Thank you for scooping into it so we can see what the texture is inside. I really liked how you described the texture when you took a bite so we will know what to expect and compare with, unlike other shows who go over board explaining how they taste everything in the recipe down to the last flake of salt. You're a very good teacher, Thank you!
Usually curdling of the eggs is caused by either over heating or over cooking. First, be very careful when you heat the cream on the stove top that you don't over heat it or that can cause curdling. Also, make sure that the water in the water bath does not boil when it's in the oven. If you find the water boiling, then reduce the oven temperature. Also, if you cook the creams too long, that can also cause curdling.
Thank you Stephanie for taking into consideration that there are people out there who don't measure stuff in cups. A cup of butter?! What? I love your kitchen and all the explanations you give. Whenever I make something of yours, and someone likes it, I always say that Joy of Baking can teach anyone to make yummy sweets. Cheers.
Stephanie, I loved when you started tasting your food in your videos. But this video takes the cake. Your joy is contagious. I can't wait to try this recipe.
I really appreciate that when you taste the food, you actually taste the food! Other chefs have the food in their mouths for less than a second and claim it's delicious. Also, love your recipes! :)
All your recipes & videos are very inspiring for me!!! Love it all... I've tried many of your recipes already and they all turn out very very delicious.. Thank you very much..
Stephanie- i don't think i have ever seen you so excited about what you made like you acted in this video! and let me tell ya, i have watched a TON of your videos. I think i am going to go back and watch this again. THEN- i'm going to make it :O)
Thank you so much for this recipe, it seems delicious and I am going to try it soon! I like how you always explain everything. And thank you for also giving the ingredients in grams and ml and the oven temperature in Celsius!
Ok looks like 4 times is a charm for me :) The pots de creme came out perfect .. smooth top, sank just a little like you said and still light and airy. The only difference was I that I took it out of the oven in 25 mins and my water (for the water bath) was hot but not boiling. It all came down to timing. Thanks again for the recipe and your feedback :) looking fwd to more ..
You can really tell that you love this desert. I think when you took a taste it really"hit" you just how good it is. That makes me want to try it even more...lol Besides... who does love chocolate...lol
Another way you can do it is to strain the custard over either melted or solid chocolate and whisk it together that way. That's always the way I've done it... just another method! This is a really good video! Thanks!!!
Love it im going to make it.cuz my mouth is getting watery.but i dont have the bowls :( so i have to bjy them :).love ur recipes and i love that u answer everybodies questions cuz some peoole dont.love u
i see you dont have a souffle recipe video thats so weird ive watched almost all of your videos i love how detailed you are =] ive made a pumpkin pie souffle for thanksgiving 3 years ago and i had an idea of making a red velvet souffle ive never seen it done before and thought it would be nice ive only made 2 souffles batters in my life and they came out perfect each time i had to watch videos for a few days straight to get it perfect in my mind watching your videos is like going to school =]
Hey now they arent finished yet cute stuff. I am sill shocked you didnt want whipped cream with these (yes it would be a bit over kill but) with you and whipped cream it made me smile too much.Turned out lovely💜🎉🇺🇸🍁
Hi Stephanie, Your pots du creme look yumm! I do have one question though. If I wanted to add kahlua to enhance the coffee flavour, how do you suggest I do that? Any ideas? Cheers, Aarti
Hi Stephanie, I tired out your recipe two times already and like I said before it's absolutely yum! I do still need your help though. My pudding seems to rise while baking and sinks when it cools. Did that ever happen to you? I thought I was over whipping it but when I tried it again and whipped it less the same thing happened. What do you think I am doing wrong? I am using pyrex ramekins btw. Do help.
hi :),in our countery there is no that cream u r using,we have those cream which are semi solid like yogurt,can i use those kind of cream ?or can i mix those with milk to get liquid cream?
im sure you have it in your country, it may just be called something else.. its whipped cream, but the kind you have to whip yourself rather than the can, so its whipping cream or heavy cream
Hello Stephanie.I tried these today but mine did not turn out like yours. they had a texture which was very firm more like a souffle. where did I go wrong? did I overbake them?
I have a whole bar of 85% chocolate. Could I use that in this recipe? If yes, then how can I increase the sugar in the recipe? Asking cos I don't want to waste an expensive bar of chocolate by experimenting
Thank you for scooping into it so we can see what the texture is inside. I really liked how you described the texture when you took a bite so we will know what to expect and compare with, unlike other shows who go over board explaining how they taste everything in the recipe down to the last flake of salt. You're a very good teacher, Thank you!
Usually curdling of the eggs is caused by either over heating or over cooking. First, be very careful when you heat the cream on the stove top that you don't over heat it or that can cause curdling. Also, make sure that the water in the water bath does not boil when it's in the oven. If you find the water boiling, then reduce the oven temperature. Also, if you cook the creams too long, that can also cause curdling.
Thank you Stephanie for taking into consideration that there are people out there who don't measure stuff in cups. A cup of butter?! What? I love your kitchen and all the explanations you give. Whenever I make something of yours, and someone likes it, I always say that Joy of Baking can teach anyone to make yummy sweets. Cheers.
Stephanie, I loved when you started tasting your food in your videos. But this video takes the cake. Your joy is contagious. I can't wait to try this recipe.
Yes they are.
i love this lady
Her way of cooking is simple and straight forward.....
I really appreciate that when you taste the food, you actually taste the food! Other chefs have the food in their mouths for less than a second and claim it's delicious. Also, love your recipes! :)
We can see on your face that you love those pots ! I'm going to make them this week-end ! Merci ! :)
Yes, you can use vanilla powder.
Sometimes i get annoyed that your video is too long and isnt concise. but when it comes down to making it, I LOVE IT
I totally agree with Jolia Carter here , you are awesome and your recipes are wonderful , thank you very much
Thank you. These look absolutely delicious, and I'm sure they are always very popular. Can't wait to try this!
Yes, you could use any type of bowl that is oven proof.
I find it amazing how you´ve stayed thin when you obviously love sweets :) Thanks for this recipe, I´ll certainly try this out!
I absolutely love your videos and recipes! I can't stop watching them :) you are awesome! Greetings from Spain!
You can use any type of dish that you can put into the oven.
Yes, you could add some orange zest or orange extract.
If you divide the cream between four bowls (even if they're larger), it should take about the same time.
I love your videos. you really explain every detail of the recipe very clear and simple!!!!
I am definitely going to try these. I mostly use your recipes whenever I want to bake. They are great.
All your recipes & videos are very inspiring for me!!! Love it all... I've tried many of your recipes already and they all turn out very very delicious.. Thank you very much..
I will be making this. This weekend! Yummmmmm! Thank you for posting this!
really great recipe. i am gonna try this for a Birthday dessert.
It is an induction burner.
Yes it should always be 150 C. It sounds like you may have a problem with your oven if it goes that high.
Thank you for sharing and being honest about your wonderful recipe,it is the best one .
Yes, you could do that.
Stephanie- i don't think i have ever seen you so excited about what you made like you acted in this video! and let me tell ya, i have watched a TON of your videos. I think i am going to go back and watch this again. THEN- i'm going to make it :O)
Thank you so much for this recipe, it seems delicious and I am going to try it soon! I like how you always explain everything. And thank you for also giving the ingredients in grams and ml and the oven temperature in Celsius!
It is normal for them to sink a little as they cool. Mine do.
Ok looks like 4 times is a charm for me :) The pots de creme came out perfect .. smooth top, sank just a little like you said and still light and airy. The only difference was I that I took it out of the oven in 25 mins and my water (for the water bath) was hot but not boiling. It all came down to timing. Thanks again for the recipe and your feedback :) looking fwd to more ..
You can really tell that you love this desert. I think when you took a taste it really"hit" you just how good it is. That makes me want to try it even more...lol Besides... who does love chocolate...lol
You could stir in some Kahlua at the same time as when you would add the vanilla extract.
Your hair looks great ! And I love this recipe
Another way you can do it is to strain the custard over either melted or solid chocolate and whisk it together that way. That's always the way I've done it... just another method!
This is a really good video! Thanks!!!
what a beautiful elegant dessert you have prepared :)
I mean the weight of just the egg itself, not the shell it was encased in.
Amazing!! I am definitely going to try these! Thank you so much!! :):):)
Love it im going to make it.cuz my mouth is getting watery.but i dont have the bowls :( so i have to bjy them
:).love ur recipes and i love that u answer everybodies questions cuz some peoole dont.love u
your rainbow whisk is awesome!
Our audio is as loud as it can be without distorting. You may want to check the audio settings on your computer.
I love your rainbow whisk :)
Great. Looks delicious can't wait to try it
Can't wait to try this amazing recipe! Love your videos . Those little bowls are cute...may I ask where you bought them? You are the best!!!
I done this once it was delicious thank you for sharing your recipes
Best baker ever. Thx!
Its so yummy thanks !! I did it and is awesome!!
4:52 I love your wire whisk!
I wouldn't use half and half cream for the heavy cream.
You have to use half cream and heavy cream for taste 😊
I'll try it and see how it turns out. Thanks for answering, love your videos :)
i tried this and it is wonderful.
I love your reaction when you taste the end result. :)
What if u want to make more than four do double the eggs,whipped cream and all the ingrediants.thank u.love the recipies.ur awsome.
i see you dont have a souffle recipe video
thats so weird ive watched almost all of your videos i love how detailed you are =]
ive made a pumpkin pie souffle for thanksgiving 3 years ago
and i had an idea of making a red velvet souffle ive never seen it done before and thought it would be nice
ive only made 2 souffles batters in my life and they came out perfect each time i had to watch videos for a few days straight to get it perfect in my mind
watching your videos is like going to school =]
Haha it looked it you really, really liked it! I guess ill have to try making them then!
Yes, if you want to double the recipe, then just double all the ingredients.
best dessert ever
thanks.... will definitely try this....
What did you use as a electric burner? Thank you Stephanie! Amazing!
i love this lady
Jooooooy... Guess what I am practicing atttt... hehe...
Your ennthusiasim is lovely.
Hey now they arent finished yet cute stuff. I am sill shocked you didnt want whipped cream with these (yes it would be a bit over kill but) with you and whipped cream it made me smile too much.Turned out lovely💜🎉🇺🇸🍁
I never tried making them with white chocolate so I'm not sure. Sorry.
Thank you :)
The baking time should be about the same.
I believe that's the ones. We got them at the store so they didn't have a name on them.
If you're going by weight, then yes. You need to weigh the egg, without the shell.
Hi Stephanie,
Your pots du creme look yumm! I do have one question though. If I wanted to add kahlua to enhance the coffee flavour, how do you suggest I do that? Any ideas?
Cheers,
Aarti
THIS IS A MOUTH WATERING DESSERT ALSO I WENT TO YOUR WEBSITE AND I LOVE AND ALSO CAN U MAKE SOME THINGS U DIDN'T SHOW A VIDEO ON YOUR WEBSITE:)
Hi Stephanie,
I tired out your recipe two times already and like I said before it's absolutely yum! I do still need your help though. My pudding seems to rise while baking and sinks when it cools. Did that ever happen to you? I thought I was over whipping it but when I tried it again and whipped it less the same thing happened. What do you think I am doing wrong? I am using pyrex ramekins btw. Do help.
are this the bols called "Assorted Latte Bowls" (7.6cm H x 14cm D) at anthropologie? thanks for information
Would this be possible to make with white chocolate?
Hi is there a substitute for heavy cream? Because I can't find one here in our place.
I've never made this dessert without the cream, so I really don't know what you could use. Sorry.
I like your rainbow wisk
What if u dont have bowls like u have.can u use any bowls
i stil didnt get the out of the shell egg thing :( :(
do we need to break the egg in a bowl n thn measure it?
Is there anyway to incorporate oranges to this recipe? Zest/juice?
can u plz tell me what do u mean by "out of the shell egg".thank u :)
Mmmm Look Fluuuufy!
Just like Jello Delights!
love your videos! :)
Miss Sonia, I agree with you. The audio is find. Please pal, revise your computer audio
I got the bowls at Anthropologie.
hi :),in our countery there is no that cream u r using,we have those cream which are semi solid like yogurt,can i use those kind of cream ?or can i mix those with milk to get liquid cream?
im sure you have it in your country, it may just be called something else.. its whipped cream, but the kind you have to whip yourself rather than the can, so its whipping cream or heavy cream
could i use Vanilla powder instead of vanilla extract? if so how much?
instead of the ovenproof bowls can i use alumin bowls???
Hello Stephanie.I tried these today but mine did not turn out like yours. they had a texture which was very firm more like a souffle. where did I go wrong? did I overbake them?
I do like Coffee so I probably would add it cause I also drink Coffee
Steaphinie can I use half and half milk?
hey, instead of individual serving, cn we make it in a big bowl for a family dessert kinda thng? ur reply is awaited
+Sadaf Imtiaz yes. the baking time will be different and you might want to lower the temperature a bit.
Can I use brown sugar instead of white?
J'ai faim maintenant!
Could I replace the chocolate by white chocolate?
In the Joy of Cooking the recipe for the chocolate version does not go in the oven. Do you feel they should always go in the oven?
I can’t speak to how other sites make this recipe, but I bake them.
Hello Stephanie. is it ok if i use 20-25% fat cream as heavy whipping cream is not available here?
Cancer V I believe u you can, just that the end product will not be as rich and creamy as it will be. :)
can i use jars?? coz i want to make chocolate Pots de Creme in a jar hehe.
That is not something I've tried, so I'm sorry, but I don't know.
0:24; like the baby of a chocolate pudding and a chocolate mouse! Lol
Rainbows!
I have a whole bar of 85% chocolate. Could I use that in this recipe? If yes, then how can I increase the sugar in the recipe? Asking cos I don't want to waste an expensive bar of chocolate by experimenting