Chef Cantor's Grown-Up Halloween Treats

Los Angeles - On Monday, Chef Jamie Cantor of Platine Cookies in Culver City showed us how to make grown-up Halloween treats.

Check out the GDLA video report in the media player.

More information:

Platine Cookies
platinecookies.com

Brandy Spice Crème Brulée:

It is so much easier than you think to make fabulous rich crème brulée! We add Calvados (an apple brandy) to make this for adults, but you can leave out the alcohol if you prefer. Be sure to have a good blowtorch to make the crisp caramel top! Ingredients:

Egg Yolks 6
Sugar ¼ cup +3 Tbs
Heavy Cream 2 2/3 cups
Vanilla Bean Paste ½ tsp
Salt ½ tsp
Cinnamon ½ tsp
Nutmeg, Freshly Ground ¼ tsp
Brandy (we like Calvados) 3 Tbs
Sugar, for burning approx. 1 cup
Special Equipment:
Chinois or fine strainer
Ramekins
Deep ovenproof dish to hold ramekins
Blowtorch
Method:

Place the sugar, cream, vanilla, salt, cinnamon and nutmeg in a large heavy saucepot. Turn on the heat and carefully bring to a boil. Remove from the heat and allow to cool until just warm to the touch.

Place the egg yolks in a large bowl and whisk to break them up. Carefully pour about 1/3 of the warm cream mixture in a gentle stream into the yolks while whisking at the same time. One combined, add the yolk mix back to the rest of the boiled cream and whisk gently to combine, then add the Brandy and mix well.

Preheat the oven to 300°.

Arrange the ramekins in the ovenproof dish and pour the custard into each ramekin filling almost to the top. Place the dish of ramekins into the oven and leave it open. Take the hot water from the stove and carefully pour enough water into the dish with the custards to come up about 2/3 of the height of the ramekins.