welcome i'm chef eric crowley owner of the culinary classroom in los angeles and today we are going to be making a cremon glaze with a sweet white wine let's get started we are going to need one pint of heavy cream that's also known as two cups five egg yolks and four ounces of granulated sugar and when we flavor the creme on glaze we're going to utilize a little bit of vanilla extract one to two teaspoons and one tablespoon of a sweet white wine and ice wine from canada would work really well a moscato something like that will be just great we're going to begin scalding our dairy that results in taking our heavy cream putting it into a medium-sized pot a lot of peachy chefs will take about half of their sugar and slowly pour it over the cream and the remaining half is going to come into play later on the reason why pastry chefs do this quite often is they say that the sugar helps keep the dairy from burning and we're going to start to bring that up to just below boil scalding what we're looking for when we scald is we're looking for bubbles to come around the rim of the pot letting us know that it's just about ready to break a boil while that's happening we go ahead and we proceed to combine our eggs and our sugar a lot of chefs will tell you that it's really important that you don't start to mix your sugar and your egg yolks together too early if you wind up combining them too early and you let them sit after blending them like this the sugar is hygroscopic it's going to wind up pulling out all the moisture out of the egg yolks and you're what you're going to be left with is really grainy consistency of sugar in the bottom of the bowl no visible egg anymore at all the sugar will absorb it all and it's what peaches chefs call burning our dairy here is scalded we're starting to see some bubbles around the rim of the pot and at that point we're ready to combine the two if we wind up taking this hot liquid however and we dump it right into these eggs what's going to happen is the hot liquid which is hovering around 200 degrees right now is going to wind up cooking the eggs and they're going to scramble so one of the things that we do is we gradually introduce the hot liquid into the eggs in a process called tempering i'm going to take my hot liquid and slowly pour in the hot liquid into the bowl while i'm constantly whipping it what this does is this is going to bring up the temperature of the eggs and cool off the temperature of the hot dairy so the eggs don't scramble here i have some hot water you can tell from the steam that's floating up on top it's just below a boil we take our bowl set it over the pot lower the heat and then we want to begin stirring it really important that we give it a gentle stir and keep the egg mixture moving if you let it sit in one spot for too long the eggs are going to scramble you're going to get a big thick layer of cooked egg on the edge of your spatula and also your vanilla sauce is going to have a decidedly cooked egg taste to it which is something that we're not looking for as i continue to stir notice i'm going to take the spatula and go all around the circumference of the liquid and all over the bottom of the bowl i want to keep that mixture moving not a bad idea occasionally to pick up your bowl and make sure your water underneath is not boiling after several moments you'll actually notice that the liquid inside the bowl is going to increase in viscosity as you start to stir it around you're going to notice the liquid as the spatula moves throughout it is going to be considerably thicker and the sauce consistency that we're commonly looking for for a sauce of this type is what the french call nape so the classic nape test a spoon is going to wind up working best a metal spoon so the sauce has some surface to stick to a plastic spoon or something like this silicone spatula is not going to give you a really accurate feel for it because the sauce is just going to slide right off of those two surfaces wind up taking a metal spoon dip it into the sauce the sauce should coat the back of the spoon very very lightly and we should be able to take our finger and cut across that coating and that coating that i made should not drip back down that's a really good nape okay you can see how the sauce is slightly thicker this is ready to cool off and store larger batches would be more practically cooled off by taking your bowl and setting it inside a larger bowl that has some ice water in it making what's called an ice bath a smaller batch like this will be fine to just stir it for several moments out at room temperature and then go ahead and stick it into the refrigerator once the thickening uh takes place we can go ahead and we can add in our flavoring earlier i was mentioning some vanilla extract we can take a little bit of vanilla and pour that in about a teaspoon or so it is now time to flavor it with a little sweet white wine like a moscato or a tokaiaju wind up taking about a tablespoon of sweet white wine and pour it on in stir it to blend it really well give it a taste and if you want more of that wine flavor go ahead and add in some more this sauce would be great over a chocolate souffle or an orange souffle as an example and that is our chrome on glaze with a sweet white wine thanks for watching be sure to click on other links so you can get other recipes if you don't see something that interests you email a request to requests mahalo.com also be sure to subscribe so you can get lots of wonderful additional information thanks and i'll see you soon you