Julia Child's Crème Caramel Will Melt in Your Mouth
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- เผยแพร่เมื่อ 20 ต.ค. 2024
- This is Julia Child's Crème Caramel dessert recipe from The Way to Cook & Mastering the Art of French Cooking Vol 1. cookbook.
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Ingredients:
carmel:
3/4 cup sugar
3 tb water
custard:
6 large eggs
5 egg yolks
3/4 cup sugar
1 quart hot milk
2 tsp vanilla
a pinch of salt
As a former pastry chef, whenever I watch Jamie making desserts, I have an anxiety attack. Don't get me wrong... I kinda love the rush
As a home baker and not a pastry chef, I have anxiety when he makes dessert 😂
As a home baker I watch these in particular for that rush of anxiety 😂
When he dropped right in front the camera...
Lol nothing like getting the ticker going. Lol 😅it’s the lack of carefulness of the measuring and some technical skills. But least you know your alive ahahaha 😅
As a line cook, everything he makes gives me anxiety
The moment you put the hot pan from making the caramel into the bowl of cold water, you sounded almost exactly like Julia from the sound byte you use for your intro. You and JC are slowly becoming one 😂
Also, this looks amazing and will definitely be giving it a try!
Why the heck would anyone put the melted sugar pan into a bowl of cold water? Best to pour the melted sugar immediately into the mold. There’s no problem if it sits in there for a while to harden.
@@queenmotherhane4374 he did mention the book instructed him to follow the caramel recipe in another part of the book which told him to use the cold water bath… but the recipe for the custard mentioned to not go all the way to that step, which he may just have missed from flipping back and forth between the two! All of that, and he’s teaching himself how to be a better cook by using all of these recipes, so now he knows for the future 🙋🏻♂️
@@queenmotherhane4374 watch the video
@@queenmotherhane4374 The sugar will continue to cook even after it is removed from the heat and can get too dark or burn. You don't want to leave it in the water until completely cooled. Just long enough to bring the temperature down and stop the cooking. Making caramel is playing with lava.
I wouldn't mind seeing a video of that cinnamon toast flan👀 That just sounds SO good.
Yes!
The look on your face when the mold came off was EVERYTHING.
This is the most relatable cooking channel I've encountered. Everytime something goes wrong in an otherwise good take, I feel it in my 💖. I curse with you. I celebrate with you. Don't ever change.
Fantastic! Always happy to see a new Jamie and Julia. I hope you continue your A-Z world cooking series too. It's so refreshing to see totally new dishes, especially when approached with your usual positivity and willingness to learn!
More countries coming very soon! Working on one now :)
@@antichef YAAAY!!😃
💯💯💯💖
I hope Jamie makes feijoada when cooking the national dish of Brazil! ❤
@@raquelhoffmann4 and tries eating I with not only farofa but also slices of banana
Jamie! That looks EXCELLENT! Congratulations! Whenever I made this for my Dad I would add 1/2 the vanilla measure of almond extract (in your case that would be 1 tsp.) I so want to label that meme of a girlfriend looking incredulously at her boyfriend as he checks out another woman with “Jamie” as the guy, “Caramel Custard” as the girlfriend, and “Cinnamon Toast Flan” as the distracting female eye candy. Glad this came out perfectly for you. Keep up the good work!
Hahaha! That’s so good 😂
She made this on her show and she added almond extract too!
In brazil we have a VERY similar recipe. You should definitly try it.
Milk flan here is made with caramell, the flan cooking on top of it creates its own sauce, and its much softer from a lot less eggs going in, which makes it not be nearly as tall but also very soft.
Besides the caramell it only uses a few eggs, cold milk, and condensed milk. All in a blender.
U add a splash of rum and its perfect
I believe this IS what Brazilians know as pudding.
@@HelgaCavoli yea we call it pudding here.
Which is interesting cause we call both flans and puddings the by the same name
@@matheusm.santana6527 Would flan be made with gelatin? For consistency reasons? And pudding without? 🤔 Is that the only (or main) difference?
@@HelgaCavoli flan can be made with gelatin or eggs.
But we call flans "pudding" here
"I can't tell when it's done" is something I say every single time I make custard and I have made hundreds of them. Jamie's certainly looked like it was perfect.
We should remind Jamie about the importance of residual heat: many foods keep cooking or at least firming up after they’ve been taken out of the oven.
I've definitely made more sweet scrambled eggs than I have custards :)
@@merseyviking hahaha
Latina here and I was just about to say that just looks like a big flan, the you read the words “cinnamon toast flan” 😂
I love how different places have different names for the same thing.
The French invented it though. Creme Caramel is the original.
@@bigfatchubbybritboy9445 Yes. I wasn’t implying otherwise.
Latin flans used Condensed milk which adds Extra sweetness
@@ItsDesm I use condensed milk and coconut milk with coconut flakes to make a coconut flan. Super delicioso. 😋 🤤
@@afroborilafemme My Colombian mom (who i got the recipe from) sometimes uses coconut also, muy rico
The look of surprise on your face when you unmolded it was priceless. All doubt instantly disappeared, replaced by satisfaction. Great job and, yes, it's also known as flan.
I get unreasonably happy when Jamie posts
The moment you pulled off the charlotteform and the flan held its shape, brought a smile to my face. That moment of utter elation when you realized, you had successfully executed such a tricky dessert, was worth every single second
To round out your JC library... add in a little JP... Jacques Pépin that is. He and Julia did a book and series together and it is a masterpiece of their combined wisdom and skill. "Julia and Jacques: Cooking at Home". Get it, read it, live it. The crème caramel they do together is brilliant and has an added caramel sauce to help at the end. Bravo, Jamie. I am able to get through your videos without screaming now. But laugh a lot... and even cry a bit. You are one brave cooker and I treasure your videos and this channel.
I literally gasped at how pretty it came out of the mold!
I’m from California and usually call this Flan. You can always find flan at the many Mexican/Latin grocery stores and bakeries. I’m probably going to mess this up, but we have Pananderias where you can get Flan, cookies and cakes-all delicious. Good job on your custard!
Who would've thought that when you first got the Charlotte mold you'd end up using it multiple times in the span of a year!
We have a tradition of flan for our Christmas dessert, and some day I'd love to know what the differences are between flan and creme caramel. Yours turned out fantastic!
From what I gather, it dependends just on a region, like pain au chocolat and chocolatine
@@Laura-iw3xd Very much so. Here in the UK flan is an open topped fruit tart with a sponge base. I only found out that is was what the US calls a creme caramel recently.
In France a flan is closer to a custard pie (less eggs and either flour or cornstarch to make it denser + a pâte brisée or sablée (pastry or shortbread)
This creme caramel is what we call "crème aux oeufs", an egg cream. (more eggs, no flour, no pastry)
The secret is there’s literally no difference
@@ViridianCrisis7 Precisely!
In Brazil we would call that a "Pudim de Leite", looks very similar
Plus we use condensed milk, which I'll bet it makes it way tastier!
pensei a mesma coisa, é idênticooo
Same origin, but Brazilians desserts are modified to be used with sweetened condensed milk.
That happens because the country is really big and hot, delivering fresh milk or cream to people was expensive and not worth. While sweetened condensed milk is shelf stable.
Also happens because sugar was a sign of royalty, and when Brazil sugar production exploded and local prices went down, we saw a growth of common people splurging sugar in every recipe to demonstrate wealth
Do you know if there are any authentic recipes for it that are in English?
You can’t beat the taste of homemade caramel for flan ❤️
As soon as you lifted the mold I yelled at my screen 'JAMIE, YOU DID IT!' because I was so happy for you and proud of you! Congrats on the success and I hope it remained just as decadent and tasty throughout the week!
we call it "rozata"! one of my favourite desserts and I in fact had it instead of a wedding cake at my wedding lunch! turned out lovely for you, Jamie. don't worry, you learn to gauge its doneness with time and practice
In Brazil we call it Pudim, the best dessert ever!
This is one of my favorite desserts and I never realized it was this “easy” to make!! Thanks JAmie. I’m glad you didn’t have any disasters this week too! 🎉
I gasped and then clapped when it came out of the Charlotte mold! Well done!
Beautiful Jamie! This is one of my favorite desserts❤️. And yes, this is flan!
Ive watched almost all of the Jamie and Julia series and I've never had the urge to make anything before. But this one... I think I'm gonna make it
A half-century ago my mom made crème caramel in single-serving custard cups that were green-glazed ceramic on the outside and cream-white glazed on the inside. Very pretty withe the golden-ivory & brown of the custard and caramel. No need to worry about flipping the dessert out of a big mold. Just serve them cooked in the pretty cups.
I remeber these molds from the old Concordia Argonaut Club in San Francisco. We unmolded them for the clientele. 🙂
Creme caramel or flan is one of the most straight forward dishes to make. I learned it from using the instant flan from the box as a kid and then the made from scratch version. You did a great job, it looks like a stunner.
The little "ooho, Bon Appetit" at the beginning of every video is so iconic
Hey, Jamie. I just wanted to let you know that I went through a really rough time lately (and thankfully, we’re through it) and watching you tackle these recipes, and everything else you do, was/is a huge comfort for me. It’s been awesome to learn from you, watch you, and continue to do so. Thank you for all of the work you put into these and being willing to share your journey with us. 💞
My pops always made this in individual ramekins so it was ready early/faster and was a better caramel to custard ratio. the presentation of a huge one is way better but smaller is much easier and neater to serve.
I just watched this whole series in a week (out of order, so this is last), and wow! Very impressive to be going to all this effort in the kitchen, and it looks like you’ve learned a lot over the years. I’m still thinking about those stuffed tomatoes, they looked so good and seemed to have a much nicer effort to result ratio than a lot of the recipes you show on here (most I applaud you for attempting but… no way do I want to). I watch you at 1.75 speed which really adds to the chaos. Looking forward to the next one!
This is my favorite series on youtube right now. Thank you for the content Jamie!
The satisfaction when you lifted the mold. Ahhh 😍 beautiful!
Flan is amazing and the caramel makes it heaven!!😋
Jamie You Crack Me Up!!!!! This recipe is Game On! It’s a pleasure to watch your videos! You make me smile, your mom must be so proud, I know as a mom I would!!!!
I actually cheered when the custard came out perfectly. Well done, Jamie!
Nailed it! Yessss that is beautiful. Congrats Jamie, one and done on a creme caramel takes skills for sure.
That has to be the most cathartic experience. Cooking something that you can't tell whether it's done or not until it's on a plate and then realizing you absolutely nailed it. Magnifique, chef!
It looked so good. you did such a good job!
Crème caramel is one of my favourite desserts it’s just always so good
You are endlessly relatable (Dropping the custard at the end ROFL!)
I audibly gasped when you revealed the finished product. Great job!!!
Jamie : "au revoir" in the cutest accent
Me (a french speaker) : 🥵😍
It's beautiful!!! I bet it tastes wonderful. I admit I was worried but you always come thru.☺️ Love your show. Julia would be proud of your diligence.
your videos are absolutely delightful, this made me so happy when you lifted that charlotte mould.
I'm so happy for you! You have come so far
Whew...I was holding my breath when you flipped it out of the Charlotte. Fantastic!
Hmm my grandma used to make this almost every thursday (this or gateau de semoule or chausson aux pommes depending on what she had). Thank you for letting me rediscover old french recipe !
My grandma used to make it all the time when I was a kid. Not my favorite dessert, but the nostalgia factor is off the charts.
love your channel keep up the great work, love all of the custard desserts
It looks fantastic...watching it slide off the plate was the best. Jamie you are rockin it with such confidence and wow look at all the patrons you have. It's a joy to watch you.
I live in Brazil, and this is sooo common. Like, it's the classic dessert when the family gathers
Do I enjoying cooking? No.
Do I enjoy baking? No.
Do I enjoy watching people cook or bake? Also no.
Do I know how I came across this channel? Not a clue.
Do I now watch these videos within a day of their release every week? Yes.
Do I now want to cook and bake?
.......maybe
Hi! Here in Brazil we call it pudding, but it's a flan. Very popular. We love. We made it with condensed milk, whole milk, eggs, cream. Blend everything and put it in a mold already with caramel, cook it in a bain-marie. Wait for it to cool, put it in the fridge, unmold it and eat it cold. Delicious!
Real baked custard, my most favorite dessert ever. Great job! My mouth is watering!
Well done!!! I live in Spain and this is a very popular dessert here called Flan de Huevos. It is very good. Congratulations, this looks very professionally done!
I'm used to only coating the bottom of the dish, I was pleasantly surprised when it actually worked in your favor.
...AAAAAAaaannnnndddd - he gets it in ONE!!!!!!! EPIC JOB!!!!! Looks so beautiful!
I love watching you Jaimie! Doesn't make me feel so bad when I screw up my recipes, just keep going and eventually you get there, or not. Love you!!
Great job and the end result looked absolutely delicious. You should be so proud of how much your cooking skills and your intuition about cooking have advanced. Great fun watching your journey.
YAAYYY!! Oh I was so relieved when you lifted the mold up, PHEWF
It is absolutely flan. And you knocked it out of the park!!
Thank you for using “The Way to Cook”.. I own this book, and now I am going to cook more from it!
Flan is a staple in my Cuban family. My mom made the caramel right in the flan mold and poured the milk/egg liquid into it. It was cooked in a Bain Marie in the oven. Easy and a lot less mess.
Yes! More mouthwatering desserts! Thanks Jaime!
I love how you keeps the bloopers in, makes it more authentic!
It worked! Congratulations! My goodness, I was so nervous but it was a perfect looking giggle-giggle pie.
Looks amazing. My dad used to make this when I was a kid and I managed to pull it off twice.
I 100% thought it was just gonna turn into a puddle when you flipped it. great job, guy!!
“Order Up!” Bravo!
Crème caramel is my all time favorite dessert.
Crème caramel, flan.. give me all the varieties! 😍😍
Crème Brûlée is my absolute favorite dessert! Have to try this…a whole one all to myself, no sharing! 😊
Now I understand why it's usually served in single serve ramekins. Well done!
A Parisian brasserie classic for a thousand years. And that’s on the pris fix menu. Just use individual dariole molds or ramekins or even teacups
Your videos give me much needed smiles and giggles ☺
Is it normal that I love cooking and cooking programs so much?? Especially teaching different recipes to other friends 🤌🤩👩🍳👌
Love this desert had it loads as a child growing up
I'm emboldened to try making caramel now!
One of my favorite deserts. Yum
Absolutely stunning !! You achieved your goal ... a picture-perfect Creme Caramel ! WOW !
I'm surprised you never tried this before in your life!
Creme caramel was a staple dessert for me growing up where I come from, all mothers had to know how it was made! And I'm from Egypt!
Anyway, great job, this creme looked perfect! :)
Jamie, I love your way, how you ad lib, how you accept imperfection, how you mess up & recover...All of it!!! One thing bruh, you can't put a boiling hot pot into ice water without warping the pan!!! But I can totally relate to you! 😁👍😁👍
I’ve been subscribed to your channel for close to a year and through the months I feel as though I’ve mastered the art of French cooking without actually cooking or eating anything lol
I made Creme caramel for my Chef examination! We made it in portions ny dariole mouldes! BTW, I passed well!👍👍👍
Hey Jamie, you might want to try the "a Fast Sauté of Beef for Two" recipe in The Way to Cook (p. 195). It's one of Julia's "easier" recipes (i.e., not that easy) that I keep coming back to because, frankly, it's incredibly delicious. The "Chinese Manicotti" (p. 264) from the same book is another. They might make good "easier" recipe vids (in my 2 cents).
Omg you did it! It’s beautiful! Woot! 🤘🏻🤘🏻🤘🏻🤘🏻
I ❤️ this channel. I always get a smile from it.
Resounding success! Congratulations, Jamie! 👏👏👏 And that's my all-time favorite dessert, so I'm extra happy for you. 🍮
I thought the title said “melt your mouth” and I was thinking “Jamie, you need to wait for your food to cool down before you eat it” lol
Julia Child would say that "The Way to Cook" is a better cookbook for modern home cooks, no matter how famous "Mastering the Art of French Cooking" made her.
A flawless lift! Wow, that's rare! Especially with such a delicate dessert.
Watching this channel makes me wonder how much effort cooking shows must go to in order to get everything flawless. Do they practice special pouring techniques to prevent spills? Do they have to re-shoot "pouring sugar into this bowl" shots over and over because some of the sugar got stuck?
11:09 I love watching you cook with Julia you inspired me to try because I watched her when I was a little girl and now I am again Thank You. Nickie
I love all kinds of baked custards and this is also one of my favorites. Good job!
omg i was so nervous but it looks good!
Bravo chef
The Charlie Brown spatula is a perfect fit!
Great exécution! Honestly ive never been a fan of creme caramel (i definitely prefer crème brûlée) but yours is perfect