How to Make a Brown Sugar Custard Parfait w/ Tyler Florence | Worst Cooks in America

Tyler brings rich and fruity flavors to his brown sugar custard!🍓 Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2HPxAIS Two premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Brown Sugar Custard with Strawberry Compote, Whipped Creme Fraiche and Almond Honeycomb RECIPE COURTESY OF TYLER FLORENCE Level: Intermediate Total: 2 hr (includes cooling time) Active: 1 hr 10 min Yield: 4 servings Ingredients Custard: 2 cups heavy cream 1/2 vanilla bean pod, seeds scraped 4 large egg yolks 1/3 cup light brown sugar 1/4 teaspoon kosher salt Compote: 24 ounces fresh strawberries, hulled and halved 3/4 cup granulated sugar Pinch ground cloves Pinch kosher salt 1 1/4 teaspoons vanilla extract Juice of 1/2 lemon 1/2 cup creme fraiche Fresh mint, for garnish Honeycomb Candy: 1/4 cup sliced almonds 1 cup granulated sugar 1/4 cup corn syrup 2 tablespoons honey Pinch kosher salt 2 teaspoons baking soda Directions Special equipment: a candy thermometer For the custard: Preheat the oven to 325 degrees F. Combine the cream and vanilla seeds in a small saucepan and cook until it reaches 180 degrees F or tiny bubbles form on the side of the pot. Combine the egg yolks, brown sugar and salt in a large bowl and whisk until light and smooth in color. Slowly add the hot cream mixture to the egg mixture, whisking constantly to prevent the yolks from overcooking. Transfer the custard to a large measuring cup or pitcher, then divide it among four 8-ounce mason jars, filling about two-thirds of the way full. Place them in a deep baking dish. Fill the baking dish with hot water, coming about halfway up the sides of the jars. Cover the jars with aluminum foil and transfer to the oven; bake until the custard jiggles like gelatin when the jars are tapped, 25 to 30 minutes. Remove from the oven, uncover and transfer to the refrigerator to chill until set, about 1 hour and up to overnight. Alternatively, place in the freezer for 25 to 30 minutes. For the compote: Prepare an ice bath and set aside. Combine the strawberries, granulated sugar, cloves, salt and 1 teaspoon vanilla in a medium saucepan and cook over medium-low heat until the strawberries are soft, the liquid is syrupy and the bubbles are thick and slow, about 20 minutes. Cool down completely over the ice bath. (The compote will thicken as it cools.) Finish with the lemon juice. For the honeycomb candy: Line a baking dish with parchment paper. Spread the almonds in an even layer on a second baking sheet and toast in the oven until lightly golden and fragrant, 8 to 10 minutes. Remove from the oven and set aside. Combine the granulated sugar, corn syrup, honey, salt and 1/4 cup water in a medium saucepot. Whisk the solution together gently and wipe the sides of the pot down with water so it does not have any sugar crystals stuck to it. Heat the solution over medium heat until it reaches 300 degrees F on a candy thermometer, 10 to 12 minutes. Fold in the almonds and whisk in the baking soda. Immediately pour the mixture out into the lined baking dish, using a rubber spatula to smooth into an even layer. Let cool completely, about 45 minutes. Cut the honeycomb into sticks or break into shards. In a medium bowl, whisk to combine the creme fraiche with the remaining 1/4 teaspoon vanilla extract until stiff peaks form. Place a large spoonful of the strawberry compote on top of each custard and top with a dollop of the whipped creme fraiche. Stick a shard or stick of the honeycomb into each and garnish with the fresh mint. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #WorstCooksInAmerica #FoodNetwork #AnneBurrell #AlexGuarnaschelli #BrownSugarCustardParfait How to Make a Brown Sugar Custard Parfait w/ Tyler Florence | Worst Cooks in America | Food Network https://youtu.be/lBzZgPhRQL0