Crème Brûlée 🔥 Hazelnut, cardamom and cinnamon infused crème brûlée, served with a delicious plum sorbet 🍧 Serves 4 Crème Brûlée: 500ml double cream 100ml whole milk 1 vanilla pod, seeds removed 5 cardamom pods, crushed 1 cinnamon stick 100g hazelnuts toasted, finely chopped 7 egg yolks 80g caster sugar Plum Sorbet: 14 ripe plums, stones removed 1 litre water 100ml raspberry grenadine 1 tbsp raspberry grenadine Juice of 1 small lemon 1/2 tsp xanthan gum (optional) 1. Add all of the crème brûlée ingredients, except the yolks and sugar, into a pan and bring to a gentle simmer over a medium-high heat, for a few minutes. Turn off the heat and leave the cream mixture to steep with the spices for at least 1 hour. Strain the mixture into a cheesecloth (reserve bundle of spices and use it to infuse more milk to give your next coffee an amazing twist). 2. Preheat an oven to 130 C / 280 F. 3. Beat the egg yolks and sugar in a heatproof bowl until light and fluffy. Pour in some of the hot cream mixture and whisk to combine. Repeat this in small quantities until all mixed together. 4. Pour the custard into 4 small ramekins, until 3/4 full. Place the ramekins into a high-sided baking tray and fill the base with hot water, until 3/4 up the edge of ramekin. Place into oven and cook for 50-55 minutes until set. Remove from oven and leave to cool whilst preparing sorbet. 5. Once cooled, sprinkle over some caster sugar, blow torch (being careful not to burn) and serve with plum sorbet. 6. To make the sorbet, add the water and grenadine into a pan and bring to a boil. Add the plums, poach for 10-15 minutes until softened then strain the plums and blitz until smooth. Store the poaching liquid in an airtight container in the fridge. Add 130ml of the poaching liquid, 2 tbsp grenadine, lemon juice and xanthan gum (optional) to the purée and mix. Add this into an ice cream machine and churn for 40-50 minutes until frozen.
@@Kaluka101 Sorry if that is offending to you, after looking at a few Michelin star chefs that is the impression I got. Of course it's just my perspective on things, I'm totally fine with you thinking differently!
he is the best food content creator on yt doesn't just make steaks and sandwiches he makes really unique dishes other content creators need to learn from him this is a man who has pure talent, hardwork and effort
I hate plates that have this stupidly small portion but I took an equally and stupidly overwhelmingly amount of effort to make. This wasn’t even helpful at all
Love the effort. However, Double cream vanilla yogurt works great, couple of egg yolks and sugar / splash of water and I guarantee you wouldn’t taste the difference 😉
Crème Brûlée 🔥
Hazelnut, cardamom and cinnamon infused crème brûlée, served with a delicious plum sorbet 🍧
Serves 4
Crème Brûlée:
500ml double cream
100ml whole milk
1 vanilla pod, seeds removed
5 cardamom pods, crushed
1 cinnamon stick
100g hazelnuts toasted, finely chopped
7 egg yolks
80g caster sugar
Plum Sorbet:
14 ripe plums, stones removed
1 litre water
100ml raspberry grenadine
1 tbsp raspberry grenadine
Juice of 1 small lemon
1/2 tsp xanthan gum (optional)
1. Add all of the crème brûlée ingredients, except the yolks and sugar, into a pan and bring to a gentle simmer over a medium-high heat, for a few minutes. Turn off the heat and leave the cream mixture to steep with the spices for at least 1 hour. Strain the mixture into a cheesecloth (reserve bundle of spices and use it to infuse more milk to give your next coffee an amazing twist).
2. Preheat an oven to 130 C / 280 F.
3. Beat the egg yolks and sugar in a heatproof bowl until light and fluffy. Pour in some of the hot cream mixture and whisk to combine. Repeat this in small quantities until all mixed together.
4. Pour the custard into 4 small ramekins, until 3/4 full. Place the ramekins into a high-sided baking tray and fill the base with hot water, until 3/4 up the edge of ramekin. Place into oven and cook for 50-55 minutes until set. Remove from oven and leave to cool whilst preparing sorbet.
5. Once cooled, sprinkle over some caster sugar, blow torch (being careful not to burn) and serve with plum sorbet.
6. To make the sorbet, add the water and grenadine into a pan and bring to a boil. Add the plums, poach for 10-15 minutes until softened then strain the plums and blitz until smooth. Store the poaching liquid in an airtight container in the fridge. Add 130ml of the poaching liquid, 2 tbsp grenadine, lemon juice and xanthan gum (optional) to the purée and mix. Add this into an ice cream machine and churn for 40-50 minutes until frozen.
Beautiful
cook Turkish food plzzzz
Plum Sorbet ❤
Thank you!
@@durugnl nein
The line "Let's do some cooking" from sam is one of the most satisfying things on earth
I thought he said: "Let's do some cocaine" lol
I thought he speaks french
Yeah😂
Gay
@@Suggondeeznutz999 whatt the helll brooo
"Let's do some cooking"
When the world needed him the most he returned
I thought he said coc*ine
Like "let's do some coc*ine"
and I was like etf
You know you rich when you grocery shop in Waitrose ❤
Lol one doesn't need to be 'rich' to shop there.
i mean for some quick items but you gotta be above average to do a full shop there lmao
I work there and the reductions are cheaper than Lidl
@@jus2cute09 oh damn really?
@@__aPotata yes towards the late afternoon and evening you’ll find a lot of items are reduced every single day.
So, what kind of music you like?
Well, it's kinda complicated...
This might be the best looking dessert I have ever seen . The ice cream colour is just magnificent
He offers hope for all kinds of ingredients.
Best comment
If I were a billionaire, you would be the chef I'd hire.
Seriously. Ramsay is a machine and my idol but the way Sam cooks and the ingredients he uses is just poetry in motion
@@travisk4466Im not sure if Ramsay really is a top chef today, in popularity certainly but finesse? I doubt it.
@@chinchilla_462 u on crack
@@chinchilla_462tf are you on about?
@@Kaluka101 Sorry if that is offending to you, after looking at a few Michelin star chefs that is the impression I got. Of course it's just my perspective on things, I'm totally fine with you thinking differently!
I swear the dudes sponsored by Waitrose 😂
i was gonna say surely it’s a sponsorship soon 😂😂😂😂
@@azuleukit already is 😉 he works for Waitrose marketing
@@mymatejackson sad
I am never making this, but damn it looks like art.
Why not
This looks amazing😮❤
Looks fantastic Sam, you’re such an amazing talent! All self thaught as well. You’re much better than most “chefs” on YT imo 😅. You show them levels.
Agreed!
Bruhhhh !! I never knew he was self taught 😮, amazing ✨
bayashi go brrrr
Self taught doesn't exist anymore. In this da yand age everything can be found in tutorial format on youtube or google.
This is not cooking. This is pure art
this is art on its own❤
Elle a l’air délicieuse 👍
When the online recipe says “simple to make”
😂😂😵💫
When he said:
"Click! Clack! Thud! Doink!"
I felt that.
The quality of the video and the food is just to class❤
Bro took a whole month to make it
As a foodie....I absolutely love this channel ❤
This guy is seriously tallented. 😮
That plate is 90% rim
Aber es ist schick
WHOA. PLATE WITH ALL BRIM
Bravo Cheff,Excelent choice of ingreedients ,brave puree ,and filming Mathematical
I know for sure that you got more of that ice cream after the video
My man made his last full length video an year ago. He's living on shorts 😂
He never fails to make us hungry ❤
With that portion it'll take 10 servings for a regular person to fill his belly
I want Ramsay to do a reaction video to this.
It’s soo good
Bro got the tiniest plate ever
fr looks like he has like 3 bites left in the thing
he is the best food content creator on yt
doesn't just make steaks and sandwiches
he makes really unique dishes
other content creators need to learn from him
this is a man who has pure talent, hardwork and effort
Watch Adam Ragusea
Finally someone made a decent size portion of crème brûlée 😍
Hi Sam, if you don't mind me asking, why do you always use 'Essential Wetrose'? Also, I'm a big fan.
Because it's a British supermarket that offers fresh groceries and is expensive?? It's Waitrose btw
Sponsored
They have a partnership, so because of money
That's sound like a good beat XD
Art and the artist❤
I like the peach idea so so so much!
That’s not peach 😐
@@Somerandomdude-69 what’s that fruit ?
It seem to be a peach to me, peach had many type
@@mengleang , it's a plum (you also can read a recipe under the video)
peaches peaches peaches I love u!
My man just made a sick beat XDD😂😂😂
If Sam opens a restaurant
It's gonna be a block buster hit
3 Michelin star resturants be like:- " That will be 200$ "
Wow nice recipe your cooking always looks tasty
Still tryna figure out whether it's "cooking" or "cocaine"
lmfao
Absolutely another level
What amazes me the most is how thin this man is compared to all the things the most eat while cooking.
Making this dish I can buy my one week grocery for dinner 😂i am not playing
Hazelnut infused... You have my attention.
When you cook you scream flavour.....I'm definitely saving to buy your cookbooks so that I can enjoy the recipes one day when I get my own place.
I wanna try it so badly 😢
I ain't eating only that much when I work so hard for it. ❤
£40 worth of ingredients right there.
Awesome stuff
I can hear Albert’s scream from the blender clip 🫨
Sam needs a book called Let's do some cooking
Well done. 👌🏽
The one thing Heather failed to cook
Try something bangladeshi please.
I feel like it's a waste of eggs for the amount I use 👀
I hate plates that have this stupidly small portion but I took an equally and stupidly overwhelmingly amount of effort to make. This wasn’t even helpful at all
I want it! ❤
Always gotta flex the waitrose on us 😂
Stop, STOP MY MOUTH IS WATERING AAAAAH 😭😭😭
He ain’t pulling back on those Waitrose tho
This could honestly be the best one you've ever done. Looks beautiful and a good creme brulé is fit for the gods.
He’s sponsored by Waitrose i swear 😅
Btw keep up the amazing content!! 😊
Damn thats amazing, but no way im doing all of that for a dessert i will devour in less then 1 min 😂
Can u do Niharii fron Pakistan😊
Bro why don't you make something from the white of the eggs ?
Try one bro !
"Sorry I forgot my hat, I am taking it bac....."
" All that for a drop of blood "
~The Mad Titan ~
such a small portion yet such a long process
Wow, so delicious and you're so creative Sam,Let's do some cooking Sam..
Delicious!
Gordon would be proud😅
Is there a lore reason why you can't use a bigger plate?
The ingredients cost more than my house. Great skills but my god be more relevant
When has anything hes made been practical
Sponsored by Waitrose
do a collab with nick diggiovanni
Nope not him
Who's your favourite music artist
Me: samseats💀
Perfect timing. Looks excellent
Never seen Creme Brulée served in a hat before
Out of all the ingredients, i only recognize like 3 of them💀
Amazing ❤
Pretty sure he said _"let's do some cocaine"_ 😂
Waiter: and yes that will be 999999$
That beat with the eggs at the beginning was top notch percussion right there
botw cooking sound be like
love them lemons
Marry me 😁❤
Where do you get those eggs? They look darker
Bro bought the plate just for this dish.
Let's Do some cooking with a Musical touch!!🥂😀😁
Love the effort.
However,
Double cream vanilla yogurt works great, couple of egg yolks and sugar / splash of water and I guarantee you wouldn’t taste the difference 😉
Everything he does says “I am British”🇬🇧
I've driven to my local white tablecloth restaurant and picked one up. What did I miss?
Crème brûlée on crack
ただ単にクレームブリュレ作るだけじゃなくてトッピングのアイスクリームまで作るのすごい
It has been a few weeks since I heard your Yt shorts start with " Let's do some cooking. " Your dish look gorgeous and appetizing as always ! (^^)
How much did all the ingredients combined cost?
Nice👍💯👏👏👏👏👌🍻
I dream of finding eggs with such rich yellow yolks in the US 😢
please make a panna cotta. I've been watching you for a long time.
what a hard work but result is litte more trt birayani and eat full tummy dessart is somthin side course
😋😋👌👌