Crème Brûlée | Cooking Final Fantasy XIV Food

Crème Brûlée | Cooking Final Fantasy XIV Food

Welcome to A Recipe Reborn, featuring your favourite foods
from Final Fantasy XIV. Hello, my name is Lemon Drop and I recreate dishes by
combining real life culinary inspiration with the in-game
recipe, description and thumbnail. If you’re in the XIV and food, please subscribe and click
the bell for a new episode every Tuesday. Today I am making Crème Brulee. Which, in English means
burnt cream. This dessert is really good for dinner guests since you can
make it a day ahead, it’s also very simple to make as long
as you have the right equipment. But even if you don’t have a torch, you can still get that
glassy layer of caramel at home. The in-game recipe calls for vanilla beans, eggs, milk and
birch syrup which I have never tasted before so that will be
a first for me. I also have something to confess, I’m lactose intolerant! So, I’m making half this recipe with
cream and half with coconut milk. I’m cutting the vanilla bean in half so I can put half in
each batch. Next, I’m splitting the bean down the middle and scraping
out the seeds. If you don’t want to splurge on vanilla beans, this recipe
will totally work with vanilla extract. In my opinion the birch syrup overpowers the vanilla so it’s
not really worth using it. The cream goes in a small pot to bring to a simmer with the
vanilla bean pod and seeds. The purpose of this step is to infuse the cream with the
vanilla bean so you can skip it if you’re using vanilla
extract. Set it aside to cool and then I’m doing the exact same thing
with the coconut milk. I’m doing 2 yolks per 1 cup of liquid which is more yolk
than you typically need, but I’m using birch syrup in place of regular sugar so
there’s more liquid to set in a typical crème brulee recipe. The flavour is similar to molasses mixed with a little bit
of balsamic vinegar, which you could definitely use as a
substitute to get a similar flavour. It’s time to make custard so half goes in my cream mixture
and half goes in the coconut mixture. These should be cool enough by now that you can combine them
without worrying that the eggs will curdle. While I’m pouring the custard into my ramekins, my oven is
preheating and I’ve got a pot of water boiling on the stove. And as usual, times temperatures and measurements are in the
description below. I put my ramekins in my shallow baking dish and underneath
is a rimmed baking sheet for extra stability. The water bath is to regulate the temperature immediately
surrounding the ramekins. After they’re done baking, I’m letting them cool on a rack
until they get a bit closer to room temperature. Then, they go in the fridge covered to set for at least 2
hours or overnight. Now that I’m ready to serve, I’m pouring over a little sugar
to coat the entire surface of each custard. Then it’s time to bust out the torch. This is really fun and really speaks to the black mage in
me, but if you don’t want to do this, you can always make a
simple caramel in a small pot with a bit of sugar, water and
honey and then pour it over the top of each custard. So, how does it taste? Like I mentioned earlier, the birch syrup largely overpowers
the vanilla so that’s kind of a bummer but I actually like
it. It’s not too sweet, has a really smooth satisfying texture
and balances really well with the crunchy sweet caramel
topping. It almost has a slightly bitter coffee-like flavour, which
I’m really into. For the full recipe and instructions, please check out the
link to my website in the description below. Thank you for watching and I will see you next week for
another recipe and another episode.

9 thoughts on “Crème Brûlée | Cooking Final Fantasy XIV Food”

  1. Love this dessert. Whacking the top with the spoon is almost as fun as eating it! Another great recipe.

    I wonder what the aethersand is for, though…

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