the creme brulee. holy [ bleep ]. the creme brulee is, like, unbelievably good.ut this crunchy top outside is like nothing i've ever had before. and with my doughnut-making morning behind me and the whole rest of the day in front of me, i was ready to do one thing. sleep. and have sweet, sweet dreams. >>> coming up -- >> nice. >> i'm all about adding liquor >> nice. >> i'm all about adding liquor to things for flavor, too. man: a boy born in joplin, missouri was fascinated by anything with wheels and a motor. the odds of him winning both the daytona 500 and the brickyard 400 in the same year? 1 in 195 million. the odds of a child being diagnosed with autism? 1 in 110. i'm jamie mcmurray, and my niece has autism. learn more at autismspeaks.org./signs >>> tonight is all about sweets. and when it comes to these sugary treats the french seem to have it down pat, which is never more evident than when you order from the master himself, chef francois paiard. >> they're delicious. they definitely worked hard. >> lots of layers of flavors. >> i've been lucky enough to go

french toast creme brulee, that sounds fantastic how do we get going with this? >> we'll throw on top some brown sugar. you get the blowtorch, and i got one. >> oh. all right. yeah ooh. >> make sure you brown it -- like a gun you don't want to burn yours okay this is our cinnamon and raisin brioche. we're going to put in egg wash go ahead and spread it around. yeah we're going to put more brown sugar on top we're going to toast it again with our friend the blowtorch. lay it on top -- >> oh, my gosh >> you want to try it? >> yes, i do this looks so good what should i start with >> eggs puree, you're going to crack the yolk up. the egg is too soft, you see. >> that looks so good. >> with the barbecued pork - >> my gosh, i love poached eggs, but i've never had a fried poached egg. >> all about the texture you have crispy fries and creamy, soft eggs. >> i want to get a little bit of every little thing in this bite. wow. that is fantastic. >> you could be a chef at any restaurant >> i mean, you could - >> fine dining food in a breakfast place. >> like decadence on a p

. >>> and world famous chef david brule. there you see him. >> this is a weather alert.orning to you from the weather center. still trackingthat winter storm moving into the region. some of us wakingup to a few light snowflakes. others nothing at all. ourdoppler radar picking up on some of that moisture. mainly rainshowers to the south exam east, but we're start to go see some of that snow falling through west virginia and into portions of southern pennsylvania. temperatures remaining well above that freezing mark, and that's going to spare us from a lot of that snow into the afternoon. right now 38. 36 still in columbia. overall it'sbeen quiet. no precipitation atthe present time the. but bythe 9:00 we could see a mix of rain and snow showers. by the afternoon, right around 40 degrees. mainly a wint ri makescross metro with snow showers to the north and to the west. itbreaks out the timing like this. in the 9:00 hour we're seeing a mix of rain and snow north. wehave cleared the belt way by 11:00 into the afternoon sxchlt we continue to clear out as we head into the even

this is pumpkin creme brulee. >> canned pumpkin puree is fine. >> reporter: he splits a real vanillathe seeds and pod to the heavy cream, followed by pumpkin puree and granmarinet. >> ladle this into your baking container. >> reporter: bake and sprinkle with sugar and time to fire up the finishing touch. >> this is the dangerous part. >> reporter: using a blow torch, he carmelizes the sugar. can you brown it under your broiler. >> now for the candy cane topping. >> reporter: these are blue, not red. >> is the blue duck tavern. >> reporter: he adds a touch of blue food coloring, ice cream into the machine, crush candy canes into crumbs and add to the mix. oh, mm. that's a perfect way to end a meal. pastry chef peter brett of the blue duck tavern, thank you for making our holiday so sweet. it's gorgeous. >> thanks much. happy holidays. >> reporter: liz crenshaw "news 4 today". >> that's what my kitchen looks like every day. >> a little rum here, gran marnier, next, who's ready for breakfast? >> love that. nothing wrong with that. >> you might have irish coffee this morning. ge up on th

. >>> and world famous chef david brule. there you see him. stay with us.day." it's kind of crazy to think new year is right around the corner. it kind of flew by. >> i thought the world would have ended. >> the mayan calendar thing. that must mean you don't have any new year's plan. >> i don't have any food stocked in my house. i don't have any. >> you've been there years before. >> yes every year just like black friday at the mall. times square. doing behind-the-scenes look at the nypd. >> which is a huge job. how many people were there last year do you remember? literally thousands, hundreds of thousands. >> yeah. or close to a million. >> close to a million. >> don't quote me on it. the only way to see it is if you're reporting there and can get directly into the crowds. >> it's going to get really cold. and i am curious. do you use body heat to warm up? i've never done that. >> i just shiver and shiver right before the camera comes. and i'm like try to relax and be normal looking. >> as we were watching the story about the kiss from 1945 and what a dif

the creme brulee. holy [ bleep ]. the creme brulee is, like, unbelievably good.chy top outside is like nothing i've ever had before. and with my doughnut-making morning behind me and the whole rest of the day in front of me, i was ready to do one thing. sleep. and have sweet, sweet dreams. >>> coming up -- >> nice. >> i'm all about adding liquor to things for flavor, too. >>> tonight is all about sweets. and when it comes to these sugary treats the french seem to have it down pat, which is never more evident than when you order from the master himself, chef francois paiard. >> they're delicious. they definitely worked hard. >> lots of layers of flavors. >> i've been lucky enough to go to paris a couple times and always been incredibly happy. no place to get it kwik like this. >> the name has a beloved reputation in new york since 1990. and with the opening of a new flagship on the upper east side, the great baker is looking to continue that tradition with a fresh batch of infectious confections. and i'm ready to hear what all the fuss is about. i hear this lovely