I have been following Sara for years now. In fact, the first pie I have ever made was her pecan pie . I admire her work and she inspires me to become better cook. I wish I could afford to study to become a great chef like her ♡
I really love the way you cook and deal with things in kitchen.... specially when you put your hand on your waist, that makes me feel heaven's kitchen unlike many other cooks that give the impression of hell's kitchen......
Just a little tip: place a damp kitchen towel or paper towel under the bowl. That will help minimize the bowls' tendency to slide around when you're pouring with one hand and stirring with the other.
Yes you can, but the cooking time is going to change, it will take a little longer, just keep an eye on it, you should take it out while it's still a little "wobbling" in the middle.
Grrrrr Sarah you're killin me lol !!! Tjat dessert looks fabulous but I'm diabetic grrr. I have made some delicious meals from.watching you cook ! Thumbs Up Sarah : )
You can do a dry caramel, i always do it. For me it's easier cause it's quicker and you don't have to worry about xtls forming on the side of the pan. ;-)
This looks a lot like the Filipino leche flan, although for that, the sugar is just caramelized in a ceramic/aluminum, uh, dish (?) then the egg and milk mixture poured over it, and it's cooked covered in foil in a steamer.
Flan is made with both egg yolks and whites, has caramel added in the bottom as a sauce, and sometimes uses processed milk products like evaporated or condensed milk Caramel custard is flavored with caramel in the custard itself, and in this recipe uses yolks only Creme brûlée usually uses just yolks and has a crunchy caramelized sugar layer on top
I have been following Sara for years now. In fact, the first pie I have ever made was her pecan pie . I admire her work and she inspires me to become better cook. I wish I could afford to study to become a great chef like her ♡
wow real AMAZINGness i'm making this tomorrow no matter what
can't wait
I really love the way you cook and deal with things in kitchen.... specially when you put your hand on your waist, that makes me feel heaven's kitchen unlike many other cooks that give the impression of hell's kitchen......
What a lovely gift! Thank you Sarah!
If this is as delicious as it looks then... WOW
I'm going to try this!
Absolutely beautiful recipe! I'm really loving all of your videos Sarah :)
Reminds me of flan 😍 I'm definitely making this!
Love this!
Yummy! My favorite dessert. Thank you.
Check this one out th-cam.com/video/1t9Cu2xKpmY/w-d-xo.html
Just a little tip: place a damp kitchen towel or paper towel under the bowl. That will help minimize the bowls' tendency to slide around when you're pouring with one hand and stirring with the other.
i love the videos she does. im definitely going to mak this.
That looks like a mild dulce de leche... I want it!
thxx for the recipe
You are so sweet. I watch every single video of yours.
When you said "what a beautiful color" I said it at the exact same time! :) Thanks for sharing this recipe! ♥
lovee it
I love her, she's so cool!!
sarah's hair is everything in this vid.... ha ha
"Loook at it. Look at it." That was just so wrong! 😂
Yummy, yummy, yummy.
what can I use as a substitute for half and half? i don't think I've seen it in the shops before
Abby half and half is essentially half milk and half cream!
thank you :)
Can I make this in a round or square glass pan instead of individual ramekins?
Yes you can, but the cooking time is going to change, it will take a little longer, just keep an eye on it, you should take it out while it's still a little "wobbling" in the middle.
Oh ok, thanks. So maybe like a Flan consistency?
Yes. :-)
looks so good!!!!! 1CUP of sugar is too sweet for me tho......
If i want to make it salted caramel,when is the right time to add the salt?
Check out Entertaining with Beth. She made a salted one that was stove top only.
Mix with the sugar or the water when u r making the caramel.
+NereideTriton that didn't answer the question.
I would say get large sea salt crystals and add just before serving but don't add too much.
Add into the egg yolks with the sugar. that's how I'd Do if I wanted .
that is gorgeous 😱😱😱
what can i use instead of milk? pls help because in my country there's no half and half available
It's half milk and half cream
thank u so much
Grrrrr Sarah you're killin me lol !!! Tjat dessert looks fabulous but I'm diabetic grrr. I have made some delicious meals from.watching you cook ! Thumbs Up Sarah : )
yuummmy
Thks sweetie
Instead of tempering, can you cool down caramel cream liquid and pour it into egg yolk mixture to prevent cooking?
bizz2004 yes actually. That’s the more modern way. You do want some heat so it actually blends easier without any emulsification.
so don't add vanilla? and how is this different from flan?thanks!!!
there was vanilla added to the eggs.
lol I see it now. thanks!
there is a caramel layer and a custard layer in flan but this is just a caramel flavoured custard
would doing a dry caramel change the the custard? you know like not using the water in the beginning?
You can do a dry caramel, i always do it. For me it's easier cause it's quicker and you don't have to worry about xtls forming on the side of the pan. ;-)
This looks a lot like the Filipino leche flan, although for that, the sugar is just caramelized in a ceramic/aluminum, uh, dish (?) then the egg and milk mixture poured over it, and it's cooked covered in foil in a steamer.
All The Artsy Yes! My fellow Filipino! I love leche flan, one of my favourite Filipino dessert.
All The Artsy manyaman!
Hey can I cook it on a stove?
Yap, there's a japanese lady who does it, you just have to cover the pan in which the ramekins are, still surrounded by water.
Is it like flan?
Its moré a postre ...
yes but with caramel
like creme brulee
its same like leche flan in philippines
can someone tell me what's half n half?? too lazy to google right now
half milk, half cream :-)
It's also known as "single cream".
You know you could avoid lumps by just heating the dairy, right?
Chongo Power I was going to ask why the half and half needed to be cold... Good to know it doesn't.
What’s half and half?
What's the difference between flan, caramel custard, and Creme brûlée?
Flan is made with both egg yolks and whites, has caramel added in the bottom as a sauce, and sometimes uses processed milk products like evaporated or condensed milk
Caramel custard is flavored with caramel in the custard itself, and in this recipe uses yolks only
Creme brûlée usually uses just yolks and has a crunchy caramelized sugar layer on top
What is half n half
Half milk and cream
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Did she just make flan?
flan usually contained both yolk and white,so its a bit different
I made these today and they turned out terrible!! It was too bitter for my taste.. 🤮🤢
Wish Caramel was not as calorie rich as it is. Hard to stop eating these things.