Offset continues to seemingly shade his ex Cardi B through his new music, following December’s boastful “Swing My Way” with a vindictive new single, “Ten.” This time around, Offset insists on his own memorability, predicting that “You gon’ have to f*ck ’bout ten more n****s to get over me.”
He also takes a “sorry, not sorry” stance toward all the rumors of his infidelity, sneering, “It’s a big difference / I was just f*cking the b*tches you was nitpicking / Watching me splurging on b*tches and it hit different / Calling me and asking me questions, mind your business.”
Yeesh.
It certainly sounds like Offset is doing his best to earn Cardi’s ire, which she last unleashed back in October, declaring in a since-deleted string of tweets, “Bro I wish the worst on this man…I never hated somebody so much and these b*tches be so thirsty to have him please take this man off my hands this garbage bag is too heavy!!” Although she deleted the posts, it doesn’t sound like he’s on her list of favorite people.
Meanwhile, Offset’s prediction doesn’t seem like it’ll be coming true anytime soon after Cardi asserted in November, “I’m telling you…the dating pool got piss in it .”
You can listen to Offset’s new single “Ten” above.
It’s no secret that Drake had a Terrible, Horrible, No Good, Very Bad Year in 2024, which has so far seemingly carried over into 2025 as Kendrick Lamar continued to taunt him with his Super Bowl Halftime Show performance and Grammys sweep. However, Drake has words for those trying to throw dirt on his career’s casket, opting to defy the reports of his demise on “Gimme A Hug” from the new joint project with his OVO artist PartyNextDoor, Some Sexy Songs 4 U.
“You Neo in The Matrix, these n****s just Nemo in the ocean / Small fish, making kids feel emotion / Using you for promotion, true words that never been spoken,” he raps in the first verse, giving himself a bit of a pep talk and contrasting his control over the rap world with other rappers, who he considers lost. He also issues his new policy on feuding with his rap foes: “F*ck all rap beef, I’m trying to get the party lit.” I mean, that was the whole point everybody was trying to make, man, but you got it, I guess.
You can listen to Drake and PartyNextDoor’s “Gimme A Hug” above.
Some Sexy Songs 4 U is out now via OVO Sound. You can stream it here.
Halle Bailey is back with a new single about the ups and downs of love for Valentine’s Day. Her new song is called “Back And Forth,” and finds the recently single singer recounting how a romantic entanglement contradicts itself. Ultimately, she demands a “love that doesn’t hurt,” but can’t help but go “back and forth” with her paramour. Perhaps the song is a not-so-subtle dig at DDG, with whom she recently split despite sharing a son, Halo.
Since becoming a mother, Halle has progressed her solo music career in fits and starts, dropping the singles “In Your Hands” and “Because I Love You” five months apart. Given “Back And Forth” took another five months or so to release, it certainly looks like the singer is taking her time creating her solo debut album — which could only be a good thing.
Of course, there are those fans who’d prefer a reunion of sister act Chloe X Halle, with the Bailey sisters rediscovering their Ungodly Hour chemistry for more than the handful of tracks they’ve recorded together over the past five years. Chlöe has hinted that such a project could be in the works as well, so we’ll see which happens first.
For now, you can listen to “Back And Forth” above.
Earlier this month, Sabrina Carpenter announced her plans for Valentine’s Day included releasing a new deluxe edition of her fan-favorite album, Short N’ Sweet. As promised, the updated version of her breakout album has arrived, along with a revamped, country western version of standout track “Please Please Please” featuring none other than country legend, Dolly Parton. Carpenter previously joked that Parton wouldn’t like her to swear but she couldn’t help herself, sneaking a “holy sh*t” into the announcement tweet. However, true to form, the new “Please Please Please” does remove some dirty language.
Meanwhile, the music video for the song nods to another odd couple, the titular duo of Thelma And Louise. After some opening news clippings set the stage — the two are wanted fugitives suspected of murder — Sabrina and Dolly drive their pickup truck like they stole it to stay ahead of the law. A reveal toward the end shows they’ve also added kidnapping to their list of crimes, but unlike the duo from the film, our two country lasses manage to dodge the cherry tops in hot pursuit.
Speaking of arrests, it turned out that Carpenter’s tour tradition of “arresting” celebrities with fuzzy pink cuffs was actually requested by one of her first “victims”: Stranger Things actress Millie Bobby Brown.
You can watch Sabrina Carpenter’s “Please Please Please” video featuring Dolly Parton above.
Short N’ Sweet Deluxe is out now via Island Records. You can stream it here.
It has been a few months since TikToker turned potential pop star Addison Rae released the first singles from the follow-up to her 2023 debut AR. The most recent one, “Aquamarine,” was an upbeat dance-pop anthem perfectly suited for the dance floors of a French disco. Its follow-up, the more stripped-down “High Fashion,” is more mid-tempo, with Rae comparing attraction to addiction, telling a possible paramour, “I don’t need your drugs / I’d rather get high fashion.” It’s a do-it-yourself declaration of independence that posits self-care is more important than the pursuit of romance.
The music video for the song, directed by Mitch Ryan, was filmed in Louisiana, Addison’s home state, and takes inspiration from the classic film, The Wizard Of Oz.
Rae’s latest foray into producing pulsing pop music picked up last year with some help from Charli XCX. After appearing on Rae’s “2 Die 4” from her first album, Charli returned the favor, giving Rae a spot on the remix of “Von Dutch” from Brat And It’s Completely Different But Also Still Brat.
Rae’s official debut album is “coming soon,” according to a press release, and will feature the singles “Diet Pepsi,” “Aquamarine,” and “High Fashion.” For now, you can watch the video for “High Fashion” above.
In just a few days, English singer, songwriter and multi-instrumentalist Rex Orange County returns to his home country for a run of hometown shows at the London Palladium. But first, he’s got some new songs to share for Valentine’s Day.
The songs, “Rearrange My World” and “There’s A Field (That’s Only Yours),” are duets with Canadian singer-songwriter Daniel Caesar with writing from Blood Orange’s Devonté Hynes and Toronto poet Mustafa. The two stripped-down songs feature low-key instrumentation and introspective, tender lyrics. “Can we walk until I know who I am? I live above a bar I’ve never been. I think
about more than I can spend,” Rex croons on “Rearrange My World.” On “There’s A Field,” the two singers likewise share some romantic lyrics: “I can’t fall with you, but I’ll
fall with you,” they sing. “Right down to this old floor, there’s a field that’s only yours.”
The two new duets are Rex’s first new singles since the release of his 2024 album The Alexander Technique. Meanwhile, Daniel Caesar last released a full-length body of work in 2023, with Never Enough; most recently, he’d covered Bob Marley’s “Waiting In Vain” for the biopic Bob Marley: One Love.
You can listen to Daniel Caesar and Rex Orange County’s new songs “Rearrange My World” and “There’s A Field (That’s Only Yours)” above.
Ever since producer Benny Blanco and singer Selena Gomez confirmed that they were dating (and now engaged), it was probably only a matter of time until they also announced they were working together on music. That announcement has arrived. The album, I Said I Love You First, is coming on March 21 via SMG Music/Friends Keep Secrets/Interscope Records, and the couple gave fans the first sneak peek with “Scared Of Loving You.” A simple, sweet ballad, the song is built around a gentle acoustic guitar loop, and was written by Blano, Gomez, and Finneas.
According to the press release for the album announcement, “I Said I Love You First celebrates the pair’s love story, giving fans a unique window into their relationship,” telling the story from the beginning.
The song marks Gomez’s return to music after two years. In the time since the release of 2020’s Rare, Gomez has released a handful of singles, including “My Mind & Me” to accompany the release of her documentary of the same name, and “Single Soon,” while appearing with Rema on his hit “Calm Down” and Coldplay on their single “Let Somebody Go.” Her focus, though, was on her acting career, including the Emmy-winning mystery comedy series, Only Murders In The Building with Martin Short and Steve Martin.
NBA All-Star Weekend is upon us, and for the 2025 edition the basketball world will shift its attention to San Francisco. The three days of events will start with the annual Celebrity Game on ESPN and end with the All-Star Game on TNT (for the final time) in its new format.
More than 60 players from across the NBA will participate in at least one event at All-Star Weekend, with a few double-dipping. Victor Wembanyama was selected for an event on all three nights, but was replaced in the Rising Stars Challenge after being selected as an All-Star because this year’s format brings the winning team from the Rising Stars into the All-Star Game as the fourth team in the mini-tournament and he couldn’t play for two teams.
There’s plenty of intrigue (and/or skepticism) about the new mini-tournament format — which it has to be said has made the Rising Stars much better since they went to the same format a few years back — and we’ll have to wait until Sunday to find out if it improves the All-Star Game experience. In the meantime, you can check out the full rosters for each event at All-Star Weekend so you know when and where you can watch your favorite player.
Rising Stars Challenge (Friday, Feb. 14; 9:00 p.m. ET, TNT)
It’s one of the most sought-after descriptors in bourbon for neophytes and newcomers, but the trouble is…folks can’t seem to agree on what the hell “smooth” means. For some, it’s a dirty word, indicating a bourbon devoid of flavor. Still, it means a velvety, approachable taste for others, with the ethanol’s rough edges sanded down to delightful perfection.
I tend to think that people who despise the descriptor are snobs of the highest order and people who generally hate fun. After all, the whiskey world is much better when it’s an inviting place for people to explore its bounty of flavors on every level — from the bright-eyed bourbon-curious folks to the grizzled whiskey veterans. Holding the door open for people who want a “smooth” bourbon quite often leads them to bottles with complex flavors that, in turn, sink their hooks into them. Thus, another bourbon enthusiast is born!
With that aim in mind, we’ll set out today to find the best smooth bourbons that anyone can enjoy. These bottles prove that bourbon doesn’t need a ton of punch to put up a good fight in a blind taste test, thanks to their well-rounded aromas, exceedingly approachable flavor profile, and satisfyingly easy-going finish.
So, without further ado, here’s our blind ranking of the best smooth bourbons for 2025!
Right off the bat, this whiskey has a gentle, well-rounded nose. There’s some clover honey to go with sage, white pepper, and youthful oak. The nose concludes with a touch of hay as you raise the glass to your lips, and the palate introduces more expressive flavors like vanilla extract and orange rind to the mix.
It’s true, this isn’t a complex bourbon, but it makes up for that simplicity with a synergetic flavor profile that’s really quite enjoyable.
Taste 2
Frank Dobbins III
Tasting Notes:
This whiskey comes across as a bit grain-forward on the nose. Subtle corn pudding notes are folded into the aroma of Chelan cherries and white pepper, while the palate is almost medium-bodied with honeyed graham cracker notes joining vanilla pudding and faint caramel.
This whiskey initially seems straightforward, but in reality, it has a lot of nuance and a deceptive depth of flavor. I’m definitely digging this one.
Taste 3
Frank Dobbins III
Tasting Notes:
The brandied raisins, honeysuckle, black pepper, and gooey caramel aromas are heavy on this one. A bit of youthful oak works well as a counterweight to the baking spices and sweet tones. On the initial sip, the taste of candied walnuts and cinnamon sugar, while clove and nutmeg, comes through on the medium-length finish.
This one is definitely an early favorite for the top spot of the best smooth bourbon.
Taste 4
Frank Dobbins III
Tasting Notes:
Woah, the toasted coconuts and milk chocolate aroma billowing out of the glass as soon as this whiskey is poured is fantastic. There’s also Rainier cherry note along with some vanilla bean ice cream and cedar, making this the most unique bourbon of the lot so far.
While this whiskey is quite obviously low-proof on the palate, its rich, unique flavor profile punches way above its weight. This one has the chops to be the best of the bunch.
Taste 5
Frank Dobbins III
Tasting Notes:
Honeysuckle, vanilla, and caramel make up the base aroma notes of this bourbon right off the bat. It’s not particularly complex, but taken as a whole, the notes work well together. On the palate, things are a bit more dilute. Smooth, for sure, but this one isn’t as flavorful as the nose suggested, and as such, I think this will place toward the back of today’s pack.
Taste 6
Frank Dobbins III
Tasting Notes:
The healthy aroma of port wine and the ruby tint to the whiskey in the glass lead me to suspect this is a divine pour. The nose also has a faint nuttiness with some chocolate and vanilla balancing out the subtle shakes of black pepper and clove.
This is tasty stuff, with great balance and a bevy of flavors. It’ll be curious to see how highly this one can climb, as I’d currently place it in the middle of the herd.
Taste 7
Frank Dobbins III
Tasting Notes:
This bourbon immediately casts a ton of intrigue. It’s full of milk chocolate, maraschino cherries, coconut flakes, and waxy plum notes on the nose, which all survive on the palate to go with some mineral water, mature oak, and cinnamon.
This bourbon is not only flat-out delicious, but it’s so different from the rest. This is a winner.
Taste 8
Frank Dobbins III
Tasting Notes:
Well, this is a fun change of pace! This glass contains lightly brûléed vanilla, dried strawberries, lemon zest, and butterscotch. The first sip brings on more of the same, but what’s most impressive is that the texture is oily, and each layer of flavor is surprisingly dense and distinct.
This might be the most perfectly proofed whiskey of the bunch, giving it outstanding balance and a full-bodied mouthfeel.
Taste 9
Frank Dobbins III
Tasting Notes:
Peanut shells and honey immediately come wafting out the glass, but there’s also some black pepper, fresh hazelnuts, and caramel. The first sip gives off the flavor of cream soda, black pepper, and rich oak, with gentle undertones of maple syrup.
Taking a step back from this glass, I’m amazed that each layer of flavor is distinct and able to stand on its own. This is one of the best bourbons of the day.
Taste 10
Frank Dobbins III
Tasting Notes:
Brown butter and flaky pastry notes come wafting out of the glass to greet the nose with this whiskey. It’s a nuanced interplay of cola nut, clove, and vanilla that keeps me returning to the rim of the glass before taking an initial sip. On that first sip, well-defined caramel notes blended with oak tones, vanilla pods, and lemon bars for a rich balance, which I quite liked.
Buffalo Trace is one of the biggest names in the bourbon world because it produces legendary expressions like Pappy Van Winkle and bottles from the critically acclaimed Buffalo Trace Antique Collection like George T. Stagg and William LaRue Weller. Their flagship product is the perfect entry point for anyone interested in bourbon and curious about those more elusive expressions.
Bottom Line:
Buffalo Trace Bourbon skews a bit on the lighter side of the sweetness spectrum with vanilla, caramel, and delicate oak, showcasing the classic trio of prototypical bourbon flavors. Not to be overlooked as a mere beginner’s pour, there is enough depth to these flavors to keep even a more seasoned drinker engaged without rebuffing its reputation as a remarkably smooth-sipper.
Angel’s Envy’s flagship expression, its Kentucky Straight Bourbon, is blended in small batches of 8 to 12 barrels at a time and finished in 60-gallon ruby port wine casks. This expression’s base liquid is typically aged up to 6 years.
Bottom Line:
If you want the short and simple, here it is: this bourbon excels by being rather unlike a bourbon. The ruby port notes do a lot of the heavy lifting, but what makes that a plus and not a minus is the fact that this is a bourbon that can deftly capture an audience more attuned to wine or mixed drinks, making this a smooth option and one more than capable of creating new fans.
Maker’s Mark features an iconic bottle design, the same one they’ve been utilizing since their founding in 1953, and a mash bill that’s been used for just as long. This wheated bourbon is one of the best-selling whiskeys in the entire world, making it a ubiquitous sight on liquor store shelves.
Bottom Line:
Despite its modest proof point, Maker’s Mark has a ton of flavor, meaning you won’t blow out your palate or scare off bourbon novices if you decide to sip this one straight up or share it with friends. It’s ubiquitous on liquor store shelves and should be a staple on your bar cart, primarily if you aim to offer guests a smooth bourbon they can enjoy at their leisure.
Larceny Wheated Bourbon gets its moniker thanks to a legend about a Treasury agent named John E. Fitzgerald, who was reputed to have “used his keys to the warehouses to pilfer bourbon from the finest barrels.” The crime earned him infamy and now acclaim as his name adorns the label of Heaven Hill’s most widely available wheated bourbon.
Bottom Line:
Wheated bourbons are commonly regarded as far tamer and mellower than their rye-recipe counterparts, and that reputation is on full display with Larceny. As an easygoing and easily found wheated bourbon, Larceny is a rock-solid bourbon if you’re looking for something exceedingly smooth.
Basil Hayden, and its eye-catching bottle, is produced by one of the most well-regarded brands in the whiskey world — Jim Beam. Though the age statement was removed back in 2014, the whiskey in this blend is still believed to be between 6 and 8 years old.
Bottom Line:
Basil Hayden is an easy-sipping bourbon banger. The bouquet of prototypical bourbon notes on the nose prepares your senses for the palate’s steady yet unrelenting bounty of flavor. Basil Hayden is already well-known as one of the smoothest bourbons available today, and it checks every box from affordability and well-rounded flavor to availability.
5. Bardstown Bourbon Company Origin Series High Wheat Bourbon — Taste 8
Bardstown Bourbon Company’s Origin Series, founded in 2023, began with three initial entrants, but this new 6-year-old High Wheat Bourbon marks the lineup’s first official expansion. By combining a low barrel entry proof with a high percentage of wheat (39%) in the grain recipe, the brand sought to extract the maximum amount of wood sugars.
Bottom Line:
Bardstown Bourbon Company already has a wheated bourbon in their Origin Series, and it’s a rock-solid option with its fair share of admirers among those who have tasted the well-received lineup. That said, this High Wheat Bourbon not only one-ups its wheated bourbon predecessor in smoothness but also makes for a more flavorful, easy-sipping alternative.
Evan Williams Single Barrel Bourbon was transitioned into a Kentucky-exclusive offering in 2022. However, in 2024, the brand announced that it would be distributed in other states for the first time in two years due to a surplus. The word isn’t yet out on whether that trend will continue through 2025 and beyond, but it came as welcome news to fans of the Evan Williams lineup’s only single-barrel bourbon.
Bottom Line:
Despite its relatively low ABV, Evan Williams Single Barrel’s mellow profile delivers rich flavors that cause it to punch above its weight. This expression’s availability has waxed and waned in the last two years, but for those lucky enough to find a bottle in their local market, this continues to be a high-quality, flavorful, and yes, smooth bourbon.
Woodinville Whiskey Co., out of Washington State, has been producing stellar craft bourbon since 2009. Even with the incredible quality they put into their limited edition offerings, you’d be foolish to skip over their flagship offering. Aged for at least five years, Woodinville Bourbon is made entirely with local grains from a mash bill of 72% corn , 22% rye, and 6% malted barley.
Bottom Line:
Woodinville Bourbon’s borderline tropical appeal is a substantial part of its smoothness. Those coconut and milk chocolate flavors work well with the whiskey’s velvety texture to provide a smooth experience that will impress bourbon savants and intrigue any newcomers.
Michter’s was recently voted the World’s Most Admired Whiskey Distillery, and its flagship bourbon is the most readily available example of why. For this expression and the rest of its whiskey lineup, Michter’s uses a proprietary filtration process to optimize the flavor coming from its barrels.
Bottom Line:
Michter’s US*1 Bourbon perfectly threads the needle of being delicious and affordable. Free from any harsher elements, your palate will take to this whiskey like a fish in water as those enchanting mellow notes wash over your tongue and coat your mouth with a remarkable range of flavors that make this one of the smoothest bourbons on the market today.
For their flagship 10-Year Bourbon, Widow Jane blends whiskey distillate from three different states in bespoke 5-barrel batches before proofing it down with mineral water from their Rosendale Mines in New York. The barrels from each blend hail from distilleries in Kentucky, Indiana, and Tennessee.
Bottom Line:
Widow Jane’s flagship expression might be under the radar for certain consumers who turn their noses up at bourbon produced outside of Kentucky but make no mistake. This complex, lush bourbon is one of the best in the land, and its “smoothness” is only outdone by its outstanding depth of flavor.
Widow Jane 10-Year is the best smooth bourbon money can buy in 2025.
Arlyn Osborne’s cookbook Sugarcane is ripe with Filipino culture, visually appealing imagery and intriguing dessert and pastry recipes for the cook curious to experiment with classics that feature a modern Asian twist. Planning and creating your first cookbook is no simple task for any chef, but Osborne’s attention to detail in design and stylistic touches mimic the carefully chosen ingredients and desserts that populate her stunning first work.
A popular chef on social media, Osborne’s credits her parents with imparting and informing her passion for Filipino and Asian foods, especially on the sweet side of things. Osborne’s dishes all contain Asian or Filipino twists, and feature flavors and textures potentially novel to many readers, such as QQ – which is the element of chewiness prevalent in many Asian sweets and candies.
We spoke with Arlyn about the book and in the spirit of the Valentine’s Day season, we also asked her for the best Sugarcane recipe to make for a memorable first date and she pointed us in the direction of her sensory-laden Mango Sago Crème Brulee, and all the pro tips needed to nail it.
Kelsey Cherry
Do you think it’s a good idea to cook or bake something on a first date and why?
If it’s a blind date, no cooking, that could really go south. If it’s somebody that is maybe a friend of a friend then that’s a better set up. Dinner on a first date can be risky because if you don’t know this person at all, conversations can lag and it can definitely be pretty awkward. Dinner is much more of a lengthy time commitment, the scenario would be worse, I think, in your home, than if you were at a restaurant. You’re really trapped that way, but yeah, I think that there are times when cooking for a first date is a good idea, especially if you know the person a little bit. Maybe they’re in your friend group or you’ve been in another setting where you’ve interacted with them a lot. I would say that’s a safer bet.
Do you think that you should try and keep it to something that’s relatively simple, or should you go for it and try something maybe out of your comfort zone?
Oh my gosh, absolutely something simple. Never try to make something complicated or complex. I just think that’s a huge mistake.
Why do you think that would be a mistake?
I think well, one, because it’s too stressful and two, it’s too thirsty! You don’t want to be too desperate. You don’t want to be like, “I made this Thanksgiving dinner for you. Look at this feast.” You want to be a little more low-key, I think. Plus you don’t want to have something too complicated because you really want to get all the cooking stuff out of the way. My opinion is it’s not really fun to cook with someone, so I think if you can find something simple that you prep in advance and minimize the actual cooking activities when your date arrives, the better.
Are there any recipes in your new book that you would suggest as a romantic gesture or sensory experience?
I’m going to say the creme brulee.
Kelsey Cherry
What is it about the creme brulee that makes it romantic?
The mango sago brulee is a mashup between a French creme brulee and a very popular Asian dessert called mango sago, it fuses those together. Creme brulee on its own is known for being a romantic and kind of an upscale dessert. It’s a great dish to make for a first date because you can make it ahead of time. It’s a really wonderful sensory experience because it’s got a lot going on, visually, taste and texture.
A creme brulee, even on its own, becomes a performance piece. You can have the brulee totally ready, pull it out of the fridge, get your torch, fire it up, flames and you get to look cool. That’s a really nice effect. The dish itself has a lot of texture and a lot of different temperatures as well. The filling is really silky and creamy, then you have the fresh tangy mango at the bottom of the ramekin and on top and of course you have that really crunchy sugar that you crack with a spoon. It shatters like glass, also it was just torched so it’s not hot, but slightly warm, it’s a really nice dessert.
Would it also be something that would impress a first date?
Absolutely. I think it’s an impressive dish because it seems fancy. A creme brulee is really fancy, and the mango sago is actually easier to make than a traditional creme brulee because you don’t need a water bath; you’re just making the custard on its own and the sago, which is basically like a tapioca. Tapioca is a really unique twist because it adds a lot to the texture. You have the custard, but there are all of these little bouncy bubbles in there. It’s a very chewy and sort of effervescent texture with the silky cream. I would say it’s a really impressive dish.
Could you tell us a little bit more about what sago is, the background behind it and why you picked it for this dish?
So I picked it for the dish because it’s based on the mango sago, which is a dish in Asia that’s very popular. Sago is basically tapioca. I’m sure you’ve heard of tapioca pudding. It’s a term that is actually used very similarly. The terms can be used interchangeably. If we’re being very technical about it, they’re not exactly the same thing. Sago is made from the starch of specific palm trees. Tapioca is made from cassava root, they have the same texture, they are the same size, they’re the exact same thing pretty much. I have seen sago for sale online but the ingredients say cassava, so actually it’s tapioca.
What is your relation to sago/tapioca for people that may not know the origins of the ingredient?
There’s a lot of tapioca and chewy texture in Asian cooking. Of course, I’m sure you’ve heard of bubble tea or Boba, that’s just another form of tapioca. I would say that the most popular version of mango sago is the Hong Kong version, that’s where it’s most well known. However, there are a lot of other countries in Asia that have their version of mango sago; Taiwan, Malaysia, and then the Philippines of course. My Mom is from the Philippines and mango sago is just something that’s a very typical dessert there. Some people think it’s kind of a drink. I’ve seen some that are more liquidy than others, and then it’s like a pudding in different circumstances.
So where do you go to find it? Are there stores where you can go and purchase it or is that something that you have to buy online?
No, you don’t have to buy it online. If you go to any Asian supermarket, it doesn’t specifically have to be a Filipino grocery store. You can go to H Mart, that’s the popular one. Even if you just go to a small mom and pop Asian grocery store, they’re going to have some form of sago or tapioca there for you to buy. You can totally just sub in tapioca. Tapioca is even what I use because it’s just easier for me to get.
What mango do you recommend using and how do you know if a mango is ripe?
For this recipe, I really like the Ataulfo mangoes. They’re the yellow ones. Sometimes they’re called honey mangoes or champagne mangoes. You’ll see that on the label sometimes at the grocery store. I really like that because one, it’s probably the most similar to the Manila mango, which is the mango of the Philippines. It’s also called the Carabao mango, but it’s just a really sweet, juicy, flavorful mango more than the green Tommy Atkins variety. The yellow mangoes have a nice soft texture too. I just love that flavor so much, it really goes nicely in the sago brulee. To tell if a mango is ripe, I just give it a little squeeze. It should give a little bit when you squeeze it, but it shouldn’t be too mushy, or it could be overripe.
For the coconut milk in the recipe, is there a specific brand that you recommend? If you end up using different mangoes than an Ataulfo, is the dessert going to suffer?
It isn’t going to suffer if you choose a different type of mango, but it might not be as sweet because I don’t think that the other type of mango, the Tommy Atkins, is as sweet and it also has a little bit different texture. But no, it’s not going to suffer. It’ll be fine.
For the coconut milk, I am very particular about the coconut milk that I use. Actually, there’s so many brands of coconut milk and they are not all created equal. Some are really watery, some are really thick. It’s so drastic, but I tend to go for a Taste of Thai. I think it’s really nice. You can find it at pretty much any supermarket. I like it because it’s the perfect consistency, it’s not too creamy, but it’s not really watery either. My second favorite brand, if you can’t find that one, is Chaokoh, which is something you would have to go to an Asian supermarket to get.
Kelsey Cherry
Is there a torch that you’d recommend? What if you don’t have a torch?
I actually really like to use a handheld propane tank, the one you would find from Home Depot or a home improvement store. It’s way better than those little handheld toy sized ones that are specifically for creme brulee. With those, the flame dies super quick. If you don’t have a torch, you can just use a broiler.
Your recipe uses turbinado sugar, why did you pick that type of sugar? Are there other types of sugar you could substitute?
First off, turbinado sugar is not the same as granulated sugar, it’s like a finishing sugar. It’s really coarse and it’s extra crunchy. It’s not something that you’d mix into a batter or anything, but it’s something that you would use to dress up your desserts, like sprinkling it over scones or the crust of a galette. It adds a nice shimmer and a really nice crunch. It’s usually labeled raw or natural, like sugar in the raw, which is interesting because it’s not really raw because it has a little bit of molasses in it and that’s what gives it that caramel color. Turbinado has added color so you get a more pronounced golden topping and it’s really crunchy and melts easily. If you don’t have that, you could definitely use granulated sugar – that’s going to work fine. A little pro trick; even if you’re using granulated sugar, torch the sugar and then add another layer on top, so you have two layers. It really emphasizes that glassy top and you get an even more dramatic crack when you bust your spoon into it.
So you mentioned there’s a lot of different temperatures within the dessert. What is it about that that makes it really great or great for a first date?
Yeah, I love a dessert that has different temperatures. I think that’s such an interesting concept when it comes to food just in general because it’s so unexpected. It’s kind of the same idea of when you have a hot piece of a chocolate lava cake or something and it has a scoop of ice cream next to it. The pair together is so great. This mango sago brulee isn’t as dramatic as that, but it’s still there and it still adds dimension to the dish. It’s a really nice feature and again, very unexpected.
So if you’re making this for, or on a first date, is it possible that you’re setting the bar a bit high?
No, I don’t think so, it’s actually perfect. It’s impressive enough, but you’re not showing all of your cards at once in the beginning, which I don’t think you should do. I don’t think you give your best on the first date, there’s still room to take it up a notch if you need to.
What is one element, or ingredient, or part of this process that you really have to be careful about? Is there one thing that could send it off the rails?
I would definitely say tempering the eggs is the trickiest part. When you’re making the custard, it’s enriched with eggs – the eggs also thicken it. You’re going to add the warm coconut milk into the egg yolks. You don’t want to just add it all at once or too fast because then you’ll end up scrambling/cooking the eggs. That’s really the trickiest part, just kind of doing that slowly.
What would you say is unique about this dessert besides the mango sago that makes it different from your traditional creme brulee?
What really makes this dessert different and special is the tapioca, it’s such an interesting texture to have in there. I have other recipes in my cookbook, I have a banana pudding that also has tapioca and it really adds that nice chewy flavor and it’s all about these little bouncy beads. I love chewy things. I love boba bubble tea and that sort of thing. There’s actually a term, an Asian term for that and it’s called QQ, like a texture, and it’s chewy.
How To Make The Mango Sago Creme Brulee, According To Arlyn Osborne
Six 4 oz. (120 ml) ramekins Kitchen torch (see Note)
Note: If you don’t have a kitchen torch, you can use your oven broiler to caramelize the sugar.
Method
Place six 4-ounce (120 ml) ramekins on a sheet pan. Divide the diced mango evenly among the ramekins.
In a large saucepan, bring the water to a boil over high heat. Stir in the tap- ioca and bring back to a boil.
Cook, stirring occasionally, until tender and translucent, about 20 minutes.
Strain the tapioca through a fine-mesh sieve and rinse with cold water. Set aside.
In a medium bowl, whisk together 1⁄4 cup (60 g) of the coconut milk and the cornstarch. Whisk in the egg yolks and set beside the stovetop.
In a small saucepan, whisk together the remaining 3⁄4 cup (180 g) of coconut milk, the granulated sugar, and salt. Heat over medium heat until warm and steaming, 3 to 4 minutes. Turn off the heat.
Gradually whisk the warm coconut milk mixture into the yolk mixture. Pour it back into the saucepan and cook over medium heat, whisking constantly, until it’s thick enough to coat the back of a spoon and has the consistency of a smooth pourable custard (not like a pudding), about 3 minutes. (You’ll think it looks too thin, but the tapioca will add just enough body).
Remove from the heat and whisk in the tapioca, butter, and lemon juice.
Divide the mixture evenly among the ramekins and cover with plastic wrap. Refrigerate until chilled and set, at least 6 hours, but overnight is best.
Before serving, let the ramekins sit out at room temperature for 10 minutes. Sprinkle each ramekin with 2 teaspoons (10 g) of turbinado sugar.
Caramel-ize the sugar with a kitchen torch.
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