00:00Hi everyone! Today we're making another easy recipe.
00:04We'll need two cups of all-purpose flour. And, of course, we're gonna sift it first.
00:10I really love this recipe. It's quick, simple, and just the way it should be.
00:17Next, add a quarter cup of sugar and just a pinch of salt to even out the flavors.
00:23Then, add a stick of cold butter, cut up into cubes. Mix with a fork first to keep the butter cold.
00:31If you use your hands right away, the warmth will melt the butter and make the dough sticky.
00:39Once you've got that nice crumble texture, go ahead and finish with your hands.
00:44Just rub the butter and flour between your fingers until it turns into nice crumbly pieces,
00:50exactly like these.
00:54Now, move all that crumble into your pan. Time to toast it up.
01:00Set the pan on the stove. Turn the heat to medium. You don't want to burn it, guys.
01:06Stir the crumble to toast it evenly, breaking up any clumps.
01:10All right, that's perfect. Golden and toasty. Take it off the heat and move it into a bowl,
01:22so it doesn't keep cooking. Next, I'm adding half a cup of walnuts. Totally optional, though.
01:28You can use walnuts, any other nut, or none at all. Gotta admit, though, nuts definitely make it better.
01:39Mix it all together, then set the crumble aside.
01:44And let's move on to the filling. Take three eggs at room temperature and carefully separate them.
01:51We only need the yolks for this recipe. Yolk one, yolk two, and yolk three.
01:59Next, add a third of a cup of sugar, or more if you want it sweeter.
02:04A pinch of salt to balance it all out.
02:07And we're gonna give it a good whisk until everything's nice and smooth.
02:17Now, add a third a cup of cornstarch. It's gonna help the filling thicken up.
02:22Whisk it into the egg mixture until it's all combined.
02:26If you don't have cornstarch, don't worry. Regular all-purpose flour works just fine, too.
02:32Then, take a saucepan and about a tablespoon of sugar. Scatter it across the bottom of the saucepan
02:41to stop the milk from sticking and scorching. And you'll want to pour two cups of regular milk
02:47into that saucepan of yours. Now, put the saucepan on the stove and heat it over medium heat.
02:56Stir the milk occasionally with a silicone spatula,
02:59to dissolve the sugar so it doesn't stick to the bottom as it heats.
03:04To get a really smooth custard, I like to heat it until tiny bubbles start forming around the edges.
03:12Now, take the saucepan off the heat. And you'll want to slowly pour some of the
03:18hot milk into the eggs to temper them. Whisk the eggs immediately so they don't scramble.
03:24Then, add the rest of the milk.
03:35Next, transfer the egg mixture back into the saucepan.
03:40And I prefer to cook the custard over low heat.
03:44Start mixing right away, using a whisk instead of a spatula,
03:48so everything blends smoothly as it thickens and the custard doesn't clump.
03:53Low heat helps you control the consistency and get it just right, nice and smooth.
04:01Whisk the custard really well. And as soon as it thickens, you'll want to transfer it into a bowl,
04:06preferably a chilled one, to stop it from cooking any further.
04:11I also like to strain the custard through a sieve. It makes the texture extra smooth and silky.
04:18It's optional, but I highly recommend it.
04:21Then, add a third of a stick of cold, cubed butter, and stir it all quickly until the butter melts.
04:27The butter turns the custard into a luxuriously smooth melt-in-your-mouth treat, so definitely don't
04:35skip this step. Let the custard cool down to room temperature, then cover it snugly with plastic wrap,
04:43so it doesn't get that skin on top. And pop it in the fridge to chill and firm up a bit.
04:50Meanwhile, take a chilled bowl straight from the freezer and pour in half a cup of heavy cream.
04:57Start whipping the cream on low speed.
05:03Then, once it begins to thicken, add a spoonful of powdered sugar and increase to medium speed.
05:11Keep going until you get those nice stiff peaks. That shouldn't take long, just a few minutes.
05:17Great! Take the custard out of the fridge. It should be nicely chilled and perfectly set.
05:23And I like to give it a quick 20-second blend.
05:27It makes the texture extra smooth and silky, though you can skip this part if you want.
05:36Add the whipped cream in batches.
05:40Use a spatula, not a whisk, and gently fold it in as you go.
05:45The whipped cream here is optional, but it makes the custard lighter and fluffier,
05:50so I personally like it this way.
05:53Now, for this recipe, I recommend using a piping bag. It's way easier to work with when building the cake.
06:00Go ahead and transfer all the filling into your piping bag.
06:04If you don't have one, no need to worry. Just use a regular plastic bag and snip off a corner.
06:13Now, take an 8 or 9-inch springform pan.
06:16I always line the bottom with parchment paper. It makes it way easier to get the cake out.
06:23Line the sides with parchment paper as well, for clean, smooth edges once the cake is set.
06:28Then, let's make the first layer. Just add a few spoonfuls of crumble.
06:36Spread it around the bottom and press it lightly so it holds together and looks nice and even.
06:42Now for the filling layer.
06:44This is where the piping bag comes in handy.
06:46You can pipe the filling in any pattern you like and then spread it evenly with a spatula.
06:52The piping bag makes this part so much easier.
06:56Keep layering the crumble and the filling, one after another, smoothing each layer as you go.
07:03I like to make about 4 layers of each.
07:06Then finish it all off by sprinkling the rest of the crumble on top.
07:12And that's it! Our cake is ready!
07:15Now, just cover it with plastic wrap so it stays fresh and doesn't dry out.
07:21And pop it in the fridge to chill and firm up for at least 6 hours.
07:29Timing in the fridge is key.
07:31The first time I made it, I rushed things and took it out too soon.
07:36It didn't hold its shape at all and totally fell apart.
07:40So, just be patient and let it chill properly.
07:44Alright, time to finally cut into this gorgeous cake.
07:49It feels firm, but soft and tender as you slice.
07:52And it holds together beautifully.
07:56Here's what your slice should look like when the cake is made right.
07:59Just perfect.
08:00With smooth custard and a delicate crunchy layer on top, every bite is a delight.
08:08And honestly, it's so worth the wait.
08:11I'll see you next time.
08:17I'll see you next time.
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