Crying actual tears of joy over this Julia Child dessert
ฝัง
- เผยแพร่เมื่อ 23 ก.พ. 2023
- This is Julia Child's Cinnamon Toast Flan recipe from The Way to Cook cookbook.
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Recipe:
4 tb softened butter
6 or 7 slices of white sandwich bread
1/4 cup sugar mixed with 2 tsp cinnamon
the custard:
5 large eggs
5 egg yolks
3/4 cup sugar
3 3/4 cups hot milk
1 1/2 tb vanilla extract
strawberry sauce:
1 quart strawberries
3 to 4 tb lemon juice
1 cup of sugar - บันเทิง
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Hot tip (literally): you keep scrambling your creme anglaise so often because you are using the wrong cookware. Your pot has very thick walls and retains a lot of heat (which is great for some things like stewing or braising but not for cooking delicate things) . Try a saucepan with thinner walls. You'll be able to control the heat much better and stop the cooking process before you scramble the eggs.
Winifred in here spitting truths and facts
Does Julia's cookbook ever call for a double boiler on this? I was kinda surprised he wasn't using any kind of double boiler.
100%
And also, the strainer you want for sauces is called a chinois. I realize you live in Manhattan, but if you can find room for storage, it's a great investment.
Great tip, thanks! I often struggle with heat control (or lack thereof, lol) while cooking. So thanks!
@@benjaminsagan5861 A chinois has much much larger holes in it. The curds will go right through.
Amazing that the upstairs neighbor cleans his apartment and still has the time to give you cooking utensils, awesome !!
😂
Funny! I thought the same! Where do they find the time?
🤣🤣🤣🤣🤣🤣🤣🤣
All I can say is YUM!
@@antichef isn’t it “Julia” tossing the bowls down to you? 😂
Also, a tip on the heating up of custard, my mom would keep her hand on the side of the pot and if it got too hot for her hand, it was too hot for the eggs
My grandmothers and my mom did the same thing. 😊
From the department of technical compliments on the video, not the food: you've got a fantastic balance of giving us enough glimpses of the behind the scenes stuff of camera positioning and retakes and the like to be very satisfying, while keeping up that overall absurdly high production quality feel. That fourth wall break balance can be pretty tricky, and you've just nailed it.
I remember one of her TV shows where her guest chef baked a chocolate cake so good it made Julia cry.
where is it from, if you don't mind me asking?
I NEED to know more about this legendary chocolate cake!
@@SugarDemon1035 Oh gosh I can't remember which series. One of her last - if not her last - series where other chefs, mostly young, did the cooking while she watched and commented. I remember the baker was a young woman. Julia took a bite and marveled at it. Then she started laughing and wiping away her tears.
Ha ha I just googled it! The baker wasn't particularly young and it wasn't chocolate cake! Boy senilty is tough! Search for "The dessert that made Julia Child’s cry" (it was a tart)
Replying to get an update on this tear-jerking cake moment.
Following, for the tear enducing chocolate cake!!!
So colorful! I have a picky eater for a kiddo, but they love watching your videos and helping me cook while making "bowl me!" jokes!! They still don't eat much of what's made, but getting into the kitchen with em is so fun. Thanks Jamie!!
"Bowl me!" has become quite the regular addition to my kitchen routine as well. Not sure what the rest of the fam thinks when they hear me say that followed by giggling...cos it makes me giggle - but then they've heard so much nonsense from me they likely ignore it. 😂
Glad to know Jamie's helping ur little one expand their tastebuds! 👍🏼
(Honestly Jamie **should** teach kids, he'd be WAAAAY more relatable than most chefs that "try" to be childlike but end up talking down to them, right?!)
@@marchi.fleming you're so right. he genuinely embraces childlike wonder and is relatable to children
I really appreciate that you show things going wrong, not as planned, as it's closer to my own cooking experience unlike shows with professional chefs that never seem to have a problem with anything. Thank you!
I always, ALWAYS use a thermometer for crème anglaise. A safe temperature would be 180°F, but I usually go to almost 185°F. A critically important step is to pour the hot custard out of the hot pan into a cool bowl as soon as it's cooked. Don't leave the custard in the hot pan for a single second longer!!
It also helps as the custard nears its thickening point to turn the heat DOWN so that it 'coasts' into the thickening rather than charges into it (and then all too easily past it into Curdleland).
I would never have thought to combine cinnamon toast, custard, and strawberry in a million years. Now I GOTTA try this! Thanks, Jamie and Julia!
Try raspberry instead. Immensely better.
When I was a kid, my parents didn't really allow sweets. I used to make cinnamon toast all the time. The challenge for me making this would be not just eating all the cinnamon toast when it came out of the oven...
I thought the same thing...I could imagine how good his kitchen smells why making this one.
I am not complaining at all because we had good food as a kid, I mean for the 60’s. Whole-grain bread, fresh fruit, lots of vegetables~ literally a green salad before dinner every night our choice of salad dressing, all different kinds of meats yet only cheddar cheese. You probably noticed I didn’t list anything with sugar. We got to have boysenberry syrup from Knott’s Berry Farm, raspberry jam, graham crackers, and Kellogg’s raisin bran cereal with bananas. So I was either eating graham crackers, soaked in milk, to get a sweet tooth fix or have leftover rice with milk and sugar on it for dessert. I really, really think I was the luckiest kid to have such a great diet and so well balanced for the era.
@@donnabraden3126 Okay, the rice w/ milk and sugar... FINALLY! Not quite the same, as we'd have it with sugar and butter, no milk, but I grew up with that as a dessert - sometimes breakfast as an early adult with literally no money, lol, but when I've told nearly anyone outside of my immediate family about this they've always looked at me like I had lobsters crawling out of my ears. 😂 They're always like "sweet rice?! what?!" as if rice pudding doesn't exist! I mean, it's not rice pudding, but it's fairly close at least. I always feel like people shouldn't think it's as weird as they think it is but apparently they do. 🤷🏻♀ I'm just glad to see someone else mention having eaten something very, very similar as a kid.
@@LadyBeyondTheWall haha! Other people should try it, too! It’s yummy.
My aunt who passed away 10 years ago used to make something like this on Christmas morning! I Didnt realize until you were done but Ive wondered ever since she passed what the recipe could be and Im like 99% sure it was this. This is the first time Ive ever felt compelled to try one of these recipes, thanks!!
Every time I see a scrambling, so long as it tastes like custard, I put it through the blender and then a sieve. It works.
I’ll do that next time!
@ANTI-CHEF use a double boiler. It's almost impossible to over cook the custard that way.
That rescue on the overcooked custard was really impressive.
Wow, you saved the creme anglaise like an expert! You've come a long way in just a couple few years. Way to go Jamie👏
When you dribbled the strawberry sauce over top the flan, my jaw dropped slightly. It is a beautiful thing. Bravo, Jamie!
It's always so heartwarming to see your childlike reactions to these recipes! Keep up the amazing work Jamie!
I’m in bed with Covid and I needed a dose of Jamie and Julia right now, thank you!
Oh no! Feel better!
Ditto!
Quit sleeping with COVID. She's not that good in bed and she's not a very good conversationalist either.
Me too!!
Feel better!!!
I like cinnamon toast and I like flan. This seems like a win-win to me.
Regular cinnamon toast is never toasted on the bottom. That is what is nice about it. I usually pre-toast my bread then do the butter and mixture and toast fully. I think you made the right move.
I cannot agree, I always toasted my cinnamon toast on both sides, in a toaster oven. Of course the bottom doesn't roast quite as well....
When I make this I'm definitely going to have to double the cinnamon toast part for snacking while cooking!!
How could you not??
@@sjenkins1057
I like mine soft on the bottom.
I feel it's a personal decision.
Either way, I'm snacking on it as I create the masterpiece!
I think that it might have been fluffier if he had not toasted the bottom of the bread. The bread would have absorbed more of the creme. But if he is happy with the result the bon appetite!
Leaving the toast on the bottom un-toasted as originally done would have meant it would have soaked up so much more of the flan. I wonder how it would have affected the dish.
dude man, I found this channel very randomly, and I have to say I'm so glad I did. You never fail to bring laughs, inspire me to eat something good, and to keep it real about trying, f*cking up, and celebrating the victories along the way.
I’m new to the channel and had myself quite the binge. I love your chaotic cooking energy! Todays dessert looked stellar
Look, I understand the vibe you have right now. But you have more respect and skill than the average person working through these ancient recipes. Big props. This channel is in my top ten.
A day is always better with a video from Jamie 😍Hi Jamie! Thank you so much for your lovely soul 🥰
It's Jamie, not Jaime
Thanks 😊 My dyslexic brain 🧠 had a brainfart 🤪
That looks amazing and I love how you are following your gut and telling Julia when she is wrong. (My grandma used to do the same thing when she followed cook books.)
Hi Jamie! You put up a question a week ago about what your next cooking project should be, and I think you should tackle the recipes from the British series ‘Two Fat Ladies’ 😊
I loved loved LOVED them ❤❤❤❤❤
@@bathorykinga-joga Me too! And I’d love to see what Jaimie would think about Clarissa’s 18th century dishes and Jennifer’s love of anchovies!
Absolutely! Their Rice Pudding is to DIE for.
Oh yes, please. They have such wonderful, sinful recepies!
Greetings from England… totally concur with the Two Fat Ladies project… arms across the water and such. You won’t regret spending time with their cooking and their amazing personalities…. Thank you.
I just love how you get soooooooo excited when things work out. You make my day.
So making this as soon as possible. Quel masterpiece Jamie!
Used to make just that toast for afternoon tea as a kid. Unbelievable, crisp and crackly on top and soft on the bottom.
LOL! Between the phone call and the vacuuming and the camera turning itself off, this was hilarious! I loved it! But soooo delicious! I always love your videos! I have a (real) phone in my kitchen too!
Ah, this looks sooooo good!
I’ve learned from visiting friends in Manhattan, that they often have a phone because it calls up/down from the lobby.
@@Divamarja_CA Oh. Well I have a real phone because I just use it. No other reason. 😉
the first couple of minutes of this video is so nostalgic for me! my grandmother used to make cinnamon toast for me as a kid this way. i would wait and watch by the oven just like you did
Hi Jamie! I'm sad I only discovered you recently, because you are SUCH a joy to watch. I love the little bits you have in of the outside noises (and occasional inside noises... gonna have a real clean apartment soon, upstairs neighbor) and your reactions to them, it makes the show more relatable. I, too, will talk to the honks outside my home.
I showed this video to my friends, and we're having a game night tonight, and we've all agreed that this is going to be the dish of the night!
...of course, I'm the one that has to make it. Cheers!
Reminds me of a french toast recipe I made a long time ago with basically a creme anglaise topping. You put the entire thing (cinnamon toast covered by the topping) in the fridge overnight and cook as french toast the next morning.
Whoah! Everything about that looks DELICIOUS! The color of the strawberry sauce is mesmerizing.
I look forward to your videos every week. You are so fun to watch and have the best personality. Your videos help me with my depression and bring joy to my day. Thank you so much Jamie! ❤️🩹❤️💗
You bring so much joy into the kitchen! I know that Julia would be pleased! Bravo!
Such a great comfort food recipe! And your child-like joy is infectious!
New subscriber here! recently came upon one of your newer videos, and now I am hooked! How did I not find your channel before, I've been binge watching your videos going back to the beginning, you certainly have come along way with your cooking skills, you are an awesome human, we need more like you in the world😊, keep up the great videos Jamie!!
I love, love, love when you eat what you just made and do a happy face and a happy dance! Makes me SO happy! ❤
Your videos bring me sooo much joy. Thank you thank you thank you!
Jamie, It’s nice to see Julia Child recipes in action. Makes it easier to follow them in our kitchens. Thank you!!!
Another superb video that amuses and inspires! Great work! Your videos brighten my day everytime I tune in!
This recipe looks so fun, as a fan of cinnamon french toast this def inspired me to find a time to try this
Your delighted expression at the end-priceless!
Genius recipe. It's like the ultimate evolution of bread pudding. Can't wait to try it.
Jamie and Julia is my favorite way to enjoy my first cup of coffee in the morning…😊
You are amazing. I grew up watching Julia cook in tv. I admire your courage and yes, you are hysterical!!!!! Love it!!
Yay! Happy Friday! Love your channel so much!
Called it!! And it turned out as delicious as I hoped. Fun to watch, and I will be adding this to my recipes to try out. (Btw, thanks for using my comment in the beginning!)
I love the casual chaos of your show. Reminds me of my own cooking.
Strawberry's and vanilla pudding/custard combine into a thing of joy. When I was a kid, my grandmother often combined the two and it was a taste sensation.
I'm definitely trying this. I love cinnamon toast and I actually make it like you did before you turned it over and toasted the other side. It's delicious with one side having all that tasty butter/cinnamon/sugar crunch and the other side soft. You did great and looks so yummy! Thank you, Jamie!
I love your Jamie and Julia videos! Hoping the next cooking every country video comes soon!
Brazil is coming very soon I promise!
I have watched this particular video so many times because A) I’m going to repeat this recipe and B) Jaime’s reaction to the initial first bite is one of his best taste reactions. 👏🏻👏🏻👏🏻
I'm so doing this one! Thanks Jamie ❤️
The video I have been WAITING for!!!!
You are so fun to watch. And inspiring! We had a blast at Christmas making Julia's Baked Alaska. But we would have never done it without your video inspiration. I will certainly give this one a try. Thank you for another great video
Totally agree! Thanks to Jamie, I had the courage to debone a turkey for Christmas dinner. It was awesome! ❤❤
Jamie- you inspire me. I made a lemon cake with a glaze, roasted chicken with biscuits and chili cornbread casserole. My husband is very happy since I rarely cook and am now finding the joy in it (even when I make mistakes). ❤️🥰 thanks for your videos.
I watched this one yesterday, made the recipe today and just polished off a bowl of it right now. Delish! As my toddler would say. And as soon as the rugrat goes to bed, I'm having seconds! Thankyou for your video and the inspiration!
Looks so good. Definitely want to give this a try.
These videos are joy. Thanks
Found you a week ago, and after like 10 video's I went back to the first J&J video, and worked my way up, not watching this last upload. I'm here! YAY 🥳
Looks great 😀
I'm making this, absolutely ❤️
Great job!! Looks amazing 😋
I just knew you were going to do this one next!
Presentation: Pore the strawberry "coulie" to thinly cover the serving plate.(slightly swirl if needed)
Place Flan slice in center of plate.
Place a berry into an egg-slicer & butterfly on top of Flan.
Boston born in 1960 Julia childs was on the tv when there was maybe 7/8 channels, I loved watching and I ended up being a very good cook in part because of her show, many recipes were things I'd never really cook but even so I gleaned many tips from those as well. Thank Julia.
That looks like such a delicious dessert I’m making it tomorrow! 😊
Jamie, that looked amazing. 😋 I craved cinnamon toast during both of my pregnancies. Topped with the brightness of those strawberries 🍓 oh my. 👏👏👏
This is the best cooking program I've ever seen hahaha it's brilliant 👏👏👏
I’m sure you probably won’t see this, but I’ve been following you for a few years now, and I believe that you have a pretty solid foundation for Julia and her approach to food. However, I feel at this point your experience and creativity could evolve these recipes, even with just one or two extra steps or ingredients that would push them onto 2023. Love you, believe in yourself! ❤❤
Love your videos!!
Sticky-noting this in my copy of The Way to Cook immediatly. Looks wonderful.
One day I will try to make this! This looks incredible!
back to back my favorites ....will try this one for brunch on a very cold day , glad I am raising my own ducks for eggs...and Rabbit stew a la J J and V love your style of cooking ..makes it fun to watch and cook and back again. keep up the hard work as filming , while cooking can not be easy.
Love bread and butter pudding! This looks sooooooo good!
I feel it would go great with homemade applesauce or apple & pear sauce, instead of the strawberry sauce, especially on a cold winter’s evening.
I tried the recipe and it was fantastic! My family loved it and I will definitely make it again~
I'm with you, french toast is one of my absolute favorite food. So anything french toast adjacent is right up my alley, and this recipe looks so good. I probably would've gone with caramel sauce, at least for the first try, but the strawberry sauce looked pretty good too.
Hahahahah the “mmmmm” while eating the second bite was so perfect I could tell that it was truly amazing
Jamie your shirt is Everything in this video. Literally. Everything
Looks like the absolute best bread pudding ever!!
We used to get the cinnamon toast for breakfast in elementary school. I still have it sometimes. I’ve never thought about making it in a bread pudding! Yum!
So happy for you! And me by proxy. Love the shirt/jacket? Pop Art.
That strawberry sauce would go lovely with brownies, meringues or a vanilla or chocolate cake/sponge too !!
I so enjoy your channel :)
Holy Flan, just when you thought Jaime couldn't get more charming... he does! Great job Jaime!
it’s the happy do the mop dance at the end that got me 😂😂🖤
Those strawberries are the most vibrant color! 🍓
broooo i've thought this whole time that the phone on the wall wasn't functional so to see you take a call was almost as delightful at this recipe!
I do not cook much, but I immediately made this. 🙌🏼 SO GOOD
You are a river to your people, Jamie. This looks delicious
Aw, that brought teary eyes when you mentioned it was your fav food as a kid... my son too.. I remember when he was almost 20 and got doored while riding his bike home from work, by a taxi driver no less. I got him to my home from the hospital minus a couple of teeth and made him French toast.
Cinnamon toast ANYTHING is just rad ❤
Yep. Pretty sure that sawdust with cinnamon and sugar would be tasty with morning tea
That looks yummy! Great video!
Oh, yum. Thank you!
I had to stop at the toast section because I KNOW myself well enough to know that I'd have to make TWO batches of cinnamon toast - one to eat IMMEDIATELY, and one to cook with. 😋😄😄😄
Totally relate! This is what really happens in my kitchen
Wonderful! Looks fabulous…
My mom used to make sugar toast for us kids for breakfast. The crispy caramelized sugar with the soft underside is soooo good.
Looks amazing id try this
I love this channel
That looks so amazing. 😋