résultats semestriels 2017 : Interview de Thomas Buberl, Directeur Général d'AXA - Duration: 4:34. -------------------------------------------
Jueves 3 de Agosto de 2017 17ª semana del Tiempo Ordinario - Duration: 3:32.
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How to make apple cider vinegar | 100% alcohol free - Duration: 3:22.
Hello everyone.
I wanted to thank algerino Mohammed for suggesting me this alcohol-free vinegar recipe.
Put the lid on top of the jar but do not close it.
Here is the result after a week.
After 2-3 days break the apples up like this.
Here is the vinegar after 5 weeks.
Vinegar and mother are already visible.
Filter the vinegar and if you want measure its pH.
pH = 3 (very acid).
This homemade vinegar is very aromatic.
As always, I hope you enjoyed my recipe. Until next time!
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