On this week's #MadGeniusLive, we’re cooking the burnt caramel flan from the cover of our March issue, on stands today! And if you don’t have time for the flan, don’t worry—Justin is also making a super-easy makrut lime custard. Drop your questions in the comments and we'll do our best to answer. Join us every Thursday at 11 AM ET for genius ideas in food, entertaining, travel and more. And if you make any of the recipes shown today, show us by tagging your Instagram photos with #MadGeniusLive! We might feature on next week's episode. #MadGeniusLive: Cook the Cover of Our March Photography Issue!
[MUSIC] You are turning into mad genius slides stick around to find out how that caramel got on the cover of food and wine magazine. [MUSIC] Good morning everybody. Welcome to Mad Genius Live, my name is Justin Chapple, I'm Food & Wine's Culinary Director. I'm also the resident Mad Genius here and you can catch me every thursday morning right here on Mad Genius Live across the internet, the world wide web if you will. Today is a fun day because, well I'm hanging out like I always do in the kitchen, but I'm also here because I'm getting to present the March issue of Food and Wine Magazine, which has just hit the shelves. If you haven't gotten it yet or if you're not a subscriber, go on to foodandwine.com and make sure you subscribe or pick it up on the newsstands now. We're very excited about this issue because it's our photography issue. And when I was deciding what I was gonna do in today��s show, I wanted to take a little inspiration from a really fun story that we have. Ladies and gentleman, live television, I almost had an explosion of heavy cream, but I got it. So I wanted to highlight a story that we have on our March issue, it��s called cooks and shooters I'm so happy that we were able to do this story because we're celebrating the photographers out in the world who not only know their way perfectly around a camera, but also know their way around the kitchen and that's always such a great thing. We work with incredible food photographers everyday so Now we have a chance to not only show their images in our magazine, but we're able to talk about them and who they are as people. And in this case, I'm actually featuring a recipe from the story. It's for a flan and it's from Romulo Yanes. Oops, sorry. Who is a San Francisco based food photographer. He's incredibly talented. And his flan was so delicious that it ended here on the cover of Food and Wine Magazine. And, but that's funny because many of his recipes have graced the covers of many food magazines. So we're, I'm excited to show the recipe. Share the recipe on Mad Genius Live. The reason I wanted to share it with you, not only because it's genius. I'm sorry, delicious, but because it's genius. There's two really cool things I want to talk about. The first thing is that it's a burnt caramel flan. So, you make a typical caramel, but just when you think it's done. Just when you think, It has that perfect amber color. You're gonna let it go just a little bit further until it looks almost burnt. And that's gonna give it this really rich flavor, this really nutty flavor that is gonna balance really well with the custard. Another really genius thing about this recipe is that it uses a deep dish pie plate. And I just think that's really cool because a lot of the flan out there, you need a special ramekin, or you need some sort of fluted tart pan. But in this case, romulo uses an everyday pie plate, and as I like to say here on [UNKNOWN] live It's genius cuz it's simple, that is a simple [SOUND] piece of equipment that everyone should have in their kitchen. Okay so I have my caramel going, this is a cup and a half of sugar so I had to start it before the show went live because it takes a A little while it takes about ten minutes to make. You can see here that for the most part a lot of it's dissolved and kind of already started to caramelize. But I'm just gonna give it a little mix because I actually turned off the caramel before we went live and it kind of solidified so I'm doing some damage control here [LAUGH] to try to bring it back to a nice liquid form. Which is the little tricky when you're working with sugars. While that goes, I'm gonna go ahead and get the castered forming. So if we're gonna move over here to, I'm gonna hand in Danny a glass mixing bowl, and I'm gonna go ahead. So most flans, or any flan that I've made has always incorporated One of my favorite ingredients in the whole entire world which is milk. So and this recipe calls for a whole can of it, most of it when you buy smitten condensed milk it will actually have a foreign recipe on it right on the back, but I like to use for everything from making DIY truffles, To pretty much anything. Adding it to whip cream making almost into ice cream using it. And I'm just gonna go ahead and add it to a mixing bowl here. And I'm gonna make this but I might have to stop in like one second because once that caramel is ready, I'm gonna have to go back to it because the one thing you wanna do with caramel is keep your eye on it, trust me. But it's actually not hard to make because I'm trying to do it on live television, or a live video, which is a little tricky, but if you're at home and you're just hanging out at the stove, it's actually really not hard to make. You just add it to a skillet. I'm using a large skillet here because it was a cup and a half of sugar and you just cook it over kinda moderate heat or A little maybe moderately high hit until it starts to melt. And then once it starts to melt you're gonna kind of swirl it. I'm using a spoon here, but at home you're gonna wanna just kind of shake the pan and give the pan a swirl and that's gonna be the easiest way to get it to form nice and smooth. So I've got A can of sweetened condensed milk here. And I'm going to go ahead and add five eggs to it. Get this going here. I could have had these cracked already and then I would have saved you guys a little bit of time but. It's all right. And I like to crack my eggs on a flat surface, which actually Prevents the egg shell from piercing the whites or the yolks. Just like that and we can get rid of this little guy here. And then I'm going to take my whisk and just break up the yolks a little bit [BLANK_AUDIO] And I'm gonna go ahead and add 3 cups of whole milk, which sounds like a lot, but we're making a deep dish flan here. Just like that, and you want to make sure you mix it really well. [BLANK_AUDIO] That. And I'm gonna go ahead. And I almost lost it. I was like looking around. I was like, what did I do with the vanilla bean? But it was disguised on the cover of a magazine. As Madonna would say. I'm just going to go ahead and use a little knife. I'm using a real vanilla bean here. They look like this, if you've never seen them. They come sometimes in jars, they sometimes come in bags and what you do is take a small knife and you just want to, let me move this out of the way. You're just going to want to cut right down the middle. Like this because you want to get to the center of it which is packed with all sorts of seeds and then just go ahead and separate the two sides, oops I guess I didn't go through, and then just use the flat side of the knife to scrape all of the seeds out of, you can see that here Out of the pod. Just add it to your bowl, do both sides. And something that I like to tell people to do, because it's mad genius, but also it's very smart, is to actually save the pods once you've taken all the seeds out. And if you just put this into a jar of sugar, you'll make vanilla sugar. Or that's actually You can use it to actually make vanilla extract, homemade vanilla extract. So, you just put it into a little glass bottle and add some bourbon, or add some vodka, or another kind of alcohol. And you just let it hang out in there. And every time you open a vanilla bean, you just put the empty pod right into the same bottle. And then in a few months, you have homemade vanilla extra. It's really great. So I use the vanilla bean here, but one of the things you can do if you don't have fresh vanilla beans is you can actually just use vanilla extra. Pure vanilla extra. I wouldn't recommend the imitation stuff cuz it doesn't have the really So it's just flavor. All right, let me see here. Let me get this caramel going. [BLANK_AUDIO] You can see it's getting really, really dark. It's like a little bubbly. [BLANK_AUDIO] Let me turn it up. And once it becomes that really beautiful, super dark amber color, we're gonna go ahead and pour it right into our deep dish [INAUDIBLE]. You can see it gets really silky. [BLANK_AUDIO] Sure [LAUGH] hold on, I need to get rid of these bumps. We're gonna have to edit this out. [BLANK_AUDIO] Because you wouldn't normally wanna stir it with a spoon. You'd normally wanna just let it go, then you're gonna swirl it around the pan and get it really beautifully even [BLANK_AUDIO] Is Jenn gonna edit this? Yep. Okay, good Okay, good. Because I have crystals in here and I should not have crystals in here. [BLANK_AUDIO] It's because I'm stirring it. [BLANK_AUDIO] Yeah, please. Right, this is looking way better. Okay, [BLANK_AUDIO] All right, so once it gets to this really Like basically burnt color. That's why it's called the burnt caramel flan. You know it's ready and the one thing that I'm getting that you're not getting is that it's incredibly, incredible aromatic. So I'm gonna go ahead and turn this off. And you can see it just starts to smoke, and you're gonna pour it right into your deep dish pie plate. You want to make sure that it's on a towel, or trivet, or something like that because it's gonna get really hot. And one thing you want to be really careful of, is to not touch the caramel. It is literally just melted sugar, and it's very hot. You're making candy here, ladies and gentlemen, so you want to be really careful. There you go. And what I like to do is just kinda swirl it a round just a little bit. Make sure it's nice and even, but this caramel is, there's a lot of caramel here, you have a cup and a half of sugar so, I think it coats the bottom really nicely. And then what you're gonna do, I'm just gonna move this, you're gonna let this hang out for about 20 minutes and after about In 20 minutes you're gonna get this which is just basically, I mean you could see right through it. You see how it's hardened? This is rock hard caramel here. So, I mean and it really just took 20 minutes to get to that point. And now, this is gonna be a foundation of a really awesome fondue. So I'm gonna put that there, and I'm gonna bring over a roasting pan because we're gonna create a water bath. Now normally when you do this you're gonna wanna put, actually put the pan in the oven, in the pre-heated oven. You're gonna wanna have the water in there, and you're gonna wanna have your pie plate in there. And you're wanna basically do everything you're about to do here, but you're gonna wanna do it in the oven And the reason I'm doing it here is just to show you. But you wanna kind of assemble this little water bath in the oven just because it's a little easier than carrying everything across the kitchen. So you're gonna add water to the roasting pan. So it's about three quarters of an inch deep. And that's because when you put your Pie plate in it with your caramel. It's gonna hang out. And what the water is gonna do is help the custard you know the eggs and the vanilla and the milk and that whole custard mixture. It's going to help it cook really evenly and that's really important to a really delicious perfectly cooked [UNKNOWN]. So now I'm going to go ahead and pour this in Right on top of the caramel [BLANK_AUDIO] Like that, [BLANK_AUDIO] That is a full flour, ladies and gentlemen, look at that. Okay, let me open the oven. [BLANK_AUDIO] And I'm gonna carefully Bring it right over, to get in my 350 degree oven. Woah. Woah. You can see why it's better to do this all in the oven, so you don't spill it. Although I did that pretty successfully if I must say so myself. All right, so that's going to go in a 350 degree oven, it's going to be in there for a little under an hour. And what you're looking for is the outside of the flong to be set but the middle you still want to be slightly jiggly and that's how you know it's ready. So once that's done you're going to take it out take it out of the water bath and let it sit for two hours at room temperature until it's cooled completely and then you're going to pop it in the fridge overnight. I have one already made let me go ahead and pull it out. [SOUND] And I mean, just looking at it likes this, you could see how genius this is. Because typically you have six or eight little ramekins. And we are making Romulo's gigantic Burnt caramel flan okay we're going to invert this on to a platter because I want to show you how cool this is. First thing I'm going to do is take you to a small offset spatula or you can use a small paring knife and you just going to run it along the edge here to just kind of loosen it and I can already tell that on this side it's really lose because the caramel starting to pop up. You'll see When you can see the color of it start to seep onto the custard. Okay, this is really nerve-wracking that I'm doing this on live video, but we're gonna go for it. Okay, are we ready? I'm gonna flip. We're either gonna get caramel everywhere or we're not. Yes. Look at this. All right, let me use my little. [BLANK_AUDIO] Holy smokes, look at this! [BLANK_AUDIO] It's like a burnt caramel lake on top of a delicious, silky custard. I'm gonna move this right here. I mean, look at how beautiful that is. Is that not the most perfect flan you've ever seen? And Bermula takes it one step further, because he then tops it with a homemade, well, a whipped cream that he spikes with aged rum, which I'm gonna add here. So I've got two cups of Heavy whipping cream. And I'm gonna add two tablespoons of aged rum. Remulo likes to use Havana Club rum, which I think is what we had here in the test kitchen. And I had my whipped cream almost done. I'm just gonna go ahead and finish it. Because I can't wait to eat this. All right, get it to soft peaks. I'm gonna cut myself a little slice. [BLANK_AUDIO] Wow! [BLANK_AUDIO] And if you're watching and you're following along, using our hashtag, MadGeniusLive, I want you to hit me up And let me know how you eat your flan. And if you decide to make this recipe, if you're gonna cook our cover and cover up food and wine, make sure and tag us, #MADGENIUSLIVE because you might just be featured on next week's episode. All right, here we go, just a little bit of whip cream. [BLANK_AUDIO] And I go right in for a taste. [BLANK_AUDIO] That is so good it's really silky and the caramel is dark enough that you still get that really delicious caramel flavor on this sweet custard. That is good. All right, so like I said hit us up with hashtag [UNKNOWN] live. Cookbook cover, Food and Wine magazine March issue. And I have one other recipe for you today. It's not from the March issue of Food and Wine. It's a recipe from foodandwine.com and chef Brian Ing out in California. And I had to show it to you because we were talking about custard. So we have this really genius, really delicious, jiggly flan from the cover of Food and Wine. And I wanted to show you one other brilliant custard dish that you can make very easily at home and its basically a gelatin free pudding, and its kind of amazing. So here I have Three cups of heavy cream that I combined with one cup of granulated sugar and two mukhra lime leaves which looks like this. And they are basically, it's a tie fruit that kind of looks like a bumpy line but it's very aromatic, it's very unique. And I brought it to a simmer then I let it cook on slow for about 15 minutes just so that the flavor can become really nice and then I'm just going to strain it through a fine sif here. I probably could have used a larger measuring cup. That's okay. And then also in that 15 minutes, the cream kind of reduces down just a little bit. Not much, cuz you're not trying to make a syrup or anything. But you just kinda wanna intensify the flavor just a little bit. Okay, so now I'm gonna add about a tablespoon of lime zest. Which I Just like to grate on a microplane here. [BLANK_AUDIO] I think I need another one. And then, in addition to tablespoon of the lime zest, I'm going to want to add, [BLANK_AUDIO] About a half of cup of juice. So let me go ahead and cut that now. [BLANK_AUDIO] That may be enough. Let's check. [BLANK_AUDIO] All right. That's a wimpy lime. I think I got a tablespoon out of that half. Okay, that side was juicier. Although it was from a different lime. And this is from Brian Ang, as I mentioned. Brian Ang from, [BLANK_AUDIO] California. Sorry, that was a hard lime. I had to squeeze things too tight for that one. But this is actually a recipe that I tested years ago here at Food and Wine. And I loved it so much that ever since then it's really inspired me And it's basically a lime custard. this is ind of a classic technique. It's also called aposit. And basically what you're doing is you're making a pudding that sets on its own. So you're making a custard that doesn't require any gelatin. And it's so genius I can't even I can't even, [LAUGH] I really can't I don't know how it works it's something scientific and if you're watching, and you understand how it works please let me know but, somehow, the cream and the lime, or the citrus cuz you can really use lemon, you can use orange juice they come together and they set without any sought of gelatin at all it's like. Unbelievable. So I'm just going to go ahead and add half a cup of lime juice to the heavy cream and sugar mixture. And I know this looks crazy. It really does. That's all it is but this is the whole recipe. Is the heavy cream, the sugar, The lime juice, some lime zest and then I'm gonna add a little of salt. But I have a [UNKNOWN] of salt. Give it a nice whisk and believe it or not this custard base which is the most surprising custard base of all because it didn't require Any sort of thicker it didn't require egg yolks, it didn't require gelatine anything like that, it's just gonna set on it's own overnight in the refrigerator. I'm gonna pour this in to whoah, all right I'm gonna use my right hand. I'm gonna pour it into glasses. [BLANK_AUDIO] What I would normally do is I would let these kind of sit out at room temperature for a little bit, just so that you're not putting them into the refrigerator too hot. And then once they've kind of cooled down a little bit, then what I like to do is I like to put A little plastic on top of them to prevent them from forming a skin and then I put them in the refrigerator overnight. Okay, so I have, I'm gonna let these hang out here, but I have a swap that I wanna show you. [BLANK_AUDIO] Pull it right out of the fridge here. [BLANK_AUDIO] And look at this. [BLANK_AUDIO] I have my pudding. I had another spoon here. Here it is. I want to show you this. So Brian, what he does is he actually likes to top this with lychee and a little mint. I don't have lychee, so I'm just going to use mint. It's very flexible, just give it a little garnish. And check this out. So if your remember, all this was, was heavy cream, sugar, and ice, that I simmered on low for about 15 minutes. I've added some fresh lime juice, some lime zest, and a little bit of salt. Put it in the refrigerator overnight, and check this out. Look at this. I mean can you see this? This, ladies and gentlemen, is what I call mad genius. There is no gelatin, there is no cooking egg yolks, [BLANK_AUDIO] Just a perfect, silky pudding. That's mad genius, the [UNKNOWN] is mad genius. [BLANK_AUDIO] I hope you enjoyed this episode of Mad Genius Tips. It's all about custards, and it was all about this awesome issue of Food & Wine that's available now on newstands. Also go to foodandwine.com, and you can subscribe. Check it out, check out our story, Cooks and Shooters. It's really great. I'll catch you next week. [MUSIC] [MUSIC]